Better Than Grandma's Old Fashioned Pot Roast
#potroast #sundaydinner #meatandpotatoes
Print Recipe -
Broken Reality Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
OLD SCHOOL POT ROAST (SUNDAY DINNER RECIPE IDEAS SEGMENT)
OLD SCHOOL SMOTHERED POT ROAST
This is a simple awesome dish
You can eat them with white rice or mashed potatoes
Very yummy and wholesome
Recipe
5lbs beef shoulder
2 tablespoons tomato paste(optional)
1 cup pearl onions
1 cup large chopped celery
1 cup frozen English peas( optional)
1 cup baby carrots or sliced carrots
5 ea small Yukon gold potatoes quartered
Salt and pepper
1 quart water or old school beef stock
Season beef with salt and pepper
brown in skillet with vegetable oil
After browning add beef to roasting pot and add carrot and celery to pot
cook for 5 minutes
add tomato paste and cook for 2 minutes
Add 3 tablespoons flour to remaining oil in skillet and brown slightly
Add 1 quart of water or beef stock to skillet and cook for an additional 5 minutes
Add remaining vegetables and potatoes
Add beef back to pot
Place in 350 degree oven and cook for 2- 3 hours
ENJOY OVER WHITE RICE OR MASHED POTATOES
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How to Make Classic Sunday Pot Roast
Classic Sunday Pot Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family. This recipe will work for a classic oven braise as well as in a slow cooker or Instant Pot.
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✅Ingredients
• 3 to 5 pound beef roast
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 6 cloves minced garlic
• 1 to 2 cups red wine
• 2 cups low sodium beef broth
• 1/4 cup Worcestershire sauce
• 2 white onions cut into 2 inch chunks
• 1 pound baby carrots
• 1 pound red potatoes cut into bite-sized chunks
• 1 sprig fresh rosemary
✅Instructions
00:05:52 - Quick recap Classic Sunday Pot Roast recipe
1️⃣ Preheat oven to 350 degrees F. Get a large oven safe dutch oven pot heating over high heat.
2️⃣ 00:00:28 - Season both sides of chuck roast with salt and pepper. Add vegetable oil to pot and sear roast until browned, about 3 to 4 minutes each side.
3️⃣ 00:00:55 - Remove roast from pan and set aside briefly on a plate or cutting board. Add garlic to pot and saute 60 seconds. Deglaze pan with red wine and beef broth. Add roast back to the pot.
4️⃣ 00:01:19 - Pour Worcetershire sauce over roast and place the onion chunks, carrots, and potatoes on top of and around the meat. Place rosemary sprig on top.
5️⃣ 00:01:55 - Place a lid on the pan and transfer it to the preheated 350 degree oven. Cook 3 hours, or until meat reaches an internal temperature of 202 degrees F and shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.
00:02:18 - HOW TO MAKE CLASSIC SUNDAY POT ROAST IN A SLOW COOKER:
Season the roast with salt and pepper as directed in step 2 of the recipe. Searing in oil in a skillet is an optional step. Place the seared or un-seared meat directly into a slow cooker. Add in all remaining ingredients and cook on low 8 hours.
00:03:43 - HOW TO MAKE CLASSIC SUNDAY POT ROAST IN AN INSTANT POT:
Follow this recipe as directed, but instead of searing and baking the roast in a large pot, you'll do all of this in your pressure cooker. Sear the roast as directed in step 2 using the sear setting on your electric pressure cooker. Cook the garlic, and deglaze the pan with liquids, and add in vegetables. Cook on high pressure for 60 minutes, followed by a 15 minute natural release. Then, switch the release valve to the venting position. Remove lid once steam has stopped coming out.
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The BEST Oven Pot Roast EVER!!! | Oven Pot Roast Recipe
INGREDIENTS
1 tablespoon olive oil
1 3-pounds boneless chuck roast
2 stalks of celery, sliced
2 large carrots, sliced
2 medium yellow onions, sliced
5 cloves garlic, minced
4 sprigs of fresh thyme
6 russet potatoes, cut into wedges
kosher salt
ground black pepper
Garlic powder
Dried Parsley
2 cups beef broth
INSTRUCTIONS
Preheat oven to 350 degrees.
Season both sides of the chuck roast evenly with all seasoning listed above. Use your judgment when adding the Seasoning, you will not the meat.
In a large dutch oven over medium-high heat, add your olive oil, when the oil is hot, add the seasoned chuck roast.
Brown the chuck roast on each side until you see a nice brown crust, about 3 minutes on each side. Remove the chuck roast from the pan and set it aside.
Turn the temperature down to medium-low, then add the chopped carrots and sliced celery, and onions to the pot. Cook the vegetables for five minutes, until the vegetables start to turn golden brown. Add the garlic and thyme and cook for about two minutes.
Place the chuck roast back into the pot, add in the potatoes and beef broth, and put a lid on your pot.
Cook pot roast for 3 to 4 hours, checking at three hours. Once fork tender, take the roast out of the oven.
Serve with vegetables and pan drippings.
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Old-Fashioned POT ROAST Recipe! Delicious Pot Roast for a CLASSIC Sunday Dinner!
This old-fashioned pot roast recipe comes from The Household Searchlight Recipe Book which is from 1937. This recipe calls for suet. You can substitute any kind of fat in case you can’t find suet. This recipe doesn’t call for any vegetables so we added carrots and parsnip to our. Potatoes, garlic, and onion would also be good in this!
3lbs rump, chuck, or shoulder beef roast
1/3 cup suet (we used bacon fat)
½ cup hot water (will probably have to add more as it cooks)
Salt
Pepper
Flour
Dust meat with flour, salt, and pepper. Melt suet in heavy kettle or dutch oven and sear the meat on all sides. Add the water (and any vegetables if using). Cover tightly with lid and cook slowly for about 4 hours or until meat is tender and cooked through. You will probably have to add more water throughout the cooking so keep an eye on it and check it often. 8 servings.
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Old Fashioned Pot Roast
Old Fashioned Pot Roast
3 Tablespoons olive oil, divided
Kosher Salt
3-5 pound chuck roast
2 onions, peeled and cut in half
8-10 carrots
pepper
2 cups beef stock
3-4 rosemary sprigs
2-3 thyme sprigs
Preheat oven to 275°.
Heat a large pot or Dutch Oven over medium high heat. Add 2 tablespoons olive oil, and let it get really hot. Generously salt and pepper the chuck roast on both sides and around the edges. Place the roast in the hot oil, allowing it to sear for about one minute per side. Remove to a platter. Add another tablespoon of olive oil to the hot pan; add onions and carrots. Cook for a few minutes until vegetables are browned on both sides. Removed to a plate.
With the burner on high, add the beef stock to the pan and whisk constantly to deglaze and loosen all the little bits from the bottom of the pan. Place the meat back into the pot. Place the onions (cut side up) and carrots in the pot on top of, and around, the meat. Make sure the beef stock comes about halfway up the sides of the meat. You may need to add another 1/2 cup or so. Place the rosemary and thyme into the juice to make sure the flavors distribute well.
Now, cover the pot and place in oven for 3 to 5 hours depending on the size of the roast: 3 pound roast = three hours; a 4 pound roast = four hours; 5 pound roast = five hours.
Do not disturb the roast during the cooking time. Leave the oven closed, and the lid on. When the cooking time is over, check to make sure the meat is done. A fork should go into the meat very easily, and the meat should be very tender. 
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