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How To make Old Fashioned Pot Roast
3 lb Beef chuck roast
6 tb Flour, divided
6 tb Butter, divided
3 c Hot water
2 ts Beef bouillon granules
1 md Onion, quartered
1 Rib celery, cut into pieces
1 ts Salt
1/2 ts Pepper
4 Carrots, cut into 2" pieces
Sprinkle the roast with 1 Tbsp. flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside. In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency. From: "Taste of Home" Magazine Posted by: Debbie Carlson - GEnie
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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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Song: Ghost of the Hour
Artist: Mike Franklyn
Old Fashioned Pot Roast
Nothing brings the family together at the table like a traditional old fashioned pot roast like this. Grab everything you need at your local Heinen's Grocery Store and get cooking.
INGREDIENTS:
For the Pot Roast:
3-pound boneless beef chuck roast
2 tablespoon of olive oil
2 sliced yellow onions
4 diced cloves of garlic
2 cups of sliced cremini mushrooms
2 tablespoons of flour
6 cups of beef stock
10 sprigs of fresh thyme
1 bay leaf
6 sliced carrots
3 sliced stalks of celery
2 peeled and sliced parsnips
Kosher salt and pepper to taste
For the Mashed Potatoes:
2 pounds of baby Yukon potatoes, skin on
2 tablespoons of olive oil
2 tablespoons of sour cream
2 tablespoons of unsalted butter
2 ounces of shredded Parmesan cheese
Kosher salt and pepper to taste
PREPARATION:
Pot Roast:
1. Season the chuck roast on all sides with salt and pepper and set aside.
2. Pour the olive oil in a hot large dutch oven pot on high heat and sear the beef on all sides until it is golden brown and set aside.
3. Add the onions, garlic and mushrooms to the pot and caramelize on high heat, about 12 to 15 minutes.
4. Sprinkle the flour onto the vegetables in mix together.
5. Next, add the beef back to the pot on top of the onions, garlic and mushrooms along with the beef stock, thyme, bay leaves and salt and pepper and simmer over low heat for 2 ½ hours.
6. Add the carrots, celery and parsnips to the dutch oven pot and simmer for 1 more hour before serving.
Potatoes:
1. Boil the Yukon potatoes in a large pot of boiling salted water until they are cooked through, about 12 to 15 minutes.
2. Strain the potatoes and return them back to the pot and using a hand masher mash them together along with the olive oil, sour cream, butter, cheese, salt and pepper until combined.
3. To Serve: Slice or shred apart the beef and serve alongside the simmered vegetables and mashed potatoes.
Optional: Use the gravy from the pot roast for the mashed potatoes
How to Make Martha Stewart's Pot Roast | Martha's Cooking School | Martha Stewart
In this video, Martha Stewart shows you how to make pot roast with a recipe that makes eight servings — perfect for holiday entertaining. This is a sumptuous feast of chuck roast, supplemented by carrots, potatoes, and turnips.
#MarthaStewart #Cooking #Recipe #Roast #PotRoast #Food
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How to Make Martha Stewart's Pot Roast | Martha's Cooking School | Martha Stewart
OLD SCHOOL BEEF 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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