Easy One Pan Roast Chicken with Layered Potatoes
You're in for a treat with this spectacular one pan roast chicken and potato dish! The Pommes Anna is a classic French recipe dating back to the Napoleon era and named after an actress. It's usually made with just butter and seasoning, but I like to give it a French Italian twist by adding some thyme and grated Parmesan cheese. And let's not forget the star of the show - a perfectly roasted chicken that pairs beautifully with this dish! The chicken juices drip into the potatoes making them super amazing! The chicken also absorbs the onion flavour. What a treat! Plus it’s quick and easy to make as the chicken is broken down for a quicker cooking time.
The Pommes Anna is like an upside-down potato cake or tart, so be sure to take extra care when arranging the first layer as it will be the top. The end result is a crispy, buttery, and downright delicious side dish that's sure to impress. Give my Pommes Anna and roast chicken recipe a try any night of the week!
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Beef Pot Roast | Goan Beef Roast | Comfort Food
This legendary Roast Beef also known as Beef Pot Roast is seasoned with spices and herbs, making it tender, succulent and packed with flavour. For generations, this Roast Beef / Beef Pot Roast has been loved by one and all in my family. This Roast Beef / Beef Pot Roast makes the perfect comfort food and I hope you enjoy the recipe!
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Ingredients
1.6 kilograms/3.5 pounds Inside Round Beef
For the Marinate
2 tsp Ginger Paste
1 Head of Garlic, Minced
1 tsp Kashmiri Chilli Powder
1 tsp Turmeric Powder
1 tsp Cummin Powder
1 Lemon Juice
Other Ingredients
Salt
Pepper
1 tablespoon Butter
Oil
12 Cloves
8 Cardamoms
3” piece Cinnamon Stick
2 Bay Leaves
4 Kashmiri Chillies
1 Large Onion , finely chopped
3 cups Beef stock
1 cup Port Wine/Red Wine
Veggies
3 Potatoes
4 Carrots
1 Green Sweet Pepper
1 Onion
Method
- Mix all the ingredients for the marinate and set aside
- With a fork pierce the meat on all sides (this will help the meat absorb all the flavours)
- Salt the piece of meat generously and be equally generous with the pepper
- Now apply the marinate on all sides of the piece of meat
- Cover with a plastic wrap and refrigerate overnight for best results
- Once the meat has marinated, remove from the refrigerator and let it come to room temperature
- Scrape out the marinade from the meat and preserve to use later
- In a heated pot add the butter and allow it to melt
- Add some oil to prevent the butter from burning.
- Now sear the piece of meat on all sides to get a nice colour
- Once seared, remove the meat from the pot and set aside
- Add some oil and sort the cloves, cardamom , bay leaves and split kashmiri chillies till they release their fragrance
- Add the chopped onions and saute till the onions get translucent and pick up all the flavour left behind by the meat
- Now add in the marinade that was scraped off the meat earlier
- Allow the marinate and the onions to cook till they release the oil
- To the cooked onion add the beef broth and wine
- Give the mixture a stir so that all the flavours get well incorporated
- Now dunk the seared piece of beef into the gravy and simmer on a medium slow heat.
- Once it simmers, cover the pot and allow to cook for approximately 1 hour 30 minutes turning it once in-between cooking
- Continue to cook until no juices flow out when pricked with a fork
- Remove from the heat and allow the roast to rest
- Once rested, cut into slices and immerse back into the gravy
- Clean, wash, pat dry the potatoes and cut into wedges
- Sprinkle them with salt and shallow fry
- Clean, wash, pat dry the carrots and cut on the diagonal
- Sprinkle with salt and shallow fry
- Wash the green bell pepper and cut into strips and then into smaller pieces
- Cut the onion into chunks and saute with the bell pepper
Plate and Enjoy!
Slow Cooker Beef Pot Roast Recipe - How to Make Flavorful Beef Pot Roast in the Slow Cooker
This is the best ever beef pot roast made in the slow cooker. The beef is packed with all the right flavors, seared and slow cooked in a delicious flavor packed sauce. This beef pot roast is a delicious comforting dish.
INGREDIENTS
5 to 6 lbs beef chuck roast ( i used 5.5 lbs)
Salt and pepper to your taste ( i used 2 Tbs salt and 1/2 Tbs pepper)
2 tsp oregano
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
2 Tbs olive oil to saute veggies
1 large onion, cut up
3 stalks of celery
4 large carrots, cut up
6 cloves of garlic, minced
salt and pepper to season veggies
2 to 3 Tbs oil to sear meat
2 Tbs butter to make sauce
3 Tbs flour
1/2 cup red wine, or chicken broth
2 cups chicken broth
2 Tbs Worcestershire sauce
5 Tbs tomato paste
4 Tbs brown sugar
3 bay leaves
fresh thyme (i did not measure, but about 1 handful)
4 to 5 sprigs of rosemary
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One-Pot Roast Chicken with Rhoda Boone | Made In Cookware
In this week’s video, Culinary Creative Director Rhoda Boone tackles a nostalgic favorite: Poulet Rôti Grand-mère, or grandma-style roast chicken. One of those comfortingly simple French dishes that relies on patience to develop deep, satisfying flavor, this one-pot meal is assembled entirely in Made In’s brand new Enameled Cast Iron Oval Dutch Oven. The Oval Dutch’s romantic silhouette is a perfect match for this elegant take on the rustic original. Here, Rhoda subs in fennel, root vegetables, and small potatoes, all roasted underneath a dry-rubbed bird until tender, golden, and schmaltzy. Paired with roasted garlic-slathered toast for soaking up the jus, this dish needs little more than a quick side salad dressed in Dijon vinaigrette—get the recipe (and the Dutch) below, and thank yourself at dinner.
#madein #roasted #cookware
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ROAST DINNER MEGA MIX | 1 hr SPECIAL | Jamie Oliver
We’ve raided the archive to bring you 1hr of the best roast dinner content we have! This is everything you need for the perfect Sunday Roast, from beef to chicken, lamb to nut-roast we've got you covered. Sit back and enjoy!
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The Ultimate Pot Roast Recipe | Juicy, Tender, and Delicious Holiday Pot Roast
One of my favorite comfort food meals when it gets cold outside is Pot Roast! Tender, juicy, and loaded with flavor! The gravy just pouring on top with the potatoes and veggies... MAN! It doesn't get better than that lol. Let's #MakeItHappen
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Shopping List:
3 - 4 lb chuck roast
2 tbs avocado oil
1 whole onion (Quartered or halved)
4 Carrots (chopped)
4 celery stalks (chopped)
1 lb red potatoes chopped
1lb yukon gold
1 cup red wine (dry)
3 cups beef broth
2-3 tbsp tomato paste
1-2 tbs beef base better than bouillon
2 sprigs rosemary
1 bunch of thyme
2 bay leaves
1 tbsp soy sauce
1 tbsp worcestershire sauce
whole garlic bulb
Preheat oven to 325.
Generously season your chuck roast with salt, pepper, onion powder, and garlic powder. Allow it to come up to room temperature. Heat Oil in a large pot or dutch oven. Get the pot very hot to sear your beef. Sear on both sides for about 3-5 minutes per side or until nice crust is formed. Remove the roast and add your onions and garlic and then your wine. Reduce the wine by half and add your tomato paste and beef base. Now place the chuck roast on top of the onions. Add 3 cups beef stock and top with fresh herbs and cover. Place in oven for 2 hours and then add in your vegetables for the last hour. After about 3 hours total, your roast should shred easily with a fork. (During the final 30 minutes, you can remove the lid and cook - this helps reduce the gravy and brown the roast a bit) Serve with rice, potatoes, or cauliflower mash. Garnish with chopped parsley.
Salt, pepper, garlic, onion powder
Slurry - 2-3 tbsp corn starch + 1/4 cup water (2:1 ratio - you can adjust based on desired gravy thickness)