Mississippi Pot Roast Beef Recipe | Mississippi Roast Crock Pot | Dutch Oven Recipe
Delicious Tender Mississippi Pot Roast Recipe. In this video, I will show you tips and tricks to make the best pot roast served at any dinner table. Scroll down for recipe details.
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oil
3 - 4 lbs chuck pot roast
1 packet au jus gravy
1 packet ranch seasoning mix
1/2 - 1stick butter
8-10 pepperoncini peppers
2-3 tbs pepperoncini pepper juice from the jar
1 med-large yellow onion sliced
2 tbs garlic chopped or minced
4 cups beef broth
Preheat the oven to 425F
Add oil to a medium to large-sized dutch oven.
Sear the pot roast on all sides, remove, and set aside on a plate.
Add more oil if necessary, along with the onions. Saute until the onions become translucent.
Add the garlic and combine for about one minute.
Add the beef broth, au jus gravy, and ranch seasoning mix, pepperoncini juice, and combine.
Add the pot roast, pepperoncini peppers, and butter.
Cover with a lid, place into the oven, and bake for about 1 1/2 - 2 hours or until the beef is fork-tender.
*Add more liquid if necessary during the cooking process.
A pot roast orange
Pot roast orange
Orange Soda Pot Roast recipe
You can view the full recipe and directions here:
information coming soon.
In this video, Chef Avoir Chaud shows you how to make this sweet and savory orange pop, pot roast on the stove top. Even though using orange pop is weird, but you will actually be quiet surprised with the outcome of this recipe.
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Orange braised beef | egg yolk-thickened sauce | limey roast carrots
Thanks to HelloFresh for sponsoring this video! Use code ADAMRAGUSEA14 for up to 14 FREE MEALS + 3 Free Gifts across 5 HelloFresh boxes plus free shipping:
***RECIPE, SERVES 4-6***
1 3 lb (1.36kg) beef chuck roast (or any other good braising cut, like boneless short rib or brisket)
1 onion
5-6 cloves of garlic
1-2 dried New Mexico chilis (very optional)
2 oranges
1 lime
1-2 egg yolks
2 lb (908g) carrots
1 12 oz (240g) bag egg noodles
tomato paste
oil
butter
sugar
salt
pepper
fresh herbs (I put thyme in the sauce and had cilantro on the side)
Trim any very large chunks of fat out of the beef as you cut it into big pieces — I got 16 pieces out of my roast. (Remember they'll shrink a lot). Heat some oil in pan (ideally one for which you have a lid) and brown the beef in two batches. While you're doing that, peel the onion and slice it into thin wedges.
When all the beef is out, put the onion in and fry it for a few minutes until it starts to turn brown. While you're doing that, crush and peel the garlic and throw it in with the onions, whole. Stir in a squeeze of tomato paste. When the fond on the bottom of the pan is about to burn, deglaze with two cups (475mL) of water. Return the beef to the pan.
Zest in both of the oranges and squeeze in their juice. Throw in the chilis, if using. Grind in some pepper and stir in two pinches of salt. Bring to a boil, reduce to a simmer and cover. It'll take 4-5 hours to braise until the meat is soft. Check on it once or twice to stir things around, make sure nothing is sticking to the bottom, and make sure all the liquid isn't evaporating out. If it needs more water, give it some. When the beef is about as soft as you want it, uncover and let the sauce reduce a bit while you prep the sides.
Heat the oven to 400ºF/200ºC. Peel the carrots and cut them into 1cm slices. (You could simply simmer them with the beef for the last hour of braising if you don't want to roast them.) Throw them on a roasting tray, toss with oil salt and pepper, and roast for about 20 minutes until golden and tender. Stirring halfway through helps. Zest the lime, and toss the zest through the carrots right before you eat. (Save the lime itself for the beef.)
Get the egg noodles boiling in salted water. Drain when done, and toss with a little butter to keep them from sticking to each other.
When you're ready to finish the beef, turn the heat off. Pull the chilis out and discard. Pull out all the beef chunks, being careful not to break them apart. Taste the braising liquid, and give it more of whatever you think it needs — salt, pepper, a pinch of sugar, a little lime juice.
With the heat off and the sauce definitely not bubbling, stir in one or two egg yolks, depending on how thick you want the sauce. Turn the heat back on and bring the sauce to a simmer, stirring constantly. (If you really boil it, the egg will go grainy.) You should notice the sauce thicken a little when it simmer and the eggs cook, but it'll thicken more as it cools to eating temperature.
Put the beef back into the sauce, and carefully coat the pieces without breaking them apart. You could also stir in some fresh herbs at this point, and maybe a little water if the sauce is too thick.
Put all the food on a plate and eat it. When you reheat any leftovers, do it gently so you don't overcook the egg in the sauce.
Slow Cooker Caribbean Pot Roast - Sweet and Savory Meals
Learn how to make Slow Cooker Caribbean Pot Roast - cooked to perfection for hours with root vegetables, pineapple, cocoa, orange zest, and spices. A bold and spicy tropical twist to the classic beef roast!
????INGREDIENTS????:
2 medium sweet potatoes
2 large carrots
1 red onion
1 boneless beef chuck roast
2 tablespoons canola oil
4 garlic cloves
1 tablespoon all-purpose flour
2 tablespoons brown sugar
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1 tablespoon grated orange zest
1 teaspoon baking cocoa
1 can tomato sauce
1 can pineapple chunks in juice
1 tablespoon Worcestershire sauce
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