How To make Pot Roast Of Beef
Ingredients
3-4
pound
beef, brisket, rump roast or pot roast
1-2
each
onions, peeled, sliced
2-3
each
potatoes, peeled, sliced
2-3
each
carrots, peeled, sliced
1/2
cup
water, or consomme
1
salt, to taste
1
pepper, to taste
Directions:
Put vegetables in bottom of crockpot. salt and pepper meat, then put in pot. Add liquid. Cover and cook on Low for 10-12 hours or High 4-5 hours. Remove meat and vegetables with spatula.
VARIATIONS:
GERMAN STYLE: Add 3-4 medium dill pickles and 1 ts dill.
italian: Add one 8 oz can tomato sauce, 1 ts oregano and 1 ts basil.
FRENCH: Omit carrots and potatoes. Add 1 cup finely sliced mushrooms (or 8 oz can), 1 lb small peeled onions and 1 cup red wine.
WITHOUT VEGETABLES: Season roast with salt, pepper and any other favorite seasonings. Add no liquid. Cook as directed.
How To make Pot Roast Of Beef's Videos
Easy Carnivore Chuck Roast Recipe Perfect For The BBBE CHALLENGE
Cassie's three ingredient chuck roast perfect for the carnivore diet and the BBBE challenge.
#carnivorediet #carnivore #bbbe #shorts #chuckroast
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How to Make a Perfect Pot Roast | You Can Cook That | Allrecipes.com
Pot roast is a comfort food classic! Here's the easy way to make it perfectly every time! Read more:
#potroast #roast #comfortfood
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This Pot Roast Recipe is BETTER Than The Classic Version!
With only a handful of ingredients, this Mississippi style Pot Roast brings the flavor home every time! Give this one a try whenever you're in the mood for comfort food! Let's #makeithappen
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Shopping List:
3-4 lb chuck roast
1 packet ranch seasoning
1 packet au jus gravy mix
1/2 - 1 stick butter
4-8 pepperoncini peppers + 2 tbsps juice
1/2 quart beef stock
2 onions
1 head of garlic
rosemary and thyme
AP Seasoning
Slurry - 3 tbsps cold water and 3 tbsps corn starch to thicken gravy
Directions:
Allow roast to come up to room temp. Season generously. Heat dutch oven or skillet over high heat and add avocado oil. Sear meat on all sides for 2-4 minutes or until a nice crust develops - then remove. Discard any burnt oil and add in butter. Once butter melts, add in your flour and cook for 1-2 minutes. Add 1/2 of your beef stock and deglaze the pan. Add in garlic and mix to combine. Add onions and then add back in your roast. Mix in ranch packet and au jus gravy mix. Add peppers and some of the juice from the jar. Toss in a sprig of rosemary and cover with a lid. Place in a 350 degree oven for 3-4 hours or until the roast passes the fork test (should be fork tender and shred easily). Enjoy!
SLOW COOKER POT ROAST | an easy crock pot roast for dinner
This slow cooker pot roast has meltingly tender chuck roast and chunky vegetables infused in a savory, aromatic broth. It's a classic comfort food recipe. But the best part? It's so darn easy to make!
Pot roast is often a star addition to a holiday table between Thanksgiving and Christmas. But this version is such a set-it-and-forget-it type of meal after you sear the big hunk of meat, which makes it perfect for any Sunday dinner... I'd say from now until Spring! So grab your crock pot and I'll walk you through everything you need to know on how to make the perfect pot roast.
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► TIMESTAMPS:
00:00 Intro
00:35 Chop the vegetables
02:14 What type of meat to use for pot roast
02:35 Season the chuck roast
03:20 Sear the chuck roast on the stove
04:28 Add the meat and vegetables to the slow cooker and cook on low for 8 hours
05:46 Thicken the broth (optional)
06:14 Shred the meat
06:42 Place the pot roast meat and vegetables on a serving platter
07:40 Taste test
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Classic Pot Roast - The Ultimate Comfort Food
Today we're making pot roast. It's hard to think of a better dish for when it gets cold out and you want something that really sticks to your ribs!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS WITH GRAM AMOUNTS
4 pounds (1800g) chuck roast - tied
2 1/2 (12g) teaspoons salt
1/2 teaspoon pepper
2 tablespoons (28g) vegetable oil
1/4 cup (56g) olive oil
2 large yellow onions - cut into large pieces
8 cloves garlic - chopped
3 tablespoons (42g) tomato paste
1/4 cup (30g) all-purpose flour
1 1/2 cups (360g) dry red wine
2 cups (480g) low-sodium beef stock - divided
2 large bay leaves
2 tablespoons (28g) Worcestershire sauce
10 sprigs thyme - tied
1 1/2 pounds (680g) red or small yellow potatoes - cut into large chunks
2 pounds (908g) carrots - cut into 3-inch chunks
3 tablespoons flat-leaf parsley - minced, garnish
salt and pepper - to taste
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Pot Roast | Basics with Babish
On this episode of Basics, I'm going to show you how to make two different kinds of pot roast: a classic Yankee roast that's as American as apple pie, plus a modern take on the classic French pot roast.
Recipe:
Ingredients & Shopping List
+ For the Basic Pot Roast:
9 carrots, peeled (5 chopped for mirepoix, 4 chopped into larger pieces for roast)
1 small yellow onion, peeled and roughly chopped
5 ribs celery, washed and chopped
1 eye round beef roast
Kosher salt
Black pepper
1 Tbsp tomato paste
3 cloves garlic
2 bay leaves
2 sprigs of rosemary
2 sprigs thyme
2 cartons beef broth, divided
Dry red wine
4 russet potatoes, peeled and quartered
Special equipment: dutch oven or braising pot
+ For the Fancy-Ass Pot Roast:
1 rib celery, chopped
2 sprigs parsley, plus an additional 1/2 cup chopped parsley
2 cloves garlic
2 sprigs thyme
3 bay leaves
1 small yellow onion, halved
2 whole cloves
1 leek, sliced (just the white part)
1/2 tsp whole peppercorns
Kosher salt
Black pepper
4 boneless short ribs
2 marrow bones, about 4-5 inches in length
Water or beef broth for braising
6 cornichons, finely chopped
1/4 cup finely minced chives
2 Tbsp dijon mustard
Dash of white wine vinegar
1 lb red potatoes, halved
4 carrots, peeled, quartered, and cut into 4-inch segments
1 bunch asparagus, halved
Flaky sea salt
Special equipment: dutch oven or braising pot, mesh sieve
Music:
Even or Odd, Kickflip by Blue Wednesday
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