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How To make Pot Roast Of Your Choice
2 tablespoons vegetable oil
4 pounds boneless beef chunk roast -- trimmed
Flavoring Vegetable Liquids Seasonings
Now you can make any around- the -world pot roast you like. here's how it works: Star with a basic pot roast recipe, then choice a country and chart a flavor course for a delicious dinner entree with a foreign accent.
Heat the oven to 325 F. In a 5 quart Dutch oven, heat the oil over medium heat. Pat the meat dry with paper towels. Add the meat to the hot oil along with flavoring vegetables. Brown the meat on all sides. Stir vegetables occasionally. Add the liquids and seasonings. Cover and bake for 2 2/1 hours to 3 hours, or until the meat is fork- tender. Transfer the meat to a cutting board. Cover loosely with foil and let stand for 10 to 15 minutes. discard any bay leaves and/ or citrus peel and skim the fat from sauce. If you like, thicken the sauce by stirring in 3 tablespoons flour mixed with 1/4 cup water. Slice the meat across the grain and serve with the sauce.
French: Vegetables: 1 1/2 cups thinly sliced leeks
3/4 cup each chopped carrots and celery
1 tsp minced garlic.
Seasonings:
1 tsp salt
1/2 tsp each pepper and dried thyme leaves 2 small bay leaves
Liquids:
1 cup dry red wine 2 tbsp red wine vinegar
Eastern Mediterranean:
Vegetables:
1 cup chopped onion 1 tbsp minced garlic
Seasonings
1 tsp ground cumin 1 tsp salt 1/2 tsp pepper 1/2 tsp cinnamon 2 bay leaves
Liquids:
1 cup dry red wine or beef broth mixed with 2 tbsp tomato paste
You are free to add some more countrys charts on this recipe
Formated and sharing by Iara 8/98
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This dinner was inspired by my anniversary dinner | pot roast
1/2 cup all purpose flour
1 tsp salt
1 tsp black pepper
3 lb chuck roast
3 TBSP oil of choice (I used olive oil)
10 cloves garlic, minced
1 large onion, cut into chunks
3 large carrots, cut into chunks
2 lbs potatoes of choice, cut into chunks
2 cans beef broth (14.5 oz each)
1 sprig of rosemary
Parsley, garnish
1. First, mix together 1/2 cup all purpose flour, 1 tsp salt & 1 tsp black pepper.
2. Then coat your chuck roast in the flour mixture
3. In a large - oven safe pot, heat up 3 TBSP of oil and sear (your now flour coated chuck roast) in your oil. 5 minutes each side (total 10 mins)
4. Remove chuck roast from pot and sauté garlic until fragrant.
5. After garlic is fragrant, add your onions & carrots. Sauté this for 5 mins.
6. After 5 mins, potatoes, beef stock and rosemary. Cover and bake 300F for 3 hours
7. After 3 hours, top with parsley.
8. Enjoy to preference. I served mine with mashed potatoes and steamed broccoli.
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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Super EASY Melt In Your Mouth Pot Roast Recipe | How To Make Pot Roast
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Ingredients
3 lbs. beef chuck
4 cup beef broth
1 small onion chopped
2 tbsps. Worcestershire sauce
few baby carrots
6 small white potatoes
2 beef cubes
1/2 tbsp. minced garlic
2 tbsps. corn starch
To season the beef
1 tbsp. onion powder
1 tbsp. garlic powder
1 tsp. black pepper
1 tsp paprika
1 tsp. rosemary
1 tsp. thyme
3 thyme sprigs
1 tsp celery salt
To season the gravy
1/2 tbsp. onion powder
1/2 tbsp. onion powder
1/2 tbsp. thyme
1/2 tbsp. rosemary
1/2 tsp. pepper
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chuck roast beef in the instant pot | recipe
4 lbs chuck roast beef
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp seasoned salt
2 tbsp meat seasoning
1 tbsp complete seasoning
1 tbsp smoked paprika
1 tsp black pepper
mustard oil or any oil of your choice
small mini potatoes: as much as you like
carrots
1 large onion chopped
4 small bell peppers Chopped
2 tbsp minced garlic
few stalks thyme
2 stalks Rosemary
1 cup tomato sauce
1 1/3 cup beef stock
2 tbsp brown braising sauce
2 tbsp Worcestershire sauce
1/4 cup flour
2 tbsp brown sugar
2 tbsp reserved seasoning from the meat.
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Oven Baked Chuck Roast
RECIPE:
My Oven Baked Chuck Roast Recipe is a perfect family dinner or special occasion meal. It's easy to prep in just 15 minutes, then cooks low and slow in the oven all in one pot. Fall-apart tender and complete with carrots and potatoes, this easy pot roast for dinner is a meal you'll want to make for your family again and again.