- Home
- Beef
- How To make Pot Roast with Dill Gravy
How To make Pot Roast with Dill Gravy
-From the Kitchen of -Lawrence & Cindy Kellie 4 lb Beef chuck arm pot roast
-boneless 2 tb Cooking oil
Salt Pepper 1/2 c Water
1 tb Dill sead
2 md Onion
sliced thick
1/4 c Flour :
for gravy
1/2 c Dairy sour cream
1. In a Dutch oven, or large pan with a tight-fitting
cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. Add water. 2. Return meat to pan and sprinkle with dill seed. Place onion slices on top. 3. Cover and simmer for 2 1/2 to 3 hours, or until done. (Or cook in a 325F oven for same amount of time.) 4. When done,
remove meat and onion to a platter and keep warm. 5. For 2 cups of gravy, pour liquid from pan into a 2-cup measuring cup. Let stand for 1 minute to allow fat to come to top. Discard all but 4 Tablespoons (or less) of fat. Add enough water (or other liquid) to measure 1 1/2 cups of liquid. Return to pan. 6. In same cup,
measure 1/2 cup cold water and blend in flour. Add mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. 7. Remove pan from heat. Add sour cream, a small amount at a time, and mix well. Taste gravy and correct seasoning, if necessary, with salt and pepper. If gravy is not hot enough when ready to serve, place pan over very low heat, but do not boil, or gravy may curdle. (Note: The flavor of the gravy is not affected should curdling occur.) 8. Slice meat, and serve gravy separately. From the book given to me by Cookie.Lady: The More-Beef-for-your-Money Cookbook Mary Dunham Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK)))))
How To make Pot Roast with Dill Gravy's Videos
Slow Cooker Dill Pickle Pot Roast
Dill Sauce Recipe - Koprová omáčka - Czech Cookbook
Delicious dill sauce paired up with dumplings and hard boiled eggs. Very popular Czech dish that you will not be able to get enough of. :)
Ingredients:
Dumplings:
Amazon hardcover cookbook:
Your gift of support is greatly appreciated!
Buy me a coffee :)
© Copyright Czech Cookbook
DILL PICKLE POT ROAST “In The Kitchen”
try this sis
This is delicious y’all try it #tcgfam
HELP SUPPORT OUR CHANNEL JOIN OUR MEMBERSHIP:
Geoffrey Zakarian's Roasted Split Chicken with Dill Salsa Verde | The Kitchen | Food Network
Geoffrey prepares a simple yet elegant roast chicken dinner that's perfect for a weeknight dinner!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more:
Get the recipe ▶
Subscribe to Food Network ▶
Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Roasted Split Chicken with Dill Salsa Verde
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 1 hr 20 min (includes resting time)
Active: 30 min
Yield: 4 servings
Ingredients
One 3 1/2- to 4-pound chicken, halved through the breast and back
Kosher salt and freshly ground black pepper
1 tablespoon capers, drained
1 tablespoon chopped garlic
1 teaspoon lemon zest
2 anchovies, drained
Smoked flaky sea salt
1 cup fresh dill fronds
1/2 cup arugula
1/2 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/4 cup fresh tarragon leaves, optional
1/2 cup extra-virgin olive oil
Directions
Special equipment: a mortar and pestle
Preheat the oven to 450 degrees F.
Place the chicken on a baking sheet fitted with a rack. Sprinkle the chicken all over with salt and pepper. Roast the chicken until it is rich and caramelized and an instant-read thermometer inserted in the thickest part of the leg (avoiding bone) reads 160 degrees F, 30 to 40 minutes. Allow the bird to rest for 20 minutes.
In a mortar and pestle, add the capers, garlic, lemon zest, anchovies, flaky salt and black pepper to taste. Mash into a coarse paste. (You can also use a mini chopper and pulse into a coarse paste, then transfer to a bowl.) Coarsely chop the dill, arugula, basil, parsley and tarragon, if using, together, then add to the anchovy-caper paste. Stir in the oil and set aside.
Cut the chicken into drumsticks and thighs, then halve the breasts (with wings still attached), and arrange on a platter. Spoon the salsa verde over the chicken. Season with some more pepper and smoked salt. Serve.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#GeoffreyZakarian #TheKitchen #FoodNetwork #RoastedSplitChicken #DillSalsaVerde
Geoffrey Zakarian's Roasted Split Chicken with Dill Salsa Verde | The Kitchen | Food Network
How To Make Yorkshire Puddings | Jamie Oliver
(PP) Contains product placement. We've teamed up with LV= Insurance to bring you a classic kitchen tip every Saturday for the next 6 weeks. Is your soggy bottom getting you down? Well fear not Food Tubers as Jamie's here to give you all his tips and tricks for the perfect Yorkshire Pudding recipe. Plus an amazingly different way to serve them too!
How do you serve your Yorkshires? Any unusual recipes you can share with us? Tell us in the comments box below.
Links from the video:
How To Cook Perfect BBQ Chicken |
LV= |
Music:
Brightlight City | Shortcuts |
For more nutrition info, click here:
Jamie Oliver's Food Tube |
Subscribe to Food Tube |
Twitter:
Jamie's Recipes App |
Tumblr:
Facebook |
More great recipes |
#FOODTUBE
x
Dill Pickle Pot Roast | Dinner
It couldn’t get any easier to get a meaty dinner on the table tonight. Toss everything in to your slow cooker and walk away until dinner time. Pickles! For everyone who isn’t cooking their pickles, you’re missing out on some prickly awesomeness! Not only are those pickles going to make your roast taste amazing, their also going to make sure it’s the most tender and juicy one ever!
Follow us on Facebook! facebook.com/FoodByShared
Check out the recipe: