THIS Pot Roast is Better Than Beef Bourguignon
I said it. This pot roast might be BETTER than beef bourguignon. Get 20% off on Typhur Sync with free shipping. No code required til 12/17. After that, use code BRIAN20OFF for the discount: Typhur: / Amazon:
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*RECIPE*
▪3-5lb/1.5-2kg Beef chuck roast
▪225g (5 large) Shallot or onion, chunky diced
▪225g (3 large) Carrots, cut into obliques
▪225g (4-6 stalks) Celery, cut into 1-2”/3-5cm pieces
▪20g (4-5 cloves) Garlic, minced
▪Neutral, high smokepoint oil (canola, vegetable, soy, avocado)
▪50g (3 1/2T) unsalted butter
▪25g (1 1/2 tomato paste
▪25g (3T) flour (all purpose or gluten free flour blend. I used bob’s red mill 1 to 1)
▪150g (2/3c) red wine
▪25g (1 1/2T) worcestershire
▪15g (1T) better than bouillon beef base
▪750g (3c) beef stock
▪2 bay leaves
▪3-4 springs fresh thyme
Liberally salt all sides of the chuck roast and allow it to sit at room temp for 20 minutes.
While the beef brines, prep the veggies. Cut shallot into a chunky dice. Cut celery into 1-2”/3-5cm long planks. Cut carrots into obliques (see video @1:26) or a large chunky dice. Mince garlic.
Before searing, dry beef very well on all sides with a towel.
Preheat a dutch oven or large heavy-bottomed pot over high heat. Add a long squeeze of neutral oil. Drop in salted roast and press the meat down into the pan. Sear for 6-7 minutes until a brown crust has formed. Flip and sear on the second side for 5-6min. Transfer to a plate.
Return the pot to medium heat and add 50g of butter, followed by veggies, garlic, and a large pinch of salt. Stir and cook to caramelize and slightly soften for about 3 min. Add tomato paste. Stir and saute for about 2 minutes until it has taken on a darker rusty color. Stir in flour for 30-60 sec.
Add in wine, worcestershire and stir to deglaze solids on the bottom of the pot. When slightly thickened, add better than bouillon and stock. Bring to a simmer. When simmering, snuggle the seared beef into the pot so that it’s touching the bottom of the pot. Add bay and thyme.
Add a probe thermometer if you have one, set the temp to 195F/90C. cover the pot leaving the lid slightly ajar, and load into a 275F/135C oven to cook for 4-5 hours. Checking on the beef in about 2 hours when the temp hits 195F. Check the meat at this point. It shouldn’t be shreddable yet. Return the lid to the pot, and return the pot to the oven to cook for about 2-3 more hours, checking the roast gain at the 4-4.5 hour mark. You’re now looking to maintain the temperature of about 190-205F/90C for a few more hours until the meat is fork tender and shreddable, but does not totally fall apart. If internal temp rises above this temp, turn down the oven to maintain 190-205F/90C. When done, you'll be able to easily pull the meat apart with forks. Taste sauce for seasoning and add salt if needed.
Allow beef to rest in the cooking liquids for about 30 minutes while you finish your potatoes.
Serve a chunk of beef on top of baked bashed potatoes along with a few of the roasted veggies and extra sauce.
--
Adam Ragusea's Pot Roast with Mashed Baked Potatoes:
*BAKED MASHED POTATOES:*
6 russet potatoes
Salt
115g (8Tbsp) unsalted butter
Sour cream
Peel potatoes and warp each with foil. Bake on a sheet tray at 275F/135C for about 2 hours until they’re tender and easily mashable.
Add potatoes to a tall sided pot along with a few large pinches of salt, the butter, and a large dollop (or more) of sour cream. Mash together until chunky but soft. Taste for seasoning.
CHAPTERS
0:00 Intro and prep
2:28 Searing the beef
3:10 Building the pot roast sauce
4:37 Braising the chuck roast in the oven
7:44 Making baked mashed potatoes and finishing the braise
#potroast
Instant Pot Best Mississippi Pot Roast
Recipe Here!:
Due to the wildly unprecedented success of my traditional Best Pot Roast recipe in the Instant Pot, I felt I had to visit its sassy Southern sister, the Mississippi Pot Roast!
This roast differs from the traditional Pot Roast in the fact that the gravy strikes a balance of rich AND tangy at the same time and when paired with how fork-tender the roast becomes, it tastes like the most prestigious short ribs you'll ever have - without being short ribs.
And despite peperoncini being the core ingredient, once cooked, they aren't spicy at all! It's sort of like magic how spice transforms into tangy and makes the roast into something so grand, you'll be making this one often. SO if you fear spice, DO NOT fear this dish. It's completely mild.
The best part? Laughably easy to make and it'll be done quicker than it takes Tom Sawyer & Huck Finn to take an afternoon raft ride on the Mississippi.
#pressureluck #instantpot #mississippipotroast
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At the time of this post, Pressure Luck used Better Than Bouillon/Southeastern Mills for all soup bases and bouillon
Pressure Cooker Pot Roast - The Basics
Pot roast in a pressure cooker is one of the quickest and easiest ways to cook a tender, delicious dinner. Blue Jean Chef Meredith Laurence teaches you how to make pot roast in a pressure cooker. Full pot roast recipe below:
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Pressure Cooker Pot Roast
Serves 6 to 8
Ingredients:
3 to 3½ pound boneless chuck roast
salt and freshly ground black pepper
1 tablespoon vegetable oil
1 onion, chopped
2 stalks celery, chopped
1 cup red wine
2 cups beef stock
2 to 3 sprigs of fresh thyme
1 bay leaf
3 carrots, sliced into 2-inch slices (or use 18 baby cut carrots)
18 fingerling potatoes, left whole
2 tablespoon flour or cornstarch (optional)
¼ cup chopped fresh parsley
Directions:
1. Pre-heat the pressure cooker using the BROWN setting.
2. Season the roast on all sides with salt and pepper. Add the vegetable oil to the cooker and brown the roast on all sides. Then, remove the roast to a resting plate.
3. Add the onion and celery to the cooker and cook for a few minutes. Pour in the red wine and using a wooden spoon, scrape up any brown bits that have formed on the bottom of the Dutch oven and bring to a simmer. Add the beef stock to the cooker, along with the thyme and bay leaf and scatter the carrots and potatoes on top. Lock the lid in place.
4. Pressure cook on HIGH for 45 to 50 minutes (depending on the weight).
5. Let the pressure drop NATURALLY and carefully remove the lid. Transfer the roast and vegetables to a side plate and tent with foil.
6. Turn the pressure cooker to the BROWN setting and bring the sauce to a simmer. Reduce the sauce to the desired consistency while the roast rests for at least 10 minutes. If thicker gravy is desired, mix the flour or cornstarch with ¼ cup of water and whisk the mixture into the sauce. Season to taste with salt and pepper and spoon the liquid and vegetables over the roast. Garnish with chopped fresh parsley.
Instant Pot Classic Pot Roast | Boneless Chuck Roast Recipe
Pot roast is a classic, family favorite. This version is prepared in an Instant Pot for tender, juicy flavor in a short amount of time. Follow the recipe exactly, or include additional ingredients like your favorite vegetables. Build your flavor story and use the Instant Pot to make it happen.
For complete cooking instructions:
Instant Pot Classic Pot Roast
1 (3-pound) Certified Angus Beef ® boneless chuck roast
1 1/2 teaspoons kosher or sea salt, divided
1 tablespoon vegetable oil
1 large onion, diced
4 cloves garlic, crushed
1 cup beef broth
1 sprig fresh rosemary
3 sprigs fresh thyme
1 (15-ounce) can crushed tomatoes
1/2 teaspoon fresh ground black pepper
Recipe provided by Mike Vrobel, DadCooksDinner.com
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~~ If it's not CERTIFIED, it's not the best. ~~
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HOW TO COOK A POT ROAST ( IN A PRESSURE COOKER )
Don't be afraid to use that old pressure cooker of Grandma's, it's a very useful piece of kitchen equipment. So dust off that old relic and put it to good use...you'll be glad that you did.
Once you get the hang of using it, you will wonder why you didn't use it before. You can have the slow cooked taste, without the slow cooking time. You can take cheap cuts of meat and turn them into tender,juicy,tasty meals in no time at all!!!
Try it and have fun!!!!!
If you are interested in seeing an electric pressure cooker, this link will show you an unboxing/setup video + a recipe for pulled pork included at this link:
#thepieguyskitchen
HOW TO MAKE POT ROAST IN THE INSTANT POT!
HOW TO MAKE POT ROAST IN THE INSTANT POT! ~ I will be showing you how to make pot roast in the instant pot. I hope you enjoy the video this how to/cooking video :) Please share, like, comment, and subscribe. Thank you for all of your support!
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Measuring Cups:
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Instant Pot:
Kitchen Utensils Set:
Ingredients:
2.5 lbs chuck roast
3 Tbsp Flour
1 1/2 Tsp Season Salt
1/4 Tsp Smoked Paprika
1 Tsp Pepper
1 Tsp Onion Powder
1 Tsp Garlic Powder
1 Tsp Oregano
1/8 Tsp White Pepper
1/2 Tsp Brown Sugar
1 Tbsp Minced Garlic
2 Cup Beef Broth
1/4 Worcestershire Sauce
1 Cup Dry Red Wine
1 Diced Onion
3 Ribs Celery (Diced or Sliced)
2 Carrots (Chopped)
10-13 Baby Potatoes
2 Bay Leaves (Optional)
1 Sprig of Thyme
1 Sprigs of Rosemary
1/2 Tsp Salt
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