Easy POT ROAST Recipe | Pot Roast and Gravy | Simply Mamá Cooks
Today I am cooking at home and making the best tender juicy pot roast EASY. This is a riff off of my Tia's recipe and it's easy to make.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.
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0:00 Intro
0:11 Prep The Dredge and Seasoning
0:53 Prep The Meat
2:45 Making The Gravy
4:16 Prep For The Oven
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INGREDIENTS
2.5 lb ( 1.13 kg ) beef chuck roast
3 Tbsp (27 g) all-purpose flour
1 1/2 tsp seasoned salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp coarse salt
1/2 tsp cracked black pepper
1 1/2 lb (681 g) potatoes
2 large carrots
1 celery stick
**GRAVY**
1/4 cup (60 ml) rendered fat or cooking oil
1/2 small onion (diced)
1/4 cup (40g) all-purpose flour
14.5 fl oz (429 ml) low sodium beef broth or stock
salt and pepper to taste
Bake in a preheated oven at 275 degrees F / 135 degrees C
for 3 hours or until tender
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Easy Pot Roast Recipe
How To Cook Pot Roast
Beef Chuck Roast Recipe
Cantonese Braised Beef with Daikon Recipe
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Braised beef with Daikon Radish (萝卜炆牛腩) is a classic and popular dish in Cantonese cuisine. You can find it everywhere. In high-end restaurants, they served it as a centerpiece on the table. In fast food places, it is a popular take-out dish. It is so delicious that street food vendors even serve it as a snack. They give it to you in a paper cup. Oh, I used to get those all the time, miss it so much.
INGREDIENTS
To blanch the beef
2.5 lb (1.13 kg) of boneless beef stew meat
2-3 liters of water
1/4 cup of chinese cooking wine (Amazon link -
2 scallions
2 inches of ginger, sliced thinly
1/2 tbsp of sichuan peppercorn (Amazon Link -
To make the sauce
2 tbsp of Zhu hou paste (Amazon Link -
2 tbsp of hoisin sauce (Amazon Link - )
1.5 tbsp of peanut butter (Amazon Link -
1 tbsp of sichuan dou ban jiang (Amazon Link -
2 pieces of Fu ru AKA fermented bean curd (Amazon Link -
3 tbsp of sugar
To braise the beef
2 tbsp of cooking oil
6 cloves of garlic
2 inches of ginger, sliced thinly
1 pieces of star anise (Amazon Link -
2 pieces of bay leaves (Amazon Link -
1 of cinnamon stick (Amazon Link -
1 piece of aged tangerine peel (Product Link -
4 pieces of gan cao (甘草) (Amazon Link -
A small piece of dried galanga (Amazon Link -
A couple pieces of red dried chilies (Amazon Link -
4 tbsp of soy sauce (Amazon Link -
2 tsp of dark soy sauce (Amazon Link -
4-5 cups (1-1.25 liters) of water
1/2 tsp of salt or to taste
2 lbs (900 grams) of Chinese Daikon radish
Diced scallion as garnish
INSTRUCTIONS
Cut the beef into 1 inch cubed. You can use boneless beef rib, bone-in short ribs, shank, bottom Sirloin Flap, fatty brisket, oxtail, even beef tendon for this recipe.
Fill a big pot with water. Add the beef along with the Chinese cooking wine, scallions, ginger slices, and Sichuan peppercorns. Bring it to a boil then skim off all the scrum. Remove the beef from the pot and set it aside.
Combine all the sauce ingredients thoroughly and set it aside.
Add oil, garlic, ginger slices, star anise, bay leaves, cinnamon stick, orange peel, Gan Cao, dried Galangal, and red dried chilies to a heavy duty pot (preferably a clay pot, dutch oven, or cast iron pot). Stir over medium heat for a couple of minutes or until fragrant.
Add the sauce and sauteed for a few minutes to activate the flavor. Add the beef and continue to mix until every piece is well covered.
Add 4-5 cups of hot water and bring it to a boil. The amount of liquid should be able to cover the beef completely.
Add soy sauce to taste. Drizzle in some dark soy sauce for the color. Turn the heat to the lowest and let it simmer for 2 hours or until tender.
40 minutes before the beef is ready, double-peel the Daikon radish skin then cut it into big chunks. I found that the daikon radish in the USA is not as sweet as the ones that I had in China. It is more on the bitter side and it gives the soup an unbearable bitter after taste. The skin contains more bitter elements, so it is very important to double peel the skin.
Add the radish into a pot of boiling water and blanch for about 5 minutes to reduce the bitter taste. Transfer the radish into the clay pot. Give it a taste to adjust the flavor again because you want to be accurate after you added the daikon radish.
Continue to simmer for about 20 minutes. Serve with white rice or noodle.
How to Make Martha Stewart's Pot Roast for a Crowd
Indulge in the art of culinary generosity with our video guide on how to make Martha Stewart's Pot Roast for a Crowd! Join us in the kitchen for a masterclass in creating a savory, melt-in-your-mouth pot roast that's perfect for entertaining a large gathering. Martha Stewart's expert tips ensure a crowd-pleasing dish that brings both elegance and comfort to your table.
#marthastewart #recipe #food #potroast #slowcookerideas #beef
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How to Make Martha Stewart's Pot Roast for a Crowd
Chinese Ribs and Noodles (One Pot Dinner)
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Pai Gu (排骨) and Mian (面) mean ribs and noodles. Men (焖) is the cooking method that I am excited to show you. The ribs are braising at the bottom, which lifts up the noodles so they can be steamed right above that. In the end, we will mix everything together, they will be really flavorful and delicious. This is a super easy dinner meal and serves a whole family.
INGREDIENTS
2 lbs. of pork ribs
1 tbsp of vegetable oil (
5 cloves of garlic
5-6 slices of ginger
1.5 tbsps. of sugar (Amazon Link -
1/4 cups of Chinese cooking wine (Amazon Link -
1/4 cups of soy sauce (Amazon Link -
1 tbsp of dark soy sauce (Amazon Link -
2 cups of hot water
1 star anise (Amazon Link -
1.5 tsps. of Sichuan peppercorn (Amazon Link -
1 cinnamon stick (Amazon Link -
2 bay leaves (Amazon Link -
A few red dried chilies, optional (Amazon Link -
1 lb of fresh noodles
8 oz of yard beans
Fresh red chili and cilantro as garnish
INSTRUCTIONS
Use a paper towel to grab the silver skin on the back of the ribs and rip it off.
Slice the ribs in between the bones into individual pieces.
Pre-heat a heavy-duty cookware until hot (recommend a clay pot or a dutch oven). Add cooking oil and brown the ribs until both sides are golden brown. This will take a few minutes on each side over high heat.
While pan frying the second side of the ribs, you can add garlic, ginger, and sugar. Let them cook with the ribs until fragrant. Mix until the sugar is melted.
Add Chinese cooking wine, soy sauce, and dark soy sauce. Pour in 2 cups of boiling hot water. Adjust the position of the ribs so they stay below the water.
Put the spices (star anise, Sichuan peppercorn, cinnamon stick, bay leaves, and red dry chilies) into a spice bag and add it to the clay pot. Simmer on low heat for 50 minutes or until the ribs are tender.
50 minutes later, check the liquid amount. It should be just a little bit below the ribs. Everybody’s stove and cookware is different. If you have too much liquid, crank up the heat to reduce it. If you have too little, add more hot water. Mine is perfect.
Add the yard beans. Loosen up the noodles and lightly place them into the clay pot. Do not pad it down. You want it to be airy and fluffy, which allows circulation and ensures even cooking. Put on the lid. Switch the heat to medium-low and let it cook for 5 minutes.
This is the “Men 焖” technique that I mentioned in the beginning. The noodles are not touching the braising liquid directly, they are lifted by the ribs and cooked by the steam. The texture is completely different than boiled noodles - pleasantly chewy and firm.
5 minutes later, give it a nice mix to combine the sauce with the noodles. Keep an eye on the sauce amount. When you see there is no more sauce at the bottom, turn off the heat. If you continue to cook, it will start to stick to the bottom. Add some red chilies and cilantro as garnish. Enjoy!
Michael Symon's Pot Roast with Carrots, Shallots, Mint and Lemon | Food Network
Cook along with Michael as he finishes this savory roast with the bright flavors of fresh mint and lemon zest, which make it great for any season!
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Pot Roast with Carrots, Shallots, Mint and Lemon
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 5 hr (includes basting time)
Active: 5 hr
Yield: 6 to 8 servings
Ingredients
One 5-pound chuck blade roast, silver skin removed
Kosher salt
1 pound slab bacon, large dice
Olive oil, if necessary
10 shallots, peeled and left whole
4 medium carrots, cut into 2-inch pieces
5 to 6 cloves garlic, peeled and smashed
10 sprigs thyme, tied with butcher's twine
16 ounces apple cider
2 tablespoons coriander seeds
2 fresh bay leaves (dry are OK, too)
Four 12-ounce lager or porter beers
1 cup chicken or beef stock (preferably homemade)
1 cup mint leaves, torn
1 to 2 lemons, zest only
Directions
Sprinkle the beef liberally with salt (about 4 tablespoons) and then refrigerate overnight, preferably on rack.
Pull the beef out an hour before cooking to take the chill off of it. Preheat the oven to 350 degrees F.
Render the bacon in a large Dutch oven over medium-high heat until slightly crispy, 8 to 10 minutes. Remove the bacon to a paper towel-lined plate and reserve.
Brown the beef on all sides in that same pan over medium-high heat, about 3 minutes per side. As you brown the smaller sides, add the shallots and carrots and begin to brown them. Once all sides of the beef are browned, remove to a plate. Add the garlic and thyme to the remaining vegetables with a pinch of salt and sweat until you get a slight caramelization and the vegetables start to release their aromas, about 4 minutes.
Deglaze the pan with the cider, scraping the bottom with a wooden spoon to get all of the caramelization into the sauce. This step will give you more depth to the finished sauce and add a layer of richness. Add the coriander and bay leaves, then the beer. Bring to a simmer. Add the beef back in, along with the bacon and enough of the stock to go three-quarters of the way up of the roast (about 1 cup, keeping in mind that the cooking liquid will reduce while it's in the oven).
Baste the beef with the liquid, top with a lid and put it in the oven. Cook until tender, basting every hour, 3 to 4 hours.
Remove the roast from the oven and skim any excess fat. Break the roast apart in the pan so that there are large chunks in the liquid. Gently remove the chunks of roast to a platter. Spoon the vegetables on top and garnish with the torn mint and lemon zest. Add a couple of spoonfuls of the braising liquid on top to spread the lemon and mint flavors throughout the dish. Serve.
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Michael Symon's Pot Roast with Carrots, Shallots, Mint and Lemon | Food Network
Crockpot Pot Roast Recipe
My Crockpot pot roast recipe! I cook on high 4-6 hours.
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