Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, pot roast. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Place the roast back into the pot and add enough beef stock to cover the meat halfway. Add in the onions and the carrots, along with the fresh herbs. Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast. Season roast with salt, pepper, and garlic salt.
Pot Roast is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Pot Roast is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook pot roast using 15 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Pot Roast:
- Take 3-4 lb boneless chuck roast, trimmed
- Prepare 2 large yellow onions; large dice
- Get 3 stalks celery; large dice
- Get 3 carrots; about 1/4" inch thick
- Make ready 2 large Idaho potatoes; peeled & large dice
- Get 4 cloves garlic; creamed
- Get 4 C beef stock
- Get 2 bay leaves
- Make ready 1 T tomato paste
- Make ready 2 T fresh rosemary; minced
- Get 2 t fresh thyme; minced
- Take 1/4 C worcestershire sauce
- Prepare as needed kosher salt & black pepper
- Prepare as needed vegetable oil
- Get as needed fresh parsley; minced
Pot roasts typically use the tougher cuts of beef—a chuck roast or shoulder roast—which have the most flavor. Slow cooking at low heat is what melts the tough connective tissue between the muscle fibers, leaving you with tender meat that pulls apart with your fork. For pot roasts, and other slow cooked tough meats, fat is your friend! In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt and pepper.
Steps to make Pot Roast:
- Preheat oven to 300°
- Season roast with half the thyme and rosemary, salt, and pepper.
- Heat oil in a large oven-safe pot or dutch oven. Sear roast on all sides and remove to a plate.
- Add onions, carrots, and the remaining rosemary and thyme. Cook until onions begin to caramelize. Add garlic. Cook 30 seconds.
- Add tomato paste. Cook 1 minute.
- Add worcestershire sauce. Scrape up any brown bits remaining on the bottom of the pot. Cook until nearly dry.
- Return roast to pot. Add broth and bay leaves. Bring to a simmer. Cover.
- Transfer to oven. Cook for 3-4 hours or until roast is tender.
- Garnish with parsley.
- Variations; Cola, roasted garlic, bouqet garni, canola oil, bacon fat, crushed pepper flakes, red potatoes, fingerlings, sweet potatoes, turnips, rutabaga, parsnip, butternut squash, acorn squash, scallions, chives, leeks, red wine, beer, root beer, oregano, zucchini, green beans, bell peppers, jalapeños, paprika, shallots, pearl onion, asparagus, fennel, dried onion soup mix, chile puree, mushrooms
For pot roasts, and other slow cooked tough meats, fat is your friend! In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt and pepper. Pot roast is a braised dish, so the roast doesn't need to be covered in liquid. You only need enough to come up about halfway up the side of the roast. As the pot roast cooks, it's important to peek in from time to time, ensuring that all the liquid hasn't evaporated.
So that’s going to wrap this up with this exceptional food pot roast recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
