Pot Roast with Mashed Baked Potatoes
One of the best bang-for-buck meals of all time. Thanks to Turo for sponsoring this video! Skip the rental counter. Sign up for Turo here: Use promo code Ragusea15 for $15 off your first trip!
***RECIPE, FEEDS 6-8 PEOPLE***
FOR THE POT ROAST
2.5-3 lb beef chuck roast
1 large onion
1-2 stalks celery
1 lb large carrots
1-2 cups red wine (about half a bottle)
28 oz can crushed tomatoes
2-3 tablespoons tomato paste
1/4 cup flour
2-3 tablespoons Worcestershire sauce
1-2 tablespoons balsamic vinegar
oil
salt
pepper
garlic powder
fresh rosemary
FOR THE POTATOES
2 lbs baking potatoes (Russets), or a mixture of Russets and Yukon Golds
1-2 sticks (4-8 ounces) butter, ideally cultured butter
Half a head of garlic
1/2-1 cup milk
salt
pepper
If you want to limit the amount of fat in the final dish, trim any large globs of fat out of the inside of the meat — don't worry about mangling it. Put a thin film of oil into a large Dutch oven on medium heat, then slowly brown the meat, taking care to not let anything burn on the bottom of the pan. Start the oven pre-heating to 350 F.
While the meat is browning, peel and cut the onion into thin quarter-circles and chop the celery into small pieces. When the meat is brown, remove it to a plate and put in the vegetables. Keep the vegetables moving and cook them until you're worried the fond on the pan is going to burn, then put in the tomato paste and the flour and stir aggressively to disperse the flour through the fat in the pan.
When you're REALLY worried stuff is gonna burn, pour in the wine and start scraping the bottom with a wooden spoon. Pour in the tomatoes and the Worcestershire sauce, and sprinkle on a couple teaspoons of garlic powder. Stir to incorporate, then return the meat and any juices that collected in the plate. Toss the meat in the sauce, put the lid on the pot, and put the pot in the oven.
Put the potatoes in the oven too, right on the rack, and cook until easily pierced with a fork, 1-1.5 hours. Remove the potatoes and let them cool for a moment. Put a large pan on medium heat and put in the butter to slowly melt. Meanwhile, peel and chop the garlic. Put the garlic into the hot butter then immediately turn the heat off. If anything looks or smells like it's going to burn, move the pan to a cooler surface. Cut the potatoes in half, scoop out the flesh and pass it through a ricer into the pan. Mix with enough milk to give you the texture you want, and season with salt and pepper to taste. Cover and keep warm until dinner.
Peel the carrots and cut them into large chunks of roughly equal mass.
After 2-3 hours total in the oven, the meat should be soft enough that you could pull it apart with forks (but don't actually do that yet). Put the carrots into the pot, get them coated in the sauce but not submerged, and return the pot to the oven WITHOUT THE LID. Let cook until the carrots are just tender enough to be pierced with a fork, about an hour.
Remove the pot from the oven. Chop up a few stems of fresh rosemary and put that in, along with some salt, pepper and the vinegar. Stir to incorporate. The meat will start breaking up when you stir, which is a good thing. Taste the sauce and add any additional seasoning or vinegar, then stir one last time. If any of the meat has not yet broken apart into manageable chunks, pull it apart with forks.
That's it. Eat.
USDA Choice Angus Beef Stew Meat - 24oz - Good & Gather™
Description
Warm up during the cooler months or simply whip up a delicious meal the whole family will enjoy year-round with Stew Meat from Good & Gather™. Made from 100% all-natural Angus beef, this stew meat provides 23 grams of protein per serving, making it an excellent source of protein for a hearty lunch or dinner. Made without any artificial ingredients and minimally processed, you can enjoy serving this to the family whether you're dishing up a traditional stew with potatoes and carrots, slow cooking beef tips and gravy, whipping up a beef pot pie or trying your hand at French onion beef stroganoff.
Filmed at Target
HOW TO COOK CUBE STEAKS (E-Z MEAL!!)
Another super simple recipe from my kitchen to yours. These steaks will be flavorful and very tender...just the way I like them!!!
I like to have the leftovers (if there are any) as a sandwich. No need to even reheat them, just slap a steak on some bread and that's lunch!!!
Give this recipe a try, if you are looking for something a little bit different than the same old...same old. Enjoy!!
#thepieguyskitchen #cubesteakrecipe #thepieguyskitchen
My Secret to Canning the PERFECT Apple Pie Filling without Oozing!
#canning #canningapplepiefilling #secrettip
Welcome back to The Kneady Homesteader Channel and today, I am going to share with you MY secret to canning the perfect apple pie filling without the nightmare of oozing or lids exploding off your jars due to the expansion of sure jel. I hope you find this video helpful and as always, if you have any questions, please leave them down below in the comment section and I will try my very best to answer them.
Everything I use for canning can be found at this link:
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Pressure Canning Beef Pot Pie Mix
So convenient to have this mix ready in your pantry to put together delicious beef pot pie! It is quick and easy, especially if you use frozen puff pastry from the store as we did in this video.
Products:
NESCO Smart Electric Pressure Cooker and Canner, 9.5-
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