Guy Fieri Eats a Pot Roast Bundle | Diners, Drive-Ins and Dives | Food Network
Guy digs into a tortilla-wrapped, pot roast-filled power bomb of flavor at Starling Diner in Long Beach, California!
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Guy Fieri takes a cross-country road trip to visit some of America's classic greasy spoon restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
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Guy Fieri Eats a Pot Roast Bundle | Diners, Drive-Ins and Dives | Food Network
How to make the Perfect Oven Roast Beef
With minimal effort to prepare, and little to no tending while it cooks, a roast lets you enjoy more time with friends and family -- perfect for entertaining. For the full recipe visit:
Sunday Pot Roast in the new Instant Precision Dutch Oven See the for ingredients!
➡See the whole recipe for the Best Sunday Pot Roast on my Marc’s on the Grill website
About M.O.T.G
One of the most recognizable Grilling and Kitchen TV Pitchmen in the World, Marc Gill is going unplugged and at home, doing what he loves most Barbecuing, Smoking, Grilling, Braising, Su Vide, I mean cooking and feeding family and friends.
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The BEST Oven Pot Roast EVER!!! | Oven Pot Roast Recipe
INGREDIENTS
1 tablespoon olive oil
1 3-pounds boneless chuck roast
2 stalks of celery, sliced
2 large carrots, sliced
2 medium yellow onions, sliced
5 cloves garlic, minced
4 sprigs of fresh thyme
6 russet potatoes, cut into wedges
kosher salt
ground black pepper
Garlic powder
Dried Parsley
2 cups beef broth
INSTRUCTIONS
Preheat oven to 350 degrees.
Season both sides of the chuck roast evenly with all seasoning listed above. Use your judgment when adding the Seasoning, you will not the meat.
In a large dutch oven over medium-high heat, add your olive oil, when the oil is hot, add the seasoned chuck roast.
Brown the chuck roast on each side until you see a nice brown crust, about 3 minutes on each side. Remove the chuck roast from the pan and set it aside.
Turn the temperature down to medium-low, then add the chopped carrots and sliced celery, and onions to the pot. Cook the vegetables for five minutes, until the vegetables start to turn golden brown. Add the garlic and thyme and cook for about two minutes.
Place the chuck roast back into the pot, add in the potatoes and beef broth, and put a lid on your pot.
Cook pot roast for 3 to 4 hours, checking at three hours. Once fork tender, take the roast out of the oven.
Serve with vegetables and pan drippings.
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RAY MACK'S POT ROAST RECIPES PLAYLIST:
THE BEST OF RAY MACK'S KITCHEN AND GRILL RECIPES
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CROCKPOT POT ROAST: Classic Slow Cooker Pot Roast Recipe
This Classic Crockpot Pot Roast is the perfect go-to recipe when you need to cook the family a meal, aren't sure what to make, and you don't have a lot of time. You can throw all the ingredients into a crockpot in the morning, let it slow cook all day, and then come home to enjoy it in the evening. It's an all-in-one meal with the most tender meat, alongside perfectly cooked red potatoes and carrots. Read on for the delicious recipe.
Pot Roast
3 lbs. chuck roast
approx. 2 lbs. baby red potatoes, cut into halves
4-5 carrots, peeled & cut
1 medium sized orange, chopped
2-3 celery stalks, chopped
salt, to taste
seasonings of your choice
(I use 1 Tbsp. chile powder, 1 Tbsp. cumin, fresh rosemary)
2 bay leaves
3 garlic cloves, minced
2 Tbsp. butter
2 Tbsp. flour
1 1/4 cup beef/chicken stock (you can also add 1/4 cup red wine to 1 cup stock)
Rinse meat clean and pat dry with paper towels. Add seasonings and rub into meat. Let sit 10 minutes. (This is a good time to prep your vegetables.)
Heat large skillet on stovetop with enough oil to coat the bottom. Sear meat on each side until outside is browned. Add chopped onions, potatoes, carrots and celery into crockpot. Place seared meat on top. Deglaze skillet with butter, add minced garlic. Mix quickly. Add flour and continue mixing, scraping the tidbits on the bottom of the pan. Pour in beef/chicken stock and let cook a couple of minutes until gravy thickens a little. (It won't be too thick.) Remove gravy from stovetop and pour over meat in crockpot. Place bay leaves and fresh rosemary sprigs on top. Cover and set crockpot to Low. Let slow cook 8 hours until meat is fork tender, and enjoy!
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4:25 Inspiring Soft Background -
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.