Pot Roast with Mashed Baked Potatoes
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***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.
Best Ever Roast recipe | Let’s Go!
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For the Magnalite pot shown in this video and also my seasoning line check out the link below ⬇️
OLE SCHOOL OVEN BAKED CHUCK ROAST
INGREDIENTS
1 Medium to Large Chuck Roast
2 Tablespoons of Olive Oil
1/2 Stick of Butter
2 Cups of All-Purpose Flour
1 Small bag of Baby Potatoes
1 Medium Red Onion Sliced
3 Stalks of Celery cut in quarters
1 8-ounce carton of Fresh Mushroom
1 Bag of Baby Carrots
1 Teaspoon of Onion Powder
1 Teaspoon of Garlic Powder
1 Tablespoon of Seasoning Salt
1 Teaspoon of Black Pepper
1 Teaspoon of Paprika
1 Pack of Lipton Onion Soup
1 Tablespoon & 1 Teaspoon of Better than Bouillon Beef Base
3 Cups of Water
DIRECTIONS
Wash Roast and pat dry, mix dry seasoning together, onion powder, garlic powder, seasoning salt, black pepper, & paprika. Season Roast on all sides with seasoning mix, then dredge in the flour, making sure to coat on all sides. In a large skillet melt 1/2 Stick of Butter and 2 Tablespoons of Olive Oil, lay roast in skillet and brown on both sides for 5 minutes on each side. In large casserole dish, insert roast and add the whole pack of Onion Soup, then, in large measuring cup add 3 cups of water and the Better then Bouillon Beef Base, mix until dissolved, pour over roast and cover roast with foil and bake in a 350 F degrees for 1 hour. Remove roast from oven, add 1 tablespoon of flour to 1/4 cup of water mixing until flour is dissolved, pour flour mixture in casserole dish mixing well, blending it with the juice from the roast. Then add vegetables and potatoes, recover the roast with foil and return to the oven, bake for at least 3 more hours for a total of 4 hours cooking time. Enjoy!
Easier Than Brisket? Smoked Chuck Roast Recipe
Smoked brisket is the bee's knees, but you're missing out on legendary flavor if a chuck roast has never entered your smoker! Smoked Chuck Roast is so tender and tasty! Chef Michael recommends hickory chunks in your Big Green Egg or regular smoker. Rub yellow mustard on the marbled beef, then season with two parts salt and one part pepper and refrigerate overnight. Smoked Chuck Roast might even replace brisket in your barbecue world. You're going to love it!
Get the recipe for Smoked Chuck Roast:
INGREDIENTS:
3 pounds Certified Angus Beef ®
2 tablespoons yellow mustard
1 tablespoon coarse kosher salt
2 teaspoons coarse black pepper (dustless preferred)
Learn more about Chuck Roast:
~~ If it's not CERTIFIED, it's not the best. ~~
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➡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.
His hectic schedule has him reviewing, testing and scripting presentations for products which are sent to him from all over the Globe. These products are intended to be used in an Infomercial, a Commercial or featured on Live Shopping TV.
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How to Make Easy Slow Cooker Pot Roast | Allrecipes.com
Get the 5-star recipe @
Watch how to make a classic pot roast in the slow cooker. Chuck roast simmers low and slow until it's extra moist and juicy, alongside carrots, onions, and potatoes. So easy, it takes just a few minutes to prepare in the morning, then you'll come home to a delicious one-dish meal with the house smelling incredible.
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