Pot Roast | Basics with Babish
On this episode of Basics, I'm going to show you how to make two different kinds of pot roast: a classic Yankee roast that's as American as apple pie, plus a modern take on the classic French pot roast.
Recipe:
Ingredients & Shopping List
+ For the Basic Pot Roast:
9 carrots, peeled (5 chopped for mirepoix, 4 chopped into larger pieces for roast)
1 small yellow onion, peeled and roughly chopped
5 ribs celery, washed and chopped
1 eye round beef roast
Kosher salt
Black pepper
1 Tbsp tomato paste
3 cloves garlic
2 bay leaves
2 sprigs of rosemary
2 sprigs thyme
2 cartons beef broth, divided
Dry red wine
4 russet potatoes, peeled and quartered
Special equipment: dutch oven or braising pot
+ For the Fancy-Ass Pot Roast:
1 rib celery, chopped
2 sprigs parsley, plus an additional 1/2 cup chopped parsley
2 cloves garlic
2 sprigs thyme
3 bay leaves
1 small yellow onion, halved
2 whole cloves
1 leek, sliced (just the white part)
1/2 tsp whole peppercorns
Kosher salt
Black pepper
4 boneless short ribs
2 marrow bones, about 4-5 inches in length
Water or beef broth for braising
6 cornichons, finely chopped
1/4 cup finely minced chives
2 Tbsp dijon mustard
Dash of white wine vinegar
1 lb red potatoes, halved
4 carrots, peeled, quartered, and cut into 4-inch segments
1 bunch asparagus, halved
Flaky sea salt
Special equipment: dutch oven or braising pot, mesh sieve
Music:
Even or Odd, Kickflip by Blue Wednesday
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How To Make Pot Roast - Simple & Delicious Pot Roast Recipe #MrMakeItHappen #PotRoast #ComfortFood
Pot Roast is a Sunday Dinner Staple - The epitome of Comfort Food! You can make this dish a million different ways, but today, I am sharing one of my favorite method's to make this classic recipe come to life. I hope you enjoy!
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Shopping List:
3 - 4 lb chuck roast
2 tbs avocado oil
1 whole onion (Quartered or halved)
4 Carrots (chopped)
4 celery stalks (chopped)
1 lb red potatoes chopped
1 cup red wine (dry)
3 cups beef broth
1-2 tbsp tomato paste
1-2 tbs beef base better than bouillon
2 sprigs rosemary
1 bunch of thyme
2 bay leaves
Flour to coat roast (optional)
3 cloves of garlic (minced) or whole garlic bulb
Salt, pepper, garlic, onion powder
Slurry - 2 tbsp corn starch + 1/4 cup water (2:1 ratio - you can adjust based on desired gravy thickness)
Directions:
Preheat oven to 325.
Generously season your chuck roast with salt, pepper, onion powder, and garlic powder. Allow it to come up to room temperature and apply a thin layer of flour to all sides (optional). Heat Oil in a large pot or dutch oven. Get the pot very hot to sear your beef. Sear on both sides for about 3-5 minutes per side or until nice crust is formed. Remove the roast and add your onions and garlic and then your wine. Reduce the wine by half and add your tomato paste and beef base. Now place the chuck roast on top of the onions. Add 3 cups beef stock and top with fresh herbs and cover. Place in oven for 2 hours and then add in your vegetables for the last hour. After about 3 hours total, your roast should shred easily with a fork. (During the final 30 minutes, you can remove the lid and cook - this helps reduce the gravy and brown the roast a bit) Serve with rice, potatoes, or cauliflower mash. Garnish with chopped parsley.
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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How to Make an Amazing Pot Roast | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you how to make an Amazing Pot Roast! An easy one pot recipe that you can all make at home. I try to use one pot at least. I hope you all make this pot roast and let me know how you did in the comments below!
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Staub Dutch Oven:
❤️ Garlic Salt:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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How to make Pot roast in a Dutch oven | Staub VS Le Creuset
Le Creuset VS Staub which one is better for cooking pot roast? PLUS you get my amazing red wine braised pot roast recipe!
Both Le Creuset and Staub make great quality cookware however I think Le Creuset is better than Staub for making pot roast.
Le Creuset has wider handles on the pots so you can get a good grip on the hot heavy pans.
Le Creuset's lighter interior makes it easier to monitor what's going on inside the pan.
The lid on Staub is said to baste food during cooking according to the manufacturer but I didn't see any signs of that.
POT ROAST RECIPE
3 and 1/2 to
4 an 1/2 pound chuck roast
2 teaspoons of kosher salt
1 teaspoon black pepper
1 chopped onion
6 carrots divided
2 chopped small and
4 cut large
2 cloves of garlic, chopped
1 tablespoon canola oil
2 tablespoons tomato paste
2 cups of red wine
1/4 cup of less sodium soy sauce
2 tablespoons Worcestershire sauce
2 cups of beef or chicken stick
3 sprigs of fresh thyme
2 bay leaves
2 tablespoons of cornstarch
mixed with 1 tablespoon cold water
2 potatoes, diced
Pre heat your oven to 300⁰ Farenheit
Season the beef with salt and pepper.
On the stove top
Brown the meat in your Dutch oven on medium low heat for 5 minutes on each side
Remove the beef from the Pan and add oil saute your onions and carrots for 5 minutes.
ADD GARLIC
Add the tomato paste and saute for 30 seconds
Pour in the wine and Simmer for 5 minutes use a wooden spoon to scrape up any Brown bits from the bottom of the Pan
Add Beef broth, Last sodium soy sauce, Worcestershire sauce, thyme and bay leaves.
Return the beef to the Dutch oven and cover the pot with the lid
Place the Dutch oven into your preheated oven and cook for one and a 1/2 hours.
Carefully turn the beef over and cook for another hour and a 1/2
If you would like to strain the fat from the stock you can do that carefully now with a fat separator . Remove the beef from the stock 1st
Combine cornstarch and cold water In a small bowl and stir until smooth. Pour the corn starch slurry into the boiling beef In a small bowl and stir until smooth. Pour the corn starch slurry into the boiling beef juices to thicken.
Add larger pieces of carrots and potatoes and simmer until tender, about 10 minutes