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How To make Friday Night Pot Roast(Meat)
4 lb Top or bottom rnd. 2" thick
1 lg Onion, coarse chop
2 lg Carrots, coarse chop
1 ea Bell pepper, seeded,chopped
6 cl Garlic, coarse chop
6 ea Sprigs parsley & dill, 1 bay
Leaf and 1/2 ts. thyme put Into spice bag. 6 ea Whole cloves
1/2 ts Ea. allspice & curry pwdr.
3/4 c Apple juice
1 c Water
1 c Kosher dry red wine
1 1/2 tb Plain or seasoned olive oil
1 c Tomato puree (unsalted)
1/4 ts Salt
Watercress for garnish
Put meat into lge. narrow pot or bowl that will just hold it, leaving room for liquid (cut meat in 1/2 to fit if necessary). In med. saucepan combine onion, carrots, pepper, garlic, shallots, spice bag, cloves, spices, apple juice and water. Bring to boil. Reduce heat to simmering & cook for 3 min. Stir in wine. Pour over meat. Cover and refrigerate overnight. Preheat oven to 300 F. Drain meat, pushing off vegs. Remove and reserve spice bag. Strain marinade into bowl, reserving solids. Heat oil in hvy. Dutch oven over med-hi heat. Brn. meat all over; add drained vegs. Stir & cook with meat until they begin to soften. Add reserved marinade, spice bag and tomato puree, turning meat and spooning several times with sauce. Cover and cook over moderate heat for 5 min. Position oven rack to lower third of oven. Bake 1 hr. Turn meat and baste. Repeat turning and basting 3 more times until meat is tender (3 1/2 to 4 hrs.).
Remove pot from oven and let stand 30 min. Discard spice bag. Transfer meat to bowl with cover. Place pot over med. high heat and bring sauce to boil. Cook, uncovered, until reduced by 1/4. Let cool; then pour into another container with tight lid. Refrigerate meat and sauce until well chilled. Cut away any congealed fat from sauce. Pour sauce into wide heavy-bottom saucepan. Heat until bubbling. Sprinkle with salt. Cut meat against grain into 1/4" slices. Immerse in sauce and heat through. Arrange meat on warmed serving platter in a neat pattern. Spoon with some of gravy; serve remainder in gravy boat. Garnish platter with watercress. Frances Prince's New Jewish Cuisine
How To make Friday Night Pot Roast(Meat)'s Videos
Ina Garten's Jewish-Style Brisket with Carrots and Onions | Barefoot Contessa | Food Network
Ina Garten slow cooks brisket for a classic and delicious Friday night dinner that's perfect for holidays, too!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Brisket with Carrots and Onions
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 4 hr 10 min
Prep: 10 min
Cook: 4 hr
Yield: 10 to 12 servings
Ingredients
6 to 7 pounds beef brisket
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon minced garlic (4 cloves)
2 teaspoons dried oregano leaves
1 pound carrots, peeled and cut into 2-inch chunks
8 stalks celery, cut into 2-inch chunks
6 yellow onions, peeled and sliced
6 fresh or dried bay leaves
1 (46-ounce) can tomato juice
Directions
Preheat the oven to 350 degrees F.
Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)
Bake for 3 1/2 hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
To serve, slice the meat across the grain. Serve with the vegetables.
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Ina Garten's Jewish-Style Brisket with Carrots and Onions | Barefoot Contessa | Food Network
Friday Night Pot Roast Dinner
Another simple recipe for a damp cold Friday. The house smells great when this cooks all day and it comes out so tender.
Rump Roast 4-5 lbs
Salt n pepper and brown on all sides
Add to crock pot: meat, diced vegetables, herbs( i used ground thyme and rosemary leaves) tomato sauce, Worcester sauce, water or stock to cover, salt and pepper to taste. Add bay leaves. Wine is always optional just be sure to pick one you would drink as well. I put my slow cooker on low and cook it for anywhere from 5-6 hours. I will add potatoes about an hour or so to the pot before serving.
Enjoy, xxxx
Delicious Pork Pot Roast Recipe
Delicious Pork Pot Roast Recipe
#Recipe #Pork #Roast #Delicious #DELICIOUS #pot #FYP #foodie
TENDER, SAVORY, AND MOIST POT ROAST!!! ???????? How to make slow cooker Pot Roast with veggies
TENDER, MOIST, FLAVORFUL, RICH, and delectable Pot Roast in a Crock pot! Pot roast is delicious and we eat it YEAR ROUND! Have you ever come home to a meal that you made in the crock pot? If so, you KNOW this had my house smelling AMAZING! ???? guys, pot roast has never been SO SIMPLE to make! Its nearly impossible to “ruin” this dish! This is a simple “dump and go” recipe! You can prepare your vegetables a night ahead AND you could marinate this pot roast if you need to prep the entire meal ahead of time! This is a great Sunday dinner or even a Friday night dinner to wind down after a long week! If you don’t want the vegetables, you can prepare the pot roast alone with the cream of chicken!
WOW” your family by taking your next pot roast meal to THE NEXT LEVEL by adding some Cream of Chicken soup to your pot roast! You will NOT be disappointed! Thank you so much for tuning in to my channel! Please subscribe and turn on the notifications for my channel!
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Pot Roast Ras el Hanout Recipe - Ras el Hanout Beef
This Pot Roast Ras el Hanout is not your Grandmothers pot roast! The slightly exotic flavours and hint of sweet from the dried fruits, makes this slow roasted oven pot roast recipe a treat. Ras el hanout is a North African Spice Mix / Arabic Spice Mix filled with warm flavourful spices.
Ingredients
1 - 1.5 Kg (2-3 pound) pot roast
Salt and pepper to taste
250 mL (1 cup) beef stock
15 mL (1 Tbsp) ras el hanout (recipe: )
250 mL (1 cup) pureed tomatoes
Oil for browning
1 large onion, cut into 8 pieces
2 large carrots, cut into chunks
3-4 garlic cloves
8-10 dates, pitted and chopped
2 bay leaves
1 cinnamon stick
Method:
Preheat oven to 160ºC (325ºF).
Season roast with salt and pepper on all sides.
Mix the beef stock, ras el hanout, and tomato.
Heat oil in a Dutch oven, and brown beef on all sides.
Toss the onion, carrots, garlic, dates, bay leaves, and cinnamon stick into the Dutch oven.
Pour over the stock mixture, cover and place in the oven.
Cook for 3.5 to 4 hours.
Other Pot Roast Recipe you might like:
Pulled Chipotle Pot Roast Recipe:
Spiced Beef Pot Roast Recipe:
Smokey Maple Chipotle BBQ Sauce Pot Roast:
Pot Roast Ras el Hanout Recipe:
Lazy Day Pot Roast:
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Instant Pot Pot Roast
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Incredibly tender, melt-in-your-mouth pot roast is possible in far less time with the help of your Instant Pot. This Instant Pot Pot Roast recipe with carrots, potatoes and a luscious, flavorful gravy is the ultimate comfort food.