How to Make Slow Cooker Pot Roast | Pot Roast Recipes | Allrecipes.com
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Who can resist a recipe that uses just four ingredients that yields a hearty, delicious base for dinner? We bet you can't! Watch this video and see us prepare a pot roast that's seasoned with Italian-style salad dressing, ranch dressing and brown gravy packets. It all gets added to a slow cooker and gets super tender in 6 to 8 hours. Hands off dinner at your disposal!
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PERFECT OVEN ROASTED MASALA CHICKEN & POTATOES | MASALA BAKED CHICKEN & POTATOES
Oven Roasted Masala Chicken Recipe With Potatoes - Masala Baked Chicken And Potatoes - How To Make Baked Chicken & Potatoes Indian Style
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In this video I showed you how to make baked chicken and potatoes with spices and yogurt. Marinate the chicken overnight, next day take it out from the refrigerator and following a few simple steps you will get a delicious roasted chicken that bursts with flavor from those spices along with a thick yogurt gravy and crispy potatoes. All you need to make a salad or raita and you will be having a satisfying meal.
Ingredient Proportions for making Masala baked chicken
* 5 bone in skin on chicken drumsticks or chicken thighs
For marination -
* 1/2 cup plain unflavored yogurt
* 1/2 cup water / chicken broth
* 1 teaspoon kashmiri red chilli powder/ 1/2 tsp any red chilli powder/ 1 teaspoon paprika
* 1 teaspoon salt or as per taste
* freshly ground black pepper
For spice paste -
* 1 tablespoon melted or room temperature butter
* 2 teaspoons finely grated ginger
* 1 tablespoon finely grated garlic
* 1 teaspoon smoked paprika
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1/2 teaspoon turmeric powder
* 1 teaspoon mustard powder (optional). You can even use Dijon mustard or any mustard sauce.
* 1/2 to 1 teaspoon garam masala powder. If you want to make your own garam masala powder then please follow this recipe -
* 1 & 1/2 teaspoon dried thyme
* salt and freshly ground pepper to sprinkle over chicken
* chopped parsley
* 2 large potatoes sliced
Serve Inmediately with any salad of your choice or a cucumber raita. Please follow my video on lentil rice for cucumber raita recipe -
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
Namkeen Gosht in Pressure Cooker, Salted Meat in Pressure Cooker (English Subs)
Namkeen Gosht is one of the most liked recipes in Pakistan and it is also like by a lot across the world. Today I have brought this recipe Namkeen Gosht in Pressure Cooker that is so easy to cook and the result is fabulous. Let's dive right into it
#NamkeenGosht #NamkeenBeef #SaltedMeatInPressureCooker
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Hope you will like this recipe that we tried.
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01.Lassi Summer Special | Heat breaker Lassi | Traditional Lassi | مزیدار لسی | shulumbey | شلمبے
02.Rosh Quetta | Mouth Watering Namkeen Gosht | Mutton Namkeen Rosh | Eid Mutton Namkeen Gosht Recipe
03.Baqr Eid / Bakra Eid Aaloo Qeema Recipe | بقر عید آلو قیمہ | Trying Shan e Delhi's Aaloo Keema
04.Cherry Smoothie | Cherry Beverage | چیری سموتھی | Based on Kitchen with Amna's Mango Smoothie
05.How to make Mango Smoothie | مینگو سموتھی | Special Mango Recipe | Trying Kitchen with Amna's Recipe
06. Mazedar Peshawri Karahi Gosht Recipe | Special Mutton Karahi Recipe
07. 2 Ingredients Tender Soft Bong Namkeen Gosht | Beef Namkeen Gosht
08. Lamb Leg Roast without Oven in 5Kg Salt, Lamb Leg without Oven in Urdu
09. Beef Chops in Tandoor
10. Chargha Biryani
11. Tender Beef Slices
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The Perfect Roast Beef - Medium Rare
In this video we demonstrate how to cook the perfect roast beef done to medium rare. The process is fairly straight forward. It involves seasoning the beef, on all sides, with a combination of of spices such as thyme, rosemary, garlic, salt, and pepper. We coat the roast with olive and then rub the spices into all sides. It is important to note that the meat be at room temperature, so I leave mine out for about 6 hours.
Next, the roast is placed in a baking tray lined with foil and placed into a 500 degree F or 260 degrees C preheated oven for 5 minutes per pound. My roast was about 3.36 pounds, so I left it about 17 minutes or so. After about 17 minutes, the heat is turned off and the roast is left in the oven to bake for 15 minutes per pound. It is very important not to open the oven door at all. In the case of this roast, I left it for 50 minutes, pulled it out, and allowed it to rest for an additional 15 minutes.
Serve the roast up with some gravy and the vegetables or your choice.
During the cooking process, the meat does release juices which is used to make a beautiful gravy.
I know, the method sounds a bit odd and somewhat frightening, but believe me, it works. You will end up with a superb medium rare roast of beef. If you want it medium or well done, leave it a little longer.
Watch the video, try the method, and let us know the outcome.
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Ingredients:
1 round roast or the roast of your choice around 3 pounds or 1.4 kg at room temperature
1 tsp of dried thyme
1 tsp of dried rosemary
1 tsp of pepper
1 tsp of salt
2 tsp of minced garlic
olive oil
For the Gravy:
2 tbsp of unsalted butter
2 tbsp of flour
3/4 cup of beef stock
juices from the roast
Method:
Line a metal baking tray with aluminum foil.
Place the thyme, rosemary, pepper, salt, and garlic into a small bowl and mix until well combined.
Rub the top of the roast with olive oil and message the spices in. Do the same for the other side.
Place the roast in the oven and bake for 5 minutes per pound.
Turn the heat off (do not open the oven door) and allow to roast for an additional 15 minutes per pound.
Remove the roast from the oven and allow to rest for an additional 15 minutes.
To Make the Gravy:
While the roast is resting, add the butter to a pan over medium heat and allow it to melt down. Put the flour in and whisk until a roux forms. Keep whisking until desired level of brownness is achieved.
Add in the juices from the roast and the beef stock. Whisk until well incorporated and the gravy thickens.
Slice the beef, pour the gravy over, and serve with the vegetables of your choice.
Amount Per
100 grams
100 grams
Calories 170
% Daily Value*
Total Fat 6 g 9%
Saturated fat 1.7 g 8%
Polyunsaturated fat 0.2 g
Monounsaturated fat 2.3 g
Trans fat regulation 0.3 g
Cholesterol 86 mg 28%
Sodium 57 mg 2%
Potassium 377 mg 10%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Sugar 0 g
Protein 29 g 58%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 15%
Vitamin D 1% Vitamin B-6 30%
Cobalamin 63% Magnesium 6%
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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