How To make Pacific Pot Roast
1 Boneless chuck roast
8 Cloves fresh garlic
1 1/2 ts Salt
1/2 ts Black pepper
1/4 ts Red pepper
Oil for browning 1 1/2 Cups water
1 Large onion, chopped
Flour Water 1 tb Worchestershire sauce
1/4 c Tomato juice
Salt to taste Make 8 slits in roast at random intervals. Into each slit insert one whole clove garlic and rub roast with a mixture of salt and pepper. Lightly coat bottom of a dutch oven with oil. Brown meat well on all sides. Add water and onion; cover and simmer 2 hours or until tender. When roast is done, remove to platter and thicken gravy with flour mixed with water. Season gravy with three remaining ingredients. Slice roast and serve with gravy over cooked rice.
How To make Pacific Pot Roast's Videos
Low n Slow Pot Roast #chuckroast #potroast #lowandslow #cavemant
Ingredients:
5lb chuck
16 oz can crushed tomatoes
2 cups beef broth
2 tbsp worcestershire sauce
Splash of red wine vinegar
3-5 bay leaves
1 cinnamon stick
1 tbsp whole black peppercorn
1 tbsp dried thyme
How To Make Pot Roast
This is a delicious weeknight meal. Try it and let me know how you like it.
Ingredients:
3-5 lb Beef Roast
4-5 cloves of garlic, left whole
1 large onion, cut into large pieces
1 can Italian Stewed Tomatoes
2 Tbsp. Herves de Provence or Italian Seasoning
2 tsp. black pepper
2 tsp. garlic salt
2 cups baby carrots
4 stalks celery
32 ounces of Beef Broth or stock
2 Tbsp Butter or Margarine
2-3 Tbsp all purpose flour
Sprinkle both sides of roast with 1 tsp each of pepper, garlic salt, and 1Tbsp Herbes de Provence or Italian Seasoning. Place roast, onions and garlic in large dutch oven or pot on stove. Brown both sides of the roast until dark brown in color on medium to medium high heat. Place the stewed tomatoes and beef stock in the pot and reduce heat to low. Cover pot with lid, but place the lid on the pot so there's enough room to crack the lid over the pot to allow steam to escape. Simmer on low for 3 to 3 & 1/2 hours (braising the roast). Make sure that you watch the level of the liquid, and not let it get to under half the roast. Add more broth or water as needed. The last hour of cooking, add the carrots and celery. When roast is fork tender and ready to fall apart, take everything out of the pot, leaving the liquid. Mix the butter and flour together well, and add to the pot, whisking it until dissolved and until the liquid thickens. Add the roast and veggies back to the pot to keep warm until ready to serve. ENJOY!
Classic Pot Roast - The Ultimate Comfort Food
Today we're making pot roast. It's hard to think of a better dish for when it gets cold out and you want something that really sticks to your ribs!
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INGREDIENTS WITH GRAM AMOUNTS
4 pounds (1800g) chuck roast - tied
2 1/2 (12g) teaspoons salt
1/2 teaspoon pepper
2 tablespoons (28g) vegetable oil
1/4 cup (56g) olive oil
2 large yellow onions - cut into large pieces
8 cloves garlic - chopped
3 tablespoons (42g) tomato paste
1/4 cup (30g) all-purpose flour
1 1/2 cups (360g) dry red wine
2 cups (480g) low-sodium beef stock - divided
2 large bay leaves
2 tablespoons (28g) Worcestershire sauce
10 sprigs thyme - tied
1 1/2 pounds (680g) red or small yellow potatoes - cut into large chunks
2 pounds (908g) carrots - cut into 3-inch chunks
3 tablespoons flat-leaf parsley - minced, garnish
salt and pepper - to taste
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Beef Pot Roast
Slow Cooker Beef Pot Roast with Crockpot Hearth & Hand by Magnolia
Really Good Beef Stew | Kenji's Cooking Show
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Here's the full beef stew recipe:
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Here's some stew science!
What Are the Best Cuts of Beef for Stew?:
Why You Shouldn't Cook Your Beef All Day:
Is Stew Really Better the Next Day?:
What's the Best Way to Brown Beef?:
Should You Marinate the Beef First?:
Progresso Rich & Hearty Soup Beef Pot Roast with Country Vegetables
What’s inside of Progresso Soup Beef Pot Roast with Country Vegetables and how is it?
Open the container, show inside, microwave, and taste.
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I'll open a container (can/box/bag), show you inside, taste and tell you how it's like and how I like. It’s like reviews of easy food.
I'll introduce canned Food, Instant Food, Frozen Food, and Snacks.
I simply eat as it is or make something from it.
I'm lazy and don't cook much, but I will show you some easy cooks with that food when necessary.