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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Perfect Pot Roast Recipe on the Stove Top
Here's a perfect pot roast recipe you can cook on the stove top that is super simple and tastes fantastic. My mama likes a boneless chuck roast and prefers a beef bouillon paste for seasoning the roast, but any seasoning rub will work. Throw your chuck roast in a pot on the stove and it practically cooks itself. If you've ever wondered how to cook the perfect pot roast, look no farther
than this recipe.
More details and a printable copy of this pot roast recipe can be found at
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What you need for this Pot Roast Recipe
BONELESS CHUCK ROAST
SEASONING RUB
How to Cook a Perfect Pot Roast on the Stove Top
Buy a roast with some fat in it. Marbling in the meat adds flavor and juiciness; the thinner and richer the marbling, the better.
For a stove top roast preparation, use a pot with a tight fitting lid and a heavy bottom.
Season the roast generously with salt, pepper, and whatever seasonings you like. A beef bouillon paste like my mama uses in the video is delicious.
Place the pot on the stove with just a few spoonfuls of water in the bottom and add the roast.
Lightly brown the roast on high heat for a few minutes.
Reduce the heat down to low, and cover the pot with a lid.
Check the roast periodically.
The beef will release it's flavors and cook in it's own juices.
Once the roast cooks out it's juices, it will begin to reduce.
About an hour into cooking, turn the roast.
Continue cooking until the roast cooks down to it's grease and drippings.
Remove the lid, raise the heat to medium, and brown the meat a final time in it's grease.
Remove meat from the pot.
Want Gravy?
To make beef gravy from the drippings, add a bit of flour and mix well over medium heat. Stir for about
1 minute until the flour and fat are well incorporated and the flour gets a bit of color. Raise the temperature and stir in broth or water and continue
stirring until the mixture begins to boil and thicken, and extra salt and seasoning as desired and pour into a gravy bowl.
And that's it!
Give this easy pot roast recipe a try and let me know what you think, and bon appétit!
How to Cook Perfect Roast Beef | Jamie Oliver
Jamie loves Roast Beef, and we hope you do too! Here he gives us all the tips and tricks to make sure you get your beef spot on every time, no matter what cut you’re using. This guide to prepping, searing, roasting and resting your meat will mean your beef is the best ever, perfect to go with roast potatoes, yorkshire puddings and all the trimmings. For everything else you need, head to JamieOliver.com. Enjoy!
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Instant Pot Classic Pot Roast Recipe
Make a classic dish in your kitchen’s modern addition: the Instant Pot. This Instant Pot Classic Pot Roast recipe is so easy and oh so tasty.
Instant Pot Classic Pot Roast
1 (3-pound) Certified Angus Beef ® boneless chuck roast
1 1/2 teaspoons kosher or sea salt, divided
1 tablespoon vegetable oil
1 large onion, diced
4 cloves garlic, crushed
1 cup beef broth
1 sprig fresh rosemary
3 sprigs fresh thyme
1 (15-ounce) can crushed tomatoes
1/2 teaspoon fresh ground black pepper
Recipe provided by Mike Vrobel, DadCooksDinner.com
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THIS is How I Get PERFECT Pot Roast Every Time
This classic Pot Roast Recipe is a pre-seasoned roasted chuck roast that is slowly braised in a flavorful beef broth and finished with perfectly cooked vegetables for an amazing home-cooked meal. I’ve always loved making and eating pot roast, which is the ultimate comfort recipe.
SEE STEP-BY-STEP IMAGES, METRIC MEASUREMENTS, AND PRINT OFF THE RECIPE AT:
Ingredients for this recipe:
• 3 ½ to 4-pound beef chuck roast
• 2 tablespoons olive oil
• 1 peeled julienne yellow onion
• 2 thinly sliced and rinsed leeks, white and yellow parts only
• 6 thinly sliced garlic cloves
• 1 cup red wine
• 3 tablespoons tomato paste
• 6 cups beef stock
• 2 bay leaves
• 8 to 10 sprigs fresh thyme
• 8-10 fresh parsley stems with leaves
• 2 pounds baby Yukon potatoes
• 6 peeled regular or tri-colored carrots cut into 2” inch pieces
• 4 ribs of celery cut into 2” inch pieces
• 2 peeled parsnips, cut into 2” inch pieces
• 1 peeled rutabaga cut into 1” cubes
• ¼ beurre manié recipe
• Worcestershire sauce to taste
• 1 tablespoon red wine vinegar
• coarse salt and fresh cracked pepper to taste
• optional finely minced parsley for garnish
Serves 6
Prep time: 30 minutes
Cook time: 4 ½ hours
Procedures:
1. Generously season the beef on all sides with salt.
2. Place on a rack over a sheet tray and place uncovered in the refrigerator for 12 to 48 hours.
3. Remove the beef from the fridge and season with pepper on all sides.
4. Add the olive oil to a large Dutch oven pot over high heat until it begins to smoke lightly.
5. Place in the beef, turn the heat down to medium and sear on all sides until it is completely golden brown all around. This will take 3 to 4 minutes per side.
6. Set the beef aside on a plate and add the onions and leeks, season with salt, and sauté for 4 to 6 minutes. Then, turn the heat down to low medium and continue cooking for 10 minutes or until the onions are well browned.
7. Stir in the garlic and cook just until fragrant, which takes 30 to 45 seconds.
8. Deglaze with ¼ cup of wine and cook until it is completely absorbed.
9. Next, stir in the tomato paste and cook for 2 to 3 minutes or until it is incorporated into the vegetables.
10. Pour in the ¾ cup wine, beef stock, bay leaves, thyme, parsley, salt, and pepper and stir to combine.
11. Add back the seared beef and bring the mixture to a boil. Add on a lid, place it on a rack in the lower third of the oven, and cook for 3 ½ to 4 hours or until fork tender and has an internal temperature of 200° to 210°.
12. With about 70 minutes left in the cooking process, add the potatoes and prepared carrots, celery, and any other vegetables to the pot along with the beef and finish cooking alongside the pot roast.
13. Remove the pot from the oven and carefully set aside only the beef roast. Mix together softened butter and flour to make a beurre manie.
14. Add the beurre manie to the pot with the liquid and vegetables and cook over low to medium heat for 3 to 5 minutes or until the sauce thickens like a gravy.
15. Finish the mixture by stirring in optional vinegar and Worcestershire sauce.
16. Add the beef back to the pot and serve.
Juicy Pot Roast Under for $30
Juicy Pot Roast Under $30
(Have you had Pot Roast??)
•
Ingredients -
FEEDS 6-7 People
Cook 350 F - 2hrs | w/ Veg 1hr 30Min
4 Lb Chuck Roast
1 Large Onion
5 Carrots
1/2 Lb Yukon Baby Potatoes
1/2 Lb Red Potatoes
2 Cups Beef Broth
1 Cup Red Wine (Cabernet Sauvignon)
(If can’t Consume replace with beef broth)
4 Bay Leaves
2 Sprigs Rosemary
2 Whole Garlic
1 Cup Celery
——————
Seasoning
1 Tbsp Kosher Salt
2 Tsp Black Pepper
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
————————————
Slow Cooker
Cover and cook on high for 6 hours or on low for 8 to 9 hours (Add Carrots and Potatoes half way through)
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