Three Delicious Sunday Roast Recipes | Gordon Ramsay
Here are three delicious Sunday Roast recipes for you to try. From Roast Beef to Duck to Chicken.
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Low Carb Hungarian Pot Roast with Sour Cream and Paprika Gravy
I generally toss everything in the slow cooker and just let it do it’s thing - that’s why I love using slow cookers - there’s not a lot of effort. This recipe calls for browning the meat and onions ahead of time, which does take a bit longer, but deepens the flavour and I’d definitely recommend doing that. It recommends a rump roast, but we had a blade roast on hand, so we used that. It was really quite tasty, we both liked it and would definitely make it again. I hope you enjoy it. Serves 8.
INGREDIENTS:
2 tsp. + 1 T olive oil
2.5 lb (1.14 kg) rump roast, trimmed of visible fat (I used a blade roast)
1 Tbsp steak seasoning to rub on roast before browning
4 large yellow onions, cut into slices at least 1/2 inch thick
2 T sweet Hungarian or Spanish paprika (or more)
1/2 tsp. sharp Hungarian paprika or smoked Spanish paprika (optional, but good)
1 jar (12 oz / 340g) roasted red bell peppers
1 can (14.5 oz / 411g) diced tomatoes with juice
2 cups beef stock or low-sodium beef broth
fresh ground black pepper to taste
1-1/2 cups sour cream (full fat)
The author used a 3 1/2 quart slow cooker. Mine was 5 litres which is close to 5 quarts.
Trim any visible fat from rump roast, then rub roast on all sides with steak seasoning. Heat 2 tsp. olive oil in heavy frying pan, add roast and brown well on all sides. (Don't rush this step., it may take 15-20 minutes to get the roast nicely browned.) When roast is well-browned, place in crockpot.
While roast browns, peel onions and cut into slices at least 1/2 inch thick. Heat additional 1 T olive oil in pan, then add onions and paprika (both kinds, if you’re using smoked paprika as well) and sauté onions until lightly browned, turning often to brown all the onion slices. Put onions in crockpot on top of and around the roast. Add 2 cups beef stock to frying pan, scraping off any browned bits and simmering until beef stock is reduced to about 1 cup.
While onions brown and stock reduces, drain jar of roasted red peppers, then cut into lengthwise slices about 1/2 inch thick. Put sliced peppers and canned tomatoes into crockpot, seasoning with black pepper. When stock has reduced to about 1 cup, pour over top of crockpot ingredients.
Cook on high for about 4 hours, or until roast feels tender when pierced with a fork. When roast is tender, remove meat, let cool a few minutes, and then cut into thick slices.
Strain liquid into frying pan (catching the vegetables) and simmer over medium high heat to reduce for gravy. Add sliced meat and vegetables back into crockpot and keep warm. When liquid has reduced by about half, we’ll add the sour cream — to make it easier and help avoid lumps, whisk a small amount of the liquid into the sour cream first, then whisk that mixture back into the juice in the pan. Pour sour of the cream gravy back over meat and vegetables in crockpot and cook about 20-30 minutes more, or until heated through. Serve hot.
This recipe is from KalynsKitchen.com.
For 8 serves, each has: 401 calories, 17.8g fat, 4.3g saturated fat, 13mg cholesterol, 368mg sodium, 356mg potassium, 12.8g total carbs, 3g fibre (9.8g net carbs), 47.1g protein.
Easiest recipe ever! Mississippi Pot Roast! w/ bonus sour cream and onion mashed potatoes!
In this episode I will be teaching you the easiest crockpot recipe ever! The mississippi pot roast and as a bonus I will be making sour cream and green onion mashed potatoes! Hope you will enjoy!
Pot roast:
2-3 lbs chuck roast
1 ranch seasoning packet
1 brown Gravy packet (Gluten free)
1 stick of butter or 1/2 cup
12 Peperoncino peppers
1/4 cup of Peperoncino juices
Mashed potatoes (feeds 2):
2 russet potatoes
2 tbsp of butter
2 tbsp sour cream
4 tbsp of milk
3 green onions chopped
1/4 cup grated parmesean cheese
Salt and pepper to taste
ROAST BEEF
1 whole slab rib eye OR any tender cut of beef
Salt
Black pepper
Whole garlic cloves
- Preheat oven to 450F
- Roast the beef for 15 minutes at 450F oven. Reduce the temperature to 350F
- Roast for an additional 28 minutes per kilo (for medium)
- 30 minutes per kilo (for medium-well to well-done)
Buttered Mushrooms
Buttered Carrots
Mashed Potatoes
Chimichurri Sauce