How To Make 2 Meals From One Roast - Beef Pot Roast And Easy Beef Stew
Today is a two-parter! First we make my favorite beef pot roast and I share a few quick secrets to take a roast beef to the next level! And next we use the leftovers from that roast beef to make a super quick and easy beef stew!
#roastbeef #potroast #beefstew
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Tips & Tricks For a Juicy Roast Beef | Kitchen Conundrums
There’s almost nothing more disappointing then overcooked, dry roast beef. In this cooking video, Thomas shares helpful tips to avoid overcooking, along with other helpful tips to ensure you'll get the most out of an inexpensive cut of beef.
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#RoastBeef #HowToCook #Deliciousness
Slow Cooker Beef Stroganoff {EASIEST WAY TO MAKE IT!}
SLOW COOKER BEEF STROGANOFF
--------------Click on SHOW MORE to see the FULL RECIPE--------------
Hi all! I'm back, I took a few weeks off to clean up my youtube channel with titles on each picture so they are easier to find!
This beef stroganoff recipe is adapted from my mom's stove-top recipe. Enjoy!
RECIPE:
INGREDIENTS:
2 lbs. beef stew meat (raw cubed beef)
1.74 oz brown gravy packets (2 .87 oz. packets gravy packets)
1½ cups water
1 onion diced
2 cups sliced mushrooms
½ tsp. dried leaf thyme (not ground)
½ tsp. dried leaf oregano (not ground)
½ tsp. black pepper
Add this after cooking time is up:
16 oz. sour cream
8 oz. egg noodles (cook according to package directions on the stove-top)
SLOW COOKER SIZE:
5-quart or larger
INSTRUCTIONS:
Add stew meat, onions and mushrooms to slow cooker.
Sprinkle over the thyme, oregano and pepper.
In a small bowl whisk together the water (only 1.5 cups, not what the packages say). Pour over the meat and veggies in the slow cooker.
Cook on low for 8 hours or HIGH for 4 hours without opening the lid during the cooking time.
Add the sour cream and the cooked and drained egg noodles. Stir and serve!
PRINTABLE RECIPE AND NUTRITIONAL INFO:
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
Pot Roast with Mashed Baked Potatoes
One of the best bang-for-buck meals of all time. Thanks to Turo for sponsoring this video! Skip the rental counter. Sign up for Turo here: Use promo code Ragusea15 for $15 off your first trip!
***RECIPE, FEEDS 6-8 PEOPLE***
FOR THE POT ROAST
2.5-3 lb beef chuck roast
1 large onion
1-2 stalks celery
1 lb large carrots
1-2 cups red wine (about half a bottle)
28 oz can crushed tomatoes
2-3 tablespoons tomato paste
1/4 cup flour
2-3 tablespoons Worcestershire sauce
1-2 tablespoons balsamic vinegar
oil
salt
pepper
garlic powder
fresh rosemary
FOR THE POTATOES
2 lbs baking potatoes (Russets), or a mixture of Russets and Yukon Golds
1-2 sticks (4-8 ounces) butter, ideally cultured butter
Half a head of garlic
1/2-1 cup milk
salt
pepper
If you want to limit the amount of fat in the final dish, trim any large globs of fat out of the inside of the meat — don't worry about mangling it. Put a thin film of oil into a large Dutch oven on medium heat, then slowly brown the meat, taking care to not let anything burn on the bottom of the pan. Start the oven pre-heating to 350 F.
While the meat is browning, peel and cut the onion into thin quarter-circles and chop the celery into small pieces. When the meat is brown, remove it to a plate and put in the vegetables. Keep the vegetables moving and cook them until you're worried the fond on the pan is going to burn, then put in the tomato paste and the flour and stir aggressively to disperse the flour through the fat in the pan.
When you're REALLY worried stuff is gonna burn, pour in the wine and start scraping the bottom with a wooden spoon. Pour in the tomatoes and the Worcestershire sauce, and sprinkle on a couple teaspoons of garlic powder. Stir to incorporate, then return the meat and any juices that collected in the plate. Toss the meat in the sauce, put the lid on the pot, and put the pot in the oven.
Put the potatoes in the oven too, right on the rack, and cook until easily pierced with a fork, 1-1.5 hours. Remove the potatoes and let them cool for a moment. Put a large pan on medium heat and put in the butter to slowly melt. Meanwhile, peel and chop the garlic. Put the garlic into the hot butter then immediately turn the heat off. If anything looks or smells like it's going to burn, move the pan to a cooler surface. Cut the potatoes in half, scoop out the flesh and pass it through a ricer into the pan. Mix with enough milk to give you the texture you want, and season with salt and pepper to taste. Cover and keep warm until dinner.
Peel the carrots and cut them into large chunks of roughly equal mass.
After 2-3 hours total in the oven, the meat should be soft enough that you could pull it apart with forks (but don't actually do that yet). Put the carrots into the pot, get them coated in the sauce but not submerged, and return the pot to the oven WITHOUT THE LID. Let cook until the carrots are just tender enough to be pierced with a fork, about an hour.
Remove the pot from the oven. Chop up a few stems of fresh rosemary and put that in, along with some salt, pepper and the vinegar. Stir to incorporate. The meat will start breaking up when you stir, which is a good thing. Taste the sauce and add any additional seasoning or vinegar, then stir one last time. If any of the meat has not yet broken apart into manageable chunks, pull it apart with forks.
That's it. Eat.
Oven CHUCK ROAST in MUSHROOM GRAVY | GOUDA MASHED POTATOES | GARLIC GREEN BEANS| DINNER RECIPES
Ya'll we about to throw down on with this soul food dinner! We are making a pot roast in a cream of mushroom gravy, cheese (gouda) mashed potatoes, and blistered garlic green beans! Let me know in the comments if you coming over for a plate ????.
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EASY BAKED POT ROAST RECIPE | CREAMY MASHED POTATOES RECIPE | SEASONED GREEN BEANS | CHAZ’S CUISINES
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3 lb Beef Chuck Roast
4 Large Carrots( 1 lb)
5 Red Potatoes (1 1/2 lb)
2 Celery Sticks
1 large onion
6 Garlic Cloves
3 Tbsp all-purpose Flour
2 Tbsp canola oil
2 Tbsp Green Seasoning Mix
1 Tbsp garlic powder
1 Tbsp onion powder
2 tsp Smoked mild paprika
1 Tsp Sazón seasoning
Salt and pepper to taste (recommended: 1 1/2 tsps Salt | 1 Tsp black pepper)
2-3 cups, beef broth(add more as needed)
1/2 cup red wine (sub w/ beef broth; if desired)
2 Tsp Worcestershire Sauce
2 sprigs fresh Rosemary
Creamy Mashed potatoes:
6 red potatoes
4 garlic cloves
4 Tbsp butter
3/4 cup heavy cream
2 Tbsp sour cream
1 Tsp onion powder
1/2 Tsp salt
1/2 Tsp black pepper
Green beans:
Green beans
2 Tbsp butter
1/2 Tsp garlic powder
1/2 Tsp onion powder
1/8 Tsp black pepper
1 packet Salad & Vegetable seasoning (Goya Brand)
2 Tbsp water
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