HOW TO MAKE THE PERFECT POT ROAST | INSTANT POT | BEGINNER FRIENDLY RECIPE
Nothing beats coming home from church on a Sunday to a house filled with the aroma of a delicious Pot Roast! My mom would set it on low before we left and by the time we were back, it was READY to serve! Check out this classic and comforting recipe for yourself! #potroast #beefpotroast #instantpot
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INSTANT POT:
TONGS SET:
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MUSIC ATTRIBUTES:
Intro/ Theme Song: ThatGirlCanCook!
Artist: Relena-Rochelle
Soundtrack: Sunny Morning
Artist: Bruno E.
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FULL LIST OF INGREDIENTS:
Serves: 4 to 6 Prep Time: 15 Mins Cook Time: 1 Hr to 1 Hr 30 Mins
- 3Lb Beef Chuck Roast
- 2 Tbsp Olive Oil
- Canola Oil
- 3 Sliced Carrots, Peeled
- 1 Large Onion, Chopped
- 2 Stalks of Celery, Chopped
- 6 to 8 Baby Red Potatoes, Halved
- 1 Tsp Minced Garlic
- 1/2 Cup Red Wine ( Cabernet ) ( Beef/ Veggie/ Chicken Broth can be used in its place!)
- 2 Cups Beef Broth
- 2 Tbsp Onion Powder
- 2 Tbsp Garlic Powder
- 1 Tsp Black Pepper
- 2-3 Tbsp Cajun Seasoning
- Paprika (Optional)
- 2 Tbsp Worcestershire Sauce
- 1 Tbsp Tomato Paste
- 1 to 2 Bay Leaves
- Dried Parsley (Optional)
- 2 Sprigs of Thyme or 1 Tsp Dried Thyme
- Salt to Taste
- 2 Tbsp Cornstarch + 2 Tbsp Beef Broth
TO MAKE QUICK GRAVY:
- Take a 1 to 2 cups of the juices from the pot and place it in a microwave safe bowl.
- Add a pinch of salt if needed and 1 to 2 Tsp Cornstarch and mix.
- Microwave for 30- 60 seconds in ten minute intervals until thickened and serve.
Make the Perfect Red Beans and Rice
Make the Perfect Red Beans and Rice - In this video, we'll show you how to make the perfect red beans and rice. Red beans and rice is one of the most popular dishes in the world and we've got the perfect recipe to make it perfect!
If you're looking for a hearty and delicious meal, then you need to try this recipe for red beans and rice. We'll show you how to make the perfect batch of this dish and you'll be sure to love it! After watching this video, you'll be able to make the perfect red beans and rice every time!
Ingredients:
1 lb. Dry Red Beans
2 tbsp Olive Oil
12 to 14 oz. Andouille Sausage, cut into 1/4-inch slices
1 Smoked Turkey Neck or Drum
½ tbsp. Butter
1 large Yellow Onion, diced
2 Celery Ribs, diced
1 small Red Bell Pepper, diced
1 small Green Bell Pepper, diced
6 cloves Garlic minced
1 tsp. Salt or to taste
1 tsp. Dried Oregano
½ tsp. Dried Thyme
½ tsp. Paprika
⅛ tsp. ground Cayenne Red Pepper, or to taste
Freshly ground Black Pepper, to taste
6 to 7 cups Low Sodium Chicken Broth
2 Bay leaves
½ cup chopped Fresh Parsley plus more for garnish
Fresh Green Onions chopped, plus more for garnish
1 ½ cups Long Grain Rice
Creole Kick -
All Purpose Seasoning:
The Level Up Series A Rub:
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Cajun Meatloaf with Cajun Gravy | Meatloaf Recipe
Cajun Meatloaf with Cajun Gravy | Meatloaf Recipe
Cajun Meatloaf Recipe
1 1/2 pounds lean ground beef
1/2 pound quality ground pork
1 ½ tbsp Cajun Seasoning
½ tsp ground Cumin
¼ tsp ground Nutmeg
1 tsp dried Thyme
½ tsp dried Oregano
1 pinch Cayenne Pepper
Kosher salt, to taste
Black Pepper, to taste
1 tbsp Butter
½ cup minced or chopped Celery
½ cup minced or chopped Red Bell Pepper (sometimes I use green and yellow too)
¼ cup minced or chopped Onions
¼ cup minced or chopped Carrots (optional)
2 tbsp minced Garlic
1 tbsp Worcestershire sauce (W Sauce)
1/4 cup Evaporated Milk
2 eggs
1 cup seasoned Breadcrumbs
Spicy ketchup for glaze
Cajun Gravy Ingredients
Making the Roux
3 tbsp All Purpose Flour
3 tbsp Vegetable Oil
Gravy Ingredients
9 tbsp All Purpose Flour
4 cups Chicken Broth
1/2 tsp White Pepper
1/4 tsp Cayenne Pepper
1/4 tsp Paprika
1/2 tsp Salt
Gravy Instructions
1) Make the roux by cooking the oil and 3 tbsp of flour in a large skillet over a medium flame. You'll want to whisk constantly until your roux becomes dark brown. Should take about 10 - 15 minutes.
2) After your roux has browned to you desired color, whisk in the remaining ingredients and bring it to a boil.
3 Keep whisking for about 10 minutes or until your gravy thickens to your liking.
Enjoy!!
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After this recipe you will only want salmon like this!
INGREDIENTS:
• Salmon
• Boiling water
• Salt and black pepper
• Oil
• 1 cup of margarine
• 2 garlic cloves
• Green smell to taste
• 1/2 lemon
Click on the link below and access other delicious recipes!
Upgrade Your Lamp - Turning the Ordinary into something Extraordinary
Join us as we turn an everyday object into something a little more personable. With the holidays just about over and the cold weather setting in, it's time to be creative indoors. And this may be your ticket to productively creating something that will last a lifetime.
Dimmer:
Chapters:
0:00 Intro
0:22 Shopping for our next project
0:51 Montana Agate and Rockhounding
1:21 How does Montana Agate Form?
1:42 Rock Tumbling / Tubmler
2:36 Assembling your Story
2:51 Disassembling and Filling the Lamp
4:25 Wiring a Touch Dimmer to Lamp
8:13 The Finished Lamp
8:58 A Christmas Story and Help
9:59 Fluorescent Rocks / Black Light
10:33 Cooking with a Squatch
11:09 The Big Reveal!
11:55 End Card
Partial Transcript:
Today we brighten up our lives and upgrade the common into something a little more enlightening, and maybe we’ll take it a step further. Nope. Nope. Yep. DIBS.
It’s winter. I’m getting Montana cabin fever. And as we know sometimes that doesn’t end so well. So I got to thinking, how can we turn the ordinary into something extraordinary?
Well, why not start with a trip down to Get... rat.
Yup, mm-hmm. This definitely has untapped potential. Let’s see - we’ll just grab a lampshade while we’re here, and... Ah, get-rat!
Don your masks…. again, we’re heading home - wait, what? Ah, yes - this is what I’m looking for. Well, now there’s too many. Hmm, this one isn’t too bad. Let’s snag it and take it home because you’re about to be upgraded.
To begin, let’s find something interesting to fill this lamp, and I’ve got just the thing. But WAIT, how did we end up here? Let’s rewind a bit.
Back into warmer weather and into the wilds of Big Sky Country.
This is one of our escapes and favorite past-times. Browsing the riverbanks of Montana and picking up interesting rocks. But if you look at the ground hard enough, what you’ll find are these little gems. This is Montana agate, and this place is full of it.
And the agates are not unique to just this spot. They can be found all along the Yellowstone River and surrounding areas.
These agates are said to have formed a long, long time ago when Yellowstone Park erupted.
Silica from ash-covered forests dissolved into the ground and filled various cavities forming a special quartz-like structure that we now call Montana agate.
But it’s not just the agate and petrified wood I pick up here. There are other interesting rocks with compelling patterns. So how do we get from these unrefined specimens to something that looks a little bit more presentable?
A rock tumbler is a special device used to smooth and polish various rocks. In order to transform them from their raw form like this, we need to put them in barrels that will contain and erode them quickly - like hitting the fast forward button on the projector.
Various grits are used starting with a course, mid-grade, and then a polish.
Fill the barrel up with water, but not all the way - just enough to cover the rocks.
Add the grit like this.
Fasten the top.
Test to ensure the barrel does not leak.
Place the barrel onto the tumbler and let it run for a couple weeks.
Rinse the rocks and barrel, then add the next level of grit.
Repeat the process two more times using a finer grit, and then a polishing agent.
In the end, it’ll make your rocks look just swell.
These are rocks that we’ve collected and tumbled over the years. There’s also a mixture of some rocks we bought from various gem and mineral shows or rock shops. But more importantly, some of these are rocks that family members owned, and even some of these, like this crystal, we found in our landscaping limestone.
Let’s start by taking off the bottom of this lamp. The felt covering just peels away revealing a plaster weight.
We’ll go ahead and pull this cord out a bit and get ready to take apart the base.
Next we’ll loosen the retaining nut on the center post and remove the nut, washer, weight, and then the base. Oh, and, uh, SNIP.
Now don’t actually cut this unless you’re looking for an extended project - we’ll get to this in just a minute.
With clear access to the inside, we can now strategize on the size of the stones we want to place in first. Since the top of the lamp is fairly compact, we’ll use some of these smaller, flat stones.
Now, this will take some time and concentration. And that’s the key here - take your time and ensure the rocks are going where you want them to. Carefully strategize each stone and maneuver it into position...carefully - this is glass afterall.
I found that something like these skewers help move these into place with a little more finesse.
Next we’ll carefully fill up the base. This takes some trial-and-error… and a bit of artifice to pull off correctly. All these rocks should be compacted enough so they don’t all shift when we flip the lamp back over.
...
Rare moments Mark Wiens didn't like the food
Mark Wiens is one of the most popular food vloggers, authors, and travelers alive. He ventures to different countries to document his food journeys, experience the culture, and most importantly give honest opinions about the cuisine. From Thailand to Jamaica mark as traveled the world recording street food videos and travel videos. But there were a few times when he .. kinda didn’t .. like the food.. and well we know if Mark Wiens doesn’t like your food, well that means it must have been “pretty bad.
After scouring the internet for Mark Wiens bad food experience we think we've completed the daunting task of finding Rare moments Mark Wiens didn't like the food.
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