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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CROCKPOT POT ROAST: Classic Slow Cooker Pot Roast Recipe
This Classic Crockpot Pot Roast is the perfect go-to recipe when you need to cook the family a meal, aren't sure what to make, and you don't have a lot of time. You can throw all the ingredients into a crockpot in the morning, let it slow cook all day, and then come home to enjoy it in the evening. It's an all-in-one meal with the most tender meat, alongside perfectly cooked red potatoes and carrots. Read on for the delicious recipe.
Pot Roast
3 lbs. chuck roast
approx. 2 lbs. baby red potatoes, cut into halves
4-5 carrots, peeled & cut
1 medium sized orange, chopped
2-3 celery stalks, chopped
salt, to taste
seasonings of your choice
(I use 1 Tbsp. chile powder, 1 Tbsp. cumin, fresh rosemary)
2 bay leaves
3 garlic cloves, minced
2 Tbsp. butter
2 Tbsp. flour
1 1/4 cup beef/chicken stock (you can also add 1/4 cup red wine to 1 cup stock)
Rinse meat clean and pat dry with paper towels. Add seasonings and rub into meat. Let sit 10 minutes. (This is a good time to prep your vegetables.)
Heat large skillet on stovetop with enough oil to coat the bottom. Sear meat on each side until outside is browned. Add chopped onions, potatoes, carrots and celery into crockpot. Place seared meat on top. Deglaze skillet with butter, add minced garlic. Mix quickly. Add flour and continue mixing, scraping the tidbits on the bottom of the pan. Pour in beef/chicken stock and let cook a couple of minutes until gravy thickens a little. (It won't be too thick.) Remove gravy from stovetop and pour over meat in crockpot. Place bay leaves and fresh rosemary sprigs on top. Cover and set crockpot to Low. Let slow cook 8 hours until meat is fork tender, and enjoy!
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How To Make the Perfect Roast Beef Dinner | Gordon Ramsay
There’s laughter, tears, and even homemade Yorkshire puddings as Gordon teaches Martine McCutcheon how to make a delicious roast beef dinner form scratch.
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Do NOT use the INSTANT POT as a SLOW COOKER (Instant Pot vs. Crock Pot Roast)
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Easy POT ROAST Recipe | Pot Roast and Gravy | Simply Mamá Cooks
Today I am cooking at home and making the best tender juicy pot roast EASY. This is a riff off of my Tia's recipe and it's easy to make.
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0:00 Intro
0:11 Prep The Dredge and Seasoning
0:53 Prep The Meat
2:45 Making The Gravy
4:16 Prep For The Oven
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INGREDIENTS
2.5 lb ( 1.13 kg ) beef chuck roast
3 Tbsp (27 g) all-purpose flour
1 1/2 tsp seasoned salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp coarse salt
1/2 tsp cracked black pepper
1 1/2 lb (681 g) potatoes
2 large carrots
1 celery stick
**GRAVY**
1/4 cup (60 ml) rendered fat or cooking oil
1/2 small onion (diced)
1/4 cup (40g) all-purpose flour
14.5 fl oz (429 ml) low sodium beef broth or stock
salt and pepper to taste
Bake in a preheated oven at 275 degrees F / 135 degrees C
for 3 hours or until tender
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
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Easy Pot Roast Recipe
How To Cook Pot Roast
Beef Chuck Roast Recipe
Pot Roast | Dutch Oven Recipe | Royale Eats
Pot Roast is a classic recipe and I am going to show how to make it from start to finish. This is an easy recipe, it just takes some time to cook.
Full Recipe:
Ingredients:
3 Pound Chuck Roast
2 Tablespoons Olive Oil, for Chuck Roast
1 Tablespoon Kosher Salt, for Chuck Roast
1 Tablespoon Black Pepper, for Chuck Roast
1 Tablespoon Garlic Powder, for Chuck Roast
4 Tablespoons Olive Oil, divided for cooking
1 Sweet Onion, diced
2 Stalks Celery, diced
Pinch of Kosher Salt, for Onions & Celery
3 Garlic Cloves, minced
2 Tablespoons Tomato Paste
¼ Cup Tablespoons All-Purpose Flour
2 ½ Cups Beef Broth
½ Teaspoon Kosher Salt, or to taste for gravy
½ Teaspoon Black Pepper, or to taste for gravy
1 Pound Russet Potatoes, chopped, or potatoes of choice
1 Pound Carrots, chopped
½ Ounce Poultry Blend Herbs; Thyme, Sage, Rosemary
1 Bay Leaf
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