SLOW COOKER POT ROAST | an easy crock pot roast for dinner
This slow cooker pot roast has meltingly tender chuck roast and chunky vegetables infused in a savory, aromatic broth. It's a classic comfort food recipe. But the best part? It's so darn easy to make!
Pot roast is often a star addition to a holiday table between Thanksgiving and Christmas. But this version is such a set-it-and-forget-it type of meal after you sear the big hunk of meat, which makes it perfect for any Sunday dinner... I'd say from now until Spring! So grab your crock pot and I'll walk you through everything you need to know on how to make the perfect pot roast.
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► TIMESTAMPS:
00:00 Intro
00:35 Chop the vegetables
02:14 What type of meat to use for pot roast
02:35 Season the chuck roast
03:20 Sear the chuck roast on the stove
04:28 Add the meat and vegetables to the slow cooker and cook on low for 8 hours
05:46 Thicken the broth (optional)
06:14 Shred the meat
06:42 Place the pot roast meat and vegetables on a serving platter
07:40 Taste test
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#potroast #slowcookerpotroast #crockpotroast
COMFORTING 1 POT BEEF STEW (My Best Recipe of 2022)
Athletic Greens Offer: Get up to a year's supply of immune-supporting Vitamin D + 5 individual travel packs, both FREE with your first purchase! This low-fuss 1 pot (and 1 pan) beef stew recipe is hands down one of my favorites of 2022. Classic, comforting, and SUPREMELY flavorful.
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-- RECIPE --
STEW RECIPE
▪5lb/2.5kg beef chuck
▪Olive oil
▪Salt
▪200g or about 2c pearl onions, peeled
▪400g or 3.4-4c carrots, cut into big chonky pieces
▪300g or 4.5-5c mushrooms, cut into large pieces
▪115g/1stick unsalted butter
▪125g or 3/4C + 3Tbsp AP flour (gluten free works too)
▪1800g or 1.8L/qt good beef stock (OR see my flavorful beef stock dupe below)
▪450g/1pint dark stout beer
▪500g/4c small golden potatoes, partially peeled and cut into very large chunks
▪2-3 bay leaves
▪2-3 sprigs of thyme
▪150g or 1 heaping cup frozen peas
▪fresh cracked black pepper
4 packets powdered gelatin
Preheat oven to 500F/260C.
Remove band of fat in the center of the pieces of chuck. See video @0:36. Cut the rest of the meat into cubes. You should be left with about 3.5lb/1.5kg of meat. Add meat cubes to a bowl and drizzle with generous amount of olive oil and 2 large pinches of salt. Toss to coat and spread beef onto a half sheet tray and load into oven to sear for about 20-25mins until well browned.
Preheat a large heavy-bottomed pot over medium high. Add a generous glug of olive oil followed by mushrooms, carrots, onions, and pinch of salt. Sweat the veg to par-cook for 3-5mins until beginning to soften and caramelize. Transfer veg into a bowl and set aside.
Return pan to stove over medium heat and add stick/115g butter. When butter is melted, add 100g or 3/4c of flour. Stir to cook, scraping up brown bits from bottom of the pot. Fry for 60-90 seconds until smooth and taking on color.
Add beef stock and beer. Bring to a simmer, stirring and scraping frequently. When simmering, add in beef. Add a splash of water to the beef cooking tray, scraping up beef fond. Add to pot with beef. Stir to combine. Load pot, uncovered, into 300F/150C oven and cook for 2 hours, stirring halfway through.
Add potatoes into the bowl with the par-cooked vegetables and mix with 25g/3Tbsp flour. Toss to combine. (NOTE: if your stew is relatively thick at this point, omit tossing the veg in the flour or add less flour here).
Add potatoes/veggies into stew pot and gently stir. Add in bay and thyme. Return to oven to cook for 1 more hour.
At this point, check the beef and potato for done-ness. Beef should be tender and shreddable, but not shredded. Potato should be fork tender, but not mushy.
Ladle off excess fat from top of stew (or allow to cool slightly, refridgerate, then scrape off fat from top once cooled). Stir peas into hot stew.
Taste for seasoning and add salt if needed. Ladle into bowl, top with fresh cracked black pepper, and serve with a piece of rustic sourdough bread.
--
BEEF STOCK DUPE / FLAVORFUL COOKING LIQUID
▪1800g or 2 boxes store bought beef stock
▪30g better than bouillon
▪30g tomato paste
▪30g worcestershire
▪28g/4 packets of powdered gelatin
Stir ingredients to combine and dissolve gelatin.
--
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CHAPTERS:
0:00 Intro
0:14 Cutting down the beef
1:26 Veggie prep
2:36 Cooking the veg and making the roux
4:13 Flavorful cooking liquid (homemade stock dupe)
5:30 Adding the beef
6:11 Prepping the potatoes and returning to oven
7:36 AG1 ad
8:36 Finishing the stew
10:35 Let’s eat this thing
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How To Make Swedish Pot Roast By Kelas Kuliner Mahasiswa Akpar Majapahit Surabaya
Tristar Institute
School of Culinary – Baking Pastry Art, S1 Food Technology, Hospitality, Cruise,
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Scandinavian Beef Roast by GF Guardian
A gluten-free recipe with Scandinavian elements of sweet root vegetables. Only 8 ingredients and easy to make!
This is my first cooking video, any feedback would be great!
Thanks!
Swedish Roast Beef
Pulled from the Carnivore Code cookbook, this was a very tasty experiment of brining already-cooked roast for 24 hours. It's served cold.
Ingredients:
2-3 pound roast
salt to taste
For the brine:
1/2 cup kosher salt
3 bay leaves
1 tablespoon dried thyme
1 tablespoon dried rosemary
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
3 tablespoons honey
2 cups water, room temp
2 cups ice water
Directions
1. Sprinkle salt over roast to taste and bake in oven at 350F for 2 1/2 hours. Remove and allow to cool.
2. In a medium saucepan, add room temp water, bay leaves, salt, thyme, rosemary, ginger, nutmetg and cinnamon. Bring to a boil. Remove from heat, add ice water, and let it sit for 5 minutes. Add honey and stir. Allow brine to cool to room temperature
3. Place roast in a storage container or ziploc freezer bag and add brine to cover. Seal and put in the refrigerator overnight (best if you let it rest for 24 hours).
4. Remove roast and discard brine. Pat roast dry and slice thin. Store in the refrigerator for up to 5 days.
Slow Cooker Caribbean Pot Roast - Sweet and Savory Meals
Learn how to make Slow Cooker Caribbean Pot Roast - cooked to perfection for hours with root vegetables, pineapple, cocoa, orange zest, and spices. A bold and spicy tropical twist to the classic beef roast!
????INGREDIENTS????:
2 medium sweet potatoes
2 large carrots
1 red onion
1 boneless beef chuck roast
2 tablespoons canola oil
4 garlic cloves
1 tablespoon all-purpose flour
2 tablespoons brown sugar
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1 tablespoon grated orange zest
1 teaspoon baking cocoa
1 can tomato sauce
1 can pineapple chunks in juice
1 tablespoon Worcestershire sauce
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