How To make Yankee Lamb Stew
3 lb Lamb shoulder
- cut into 2-in cubes 1/2 ts Salt; or to taste
Freshly ground black pepper - as desired 4 tb Vegetable oil
1 md Onion; quartered
4 md Carrots; peeled
- and cut into 1/2-in rounds 2 Celery stalks
- cut into 4 pieces 1 tb Finely minced garlic
2 tb Tomato paste
1/4 c All-purpose flour
1 c Dry white wine
5 c All-purpose stock
-OR low-sodium chicken broth 1/2 tb Whole black peppercorns
2 tb Chopped fresh thyme leaves
-=OR=- 1 ts -Dried thyme
1 md Potato; peeled
-and cut into 1/2-in cubes 2 tb Unsalted butter
2 md Turnips; peeled
-and cut into 1/2-in cubes 1/2 c Peas
PREHEAT OVEN TO 325F. Pat the meat dry and sprinkle with salt and pepper as desired. Heat the oil in a large covered casserole or Dutch oven over high heat on top of the stove. Add the meat, without crowding, in batches if necessary, and brown well on all sides. Remove pieces to a plate as they are done and reserve. Repeat until all meat is browned. Pour off any remaining fat, and replace the casserole over medium heat. Add the onion, half the carrots, celery, garlic and tomato paste. Cook 5 minutes, stirring occasionally. Use your spoon to loosen and dissolve the brown bits stuck to the bottom of the casserole. Add flour and cook, stirring, an additional minute. Add the wine and cook for about a minute to burn off the alcohol. Replace the meat (and any juices on the plate) in the casserole and add the stock, peppercorns and thyme. Cover, bring to a boil and place in the oven for 1 1/4-to-1 1/2 hours, or until meat is tender. Meanwhile, com
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How to Make Martha Stewart's Pot Roast | Martha's Cooking School | Martha Stewart
In this video, Martha Stewart shows you how to make pot roast with a recipe that makes eight servings — perfect for holiday entertaining. This is a sumptuous feast of chuck roast, supplemented by carrots, potatoes, and turnips.
#MarthaStewart #Cooking #Recipe #Roast #PotRoast #Food
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
How to Make Martha Stewart's Pot Roast | Martha's Cooking School | Martha Stewart
How to make Yankee Drumettes in 8 minutes with Crockpot® Express XL Pressure Multicooker
A flavourful, quick and easy weeknight meal cooked in just 8 minutes, using the Crockpot® Express XL Pressure Multicooker - perfect for entertaining!
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The #1 Rated Instant Pot Pot Roast (With Potatoes and Carrots)
Hundreds of 5-Star Ratings for this Instant Pot Pot Roast. My Instant Pot Roast recipe includes a few key secrets to achieve the most tender pot roast. And there are special directions on how to cook the potatoes and carrots so that they won't get over-cooked!
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Yankee Pot Roast in an Instant Pot
This video shows how to cook traditional Yankee Pot Roast quickly in an Instant Pot! If you are using a pressure cooker like an Instant Pot or Power Pressure Cooker XL, this is a classic pressure cooking recipe inspired by my Mom for fast, easy and yummy Yankee Pot Roast! You will be able to make this awesome family meal in 1.5 hours in an Instant Pot vs. 8 hours in a slow cooker!
2 Tablespoons of Olive Oil
1 Tablespoon Minced Garlic
3 lb Boneless Chuck Roast rubbed with Montreal Seasoning Mix
2 Yellow Onions
8 Cut Carrots
1 lb Baby Potatoes
1 Tablespoon Worcestershire
1 Tablespoon Thyme
1 Cup Ketchup
1 Cup Red Wine
2 Cups Beef Stock
Release: Natural for 10 Minutes then Quick
1/2 Cup Water
3 Tablespoons Corn Starch
Cook Time: 20 minutes for pressure and 65 minutes cook time - Do a Natural Release for 10 minutes then Quick Release. Approximately 1.5 hours total for entire recipe.
How to Make Easy Slow Cooker Pot Roast | Allrecipes.com
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Watch how to make a classic pot roast in the slow cooker. Chuck roast simmers low and slow until it's extra moist and juicy, alongside carrots, onions, and potatoes. So easy, it takes just a few minutes to prepare in the morning, then you'll come home to a delicious one-dish meal with the house smelling incredible.
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Pot Roast | Basics with Babish
On this episode of Basics, I'm going to show you how to make two different kinds of pot roast: a classic Yankee roast that's as American as apple pie, plus a modern take on the classic French pot roast.
Recipe:
Ingredients & Shopping List
+ For the Basic Pot Roast:
9 carrots, peeled (5 chopped for mirepoix, 4 chopped into larger pieces for roast)
1 small yellow onion, peeled and roughly chopped
5 ribs celery, washed and chopped
1 eye round beef roast
Kosher salt
Black pepper
1 Tbsp tomato paste
3 cloves garlic
2 bay leaves
2 sprigs of rosemary
2 sprigs thyme
2 cartons beef broth, divided
Dry red wine
4 russet potatoes, peeled and quartered
Special equipment: dutch oven or braising pot
+ For the Fancy-Ass Pot Roast:
1 rib celery, chopped
2 sprigs parsley, plus an additional 1/2 cup chopped parsley
2 cloves garlic
2 sprigs thyme
3 bay leaves
1 small yellow onion, halved
2 whole cloves
1 leek, sliced (just the white part)
1/2 tsp whole peppercorns
Kosher salt
Black pepper
4 boneless short ribs
2 marrow bones, about 4-5 inches in length
Water or beef broth for braising
6 cornichons, finely chopped
1/4 cup finely minced chives
2 Tbsp dijon mustard
Dash of white wine vinegar
1 lb red potatoes, halved
4 carrots, peeled, quartered, and cut into 4-inch segments
1 bunch asparagus, halved
Flaky sea salt
Special equipment: dutch oven or braising pot, mesh sieve
Music:
Even or Odd, Kickflip by Blue Wednesday
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