THIS is How I Get PERFECT Pot Roast Every Time
This classic Pot Roast Recipe is a pre-seasoned roasted chuck roast that is slowly braised in a flavorful beef broth and finished with perfectly cooked vegetables for an amazing home-cooked meal. I’ve always loved making and eating pot roast, which is the ultimate comfort recipe.
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Ingredients for this recipe:
• 3 ½ to 4-pound beef chuck roast
• 2 tablespoons olive oil
• 1 peeled julienne yellow onion
• 2 thinly sliced and rinsed leeks, white and yellow parts only
• 6 thinly sliced garlic cloves
• 1 cup red wine
• 3 tablespoons tomato paste
• 6 cups beef stock
• 2 bay leaves
• 8 to 10 sprigs fresh thyme
• 8-10 fresh parsley stems with leaves
• 2 pounds baby Yukon potatoes
• 6 peeled regular or tri-colored carrots cut into 2” inch pieces
• 4 ribs of celery cut into 2” inch pieces
• 2 peeled parsnips, cut into 2” inch pieces
• 1 peeled rutabaga cut into 1” cubes
• ¼ beurre manié recipe
• Worcestershire sauce to taste
• 1 tablespoon red wine vinegar
• coarse salt and fresh cracked pepper to taste
• optional finely minced parsley for garnish
Serves 6
Prep time: 30 minutes
Cook time: 4 ½ hours
Procedures:
1. Generously season the beef on all sides with salt.
2. Place on a rack over a sheet tray and place uncovered in the refrigerator for 12 to 48 hours.
3. Remove the beef from the fridge and season with pepper on all sides.
4. Add the olive oil to a large Dutch oven pot over high heat until it begins to smoke lightly.
5. Place in the beef, turn the heat down to medium and sear on all sides until it is completely golden brown all around. This will take 3 to 4 minutes per side.
6. Set the beef aside on a plate and add the onions and leeks, season with salt, and sauté for 4 to 6 minutes. Then, turn the heat down to low medium and continue cooking for 10 minutes or until the onions are well browned.
7. Stir in the garlic and cook just until fragrant, which takes 30 to 45 seconds.
8. Deglaze with ¼ cup of wine and cook until it is completely absorbed.
9. Next, stir in the tomato paste and cook for 2 to 3 minutes or until it is incorporated into the vegetables.
10. Pour in the ¾ cup wine, beef stock, bay leaves, thyme, parsley, salt, and pepper and stir to combine.
11. Add back the seared beef and bring the mixture to a boil. Add on a lid, place it on a rack in the lower third of the oven, and cook for 3 ½ to 4 hours or until fork tender and has an internal temperature of 200° to 210°.
12. With about 70 minutes left in the cooking process, add the potatoes and prepared carrots, celery, and any other vegetables to the pot along with the beef and finish cooking alongside the pot roast.
13. Remove the pot from the oven and carefully set aside only the beef roast. Mix together softened butter and flour to make a beurre manie.
14. Add the beurre manie to the pot with the liquid and vegetables and cook over low to medium heat for 3 to 5 minutes or until the sauce thickens like a gravy.
15. Finish the mixture by stirring in optional vinegar and Worcestershire sauce.
16. Add the beef back to the pot and serve.
Fancy Yankee Pot Roast
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I made this dish a couple of years ago for a get together (go Bows!!) and they loved it. I need to make it again! Going through these old recipes has brought back more ideas :)
1/4 cup pure olive oil
3 onions, sliced
1 (3 to 4 pound) top or bottom round beef roast
All-purpose flour, for dredging
8 slender carrots, or fatter ones cut in half or quartered
3 ribs celery, cut in half
2 1/2 cups beef broth
1 1/2 cups hearty red wine
5 to 6 sprigs fresh thyme
1 rounded teaspoon freshly ground black pepper
Salt to taste
2 tablespoons unsalted butter, at room temperature
2 rounded tablespoons all-purpose flour
1. In a large, heavy flameproof casserole, preferably cast iron, over medium heat, heat the olive oil and sauté the onions until golden. Thoroughly dredge the beef in the flour, covering all the surfaces. Add to the pan and brown on all sides. The flour may cause the onions to burn slightly. This is good and will add lots of flavor. Add the carrots, celery, beef broth, wine, thyme, black pepper and salt to taste. Reduce heat, partially cover, and barely simmer for 3 to 3 1/2 hours, turning the beef occasionally. Remove the carrots and celery when they are cooked and reserve.
2. When the beef is falling apart tender, remove it from the broth. Remove the thyme sprigs. Knead the butter and 2 tablespoons flour together until thoroughly combined. Add the mixture to the broth and stir with a wooden spoon until you have a sauce the consistency of buttermilk. Remove from the heat.
3. To serve, slice the beef and arrange on a platter. Cover with some of the sauce. Put the remaining sauce in a bowl or gravy boat. Arrange the carrots and celery attractively on the beef platter. Garnish with fresh thyme sprigs, if you like. Serve immediately.
Easy Instant Pot Pot Roast (Tender and Juicy)
How to make Instant Pot pot roast that is so tender, it melts in your mouth. This easy recipe makes ultra-flavorful beef guaranteed to satisfy the entire family. Use an Instant Pot or another pressure cooker for this recipe.
Full Recipe ????:
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CHAPTERS
00:00:00 - How to Make Instant Pot Pot Roast
00:00:31 - Vegetable Preparation
00:01:08 - Seasoning and Preparing the Beef
00:01:45 - Browning the Beef
00:02:14 - Beef Stew Recipe with Tips
00:02:45 - Tender Shredded Beef Step-by-Step
00:03:14 - Instant Pot Pot Roast Recipe
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Ree Drummond's Perfect Pot Roast (SEASON ONE) | The Pioneer Woman | Food Network
Ree's perfect pot roast with roasted veggies is pretty much the definition of comfort food!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Perfect Pot Roast
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 4 hr 30 min
Prep: 15 min
Cook: 4 hr 15 min
Yield: 6 servings
Ingredients
Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme
Directions
Preheat the oven to 275 degrees F.
Generously salt and pepper the chuck roast.
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
Add in the onions and the carrots, along with the fresh herbs.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
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Ree Drummond's Perfect Pot Roast (SEASON ONE) | The Pioneer Woman | Food Network
Easy Dutch Oven Pot Roast Recipe
Need a beefy comfort food kind of meal? Make this EASY POT ROAST recipe. You'll need an English roast (chuck roast), onions, garlic and a couple of staple ingredients. Here's how!
Recipe:
INGREDIENTS:
3 1/2 pounds Certified Angus Beef ® Chuck Roast or English roast
1 tablespoon coarse kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, chopped
1 tablespoon flour
1/4 cup tomato paste
2 cups beef stock
2 tablespoons Worcestershire sauce
1 sprig rosemary
Learn more about the Chuck Roast:
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Best Ever Beef Pot Roast Recipe - How to Make Flavorful Beef Pot Roast in the Oven
This is the best ever beef pot roast made in the oven. The beef is packed with all the right flavors, seared and slowly baked in a delicious flavor packed sauce. This beef pot roast is a delicious comforting dish.
INGREDIENTS
2.5 to 3 lbs beef chuck roast ( i used 2.8 lbs)
Salt and pepper to your taste ( i used 1/2 Tbs salt and 1 Tsp pepper)
1 tsp oregano
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
2 Tbs olive oil to saute veggies
1 large onion, cut up
2 stalks of celery
2 large carrots, cut up
5 cloves of garlic, minced
salt and pepper to season veggies
2 to 3 Tbs oil to sear meat
2 Tbs butter to make sauce
2 Tbs flour
1/4 cup red wine
1 cup chicken broth
1 Tbs Worcestershire sauce
3 Tbs tomato paste
2 Tbs brown sugar
2 bay leaves
fresh thyme (i did not measure)
3 to 4 sprigs of rosemary
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