How to Make the BEST Pot Roast EVER!
How to Make the BEST Pot Roast EVER! - In this video, we'll show you how to make the BEST pot roast EVER! This delicious and easy recipe is perfect for any dinner party or family dinner.
If you're looking for a delicious and easy dinner recipe, you'll love this pot roast! It's perfect for any occasion and will be sure to please everyone in your family. Don't miss out on this delicious and easy recipe!
Ingredients:
Roast 3 - 5lbs (boneless chuck roast, Chuck shoulder)
5 - 6 Potatoes
3 large Onions
2 - 3 Carrots
Fresh Thyme
Butter
3 - 4 Beef Broth or Stock
Salt and Pepper
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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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Guiso de Puerco Yankee Style
Discada Guiso de Puerco
Here is a Sunday Shout Out to Manuel over at El Rabbits BBQ.
We were inspired to try one, actually two, of his recipes and let me tell you this is some mighty fine eats!
Here are links to both of his videos then below are both recipes I used
Manuel’s Red Sauce Video
Manuel’s Guiso de Puerco Video
El Rabbit's BBQ
New Mexican Red Chile Sauce
Ingredients:
10 Guajillo Chile Pods / split & seeded
6 Gloves Garlic
Mexican Oregano
Salt
2 1/2 Cups Vegetable Stock / or any stock you wish
DIRECTIONS
Toast the chile pods in a skillet or over a fire.
Put the toasted in a quart of simmer water and steep for about 20 minutes
Place garlic in a blender, pulse once or twice
Place salt, oregano and steeped pods in the blender, pulse for to five times.
Add the stock, then blend until smooth
Guiso de Puerco
Ingredients: (what I used - may not be ‘traditional’)
4 lbs Bone In Country Style Pork Ribs / bones removed & meat cubed
7 Cloves Garlic / peeled, left whole
Salt
Black Pepper
New Mexican Red Chile Sauce
Reserved Chile Steep Liquid
1 Cup Olive Oil
Directions:
Heat the discada until very hot
Add the olive oil, then drop in the garlic. Heat just enough to turn brown then remove.
Put the pork cubes into the oil and let them cook until getting nice and browned. Stir often to get all the pieces cooked even.
After 15 minutes or so, add the browned garlic back in.When the meat looks cooked to you, remove to a dish and drain any remaining oil.
Put the meat and garlic back in, then add the sauce.
Here is where you keep your eye on the discada. You going to lower the heat to a medium high and keep on simmering. As the sauce gets thicker add some stock or like I did, use the chile steeping liquid to thin it out again.When the meat is done to your liking, then it is done. When mine started to get where it broke up as I pressed it with the spoon, it was done.
This was a great meal, fun to cook and superbly delicious!
You can also do this in a dutch oven, just scale the ingredients back to fit your oven.
As Always, Thank You For Watching!
Music provided by Apple Corp.
Texas Style Chuck Roast | Easy Smoked Beef
Smoked and sliced beef chuck roast that is so good it could rival and good smoked brisket. The whole cook took about 9 hours with 30 minute rest. I really hope you give his recipe a try!
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