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How To make York Pot Roast, Spiced
5 lb Beef
1 ea Onion, sliced
3 ea Bay leaf
1 t Peppercorns, black
1 x Vinegar
1 x Water
1 x Salt & pepper
*** My notes: I used red wine vinegar and marinated the meat in the refrigerator for a little over 24 hours. I added a little red wine when making the gravy. Rub the meat thoroughly with the salt and pepper and put in an earthen dish. Add the onion, bay leaves and peppercorns. Take equal parts of vinegar and water and pour over the meat. Let stand in this liquid for 24 hours. Put meat in a roasting pan and sear well in oven at 400-F. When well browned, add a little of the spiced vinegar. Cover pan tightly and cook slowly for 3-1/2 hours or until meat is tender. Add more of the
vinegar if necessary. When cooked, remove meat to a platter and thicken liquid with 1 Tbsp flour. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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How to Make a Perfect Pot Roast | You Can Cook That | Allrecipes.com
Pot roast is a comfort food classic! Here's the easy way to make it perfectly every time! Read more:
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One-Pot Roast Chicken with Rhoda Boone | Made In Cookware
In this week’s video, Culinary Creative Director Rhoda Boone tackles a nostalgic favorite: Poulet Rôti Grand-mère, or grandma-style roast chicken. One of those comfortingly simple French dishes that relies on patience to develop deep, satisfying flavor, this one-pot meal is assembled entirely in Made In’s brand new Enameled Cast Iron Oval Dutch Oven. The Oval Dutch’s romantic silhouette is a perfect match for this elegant take on the rustic original. Here, Rhoda subs in fennel, root vegetables, and small potatoes, all roasted underneath a dry-rubbed bird until tender, golden, and schmaltzy. Paired with roasted garlic-slathered toast for soaking up the jus, this dish needs little more than a quick side salad dressed in Dijon vinaigrette—get the recipe (and the Dutch) below, and thank yourself at dinner.
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How to Prepare a Strip Roast
Loaded with flavor, strip roasts are a fantastic alternative to traditional holiday turkey. Just in time for the winter season, Chef Billy Parisi is sharing a fool proof method for preparing this hearty cut of meat!
For more inspiration on how to prepare holiday meat, check out the recipes in the Meat Department at your preferred Heinen's location.
How to Prepare a Boneless Strip Roast
Serves 6-8
Ingredients
• 4-5 lb. Heinen's Boneless Strip Roast
• 2 Tbsp. course ground black pepper
• 1 Tbsp. Two Brothers Seasoning
• 1 Tbsp. celery salt
• 1 Tbsp. Kosher salt
• 4 Tbsp. dry rosemary, cut
• 1 Tbsp. dry thyme, not ground
• 2 Tbsp. Heinen's Olive Oil
Instructions
1. Preheat the oven to 450˚F.
2. Mix together all dry herbs and spices in a resealable plastic container. Rub all sides of roast with olive oil. Sprinkle dry rub seasoning on all sides of roast.
3. Please roast fat-side-up in a shallow roasting pan and cook in the oven for 20-25 minutes at 450˚F.
4. Turn the oven down to 250˚F and continue to roast for 20 minutes per pound or until the internal temperature of the roast registers at 130 - 135˚F for medium rare.
5. Remove roast from the oven and allow to rest at room temperature for 15 minutes before carving.
New York Style Spicy Roast Beef Braided Stromboli
Facebook live recording with Master Pizzaiolo Leo Spizzirri and food blogger Kristin Hoffman (Baker Bettie). Learn how to make New York Style Stromboli. Leo will walk you through the process of making the stromboli in this video. See links below for instructions on making the dough, and also calzones with this dough.
Find complete recipe here:
New York Style Pizza Dough instructions video:
Calzone instructions video:
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Pepper Steak
This pepper steak recipe has gone VIRAL all over the internet and so many people LOVED it, and I definitely know why! This recipe is perfect for a dinner date, easy week nights or even a party!
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Slow Cooker Beef Pot Roast Recipe - How to Make Flavorful Beef Pot Roast in the Slow Cooker
This is the best ever beef pot roast made in the slow cooker. The beef is packed with all the right flavors, seared and slow cooked in a delicious flavor packed sauce. This beef pot roast is a delicious comforting dish.
INGREDIENTS
5 to 6 lbs beef chuck roast ( i used 5.5 lbs)
Salt and pepper to your taste ( i used 2 Tbs salt and 1/2 Tbs pepper)
2 tsp oregano
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
2 Tbs olive oil to saute veggies
1 large onion, cut up
3 stalks of celery
4 large carrots, cut up
6 cloves of garlic, minced
salt and pepper to season veggies
2 to 3 Tbs oil to sear meat
2 Tbs butter to make sauce
3 Tbs flour
1/2 cup red wine, or chicken broth
2 cups chicken broth
2 Tbs Worcestershire sauce
5 Tbs tomato paste
4 Tbs brown sugar
3 bay leaves
fresh thyme (i did not measure, but about 1 handful)
4 to 5 sprigs of rosemary
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