Pot Roast
Pot Roast

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, pot roast. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Free UK Delivery on Eligible Orders Check Out Pot Roast Dish on eBay. Fill Your Cart With Color today! Pot-roasting is an easy all-in-one method of cooking meat and vegetables, which will result in a tender, flavoursome dish. Try recipes such as pot-roast beef, chicken and guinea fowl.

Pot Roast is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Pot Roast is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have pot roast using 15 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Pot Roast:
  1. Get 3-4 lb boneless chuck roast, trimmed
  2. Get 2 large yellow onions; large dice
  3. Get 3 stalks celery; large dice
  4. Get 3 carrots; about 1/4" inch thick
  5. Take 2 large Idaho potatoes; peeled & large dice
  6. Take 4 cloves garlic; creamed
  7. Get 4 C beef stock
  8. Get 2 bay leaves
  9. Make ready 1 T tomato paste
  10. Make ready 2 T fresh rosemary; minced
  11. Make ready 2 t fresh thyme; minced
  12. Take 1/4 C worcestershire sauce
  13. Take as needed kosher salt & black pepper
  14. Prepare as needed vegetable oil
  15. Make ready as needed fresh parsley; minced

Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them. Pot roast is a beef dish made by slow-cooking a usually tough cut of beef in moist heat, sometimes with vegetables. While the toughness of the fibers makes them unsuitable for oven roasting, slow cooking tenderizes the meat as the liquid exchanges some of its flavor with the beef.

Instructions to make Pot Roast:
  1. Preheat oven to 300°
  2. Season roast with half the thyme and rosemary, salt, and pepper.
  3. Heat oil in a large oven-safe pot or dutch oven. Sear roast on all sides and remove to a plate.
  4. Add onions, carrots, and the remaining rosemary and thyme. Cook until onions begin to caramelize. Add garlic. Cook 30 seconds.
  5. Add tomato paste. Cook 1 minute.
  6. Add worcestershire sauce. Scrape up any brown bits remaining on the bottom of the pot. Cook until nearly dry.
  7. Return roast to pot. Add broth and bay leaves. Bring to a simmer. Cover.
  8. Transfer to oven. Cook for 3-4 hours or until roast is tender.
  9. Garnish with parsley.
  10. Variations; Cola, roasted garlic, bouqet garni, canola oil, bacon fat, crushed pepper flakes, red potatoes, fingerlings, sweet potatoes, turnips, rutabaga, parsnip, butternut squash, acorn squash, scallions, chives, leeks, red wine, beer, root beer, oregano, zucchini, green beans, bell peppers, jalapeños, paprika, shallots, pearl onion, asparagus, fennel, dried onion soup mix, chile puree, mushrooms

Pot roast is a beef dish made by slow-cooking a usually tough cut of beef in moist heat, sometimes with vegetables. While the toughness of the fibers makes them unsuitable for oven roasting, slow cooking tenderizes the meat as the liquid exchanges some of its flavor with the beef. Pot roasts typically use the tougher cuts of beef—a chuck roast or shoulder roast—which have the most flavor. Slow cooking at low heat is what melts the tough connective tissue between the muscle fibers, leaving you with tender meat that pulls apart with your fork. For pot roasts, and other slow cooked tough meats, fat is your friend!

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