Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, pot roast. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Pot Roast is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Pot Roast is something which I’ve loved my entire life.
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To begin with this recipe, we have to first prepare a few ingredients. You can have pot roast using 15 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Pot Roast:
- Get 3-4 lb boneless chuck roast, trimmed
- Take 2 large yellow onions; large dice
- Make ready 3 stalks celery; large dice
- Get 3 carrots; about 1/4" inch thick
- Take 2 large Idaho potatoes; peeled & large dice
- Make ready 4 cloves garlic; creamed
- Prepare 4 C beef stock
- Make ready 2 bay leaves
- Take 1 T tomato paste
- Take 2 T fresh rosemary; minced
- Get 2 t fresh thyme; minced
- Prepare 1/4 C worcestershire sauce
- Prepare as needed kosher salt & black pepper
- Take as needed vegetable oil
- Prepare 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:
- Preheat oven to 300°
- Season roast with half the thyme and rosemary, salt, and pepper.
- Heat oil in a large oven-safe pot or dutch oven. Sear roast on all sides and remove to a plate.
- Add onions, carrots, and the remaining rosemary and thyme. Cook until onions begin to caramelize. Add garlic. Cook 30 seconds.
- Add tomato paste. Cook 1 minute.
- Add worcestershire sauce. Scrape up any brown bits remaining on the bottom of the pot. Cook until nearly dry.
- Return roast to pot. Add broth and bay leaves. Bring to a simmer. Cover.
- Transfer to oven. Cook for 3-4 hours or until roast is tender.
- Garnish with parsley.
- 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!
So that is going to wrap it up for this exceptional food pot roast recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
