Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, pot roast. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Pot Roast is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Pot Roast is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have pot roast using 15 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Pot Roast:
- Prepare 3-4 lb boneless chuck roast, trimmed
- Make ready 2 large yellow onions; large dice
- Get 3 stalks celery; large dice
- Get 3 carrots; about 1/4" inch thick
- Prepare 2 large Idaho potatoes; peeled & large dice
- Make ready 4 cloves garlic; creamed
- Make ready 4 C beef stock
- Prepare 2 bay leaves
- Prepare 1 T tomato paste
- Make ready 2 T fresh rosemary; minced
- Make ready 2 t fresh thyme; minced
- Make ready 1/4 C worcestershire sauce
- Get as needed kosher salt & black pepper
- Get as needed vegetable oil
- Get as needed fresh parsley; minced
Heat a casserole pot on the hob over medium high heat. 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.
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
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. Pot Roast - fall apart beef, tender flavour infused vegetables and potatoes smothered in a rich gravy.
So that is going to wrap it up for this exceptional food pot roast recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!