Pot Roast
Pot Roast

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, pot roast. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Pot roasts typically use the tougher cuts of beef—a chuck roast or shoulder roast—which have the most flavor. For pot roasts, and other slow cooked tough meats, fat is your friend! Pot roast is beef dish by slow-cooking a usually tough cut of beef in moist heat, sometimes with vegetables.

Pot Roast is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Pot Roast is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook pot roast using 15 ingredients and 10 steps. Here is how you cook it.

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

This recipe will work for a classic oven braise as well as in a slow cooker or Instant. Pot roast is a comfort food classic! Here's the easy way to make it perfectly every time! To most people, "pot roast" means slow-cooked beef with carrots, potatoes, or other vegetables added partway through cooking.

Steps 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

The term actually refers either to the cooking method or the dish. Pot roast was a one-pot wonder long before that was a term for homey dishes that are both inexpensive and require little hands-on cooking. This dish has long been the Sunday night dinner that. Pot roast is the perfect Sunday supper. Ree cooks her pot roast slow and low with aromatic.

So that is going to wrap it up with this special food pot roast recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!