Pot Roast
Pot Roast

Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, pot roast. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Place the roast back into the pot and add enough beef stock to cover the meat halfway. Add in the onions and the carrots, along with the fresh herbs. Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast. Season roast with salt, pepper, and garlic salt.

Pot Roast is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Pot Roast is something that I’ve loved my whole life. They’re nice and they look fantastic.

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

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

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! In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt and pepper.

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

For pot roasts, and other slow cooked tough meats, fat is your friend! In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt and pepper. Pot roast is a braised dish, so the roast doesn't need to be covered in liquid. You only need enough to come up about halfway up the side of the roast. As the pot roast cooks, it's important to peek in from time to time, ensuring that all the liquid hasn't evaporated.

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