Pot Roast
Pot Roast

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive 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 popular of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Pot Roast is something that I have loved my whole life.

To begin with this recipe, we must 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. Get 3-4 lb boneless chuck roast, trimmed
  2. Make ready 2 large yellow onions; large dice
  3. Get 3 stalks celery; large dice
  4. Take 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. Prepare 2 bay leaves
  9. Make ready 1 T tomato paste
  10. Take 2 T fresh rosemary; minced
  11. Take 2 t fresh thyme; minced
  12. Prepare 1/4 C worcestershire sauce
  13. Get as needed kosher salt & black pepper
  14. Get as needed vegetable oil
  15. 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:
  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

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.

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