Post by Loupy on Sept 11, 2016 23:42:21 GMT -7
Pot Roast
By: Ree Drummond @ thepioneerwoman.com/cooking/
I want you to embrace the pot roast, my friends! The meat you use is important. My favorite roast is the chuck roast; it has wonderful marbling throughout the meat, and when given an ample amount of time to cook, chuck roast winds up being tender and melt-in-your-mouth delicious. To understand the importance of adequate cooking time, you must understand that these tougher pieces of meat have lots of tough connective tissue that will only soften when cooked at a lower temperature for a long period of time. You can’t rush a pot roast; you’ll be disappointed with the result if you try. But if you reach deep down into your soul and find your patience—at least, the patience that was given to you by your Maker to relate to beef-related circumstances in your life—you won’t be disappointed.
Prep time: 20 min
Cook time: 3 to 4 hours
Serves: 10
INGREDIENTS
1 whole (4 To 5 Pounds) Chuck Roast
2 Tablespoons Olive Oil
2 whole Onions
6 whole Carrots (Up To 8 Carrots)
4-6 peeled parsnips
Salt To Taste
Pepper To Taste
1 cup Red Wine (optional, You Can Use Beef Broth Instead)
2 cups To 3 Cups Beef Stock
3 sprigs Fresh Thyme, or more to taste
3 sprigs Fresh Rosemary, or more to taste
INSTRUCTIONS
First and foremost, choose a nicely marbled piece of meat.
This will enhance the flavor of your pot roast like nothing else.
Generously salt and pepper your chuck roast.
Heat a large pot or Dutch oven over medium-high heat.
Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
Cut two onions in half and cut 6 to 8 carrots and parsnips into 2-inch slices (you have to peel the parsnips , but you don’t have to peel the carrots).
When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other.
Remove the onions to a plate.
Throw the carrots and parsnips into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
If needed, add a bit more olive oil to the very hot pan.
Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over.
Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups).
Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast).
For a 4 to 5-pound roast, plan on 4 hours.
By: Ree Drummond @ thepioneerwoman.com/cooking/
I want you to embrace the pot roast, my friends! The meat you use is important. My favorite roast is the chuck roast; it has wonderful marbling throughout the meat, and when given an ample amount of time to cook, chuck roast winds up being tender and melt-in-your-mouth delicious. To understand the importance of adequate cooking time, you must understand that these tougher pieces of meat have lots of tough connective tissue that will only soften when cooked at a lower temperature for a long period of time. You can’t rush a pot roast; you’ll be disappointed with the result if you try. But if you reach deep down into your soul and find your patience—at least, the patience that was given to you by your Maker to relate to beef-related circumstances in your life—you won’t be disappointed.
Prep time: 20 min
Cook time: 3 to 4 hours
Serves: 10
INGREDIENTS
1 whole (4 To 5 Pounds) Chuck Roast
2 Tablespoons Olive Oil
2 whole Onions
6 whole Carrots (Up To 8 Carrots)
4-6 peeled parsnips
Salt To Taste
Pepper To Taste
1 cup Red Wine (optional, You Can Use Beef Broth Instead)
2 cups To 3 Cups Beef Stock
3 sprigs Fresh Thyme, or more to taste
3 sprigs Fresh Rosemary, or more to taste
INSTRUCTIONS
First and foremost, choose a nicely marbled piece of meat.
This will enhance the flavor of your pot roast like nothing else.
Generously salt and pepper your chuck roast.
Heat a large pot or Dutch oven over medium-high heat.
Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
Cut two onions in half and cut 6 to 8 carrots and parsnips into 2-inch slices (you have to peel the parsnips , but you don’t have to peel the carrots).
When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other.
Remove the onions to a plate.
Throw the carrots and parsnips into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
If needed, add a bit more olive oil to the very hot pan.
Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over.
Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups).
Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast).
For a 4 to 5-pound roast, plan on 4 hours.