Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, classic pot roast. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Sprinkle chuck roast with salt and pepper. Classic Sunday Pot Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family. This recipe will work for a classic oven braise as well as in a slow cooker or Instant.
Classic Pot Roast is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Classic Pot Roast is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook classic pot roast using 25 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Classic Pot Roast:
- Prepare 3 lb rump
- Make ready 5 sprigs of thyme
- Make ready 3 sprigs of oregano
- Prepare 3 sprigs of Rosemary
- Make ready 10 sprigs chopped parsley
- Prepare 1 onion, chopped
- Make ready 1 package of mushrooms
- Make ready 2 dozen baby carrots
- Prepare 2 stalks of celery
- Prepare 4 potato
- Prepare 5 clove of garlic minced
- Prepare 1 tbsp onion powder
- Make ready 1 tbsp garlic powder
- Make ready 1 tbsp salt
- Get 2 tbsp black pepper
- Take 1 tsp ground nutmeg
- Make ready 1 tsp crushed red pepper
- Get 2 tsp celery salt
- Get 3 tsp smoked paprika
- Get 16 oz beef stock
- Get 6 oz red wine
- Take 1 tbsp olive oil, extra virgin
- Take 2 bay leaf
- Get 2 tsp turmeric
- Take 1 pinch saffron
Does it get any more token comfort food than classic pot roast? A stick-to-your-ribs hearty and oh so satisfying meal the whole family will enjoy! A classic recipe that will remind you of home. Easy to throw together and packed with flavor.
Steps to make Classic Pot Roast:
- Go ahead and make sure you have all your ingredients and utensils. This recipe calls for a large stock pot, tongs to handle and turn meat, a cutting board or two, a knife and a crock pot.
- Lets start by seasoning the meat. Season it with salt, pepper, garlic powder, onion powder,crushed red pepper, smoked paprika, celery salt, nutmeg, rosemary, thyme, oregano and parsley.
- Next go ahead and prepare your vegetables by chopping and slicing them in your preffered sizes. I like finely diced onion, whole baby carrots, minced or thinly sliced garlic and whole peeled cloves, celery (sliced thin and large chunks,) large potato quarters, sliced and quartered mushrooms. Set them all aside when you have them readied. Make your beef stock now and set that aside too if you arent using a liquid stock. Prepare a sachet for your herbs or simply take one stalk of your thyme and use is as twine to tie your herbs together.
- Lets turn on the heat on that stock pot to high. Add a little olive oil when the pot gets warm and wait for the oil to become hot.
- Add the rump to your pot and let it sear, turning every 3-4 minutes to ensure a nice even sear. This will lock in the seasonings and juices during the slow cook to come. After you have completely seared the meat remove the rump from the pot. Do not over cook your roast, it should only take about 8-12 minutes depending on your stove top. Do not remove the pot from heat or discard stuck on stuff or any juice.
- Add a little red wine to the pot, just a splash or 3 really and take a utensil and scrape the remains of the beef off the bottom of your pot. This will make a lovely beef base for your roast. Dont burn yourself on the steam! XD Now go ahead and add those onions making sure to toss them around a bit to coat them in the wine and base. Let the onions cook down until slightly translucent and then add the minced and whole garlic.
- Add the remaining vegatables to your pot and then all of the dry herbs and spices. (Do not add the bay leaf yet) Toss them around to coat them evenly. If you are using fresh herbs add them on the next step rather than this one. This will make it easier to remove them from your stew. Nobody likes eating stems ;)
- Ok so now that we have our veggies partially cooked down its time to place the rump back in and add your beef stock. Placing your herbs (still no bay leaves) gently on top for easy removal. Reduce heat to a low simmer for about 10-15 minutes stirring once or twice.
- Pull out your herbs and place everything into your crock pot. I use the same herbs once again laying them on top for easy removal. Add the bay leaves now. Turn your crockpot on a low for 6, 12 or even 24 hours. No stirring needed. Set it and forget it. =D
- Remove the bay leaves and herb bundle before consumption.
- Favorite, create, cook snap, enjoy and follow!
Classic Pot Roast—in less than an hour? Feast on perfectly seasoned, fall-apart-tender beef roast plus all the extras, like carrots, potatoes, onions and celery. We started our pot roast recipe by choosing well-marbled chuck-eye roast, which is full of Opening the pot roast and trimming away the excess interior fat got rid of the pesky globs that refused to ren. A pot roast is a classic braise - a large piece of meat, partially covered in liquid, covered in a pot and cooked at a low temperature for a long period of time. Luckily, the best cuts of beef for braising just so.
So that is going to wrap it up with this special food classic pot roast recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
