Yummy Pot Roast - lockstockb
Cooking a pot chuck roast can be a little intimidating at first, but the secret is in browning the meat as shown in these easy Thanksgiving pot roast recipes.
Browning the meat is a process that calls for carmelizing the sugars and fats. Easy pot roast recipes use carmelized vegetables to keep in the flavor - perfect for a Thanksgiving pot roast recipe.
Chuck pot roasts call for high heat and long cooking time, which is necessary for keeping the flavor in.
Pot Roast with Walnut and Dates
Serves: 4-6
Prep time: 25 minutes
Cooking time: 4-6 hours
Pot Roast Ingredients:
- 3 lb chuck roast
- 1 tbsp rosemary, fresh
- 2 tbsp thyme, fresh
- 2 tbsp parsley, fresh
- 1 tbsp dry mustard
- 2 qt beef stock
- 2 cups red wine
- 0.5 oz dried Morel mushrooms
- 6 oz walnuts
- 3/4 lb. fresh dates
- 4 cloves garlic, minced
- 5 whole bay leaves
- Sea salt, to taste
- Peppercorn Melange, to taste (optional)
- 6 green onions, sliced
Directions:
- Place mushrooms into a bowl with the red wine and leave to re-hydrate for at least 15-20 minutes. (set aside).
- Season and rub chuck roast with garlic, parsley, thyme, rosemary, dry mustard, salt, and peppercorn.
- Brown pot roast on each side until browned. pour wine off of mushrooms and into pan with roast.
- Pour beef stock into same pan and cook on low heat for one hour.
- Pour into a roasting pan, and add walnuts, dates, mushrooms, and bay leaves.
- Bake for an additional 3-5 hrs at 275 degrees F.
- Add green onions once finished.
Pot Roast with Carmelized Onions and Root Vegetables
Serves: 6-8
Prep time: 35 minutes
Cooking time: 3 hours
Ingredients:
- 3 lb chuck roast
- 1 1/4 tbsp thyme, dried
- 2 tbsp parsley, dried
- 1 tbsp dry mustard
- 3 carrots, peeled and small diced
- 2 parsnips, peeled and small diced
- 3 ribs of celery, diced
- 2 qt beef stock
- 1 rutabaga, small diced
- 1 sweet potato, small diced
- 2 Yukon Gold potatoes, small dice
- 4 redskin potatoes, small dice
- 3 oz. black truffle butter, (optional)
- 6 onions, sliced
- 4 cloves garlic, quartered
- 5 whole bay leaves
- Sea salt, to taste
- peppercorn Melange, to taste (optional)
Directions:
- Season and rub chuck roast with 1 tbsp parsley, 3/4 tbsp thyme, all dry mustard, salt, and peppercorn.
- Brown pot roast on each side until browned (remove from pan and reserve for later).
- Add celery, carrots and parsnips and saute until vegetables begin to sweat (remove from pan and reserve for later).
- Pour beef stock into same pan and add your beef roast and all vegetables, including garlic (except celery, carrots, parsnips, and onions.)
- Cover and cook on medium low heat until root vegetables are semi-tender (approx. 1 1/2 hrs).
- In a separate pan, melt truffle butter on a low heat. Once melted, add onions and cook on low heat, continue to cook until root vegetables are tender or onions caramelize completely.
- Once pot roast has cooked down for 1.5 hours, remove from pan and place into an oven roaster along with all remaining ingredients, including reserved vegetables except the caramelized onions.
- Bake for an additional 2 hrs at 275 degree F. Add caramelized onions once finished.
Copyright Dorit Sasson. Contact the author to obtain permission for republication.
Dorit Sasson - Hello! I'm an ESL instructor, teacher diversity coach and writer for the educational markets who writes on English language learners ...
