BRAISED ITALIAN-STYLE POT ROAST
Provided by Stanley Tucci
Categories Beef Tomato Braise Dinner Meat Fall Winter Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 21
Steps:
- To prepare the sacchétto di spezie:
- Combine all the ingredients in the center of a piece of cheesecloth that is large enough to hold the herb sprigs, and tie in a bundle with butcher's string.
- To prepare the pot roast:
- 1. Preheat the oven to 350°F.
- 2. Season the beef with salt and pepper, then lightly dust with flour. Melt the butter in a large (6-quart) flameproof casserole set over medium-high heat. When it is foaming, add the beef and brown it on all sides, 5 minutes. Add the celery, onions, carrot, and sacchétto di spezie. Cook, stirring occasionally, until the vegetables soften slightly, about 2 minutes. Raise the heat to high and add the bottle of wine. Cook until the wine begins to boil, about 2 more minutes, skimming off any fat that rises to the surface.
- 3. Strain the porcini mushrooms through a fine-mesh sieve, reserving the liquid. Rinse the mushrooms under cold running water to remove any grit, and add them to the casserole along with the strained mushroom liquid, tomato paste, and tomatoes. The liquid should just cover the meat. If it does not, add chicken broth or water. Cover the casserole and bake it in the oven until the meat is cooked through and tender, about 2 hours. Remove the meat from the casserole to a cutting board, cover with aluminum foil, and set aside.
- 4. Strain the broth through a fine-mesh sieve and discard the vegetables and herb bag. Pour the broth back into the casserole and set it over high heat. Bring to a boil and add the arrowroot and the 1/4 cup wine. Cook to reduce and thicken the liquid, about 5 minutes. Carve the meat into 1/4-inch-thick slices. Serve immediately, spooning some of the broth over each portion.
BRAISED SUNDAY POT ROAST
Steps:
- Preheat the oven to 350 degrees. In a casserole large enough to hold the meat, heat the butter. When foaming subsides add the onions and carrots and saute for about 10 minutes or until they take on some color. With a slotted spoon remove them and reserve for later.
- Add the oil to the casserole and heat over high heat. Add the beef and brown the meat on all sides; this should take 15 minutes to get a deep golden color. Return the vegetables to the casserole, stuffing them underneath the meat. Add the garlic, tomatoes, bouquet garni. Heat the casserole until you hear it sizzle, drape the meat loosely with aluminum foil, cover the casserole tightly and place it in the lower third of the oven.
- Cook for 1 hour, turn the meat over, lower the heat to 325 and continue to cook until the beef is tender, another 1 1/2 to 2 hours. Remove the meat to a platter. Strain cooking juices into a saucepan, pressing down hard on the vegetables to extract their liquid. Let liquid settle for a minute, then skim off surface fat. Heat the liquid and reduce slightly; adjust seasoning. Slice the roast and spoon the gravy over the top. Serve with braised carrots and boiled parslied potatoes (make extra for cold potato salad and beef salad next day).
BRAISED POT ROAST WITH VEGETABLES
Provided by Tyler Florence
Categories main-dish
Time 3h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
- Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.
Nutrition Facts : Calories 412 calorie, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 147 milligrams, Sodium 383 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 52 grams, Sugar 4.5 grams
BALSAMIC BRAISED POT ROAST
I first made this braised chuck roast dish to impress my new mother-in-law. She loved it. Luckily, the oven does all the work in this never-fail pot roast. - Kelly Anderson, Glendale, California
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Sprinkle roast with salt and pepper. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pot. , Add celery, carrots and onion to the pot; cook and stir 3-4 minutes or until fragrant. Add turnips, sweet potato and garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pot. Stir in broth, vinegar and herbs. Return roast to pot; bring to a boil. Bake, covered, 2-1/2 to 3 hours or until meat is tender., Remove beef and vegetables; keep warm. Discard herbs from cooking juices; skim fat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with pot roast and vegetables.
Nutrition Facts : Calories 405 calories, Fat 20g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 657mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein.
More about "braised fish pot roast style recipes"
CHINESE BRAISED FISH (HONG SHAO YU) - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (16)Total Time 35 minsCategory Fish And SeafoodCalories 273 per serving
- Using paper towels, pat the fish thoroughly dry. Wrap the fish in fresh paper towels while you prepare the rest of the ingredients. The goal is to make the fish as dry as absolutely possible. Use a sharp knife to score both sides of the fish three times.
- Once the prep work is done, unwrap the fish and dust it with a thin, even layer of cornstarch on both sides. This step will help keep the skin in tact during pan-frying.
- Heat the wok until it starts to smoke, and immediately add the oil and ginger slices. Reduce the heat to medium. Once the ginger slices start to brown, remove them from the wok and set aside. Carefully lay the fish in the wok, and DO EVERYTHING IN YOUR POWER NOT TO MOVE OR TOUCH THE FISH for the next 5 minutes. You can tilt the wok around so the oil glides around to evenly brown the fish.
- After 5 minutes, shake the wok slightly to see if the fish has seared enough to stop sticking to the wok. This is when you can carefully flip the fish over and do the same process for the other side.
BRAISED POT ROAST IN A DUTCH OVEN RECIPE - KUDOS …
From kudoskitchenbyrenee.com
4.3/5 (7)Total Time 5 hrs 15 minsCategory Comfort Food, Main CourseCalories 200 per serving
- Season the chuck roast with 1½ teaspoon salt and ½ teaspoon pepper and sear it well on both sides.
PERFECT POT ROAST - STONEGABLE
From stonegableblog.com
BIG BATCH OVEN-BRAISED POT ROAST RECIPE | COOKING LIGHT
From cookinglight.com
FRENCH BRAISED POT ROAST RECIPE | FOODAL
From foodal.com
EASY OVEN BRAISED POT ROAST WITH GARLIC AND THYME
From thespruceeats.com
EASY OVEN-BRAISED POT ROAST RECIPE - SAVING ROOM FOR …
From savingdessert.com
CIDER BRAISED POT ROAST WITH CARAMELIZED ONIONS AND …
From howsweeteats.com
BRAISED FISH, POT-ROAST STYLE — MARK BITTMAN
From markbittman.com
Estimated Reading Time 2 mins
BRAISED MONKFISH, POT ROAST STYLE • HARBOR FISH MARKET
From harborfish.com
Cuisine SeafoodCategory Main Dish
30 EASY CROCK POT RECIPES THAT'LL MAKE MEAL PREP A CINCH - REAL …
From realsimple.com
BRAISED FISH, POT-ROAST STYLE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BRAISED FISH, POT-ROAST-STYLE RECIPE - FOODGURUUSA.COM
From foodguruusa.com
HARISSA BEEF POT ROAST RECIPE - TASTING TABLE
From tastingtable.com
OVEN BRAISED BOTTOM ROUND POT ROAST RECIPE - THE SPRUCE EATS
From thespruceeats.com
CLASSIC BRAISED BEEF RECIPE
From allrecipes.com
ONE-POT RECIPES THAT MAKE COOKING A BREEZE - MSN
From msn.com
SLOW BRAISED BEEF POT ROAST WITH POTATOES RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY BRAISED FISH RECIPE ESPECIALLY FOR FAT FILLETS YUM!!
From fishermansbelly.com
POT ROAST AND GRAVY - RECIPE - COOKS.COM
From cooks.com
OUR BEST BRAISING RECIPES - MARTHA STEWART
From marthastewart.com
BEEF SHORT RIBS RECIPE | PERFECT FALL-OFF-THE-BONE MEAT
From thebigmansworld.com
RED-WINE BRAISED POT ROAST WITH ROOT VEGETABLES
From lodgecastiron.com
You'll also love