PERFECT POT ROAST
Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F.
- 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 on both sides. Remove the onions to a plate.
- Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot 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 pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
NAKED & UNASHAMED OVEN ROASTED CHUCK ROAST
This roast is simple to make... there are no tomatoes, no wine, no beer, no gravy... just some salt, pepper, carrots, potatoes, garlic, and onions... that's it. It's the lack of spices and other ingredients makes the flavors of the beef and veggies stand out, so choose a good chuck roast, and good fresh veggies... A naked...
Provided by Andy Anderson !
Categories Beef
Time 2h20m
Number Of Ingredients 9
Steps:
- 1. PREP/PREPARE
- 2. Gather your ingredients.
- 3. Take the roast and trim off any excess fat, if any.
- 4. Place a rack in the middle position, and preheat the oven to 325f (165c).
- 5. Sprinkle with some pepper, and rub it into the beef.
- 6. Place the oil into a heavy-bottomed pot, over medium-high heat.
- 7. Chef's Note: The pot should have a good tight-fitting lid.
- 8. Place the roast into the pot, and sear on all sides, about 3 minutes per side.
- 9. Remove the roast, and then remove the pot from the heat.
- 10. Add the onions to the bottom of the pot.
- 11. Place the chuck roast on top of the onions.
- 12. Sprinkle the top of the roast with salt.
- 13. Chef's Tip: We didn't sear the roast with any salt because it would have cooked it into the beef and dried it out. If the roast was going into a gravy, then we would have seared it with some salt.
- 14. Add the garlic slices to the top of the roast.
- 15. Tightly cover, and place into the preheated oven, and allow the roast to bake for 45 minutes.
- 16. After 45 minutes, add the potatoes.
- 17. Chef's Note: If you want the potatoes to be a bit firmer, then wait an additional 30 or so minutes before adding them to the pot.
- 18. Lower the heat on the oven to 300f (150c)
- 19. Cover and return the roast to the oven, and continue to bake for an additional 45 minutes.
- 20. After 45 minutes, add the carrots.
- 21. Cover and return to the oven for an additional 45 minutes.
- 22. Remove from the oven and allow to rest, uncovered for 10 minutes.
- 23. PLATE/PRESENT
- 24. Slice the chuck roast against the grain, and serve with some of the veggies, and maybe some nice crusty bread. Enjoy.
- 25. Keep the faith, and keep cooking.
BRAISED CHUCK ROAST
Provided by Food Network
Categories main-dish
Time 3h45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Season chuck roast liberally with kosher salt and freshly ground pepper. Heat duck fat in dutch oven and brown chuck thoroughly on all sides. Remove meat from pot and set aside.
- Add all vegetables and garlic to remaining hot fat in pot and saute until tender. Add herbs and red wine scraping bottom of pot to remove all browned flavor bits from bottom. Reduce 10 minutes. Add veal stock. Paint chuck roast with tomato paste and add roast to braising liquid so that liquid reaches about halfway up the side of meat. (Add more stock if needed)
- Cover and braise for 1 1/2 to 2 hours or until meat fork slides into meat easily.
- Remove meat from hot pot, cool, cover and refrigerate for 24 hours. Strain braising liquid pushing it through strainer with back of spoon--reserving all possible liquid. Cool, cover and refrigerate for 24 hours. (Keep it separate from meat)
- After 24 hours, remove meat and liquid from fridge. Remove fat from liquid and heat liquid in sauce pan until hot.
- In small sauce pan, make a roux with 1 1/2 tablespoons flour and 1 1/2 tablespoons butter. Cook over low heat from 5 minutes. Add roux to hot liquid, stir and simmer for 2 to 3 minutes. This is your gravy.
- Slice meat 1/2-inch thick and arrange slices in oven-proof dish. Moisten with some of the gravy, cover and heat until meat is hot enough to eat.
- Serve with mashed potatoes or polenta and roasted seasonal root vegetables. Serve gravy on side.
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- Preheat the oven to 300 degrees. Get out an oven safe pan that your roast will fit nicely in. Add in the ½ red onion, smashed garlic and ½ cup water. Make sure that the bottom of the pan is covered.
- Liberally salt and pepper the roast on both sides. Heat a heavy bottom pan over high heat. Add in the fat. Lay in the roast and allow to brown. Add in the thyme and rosemary sprigs.
- After about 3 minutes, flip the roast using tongs. Spoon up some of the fat over the top of the roast and allow to sear another 3 minutes. Reduce the heat if smoking occurs. When the roast is nicely browned, place it in your prepared roasting pan.
- Add in the ½ cup water to the hot pan. Deglaze and pour the liquid into the roasting pan, along with the thyme and rosemary. Cover the roasting pan tightly with a lid or aluminum foil and put in the oven for about 2 hours.
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