Pot Roast

Name: Pot Roast
Yield: 6 servings
Ingredients: 4 lb beef chuck roast; 1 Tbs kosher salt; 1 tsp black pepper; 2 Tbs vegetable oil; 2 large yellow onions; 4 cloves garlic; 2 Tbs tomato paste; 2 cup beef stock; 1 cup dry red wine; 4 sprigs thyme; 1 lb carrots; 2 lb Yukon Gold potatoes

👥 6 servings

🗣️ English (detected)

category: Stews & Braises

counters: Diner, Meat and Three, One Pot

aka: yankee pot roast, hot beef commercial, hot beef sandwich

slack: forgiving — the vegetables go in for the last hour, because three hours in the pot turns a potato into the sauce

washing-up: the Dutch oven

keeps: 4 days — better on the second; slice it cold and warm the slices in the gravy, not the whole piece

step: braise 300°F 1 hr more

#beef #sunday dinner #oven #braise #one-pot

From: John Chen's Tabular Recipes

🥘 Ingredients

beef chuck roast 4 lb
kosher salt 1 Tbs
black pepper 1 tsp
vegetable oil 2 Tbs
yellow onions 2 large
garlic 4 cloves
tomato paste 2 Tbs
beef stock 2 cup
dry red wine 1 cup
thyme 4 sprigs
carrots 1 lb
Yukon Gold potatoes 2 lb

🍳 Cookware

oven
Dutch oven

1

Preheat the oven to 300°F (150°C).
2

Rub beef chuck roast with kosher salt , black pepper .
3

Sear @&( timer , vegetable oil in a Dutch oven .
4

Soften yellow onions , garlic , tomato paste with @&( timer .
5

Braise @&( timer with beef stock , dry red wine , thyme for 3 hr .
6

Add carrots , Yukon Gold potatoes to @&( timer for 60 min .

Actions

📥 Download .cook File 🔗 View Original

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