The Ultimate Pot Roast Recipe | Juicy, Tender, and Delicious Holiday Pot Roast скачать в хорошем качестве

The Ultimate Pot Roast Recipe | Juicy, Tender, and Delicious Holiday Pot Roast

One of my favorite comfort food meals when it gets cold outside is Pot Roast! Tender, juicy, and loaded with flavor! The gravy just pouring on top with the potatoes and veggies... MAN! It doesn't get better than that lol. Let's #MakeItHappen Sign up at https://stamps.com/mrmakeithappen for a special offer that includes a 4-week trial, free. postage, and a digital scale. No long-term commitments or contracts. MY FIRST EVER HARD COVER COOK BOOK IS NOW AVAILABLE! PRE-ORDER YOURS NOW https://bestofbothworldscookbook.com/ Get my All-Purpose Seasoning and Digital Food Thermometer here https://mrmakeithappen.shop/collectio... CLICK THE "JOIN" BUTTON FOR MEMBERSHIP PERKS! I Host Weekly Virtual Cooking Classes. You can sign up via Patreon here or if you just want to Support The Show:   / mrmakeithappen   Don't forget to Subscribe, enable notifications, and give this video a thumbs up! Please take a moment to SHARE my channel to your friends and family! Thanks for your support. Shop all of my Recipe E-Books - on sale now! https://www.mihmedia.com​​​​​​​​​ Knives and Cookware - https://dalstrong.com/makeithappen FOLLOW ME!!!!!! Instagram: @_MrMakeItHappen_ Twitter: @MrMake1tHappen TikTok: @_mrmakeithappen_ Website: https://www.mihmedia.com​​​​​​​​​​​ Blog: https://www.mrmakeithappen.blog​​​​​​... Purchase Merch here - https://www.bonfire.com/make-it-happen Music By: Website: www.MarcDBeats.com Soundcloud: www.soundcloud.com/urkeljuice Shopping List: 3 - 4 lb chuck roast 2 tbs avocado oil 1 whole onion (Quartered or halved) 4 Carrots (chopped) 4 celery stalks (chopped) 1 lb red potatoes chopped 1lb yukon gold 1 cup red wine (dry) 3 cups beef broth 2-3 tbsp tomato paste 1-2 tbs beef base "better than bouillon" 2 sprigs rosemary 1 bunch of thyme 2 bay leaves 1 tbsp soy sauce 1 tbsp worcestershire sauce whole garlic bulb Preheat oven to 325. Generously season your chuck roast with salt, pepper, onion powder, and garlic powder. Allow it to come up to room temperature. Heat Oil in a large pot or dutch oven. Get the pot very hot to sear your beef. Sear on both sides for about 3-5 minutes per side or until nice crust is formed. Remove the roast and add your onions and garlic and then your wine. Reduce the wine by half and add your tomato paste and beef base. Now place the chuck roast on top of the onions. Add 3 cups beef stock and top with fresh herbs and cover. Place in oven for 2 hours and then add in your vegetables for the last hour. After about 3 hours total, your roast should shred easily with a fork. (During the final 30 minutes, you can remove the lid and cook - this helps reduce the gravy and brown the roast a bit) Serve with rice, potatoes, or cauliflower mash. Garnish with chopped parsley. Salt, pepper, garlic, onion powder Slurry - 2-3 tbsp corn starch + 1/4 cup water (2:1 ratio - you can adjust based on desired gravy thickness)