The ONLY Pot Roast Recipe You’ll Ever Need скачать в хорошем качестве

The ONLY Pot Roast Recipe You’ll Ever Need

Craving a tender, flavorful, foolproof pot roast perfect for a weeknight dinner? This recipe is as easy as it gets, with simple steps to build deep, rich flavors using beef chuck roast, classic aromatics, and a slow-braising method that guarantees melt-in-your-mouth results. Whether you like your pot roast shredded or sliced, this dish pairs perfectly with creamy mashed potatoes for the ultimate comfort meal. No guesswork, just guaranteed deliciousness! Follow along for a stress-free cooking experience, and get ready to impress with this no-fail pot roast recipe! Ingredients: 3 to 4 lb beef chuck roast Kosher salt and black pepper (to taste) 4 garlic cloves, roughly minced 2 small yellow onions, roughly diced 2 carrots, peeled and minced 2 celery stalks, minced 2 to 3 Roma tomatoes, small diced (seeds removed) 1 cup red wine (such as Tempranillo) 2 cups warm beef stock 2 sprigs rosemary 2 bay leaves Olive oil (for searing) Handful of curly parsley, finely chopped (for garnish) Instructions: Step 1: Prepare the Beef Pat dry the beef chuck roast with paper towels. Trim any excess fat and silver skin. Season generously with kosher salt and black pepper. Let the beef sit at room temperature for 1 to 2 hours to season. Step 2: Prepare the Vegetables Mince garlic and set aside. Dice onions, carrots, and celery (Mirepoix) and mix in a bowl. Chop parsley for garnish and set aside. Dice Roma tomatoes, discarding seeds, and place in a separate bowl. Step 3: Sear the Beef Heat olive oil in a large Dutch oven over medium heat. Sear the beef for 2 minutes per side, browning all sides (about 8-10 minutes total). Remove beef and set aside on a tray. Step 4: Cook the Mirepoix Reduce heat to medium-low and add the onions, carrots, and celery. Season with a pinch of kosher salt and stir. Cook for 5-6 minutes until softened. Step 5: Build the Sauce Pour in red wine, simmer, and cook for a few minutes to burn off alcohol. Add beef stock, diced tomatoes, rosemary sprigs, and bay leaves. Stir to combine. Bring the mixture to a gentle simmer. Step 6: Slow Cook the Pot Roast Return the seared beef to the pot, including any juices from the cutting board. Spoon some sauce over the top. Cover with a lid slightly askew and bake in a 300°F oven for 4.5 to 5 hours. Step 7: Finish and Serve Check doneness—beef should be fork-tender. Spoon extra sauce over the beef and sprinkle with chopped parsley. Optional: Shred the beef or slice it. Optional Gravy: Reduce the liquid in a pan for a thicker sauce. Serve with mashed potatoes, spooning sauce, and tomatoes on top. #comfortfood #dinner #potroast #tasty #easyrecipe If you have any questions or video ideas, please send them to me at [email protected]