Dani Love wows us with smothered pot roast скачать в хорошем качестве

Dani Love wows us with smothered pot roast

Chef Dani Love joins the YHK crew to celebrate black history month and show the guys how to make a smothered pot roast with a serious "WOW" Factor. Stove-Top Pot Roast with Pan Gravy Recipe: Ingredient List Chuck roast Carrots, cut Red-skinned potatoes White onion Flour Vegetable oil Seasonings & Aromatics Chicken bouillon powder Seasoned salt Garlic powder Onion powder Black pepper Fresh garlic bulbs Fresh rosemary Method / Cooking Instructions Season, Flour & Fry Pat the chuck roast dry. Season generously on all sides with seasoned salt, black pepper, garlic powder, onion powder, and chicken bouillon powder. Lightly coat the roast with flour. Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat. Fry the roast until deeply browned on all sides. Remove and set aside. One-Pot Braise Add carrots, red-skinned potatoes, and sliced white onion directly to the same pot. Place the roast back on top of the vegetables. Add whole garlic cloves and fresh rosemary. Pour in enough water to come just under the top of the roast. Bring to a simmer, cover, and cook low and slow until the meat is fork-tender and vegetables are fully cooked. Make the Gravy Remove the roast and vegetables from the pot and set aside, keeping warm. Use the remaining drippings in the pot. Add a small amount of vegetable oil if needed, then whisk in flour to create a smooth roux. Cook until thickened and glossy, adjusting with additional drippings or broth as needed. Finish & Serve Taste and adjust seasoning. Spoon gravy over sliced roast and vegetables