Pot Roast in a Red Wine Sauce Neen's Essentials скачать в хорошем качестве

Pot Roast in a Red Wine Sauce Neen's Essentials

#NADC Subscribe for more! For coaching check out https://ladder.fit/neenstory Visit https://neenwilliamsco.com for exclusive merch. Follow on Instagram: @neenwilliams @nadcofficial @nadcburger @littlesparkscookies for daily updates. My Amazon associates links, buy through these links, support me and this channel: Dutch oven https://amzn.to/40toQ0R Ingredients: Chuck roast 4lbs NADC og steak rub 1 onion pearl onions 4 carrots 2 celery sticks 32 oz beef broth 1-2 cups of red wine cooking oil of choice butter about 4 tbsp flour about 2 tbsp kosher salt to taste 1-2 potatoes garlic bulb parsley for garish (optional) Oven safe dutch oven pot Sherry vinegar Pot Roast 1. Preheat oven to 325F 2. Cut chuck roast to palm sized pieces. 3. Season generously with NADC OG steak 4. Warm some cooking oil on medium high heat. 5. Sear Roast, get some color on those chunks 6. Remove from pot and sauté onions, add garlic 30 seconds before you return the roast chunks to the pot and cooking juices. 7. cook together for about 2 minutes. 8. Add 1-2 cups wine and reduce. About 5-10 minutes 9. Once wine is reduced by about half, add 32 0z of beef broth, season. 10. Add veg to help increase flavor. celery, 1-2 carrots. 11.Bring to a boil, cover and toss in oven for about 3-4 hours, until meat is fall apart tender. 12. At this point you can wash all your dishes, take a break for about 2 hours before starting to prep your toppings. 13. When youre about an hour out start prepping your toppings. ROASTED POTATOES 1. Peel you potatoes or not, toss in some cooking oil, season and bake in the oven for about 40-1hr. I usually bake as long as i can at 325 alongside of the pot roast, When i remove the potroast ill turn the oven up to about 450, and crisp up the potatoes for about 20 minutes. GLAZED VEGGIES 1. Chop carrots, remove outer ring of your pearl onion(a daunting task) 2. Cook over medium high heat submerged in water, Add salt, butter and a little sugar. 2. allow water to evaporate, continue to sauté a few minutes. get some caramelization. Enjoy GRAVY 1. Make a roux, 1:1 Butter and flour, depending on how much dripping you have 1-2 TBSP of each. 2. Cook the roux down for a few minutes on medium until it is golden brown. 3. Add drippings to roux and whisk 4. Season as needed. 5. Cook gravy down to preferred thickness. 6. Add a splash of sherry vinegar to finish. Thanks for watching! I Hope you enjoyed the video.