Classic Pot Roast. Save Time and Do Groceries Online Now. Pot-roasting is an easy all-in-one method of cooking meat and vegetables, which will result in a tender, flavoursome dish. Try recipes such as pot-roast beef, chicken and guinea fowl.
Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. A flavorful pot roast is high on the list of all-time favorite comfort foods, especially when it is served with the traditional side dishes such as mashed potatoes, green beans, and homemade biscuits. You can cook Classic Pot Roast using 25 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Classic Pot Roast
- It’s 3 lb of rump.
- Prepare 5 of sprigs of thyme.
- Prepare 3 of sprigs of oregano.
- Prepare 3 of sprigs of Rosemary.
- You need 10 of sprigs chopped parsley.
- Prepare 1 of onion, chopped.
- It’s 1 of package of mushrooms.
- You need 2 dozen of baby carrots.
- It’s 2 of stalks of celery.
- You need 4 of potato.
- It’s 5 clove of of garlic minced.
- It’s 1 tbsp of onion powder.
- You need 1 tbsp of garlic powder.
- It’s 1 tbsp of salt.
- It’s 2 tbsp of black pepper.
- You need 1 tsp of ground nutmeg.
- Prepare 1 tsp of crushed red pepper.
- Prepare 2 tsp of celery salt.
- It’s 3 tsp of smoked paprika.
- Prepare 16 oz of beef stock.
- It’s 6 oz of red wine.
- It’s 1 tbsp of olive oil, extra virgin.
- It’s 2 of bay leaf.
- You need 2 tsp of turmeric.
- You need 1 pinch of saffron.
A round roast or even a brisket are both good choices for using in a pot roast recipe. Our Classic Pot Roast dinner includes onions, carrots, potatoes, and more for a complete meal you can serve in one bowl. POT ROAST VEGETABLES: The classic mix of vegetables to add on top of your pot roast include potatoes, onions, and carrots. We recommend using a white or sweet onion, but yellow onions often fair well during the slow braising process as well.
Classic Pot Roast step by step
- Go ahead and make sure you have all your ingredients and utensils. This recipe calls for a large stock pot, tongs to handle and turn meat, a cutting board or two, a knife and a crock pot..
- Lets start by seasoning the meat. Season it with salt, pepper, garlic powder, onion powder,crushed red pepper, smoked paprika, celery salt, nutmeg, rosemary, thyme, oregano and parsley..
- Next go ahead and prepare your vegetables by chopping and slicing them in your preffered sizes. I like finely diced onion, whole baby carrots, minced or thinly sliced garlic and whole peeled cloves, celery (sliced thin and large chunks,) large potato quarters, sliced and quartered mushrooms. Set them all aside when you have them readied. Make your beef stock now and set that aside too if you arent using a liquid stock. Prepare a sachet for your herbs or simply take one stalk of your thyme and use is as twine to tie your herbs together..
- Lets turn on the heat on that stock pot to high. Add a little olive oil when the pot gets warm and wait for the oil to become hot..
- Add the rump to your pot and let it sear, turning every 3-4 minutes to ensure a nice even sear. This will lock in the seasonings and juices during the slow cook to come. After you have completely seared the meat remove the rump from the pot. Do not over cook your roast, it should only take about 8-12 minutes depending on your stove top. Do not remove the pot from heat or discard stuck on stuff or any juice..
- Add a little red wine to the pot, just a splash or 3 really and take a utensil and scrape the remains of the beef off the bottom of your pot. This will make a lovely beef base for your roast. Dont burn yourself on the steam! XD Now go ahead and add those onions making sure to toss them around a bit to coat them in the wine and base. Let the onions cook down until slightly translucent and then add the minced and whole garlic..
- Add the remaining vegatables to your pot and then all of the dry herbs and spices. (Do not add the bay leaf yet) Toss them around to coat them evenly. If you are using fresh herbs add them on the next step rather than this one. This will make it easier to remove them from your stew. Nobody likes eating stems ;).
- Ok so now that we have our veggies partially cooked down its time to place the rump back in and add your beef stock. Placing your herbs (still no bay leaves) gently on top for easy removal. Reduce heat to a low simmer for about 10-15 minutes stirring once or twice..
- Pull out your herbs and place everything into your crock pot. I use the same herbs once again laying them on top for easy removal. Add the bay leaves now. Turn your crockpot on a low for 6, 12 or even 24 hours. No stirring needed. Set it and forget it. =D.
- Remove the bay leaves and herb bundle before consumption..
- Favorite, create, cook snap, enjoy and follow!.
Carrots can either be cut into chunks, or you can use baby carrots for easy preparation. This is a culinary classic and for good reason! A pot roast is a beef roast that is generally a tougher cut. Cooking at a low temperature for a long time breaks down the tough connective tissues resulting in deliciously tender beef with a flavorful gravy. Good choices for a pot roast include a chuck roast (my favorite choice), a round roast or even a rump roast.