Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, beef pot roast. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Slice, and top with onions and gravy. Place the roast back into the pot and add enough beef stock to. Roast beef is cooked to one's taste as rare, med rare, med. It is then sliced & usually served with au jus.
Beef Pot Roast is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Beef Pot Roast is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have beef pot roast using 14 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Beef Pot Roast:
- Get 2 1/2 to 3 lb. boneless beef chuck pot roast
- Prepare cooking oil
- Get water, dry wine, or tomato juice
- Make ready worcestershire sauce
- Make ready instant beef bouillon granules
- Make ready dried basil, crushed
- Make ready whole tiny new potatoes or 2 medium potatoes or sweet potatoes
- Prepare carrots or parsnips
- Take onions, cut into wedges
- Get stalks celery, bias sliced into 1 inch pieces
- Prepare cold water
- Take all purpose flour
- Prepare salt (optional)
- Prepare pepper (optional)
In a Dutch oven, heat oil over medium-high heat. Revive your leftover pot roast with this easy Beef Ragu recipe submitted by user Betty Soup: Cut reserved beef and vegetables into bite-sized pieces. Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder.
Instructions to make Beef Pot Roast:
- Trim fat from meat. In a 4 to 6 quart pot brown roast on all sides. Drain off fat. Combine the 3/4 cup water, wine, or tomato juice; the Worcestershire sauce; bouillon granules; and basil. Pour over roast. Bring to boiling. Reduce heat. Simmer, covered, 1 hour.
- Meanwhile, if using new potatoes, peel a strip of skin from the center of each. If using medium potatoes or sweet potatoes, peel and quarter. Add potatoes, carrots, onions, and celery to meat. Return to boiling. Reduce heat. Simmer, covered, for 45 to 60 minutes more or till tender, adding water, if necessary. Transfer meat and vegetables to a platter, reserving juices in a pot. Keep warm.
- For gravy, measure juices; skim fat. If necessary, add enough water to juices to equal 1 1/2 cups. Return to pot. Stir together the 1/2 cup cold water and flour. Stir into juices. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 1 minute more. If desired, season with salt and pepper. Serve with meat and vegetables.
- Oven Directions: Trim fat from meat. Brown roast as directed. Combine the 3/4 cup water, Worcestershire sauce, bouillon granules, and basil. Pour over roast. Bake, covered, in a 325°F oven for 1 hour. Prepare potatoes as directed. Add vegetables. Bake for 45 to 60 minutes more or till tender. Continue as directed.
Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder. In a Dutch oven, heat oil over medium-high heat. Remove roast; add the onion, celery and turnips to skillet. Place roast over vegetables; add water and bouillon.
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