Eat Color | Best Pot Roast | Cook on the Stove Top Recipe @eatcolor
Here is the recipe for how to make a perfect pot roast! This fork-tender, melt-in-your-mouth pot roast cooks on the stove top. It will simmer for a good 4 hours! It is so tender, juicy and incredibly flavorful making it a family favorite. Using a chuck roast, a few vegetables, your favorite bottle of red wine, and some simple herbs and spices, this pot roast does all the work!
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POT ROAST
Ingredients:
3 -4 lb. Boneless Chuck Roast
Salt, Pepper
Olive Oil
1 can tomato paste
1 onion cut into chunks
4 carrots cut into chunks
4 celery cut into chunks
3 large garlic cloves crushed
1 bottle of full-bodied red wine *See notes below
1 beef bouillon cube
1 carton of beef stock (or broth)
1 tablespoon onion powder
1/8 teaspoon paprika
1 tablespoon of Worcestershire Sauce
4 bay leaves
Italian flat leaf parsley
Cornstarch
Recipe:
Take chuck roast out of refrigerator about 30 minutes before beginning.
Pat chuck roast dry with a paper towel.
Salt all sides of chuck roast – about 1 teaspoon of salt per pound of meat.
Pepper all sides of chuck roast – amount is your preference.
Then…
Use a pot – just the size that your roast will fit it when laying the chuck roast down – and heat olive oil.
Brown chuck roast on all sides. Then remove the meat and set aside.
Add can of tomato paste to the olive oil and pan drippings. Press using the back of a wooden spoon and blend in the tomato paste.
Add onion, celery and carrots and sauté for a couple of minutes.
Season vegetables with salt and pepper.
Add in 1 cup of red wine to deglaze the pan for a bit.
Add in one bouillon cube and let it dissolve in the hot wine and pan juices.
When wine is about ½ dissolved, stir and put the chuck roast back in the pot.
Pour in 1 carton of beef stock or broth.
Add 1 tablespoon of Worcestershire Sauce.
Throw in 3 crushed garlic cloves.
Add 1 tablespoon onion powder and a good pinch of paprika.
Pour in the rest of the wine from the bottle to cover the meat.
Add 4 bay leaves.
Bring to a simmer and cover the pot and let it simmer on the stove top for about 4 hours or until when your fork goes into the meat and it falls apart.
After 1 ½ hours, check to be sure it is on a low simmer (be patient – let it cook slowly) and that the liquid is still about where it was when you started. Add broth or water only if needed. Turn the chuck roast on to its other side.
When done, (the meat should like it’s going to fall apart) take out the meat and set aside.
Add equal parts cold water and cornstarch separately in a bowl and whisk. I used about 4 tablespoons of cornstarch to 4 tablespoons of water. Add to pot roast juices to thicken the sauce for some delicious gravy.
Sprinkle minced fresh parsley on top of the meat and serve with mashed potatoes and the cooked vegetables.
Enjoy!
*Wine: Choose a wine you like! The wine should be red and full-bodied. Some good choices would be a Cabernet Sauvignon or a Merlot. I use Merlot!
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