BRAISING POTS RECIPES
BRAISED POT ROAST WITH VEGETABLES RECIPE | TYLER FLORENCE ...
Provided by Tyler Florence
Categories main-dish
Total Time 3 hours 20 minutes
Cook Time 20 minutes
Yield 8 servings
Number Of Ingredients 13
Steps:
- Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
- Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.
Nutrition Facts : Calories 412 calorie, FatContent 17 grams, SaturatedFatContent 5 grams, CholesterolContent 147 milligrams, SodiumContent 383 milligrams, CarbohydrateContent 12 grams, FiberContent 3 grams, ProteinContent 52 grams, SugarContent 4.5 grams
RICH BRAISED CHUCK POT ROAST RECIPE - FOOD.COM
I have been trying for a rich, beefy, flavorful pot roast for years and unable to create exactly that until now. Finally! This roast is a simple cut of beef, inexpensive and full of flavor. This is a slow braising process in the oven. I added carrots, onions, and garlic in the last 1.5 hours and served with Recipe #336506 for a wonderful Sunday night dinner.
Total Time 7 hours
Prep Time 30 minutes
Cook Time 6 hours 30 minutes
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Massage the roast with the seasoning.
- Preheat the oven to 325 degrees.
- Heat a cast iron skillet with bacon grease and sear the roast on all sides until browned.
- In a Dutch oven add the roast and pour in the wine.
- Place in the oven, covered, for 5 hours.
- Check occasionally if additional wine is needed.
- Remove roast and add the vegetables and beef stock and return to the oven for an additional 1.5 hours, covered.
- Check for doneness, the meat should be extremely tender, and the vegetables roasted to an almost a caramelized state.
- Remove from the oven and let the meat rest 10 minutes before slicing.
- Serve with mashed potatoes and all the vegetables and jus on top.
- Enjoy!
Nutrition Facts : Calories 1005.2, FatContent 76.5, SaturatedFatContent 30.7, CholesterolContent 225, SodiumContent 371.1, CarbohydrateContent 11.3, FiberContent 2.1, SugarContent 4.6, ProteinContent 57.1
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""
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