UNCLE RALPH RECIPES

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BEST POT ROAST RECIPE - PIONEER WOMAN POT ROAST



Best Pot Roast Recipe - Pioneer Woman Pot Roast image

Chuck roast is the key to this pot roast recipe. The meat has wonderful marbling that helps it get tender and melt-in-your-mouth delicious after cooking.

Provided by Ree Drummond

Categories     comfort food    dinner    main dish    meat

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Cook Time 4 hours

Yield 10 servings

Number Of Ingredients 10

1

whole (4 to 5 pounds) chuck roast

2 tbsp.

olive oil

2

whole onions

6

whole carrots (up to 8 carrots)

Salt, to taste

Pepper, to taste

1 c.

red wine (optional, you can use beef broth instead)

2 c.

to 3 cups beef stock

3

sprigs fresh thyme, or more to taste

3

sprigs fresh rosemary, or more to taste

Steps:

  • First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast. Preheat the oven to 275˚. Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).  Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.  Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so. If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.  With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.  When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme. Put the lid on, then roast in the oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

ROASTED BEEF TENDERLOIN RECIPE - HOW TO COOK A TENDERLOIN ...



Roasted Beef Tenderloin Recipe - How to Cook a Tenderloin ... image

Beef tenderloin is the softest, most buttery-textured cut of meat. Here's how to cook a beef tenderloin roast for a delicious and easy dinner.

Provided by Ree Drummond

Categories     Christmas    main dish    meat

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 6

1

whole (4 to 5 pounds) beef tenderloin (butt)

4 tbsp.

salted butter, or more to taste

1/3 c.

whole peppercorns, more or less to taste

Lawry's Seasoned Salt (or your favorite salt blend)

Lemon pepper seasoning

Olive oil

Steps:

  • Preheat oven to 475 degrees.  Rinse meat well. Trim away some of the fat to remove the silvery cartilage underneath. With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath. You definitely don't want to take every last bit of fat off—not at all. As with any cut of meat, a little bit of fat adds to the flavor. (Hint: you can also ask the butcher to do this trimming for you if the process seems intimidating.)  Sprinkle meat generously with Lawry's. You can much more liberally season a tenderloin, because you're having to pack more of a punch in order for the seasoning to make an impact. Start with Lawry's Seasoned Salt. Rub it in with your fingers. Sprinkle both sides generously with lemon & pepper seasoning. (There are no measurements because it depends on your taste, but be sure to season liberally.) Place the peppercorns in a Ziploc bag, and with a mallet or a hammer or a large, heavy can, begin smashing the peppercorns to break them up a bit. Set aside.  Heat some olive oil in a heavy skillet. When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it. Throw a couple of tablespoons of butter into the skillet to give it a nice little butter injection before going in the oven. A minute or two later, when one side is starting to turn nice and brown, flip and repeat. Place the tenderloin on an oven pan with a rack. Sprinkle the pummeled peppercorns all over the meat. Press the pepper onto the surface of the meat. Put several tablespoons of butter all over the meat. Stick the long needle of the thermometer lengthwise into the meat. Place it in a 475-degree oven until the temperature reaches just under 140 degrees, about 15 to 20 minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn't overcook.  Let meat stand 10 minutes or so before slicing, so the meat will have a chance to relax a bit. To serve, you can spoon the olive oil/butter juices from the skillet onto the top of the meat for a little extra flavor.

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