Today I’m Going To Show You How To Make My Ultimate Pot Roast The Ingredients.
- Roast Carrots
- Yellow Onions
- Russet Potatoes
- Celery Fresh Rosemary Garlic
- Cloves Freshly
- Ground Black Pepper
- Oregano Granulated Garlic
- Granulated Onion
- Canola Oil
- Beef Base
- Some Corn Starch
- Olive Oil
- Black Pepper
- Some Kosher Salt
- Beef Broth
- Fresh Rosemary
- 3 Tablespoons Of Cornstarch
1We’ll be using today are a five pound chuck roast carrots yellow onions russet potatoes celery fresh rosemary garlic cloves freshly ground black pepper oregano granulated garlic and granulated onion also we’ll be using some Sutter Home Cabernet canola oil better than bullion beef base and some corn starch the first thing that we want to do is chop all of our vegetables this is about the size I’m looking for and I cut that in thirds cut those pieces in half and half again so that’s about what we’re looking for for the potatoes nice big healthy choice after peeling the onions I’m just going to come in and cut it in half and then cut the parts like so I want to keep these really big.
2We’re gonna have a layer of onions underneath our roast and we’re also gonna mix them more in with our carrots potatoes and celery okay I’ve sliced up some of these garlic cloves this might be about I don’t know maybe six or seven garlic cloves and I’m just gonna come in and give this just a rough chop I’m going to be cooking this dish in my nine core licorice a cast-iron enameled French oven and before we get started I’m going to take a layer of these onions just place them on the bottom of the pot to provide something for the pot roast to sit on during cooking the next thing I want to do is to combine my onions with my carrots celery and potatoes.
3I’m going to do that in my Lodge 15 inch cast-iron skillet the reason I’ve combined these ahead of time is I want to put a little bit of oil on them and I’m just going to season them lightly before they go in with the meat I take a little bit of our canola oil and kind of pour it in oh you could use olive oil for this. I would probably use extra light olive oil because I don’t really want the olive oil tasting this dish I’m gonna go down a little bit of that a little bit of black pepper some granulated garlic granulated onion and just a tiny bit of oregano okay so now those are nice and evenly mixed oils coating all of it.
4Nicely seasoned the next thing I’m going to do is sear the meat to do this I’m going to be using my 13 and a quarter Lodge cast-iron skillet and I’m gonna preheat this over medium-high heat okay the skillet is preheated and I’m gonna add a bit of canola oil maybe about three tablespoons or so get that good and spread around you’re gonna add a roast and we’re gonna sear it on all sides when I flip this and difficult here if you don’t brown your pot rose before cooking it all the way you miss out on a whole layer of flavor the more this you can get browned the better it’s going to taste.
5I’m going to transfer this into a pot now like snow and that is pretty textbook on how to see our pot roast before we put the vegetables in the pot with the roast. We’re going to season this roast a little bit with a little bit of black pepper just on top some kosher salt and not a lot of salt because we’re going to add a broth to this that has salt in it so this one a little bit that’s enough a little granulated garlic so I’m granulated onion some of my chopped garlic alright that looks good. Now we’re just gonna take our carrots onion the celery and potatoes and start placing it all around the roast I don’t want to cover the roast I just want to have as much of it around it as I can alright that’s looking pretty good.
6Let’s move on to the pot roast I usually like to add about 4 cups of liquid I like to do something a little bit different and use beef broth but when making my beef broth I use Sutter Home Cabernet now we’re going to use about 2 cups of this let’s see how much is left all right it’s about it three head let’s go ahead and use three cups of that okay and with this better than bullion beef base we’re going to add three teaspoons of that, and I’m doing heaping teaspoon so actually it’ll probably end up being about four and now with this I want to add I’m gonna take that and whisk it all together I think for my own liking them when they add one more scoop of beef broth and to this I think we’re gonna add a little bit of black pepper and in here we’re also going to add some of our garlic.
7Right now we’re going to pour this right in there our roast okay about now you might be asking how much liquid would be too much my one rule of thumb is you never want your liquid to come above your roast okay never once your liquid to come above your roast now in this size of a vessel I could use four cups if what you’re cooking in is smaller you may not need that much liquid so never go above your roast now we’re gonna add some of our fresh rosemary to this don’t want a real strong rosemary taste but rosemary mixed with beef and the Cabernet is just awesome okay last but not least we’re gonna top this off with some Pat’s of butter okay that’s it I’m gonna cover this our oven is already preheated to 250 degrees this is going to go down for about five hours.
8Then we’ll check it for tenderness and it looks great let’s kind of test this for tenderness see where it’s at and you can see that’s just falling apart and now we’re just going to cover that and let it rest okay next what I’m going to do is I’m going to remove all the vegetables from the pot I try to strain off as much liquid as I can and these vegetables have absorbed the taste of the beef and the broth and the wine and so those are going to be great and so what I’m going to do is put these in the oven on broil for a little while and we’re going to get a nice little char on these vegetables okay what I’m gonna do now is gonna bring this to a boil.
9I want the sauce to reduce a little bit just to kind of bold the flavor and get a little bit thicker and when it’s reduced a little bit I’m gonna go ahead and add a little bit of water and cornstarch just to thicken it a little bit further okay this is about 3/4 cup of water and I’ve put 3 tablespoons of cornstarch in this I’m just going to pour it in incremental e until I achieved the thickness that I’m looking for okay we’re going to let that reduce while our potatoes continue to brown and then we’re going to put it all together and serve Italy okay the broiler in the oven put a nice brown on the potatoes and man that looks really really hearty.
10So we’re going to move on to plating we’re going to be plating in a vintage Birmingham stove and range number five skillet okay for those of you all who know your cast iron this is a BSR Red Mountain series skillet and it has been preheated to about 400 degrees like euthanize because it really does keep your feet warm it doesn’t go cold on you in the middle of the meal look at that beautiful really don’t even need to cut it I could probably just tear it apart but look at the inside of that nice and tender we’re going to place that like that no the extends either we’ll get a little bit more and now we’re going to ladle some of our great me over here we’re going to garnish with a little bit of green onion and a tidy bit freshly ground black pepper and along with this we’re gonna be serving some collard greens that I cooked in chicken stock and we’ll give that just a splash of pepper and a splash of kosher salt maybe a little bit on the meat too. Then it,s ready now.