pot roast recipe in usa Pot roast is a classic American dish that is typically made by slow-cooking a beef roast with vegetables and aromatics in a covered pot or Dutch oven until it becomes tender and flavorful.
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| pot roast recipe in usa |
To make pot roast, a tough cut of beef, such as chuck or brisket, is typically seasoned with salt and pepper and then browned on all sides in a hot skillet or Dutch oven. Vegetables like onions, carrots, and potatoes are also often added to the pot, along with garlic and herbs like rosemary or thyme.
Once the meat and vegetables are browned, a liquid like beef broth, red wine, or tomato sauce is added to the pot, along with any additional seasonings. The pot is then covered and cooked in the oven or on the stovetop at a low temperature for several hours until the meat is fork-tender and the vegetables are soft.
Pot roast is often served with its flavorful cooking liquid, either as a gravy or simply poured over the meat and vegetables. It is a hearty and comforting dish that is often enjoyed during colder months and is a staple in many American households.
Pot roast recipe Ingredients:
- 1 (3-4 pound) beef chuck roast
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3-4 cloves garlic, minced
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 2 cups beef broth
- 1 cup dry red wine
- 2 bay leaves
- 1 teaspoon dried thyme
- 4-5 potatoes, peeled and cut into chunks
Pot roast recipe instructions:
- Preheat your oven to 325°F (165°C).
- Season the beef roast generously with salt and pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef roast and sear it on all sides until it's nicely browned. Remove the roast from the Dutch oven and set it aside.
- Add the onion, garlic, carrots, and celery to the same Dutch oven and sauté for 5-7 minutes, until the vegetables are soft and fragrant.
- Pour in the beef broth and red wine, and add the bay leaves and thyme. Bring the mixture to a simmer.
- Return the beef roast to the Dutch oven and spoon some of the vegetable mixture over the top. Cover the pot with a lid and transfer it to the oven.
- Roast the beef for 2 1/2 to 3 hours, or until it's fork-tender.
- Remove the Dutch oven from the oven and add the potatoes. Spoon some of the liquid over the potatoes and return the pot to the oven.
- Roast for an additional 30-45 minutes, or until the potatoes are tender.
- Remove the pot roast from the oven and let it rest for 10-15 minutes before slicing it against the grain.
- Serve the pot roast with the vegetables and cooking liquid spooned over the top.