FORK TENDER POT ROAST

Savory, fork-tender Pot Roast smothered in a rich brown gravy just might be the most wanted comfort food dish of all. This one, in particular, shines far above the rest thanks to a few simple steps other recipes are leaving behind. This is everything you need to know to make a killer Pot Roast every single time.

Today, in addition to a must-have recipe, we’ll cover the simple formula for a foolproof, perfectly tender pot roast, how to know if you’ve been searing all wrong, easy steps to add more flavor to your roast, and lastly, how to take your gravy from good to great without a reduction!

Ingredients :

4 1/2 lb Beef Chuck Shoulder Roast

4-5 tsp TAK Seasoning (see notes below) or use your favorite beef seasoning — enough to cover roast

4 tbsp All-Purpose Flour separated

¼ c Canola Oil

1 Yellow Onion quartered and thinly sliced

6 Carrots peeled and sliced on a ½” bias

2 Cloves of Garlic minced

1 c Dry and Bold Red Wine such as Malbec or Cabernet Sauvignon

2 c Unsalted Beef Broth

1 tsp Kosher Salt

½ tsp Black Pepper

2 Fresh Rosemary Sprigs

3 Fresh Thyme Sprigs

Instructions :

Preheat oven to 325° Heat canola oil in a Dutch oven over medium-high heat. Pat roast dry with a paper towel and sprinkle generously with TAK Seasoning evenly on each side and rub to adhere. Coat the roast with 2 tbsp of flour.

Place roast in Dutch oven and sear 4-6 minutes on each side. Once the entire roast has developed a golden-brown crust, remove it from the heat and set aside on a large plate.

Add the onion and carrots to the Dutch oven and sauté briefly to evenly coat with oil. Reduce the heat to medium, cover and allow to cook 5 minutes, or just until barely softened. Add the garlic and sauté uncovered for an additional minute or so.

Sprinkle over 2 tbsp of flour and stir until the flour takes on a yellow tinge and the vegetables are evenly coated. Slowly whisk in the red wine, followed by the beef broth, followed by the beef broth, salt and pepper. Bring to a boil over medium-high heat.

Add roast back to the Dutch oven, along with rosemary and thyme. Cover, transfer to the oven and bake for 1 ½ hours. Turn roast, return to the oven and bake for an additional 1 ½ hours. Remove from the oven, allow to cool, serve and enjoy.

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