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The shredded beef meal comes complete with tender potatoes and carrots and a sauce you’ll want to spoon over everything. Get the Pot Roast recipe . PHOTO: RACHEL VANNI ; FOOD STYLING: BROOKE CAISON
Transfer to the oven and roast the beef for 20 minutes. Remove the roast from the oven and allow the beef to rest in its juices, covered with foil, for 10 minutes. Don’t turn the oven off.
Don’t turn the oven off. Transfer the roast onto a carving board. De-glaze the roasting tin with white wine, scraping the bottom of the tin well, then mix in the remaining butter into the juices to a smooth and creamy consistency. Add the vegetables to the roasting tin, then return to the oven to cook for 5 minutes, before serving with the roast.
The shredded beef meal comes complete with tender potatoes and carrots and a sauce you’ll want to spoon over everything. Get the Pot Roast recipe . PHOTO: RACHEL VANNI ; FOOD STYLING: BROOKE CAISON
4 medium potato, cut into quarters (about 4 cups); 2 cup fresh or thawed frozen whole baby carrots; 1 stalk celery, cut into 1-inch pieces (about 3/4 cup); 1 medium italian plum tomato, diced; 1 ...
Yankee pot roast using chuck roast cooked in a Dutch oven with carrots, celery and onions. Pot roast is an American beef dish [1] made by slow cooking a (usually tough) cut of beef in moist heat, on a kitchen stove top with a covered vessel or pressure cooker, in an oven or slow cooker. [2] Cuts such as chuck steak, bottom round, short ribs and ...
Preheat the oven to 300°. In a large Dutch oven, brown pancetta in oil, then transfer to a plate. Season short ribs with salt and pepper, brown in batches, and set aside.
Stir the potatoes, carrots, celery, soup and garlic in a 5-quart slow cooker. Season the beef with the black pepper. Add the beef to the cooker and turn to coat.