How to Make a Perfect Pot Roast | You Can Cook That | Allrecipes.com

everyone knows a pot roast fall-off-the-bone meat tender root vegetables a delectable gravy like sauce a simple old-fashioned pot roast is just one of those things that every cook should have under their belt and honestly it's not as hard as you might think before you start making your pot roast you're gonna have to know what kind of meat to buy this is your chuck roast it is boneless it is not tied this is about three and a half pounds and you'll want like a three and a half to four and a half pound for this particular recipe so you see this marbling you see all of these little bits of delicious fatty flavor throughout the entire meat which one it is cooked in a moist environment for a long period of time will dissolve and create really tender fall-off-the-bone melt in your mouth pot roast we don't need to cut this we just need to leave it as its whole beautiful self Oh pat it dry and season it you want to let it sit for about 30 minutes so that it comes up to room temperature we want to make sure that it is dry so that the salt sticks to it and really penetrates the meat you will want about a teaspoon of salt per pound of beef so this is a three and a half pound chuck roast so we'll need about a tablespoon and a half want a nice even coating you use way more than you think now pepper two peppers just kind of however much you want this guy has sat for about 30 minutes as directed you can see some some businesses happening with the salt it's kind of soaking into the meat you can see it's already starting to disappear paper towels removed stretch the sky and flour it's gonna be in the oven for about two hours before we add our vegetables so this flour is going to cook and dissolve and really thicken up our gravy this is enameled cast iron it is a beautiful Dutch oven this baby is going to both sear meat and cook it so it's a one pot deal but also it's gonna allow for liquid evaporation and really get that gravy beautiful luscious we're getting pretty warm here add a little bit of oil get our meat in we've been sharing this undisturbed for about five minutes so let's check on it see how we're doing so that flour has started to caramelize you've got kind of a nice crust on there and you've got a really beautiful golden brown that is what you are looking for and you're just going to do it for another five minutes on this side money money money let's just take it out Oh I have here some marsala this is what you're going to use to deglaze your pan oh yes so when you deep glaze your pan it's gonna obviously be a liquid but mainly use a flavorful acidic liquid so now we're going to add some sliced garlic a bay leaf some fresh thyme and my personal favorite some Dijon mustard we're gonna stir these around mmm gosh that smells even better than it did before now we're going to make a foe rack but we'll also season our gravy it's kind of like going double duty here we have sweet onions that we have cut in half crosswise so they're in half this way we're gonna put them just cut side down and then rest our meat on top of the onions I'm gonna put this in the oven for at 300 degrees for about two hours before I add the rest of the vegetable a pot roast is not a real pot roast without extra vegetables like root vegetables potatoes and carrots here we're gonna prep them while the pot roast is in the oven so that way we're just being efficient with our time peel our care so you've got a pound of carrots here you can save these if you are cool and compost shout out to all you composters out there we've killed our carrots now we'll cut them into about one to one-and-a-half inch pieces you want them to be larger because they're gonna be cooking with the roast for an hour or an hour and a half now on to potatoes these are gonna be a little less complicated put them in our bowl and wait for our ropes to come out of the oven let's check on it oh it's time to add our vegetables that we just prepped so we're gonna scatter them around and now we cover this bad boy up again and let them sit back in that oven for another hour check on it oh look at her it looks like my gravy is a little on the thinner side did I really screw up the answer no everything savable so a way to get it to where you want it to be and kind of glaze your meat would be to bring it back up to a boil once we remove our stuff everything's cooked so let's transfer it to a platter your meat might come out in pieces and that's totally cool too because you're gonna serve it in pieces you can see my gravies just a little on the thin side since I want to use all of this sauce since I've got a lot of meat to cover I'm gonna thicken this with a slurry I don't want to reduce it so that there's not a whole lot of sauce left slurry as I talked about in other episodes of this show you should go back and watch but it is a mixture of starch and liquid I'm gonna use just a little bit of water here and a little bit of corn starch you can use flour and you can use broth or cream or whatever it is you want to use I'm just cold so I have a little bit of water a little bit of course search mix those together you want to use about a 1 to 1 ratio you want your mixture or your sauce to be boiling when you add your slurry seasoned this however you'd want to maybe a little bit more salt maybe a little bit more pepper you can style up your dish however you want put some more of time and there kind of look all pretty now we just put ourself on top once you've mastered the classic you'll impress your friends and family with anything you make in the kitchen comment below on how you like to cook your pot roast thanks for watching

Channel: Allrecipes

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Id: 5QCtlnNx3xg

Length: 6min 51sec (411 seconds)

Published: Wed Mar 18 2020