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Fall-Apart, melt in your mouth Pot Roast
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Ingredients
4 -5 pounds chuck roast
2-3 tablespoons olive oil
6-8 garlic cloves, peeled
3 carrots, peeled
1 pound pearl onions
5-6 potatoes, peeled
2-3 teaspoons salt or to taste
freshly cracked black pepper to taste
1/4 cup balsamic vinegar
2 sprigs rosemary
4 cups beef stock
Garnish: chopped fresh parsley
Gravy (optional):
3-4 tablespoons butter
3-4 tablespoons all-purpose flour
2 cups broth from the roast
salt, to taste
freshly cracked black pepper to taste
2 tablespoons lemon juice
Instructions
Preheat the oven to 325 °F, 160 °C.
Season the beef on both sides lightly with salt and pepper.
Heat a Dutch oven pot over medium-high heat. Add the olive oil and the beef and brown it about 7 minutes on each side. Transfer the beef to a plate.
Smash the garlic cloves with the back of a knife and add them to the pot along with the pearl onions. Saute for 2 minutes until slightly golden.
Add the beef back to the pot along with all of the remaining ingredients except the parsley.
Bring to a boil and then remove the pot from the heat and cover with the lid.
Roast for 3-4 hours or until the beef is falling apart.
Transfer the beef to a platter and using 2 forks shred it. Arrange the veggies around the beef and garnish with parsley.
Strain the oil from the broth.
To make the Gravy: In a saucepan add the butter and cook over medium-heat until itr melts. Add the flour and cook until toasted. Add about 2 cups of the broth from the pot and season lightly with lemon juice, salt and pepper. Cook until it thickens.
Serve the gravy alongside the roast beef. Kali orexi!
Notes
Leftover roast beef will keep fresh in an airtight container in the refrigerator up to 5 days. The broth (if not making gravy) can be used to keep the beef moist.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
4 -5 pounds chuck roast
2-3 tablespoons olive oil
6-8 garlic cloves, peeled
3 carrots, peeled
1 pound pearl onions
5-6 potatoes, peeled
2-3 teaspoons salt or to taste
freshly cracked black pepper to taste
1/4 cup balsamic vinegar
2 sprigs rosemary
4 cups beef stock
Garnish: chopped fresh parsley
Gravy (optional):
3-4 tablespoons butter
3-4 tablespoons all-purpose flour
2 cups broth from the roast
salt, to taste
freshly cracked black pepper to taste
2 tablespoons lemon juice
Instructions
Preheat the oven to 325 °F, 160 °C.
Season the beef on both sides lightly with salt and pepper.
Heat a Dutch oven pot over medium-high heat. Add the olive oil and the beef and brown it about 7 minutes on each side. Transfer the beef to a plate.
Smash the garlic cloves with the back of a knife and add them to the pot along with the pearl onions. Saute for 2 minutes until slightly golden.
Add the beef back to the pot along with all of the remaining ingredients except the parsley.
Bring to a boil and then remove the pot from the heat and cover with the lid.
Roast for 3-4 hours or until the beef is falling apart.
Transfer the beef to a platter and using 2 forks shred it. Arrange the veggies around the beef and garnish with parsley.
Strain the oil from the broth.
To make the Gravy: In a saucepan add the butter and cook over medium-heat until itr melts. Add the flour and cook until toasted. Add about 2 cups of the broth from the pot and season lightly with lemon juice, salt and pepper. Cook until it thickens.
Serve the gravy alongside the roast beef. Kali orexi!
Notes
Leftover roast beef will keep fresh in an airtight container in the refrigerator up to 5 days. The broth (if not making gravy) can be used to keep the beef moist.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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