Hey everyone, welcome to our recipe page, looking for the perfect Classic Pot Roast recipe? look no further! We provide you only the best Classic Pot Roast recipe here. We also have wide variety of recipes to try.
Before you jump to Classic Pot Roast recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Conserve Money In The Kitchen.
Until fairly recently any individual who expressed concern about the degradation of the environment raised skeptical eyebrows. That's a thing of the past now, with everybody being aware of the problems besetting the planet and the shared responsibility we have for turning things around. According to the experts, to clean up the environment we are all going to have to make some changes. Each and every family must start creating changes that are environmentally friendly and they have to do this soon. Here are some tips that can help you save energy, mainly by making your kitchen more green.
Refrigerators and freezers use a lot of electricity, especially if they are not operating as efficiently as they should. You can save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. Keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. An additional way to save electricity is to keep the condenser clean, due to the fact that the motor won't have to run as often.
From the above it ought to be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Natural living is definitely something we can all do, without difficulty. A lot of it really is simply making use of common sense.
We hope you got insight from reading it, now let's go back to classic pot roast recipe. You can cook classic pot roast using 25 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to make Classic Pot Roast:
- Take 3 lb of rump.
- Get 5 of sprigs of thyme.
- Provide 3 of sprigs of oregano.
- Prepare 3 of sprigs of Rosemary.
- Provide 10 of sprigs chopped parsley.
- Get 1 of onion, chopped.
- Provide 1 of package of mushrooms.
- Get 2 dozen of baby carrots.
- Get 2 of stalks of celery.
- Take 4 of potato.
- Get 5 clove of of garlic minced.
- Get 1 tbsp of onion powder.
- Prepare 1 tbsp of garlic powder.
- Get 1 tbsp of salt.
- Get 2 tbsp of black pepper.
- Take 1 tsp of ground nutmeg.
- You need 1 tsp of crushed red pepper.
- Get 2 tsp of celery salt.
- You need 3 tsp of smoked paprika.
- Prepare 16 oz of beef stock.
- Use 6 oz of red wine.
- Take 1 tbsp of olive oil, extra virgin.
- Provide 2 of bay leaf.
- Provide 2 tsp of turmeric.
- Take 1 pinch of saffron.
Steps to make Classic Pot Roast:
- Go ahead and make sure you have all your ingredients and utensils. This recipe calls for a large stock pot, tongs to handle and turn meat, a cutting board or two, a knife and a crock pot..
- Lets start by seasoning the meat. Season it with salt, pepper, garlic powder, onion powder,crushed red pepper, smoked paprika, celery salt, nutmeg, rosemary, thyme, oregano and parsley..
- Next go ahead and prepare your vegetables by chopping and slicing them in your preffered sizes. I like finely diced onion, whole baby carrots, minced or thinly sliced garlic and whole peeled cloves, celery (sliced thin and large chunks,) large potato quarters, sliced and quartered mushrooms. Set them all aside when you have them readied. Make your beef stock now and set that aside too if you arent using a liquid stock. Prepare a sachet for your herbs or simply take one stalk of your thyme and use is as twine to tie your herbs together..
- Lets turn on the heat on that stock pot to high. Add a little olive oil when the pot gets warm and wait for the oil to become hot..
- Add the rump to your pot and let it sear, turning every 3-4 minutes to ensure a nice even sear. This will lock in the seasonings and juices during the slow cook to come. After you have completely seared the meat remove the rump from the pot. Do not over cook your roast, it should only take about 8-12 minutes depending on your stove top. Do not remove the pot from heat or discard stuck on stuff or any juice..
- Add a little red wine to the pot, just a splash or 3 really and take a utensil and scrape the remains of the beef off the bottom of your pot. This will make a lovely beef base for your roast. Dont burn yourself on the steam! XD Now go ahead and add those onions making sure to toss them around a bit to coat them in the wine and base. Let the onions cook down until slightly translucent and then add the minced and whole garlic..
- Add the remaining vegatables to your pot and then all of the dry herbs and spices. (Do not add the bay leaf yet) Toss them around to coat them evenly. If you are using fresh herbs add them on the next step rather than this one. This will make it easier to remove them from your stew. Nobody likes eating stems ;).
- Ok so now that we have our veggies partially cooked down its time to place the rump back in and add your beef stock. Placing your herbs (still no bay leaves) gently on top for easy removal. Reduce heat to a low simmer for about 10-15 minutes stirring once or twice..
- Pull out your herbs and place everything into your crock pot. I use the same herbs once again laying them on top for easy removal. Add the bay leaves now. Turn your crockpot on a low for 6, 12 or even 24 hours. No stirring needed. Set it and forget it. =D.
- Remove the bay leaves and herb bundle before consumption..
- Favorite, create, cook snap, enjoy and follow!.
A pot roast is a classic braise - a large piece of meat, partially covered in liquid, covered in a pot and cooked at a low temperature for a long period of time. Luckily, the best cuts of beef for braising just so. A stick-to-your-ribs hearty and oh so satisfying meal the whole family will enjoy! A classic recipe that will remind you of home. Easy to throw together and packed with flavor.
If you find this Classic Pot Roast recipe helpful please share it to your good friends or family, thank you and good luck.