Bob Wardens Perfected Pot Roast Recipe 435 Food

PERFECT POT ROAST

Steps:

• Preheat the oven to 275ºF.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

PERFECT POT ROAST

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

BOB WARDEN'S PERFECTED POT ROAST RECIPE - (4.3/5)

Steps:

• Sprinkle the chuck roast with flour that has been generously seasoned with salt and pepper. With the cooker's lid off, heat oil on HIGH or "brown," until sizzling. Place the floured roast in the cooker and brown on each side. Add the beef broth, vinegar, garlic, thyme, bay leaves, salt, and pepper to the cooker (MAKE IT BETTER-Optional-Add ¼ cup of a dry red wine to the cooker in step 3, which gives an even meatier flavor). Securely lock the cooker's lid and set for 75 minutes on HIGH (85 minutes for roasts more than 2 ½ inches thick). Perform a quick release to release the cooker's pressure. Add the potatoes, onion, carrots, and celery to the pot, re-secure the cooker's lid, and set for 5 minutes on HIGH. Let the cooker's pressure release naturally 10 minutes before quick releasing any remaining pressure. Carefully transfer roast and vegetables to a serving dish and cover with aluminum foil. Set the cooker to HIGH or "brown" with lid off and whisk the cornstarch and water into the cooking liquid. Let simmer 2 minutes to thicken before stirring in butter. Smother meat and vegetables with the gravy before serving.