Buttermilk Pot Roast Food

BUTTERMILK POT ROAST

Steps:

• Spread mustard over roast; place in a Dutch oven. Sprinkle with soup mix and pepper. Arrange vegetables around roast; pour buttermilk over the top., Cover and bake at 350° for 2-1/4 to 2-3/4 hours or until meat and vegetables are tender. Transfer meat and vegetables to a platter and keep warm. Let meat stand for 5 minutes before slicing., Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup; serve with beef and vegetables.

BUTTERMILK POT ROAST

Steps:

• Spread mustard over roast; place in a dutch oven.
• Sprinkle with soup mix and pepper.
• Arrange vegetables around roast; pour buttermilk over the top.
• Cover and bake at 350 degrees F for 2 1/4 to 2 3/4 hours or until meat and vegetables are tender.
• Transfer meat and vegetables to a platter and keep warm.
• Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup then serve it with the beef and vegetables.

SLOW COOKER POT ROAST

Steps:

• Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
• Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
• Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
• Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

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.

TENDER POT ROAST

Steps:

• Pre heat oven to 300 degrees.
• Season roast with salt and pepper on all sides.
• In a large dutch oven heat oil, over a medium high heat, do not allow to smoke.
• Brown meat on all sides in dutch oven, this should take about 10 minutes.
• If at any time the oil starts to smoke remove from heat, lower the temperature and continue cooking.
• Once browned remove meat from pot and place on a deep plate (to catch the juices).
• Add vegetables to dutch oven, stirring often, cook until lightly browned and tender.
• Add garlic and cook until fragrant, about 1 minute.
• Add stock, bring to a boil and stir/scrape until all the brown bits are removed from the bottom of the pan.
• Add red wine and sugar. Allow to boil until alcohol smell is gone, put thyme, meat and accumulated juices back in pan.
• Add water until liquid comes halfway up sides of the meat.
• Bring to a simmer, cover with a large piece of foil and the pan lid (to assure seal).
• Place in oven, be sure to turn the meat over every 30 minutes or so.
• Cook until fork tender, 2 1/2- 3 1/2 hours (meat needs to remain above 200 degrees F. for 30 minutes).
• Remove meat from pan onto serving plate, cover with foil.
• Place dutch oven back on stove; boil till liquid is reduced to 1 1/2 cups or so (about 15 mins).
• Thicken if desired.