Clubfoodys Beef Pot Roast

SLOW COOKER POT ROAST

Steps:

• Wash and peel the potato and carrots, cut into 2-inch chunks. Dice the onion.
• Pat beef roast dry. Heat oil in a frying pan over a medium-high heat. When it is hot, brown the onions, and sear the roast on all sides so that the outer surface is browned all over.
• Place the vegetables, garlic, rosemary and bay leaves in the slow cooker bowl, and add the meat and onions on top.
• Pour the beef stock over the meat.
• Cover with a lid and set slow cooker to cook on Low for 8hrs (or High for 4 hours).
• When the cooking time is up, remove beef from the slow cooker, cover with foil and allow to rest for at least 15 minutes.
• While the beef is resting, mix the cornflour with 2 tablespoons of water to create a slurry.
• Remove vegetables to a dish and cover to keep warm. Retrieve the bay leaves and rosemary stalks and dispose of.
• Stir cornflour mix into the slow-cooker and leave to thicken (2-3 minutes).
• Add water gradually to create the desired consistency for the gravy. If you prefer smooth gravy, press it through a sieve.
• Slice the beef and serve with vegetables and gravy.

SIMPLE BEEF POT ROAST

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Pour vegetable oil into a large oven-safe pot over medium-high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate.
• Stir carrots, celery, and onion into the pot, and cook and stir until vegetables start to release their juices, about 3 minutes; loosen any brown flavor bits on the bottom of the pot. Add butter, and cook until the onions are translucent, about 5 minutes. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid.
• Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired.

BEEF POT ROAST

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
• Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

CLUBFOODY'S BEEF POT ROAST

Steps:

• Pat the roast dry on all sides with paper towels before seasoning generously with salt and pepper. Sprinkle flour all over and set aside.
• In a Dutch oven over medium-high heat, add oil and when it gets hot, add the roast and sear all sides until browned, about 4 minutes per side. Transfer to a plate and set aside.
• Preheat oven to 275ºF.
• Reduce the heat to medium and add clarified butter to the pot. When hot, add onions and celery; sauté until they start to soften, about 4 minutes, scraping the bottom of the pot to dislodge any brown bits. Add garlic and sauté for only 1 minute.
• Return the roast to the Dutch oven. Pour in beef broth and red wine. Add Worcestershire sauce, sprigs of thyme & rosemary and bay leaf. Increase the heat to high and bring to a simmer.
• Cover and transfer to the preheated oven. Cook for 2 hours.
• When time is up, remove the pot from the heat and add carrots and potatoes, pushing them down into the liquid so they cook properly. Cover and return the pot to the oven. Cook for 1 hour or until meat and veggies are tender.
• Remove the Dutch oven from the heat and transfer the meat and veggies to a serving plate. Discard herb sprigs and bay leaf. Turn the heat to medium-high and bring the broth to a boil; taste and adjust if necessary.
• When boiling, pour in the cornstarch mixture and stir until the gravy thickens, about 30 to 45 seconds. Serve immediately.

POT ROAST, VEGETABLES, AND BEER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Heat the olive oil in a Dutch oven. Brown the pot roast on all sides in the hot oil; remove from pan and set aside. Cook the onion and garlic in the hot oil until they begin to soften and turn brown, about 5 minutes. Add the carrots, mushrooms, and potatoes to the pot; cook and stir until they begin to color, 2 to 3 minutes. Mix the flour into the vegetables; stir continuously for 1 minute. Pour the beef stock and beer into the mixture and bring to a boil, stirring continuously. Add the Bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper. Place the pot roast atop the entire mixture. Cover pot with lid.
• Bake in the preheated oven until the meat and vegetables are completely tender, about 2 1/2 hours.