French Pot Roast Food

POT-ROAST BEEF WITH FRENCH ONION GRAVY

Steps:

• Heat oven to 160C/140C fan/gas 3. Rub the meat with 1 tsp of the oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over for about 10 mins. Meanwhile, add 2 tsp oil to a frying pan and fry the carrots and celery for 10 mins until turning golden.
• Lift the beef onto a plate, splash the wine into the hot casserole and boil for 2 mins. Pour in the stock, return the beef, then tuck in the carrots, celery and bay leaves, trying not to submerge the carrots too much. Cover and cook in the oven for 2 hrs. (I like to turn the beef halfway through cooking.)
• Meanwhile, thinly slice the onions. Heat 1 tbsp oil in a pan and stir in the onions, thyme and some seasoning. Cover and cook gently for 20 mins until the onions are softened but not coloured. Remove the lid, turn up the heat, add the butter and sugar, then let the onions caramelise to a dark golden brown, stirring often. Remove the thyme sprigs, then set aside.
• When the beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook for 1 min. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add the beef and carrots back to the casserole, or slice the beef and bring to the table on a platter, with the carrots to the side and the gravy spooned over.

FRENCH BRAISED POT ROAST

Steps:

• Preheat oven to 225˚F. Pat meat dry with paper towels. Season meat on all sides with salt and pepper.
• Heat olive oil in a large Dutch oven or some other oven-safe pot with a cover. Once hot, add seasoned roast and sear each side well, until browned, about 4-5 minutes per side. Once the meat is fully browned, transfer it from the pan to a platter.
• Add chopped celery, onion, mushrooms, garlic, rosemary, and thyme to the pan. Place roast on top of the vegetables.
• Pour 1/2 cup red wine and tomatoes on top. Cover and roast in the oven for 1 hour.
• Flip roast over. Replace the lid and continue to roast for 1 hour.
• Raise oven temperature to 325˚F. Continue to roast, for 1 hour.
• If meat is tender and falling apart after three hours in the oven, it's done. The internal temperature should read 160˚F on a meat thermometer. Otherwise, you can reduce the oven temperature to 225˚F and give it another hour or so, checking with the thermometer for doneness every 20 minutes or so.

FRENCH ONION POT ROAST (SLOW COOKER RECIPE)

Steps:

• Add carrots, celery and onions to the bottom of the slow cooker.
• Mix flour, salt and pepper together in a small bowl.
• (Optional) Trim any fat on the sides off of the roast and rinse with water.
• Pat the beef dry with paper towels. Using your fingers, add flour mixture to cover the roast. (My roast this time was taller than I usually get it and it was tied for me. You can tie yours with kitchen twine if you want.)
• Heat 1-2 tablespoons of oil in a large dutch oven on medium to medium high heat for to 4 minutes. Add roast to heated pan and heat to sear for 2 to 4 minutes on each side. (Add more oil if needed and lower heat if necessary.) Use tongs to flip the roast and to hold the roast on its ends and sear for one minute.
• Add the seared beef roast on top of the vegetables. Add french onion soup to the slow cooker. (If using condensed soup, add 1 cup of water to the slow cooker.)
• Cook roast in slow cooker on low for 8 to 9 hours or high for 5 hours.
• Serve with vegetables from the slow cooker and mashed potatoes or noodles.

FRENCH ONION POT ROAST

Steps:

• In a small bowl, whisk together tomato sauce, beef broth, minced garlic, thyme, worcestershire sauce and white wine vinegar.
• Trim any excess fat off of your chuck roast. Salt and pepper all sides of the roast.
• In the bottom of your slow cooker, add half of the sliced red onions. Pour half the sauce over the onions. Place chuck roast on top of the onions and evenly sprinkle remaining onions on top. Pour remaining sauce on top.
• Cover and cook on high for 4 hours or on low for 7 hours. When ready, roast will be fork tender.
• To make gravy for the pot roast: Use 1 tablespoon of cornstarch or all-purpose flour per 1 cup of sauce from the slow cooker. Heat over low heat stirring frequently until sauce lightly thickens.
• Serve pot roast with gravy over a bed of mashed potatoes with a sprinkle of fresh parsley(optional). Enjoy!

FRENCH-STYLE POT ROAST

Steps:

• Season meat with kosher salt. Place on wire rack in rimmed baking sheet, and let rest at room temperature for 1 hour.
• Meanwhile, bring wine to simmer in large saucepan over medium-high heat. Cook until reduced to 2 cups, about 15 minutes. Using kitchen twine, tie parsley sprigs, thyme sprigs, and bay leaves into bundle.
• Pat beef dry with paper towels and season generously with pepper. Tie three pieces of kitchen twine around each piece of meat to keep it from falling apart.
• Adjust oven rack to lower middle position and heat oven to 300°F Cook bacon in large Dutch oven over medium-high heat, stirring occasionally, until crisp, 6-8 minutes. Using slotted spoon, transfer bacon to paper-towel lined plate and reserve. Pour off all but 2 tbsp of bacon fat; return Dutch oven to medium-high heat and heat until fat begins to smoke. Add beef to pat and brown on all sides, 8-10 minutes total. Transfer beef to large plate and set aside.
• Reduce heat to medium; add onion and cook,, stirring occasionally, until beginning to soften, 2-4 minutes. Add garlic, flour, and reserved bacon; cook stirring constantly, until fragrant, about 30 seconds. Add reduced wine, broth, and herb bundles, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; increase heat to high and bring liquid to simmer, then place large sheet of foil over pot and cover tightly with lid. Set pot in oven and cook, using tongs to turn beef every hour, until dinner fork slips easily in and out of meat, 2 1/2 -3 hours, adding carrots to pot after 2 hours.
• While meat cooks, bring pearl onions, butter, sugar and 1/2 cup water to boil in large skillet over medium-high heat. Reduce heat to medium, cover, and cook until onions are tender, 5-8 minutes. Uncover, increase heat to medium-high heat, and cook until all liquid evaporates, 3-4 minutes. Add mushrooms and 1/4 teaspoons table salt; cook, stirring occasionally, until vegetables are browned and glazed 8-12 minutes. Remove from heat and set aside. Place remaining 1/4 cup cold water in small bowl and sprinkle gelatin on top.
• Transfer beef to cutting board; tent with foil to keep warm. Allow braising liquid to settle for about 5 minutes, then using wide shallow spoon, skim fat off surface. Remove herb bundle and stir in onion-mushroom mixture. Bring liquid to simmer over medium-high heat and cook until mixture is slightly thickened and reduced to 3 1/4 cups, 20-30 minutes. Season sauce with salt and pepper. Add softened gelatin and stir until completely dissolved.
• Remove kitchen twine from meat and discard. Using chef's or carving knife, cut meat against grain into 1/2" thick slices. Divide meat among warmed bowls or transfer to platter; arrange vegetables around meat, pour sauce on top, and sprinkle with minced parsley. Serve immediately.
• To make ahead: Follow recipe to point where gelatine is sprinkled on top of cold water. OMIT THIS STEP. Place the meat back into reduced sauce, cool it to room temperature, cover it, and refrigerate for up to 2 days. To serve slice the beef and arrange it in a 13 x 9-inch baking dish. Bring the sauce to a simmer and stir in the gelatin until completely dissolved. Pour the war m sauce over the meat, cover it with aluminum foil and bake it in a 350°F oven until heated through, about 30 minutes. Serve with boiled potatoes, buttered noodles or steamed rice.

FRENCH POT ROAST IN SLOW COOKER

Steps:

• 1. Season the meat with salt and pepper. Brown the meat on all sides in the hot oil a deep skillet (or in the Cuisinart 3-in-1 4-Quart Cooker-I set mine at 375° when browning). Transfer the meat to a plate.
• 2. Reduce the heat to medium. If the pan is dry, add another tablespoon of oil. Add the onion and carrot; cook, stirring, until slightly softened, about 3 minutes; add the garlic and cook, stirring, until fragrant, about 30 seconds more. Add the wine, beef broth, Balsamic vinegar, and herbes de Provence. Bring to a boil, stirring to loosen any browned bits from the bottom of the pot. (If doing this step on the stovetop, pour the liquid into the cooker at this point.).
• 3. Place the browned meat in the cooker. Cook on low for 8 hours OR on high for 5 hours or until the meat is tender.
• 4. Transfer the roast to a cutting board and cover with foil to keep warm. Set the cooker on 375° (or transfer the cooking liquids to a clean saucepan). Work the butter into the flour to form a paste (a beurre manié). Bring the liquid to boil; whisk in the beurre manié bit by bit until sauce is as thick as you like. Serve sauce with meat.

FRENCH ROAST PORK

Steps:

• Preheat oven to 425 degrees F.
• Wipe pork roast with damp paper towel and rub the outside of the pork with the slices of garlic.
• Combine 1 1/2 teaspoons salt and 1/4 teaspoon pepper and rub over pork to coat well and insert garlic slivers where possible in crevices in bone.
• Place the pork, fat side up, in a large shallow roasting pan on top of 1/2 cup chopped onion, 1/2 cup chopped carrots and 2 parsley sprigs and roast uncovered for 1 hour.
• Remove from the pan and pour off most of the fat, leaving about 1 tablespoon in pan, stir 2 tablespoons flour into pan and gradually stir in 1 1/2 cup of chicken stock into flour mixture until well combined and smooth.
• Bring to the boil then reduce heat to a simmer, stirring to dissolve browned bits for about 2 minutes, strain gravy through strainer into saucepan, discarding vegetables.Set gravy aside to reheat later and return pork to roasting tray.
• Gently toss sliced potatoes with 1 cup chopped onion and 1 tablespoon chopped parsley, 1 tablespoon salt and 1/8 teaspoon pepper to mix well, arrange around roast and heat remaining chicken stock to boiling and pour over potatoes, brush potatoes with melted butter.
• Reduce oven temperature to 400 degrees F, then roast pork 45 minutes to 1 hour longer, reheat the gravy and serve with pork and potatoes.

FRENCH POT ROAST

Steps:

• Mix soup, thyme and wine together.
• Pour over roast in a dutch oven.
• Add mushrooms.
• Cover and cook over medium low heat for 2 hours.
• When roast is done to taste, remove from pan.
• Mix cornstarch with cold water in a glass.
• Turn heat up under pan juices to high.
• Bring to a boil, then slowly add cornstarch mixture while stirring constantly.
• Bring back to a boil and cook for 3 minutes.
• Slice meat and serve with the mushroom gravy.

FRENCH POT ROAST (CROCK POT)

Steps:

• Heat shortening in skillet and brown meat on all sides.
• Combine all ingredients in slow cooker and add browned meat. If wine does not cover, add water.
• Cook on low 10-12 hours or on high 5-6 hours.

SLOW COOKER POT ROAST WITH FRENCH ONION SOUP

Steps:

• Cut the roast into 4 to 6 large chunks and place them in the slow cooker . Add the French onion soup and mushrooms. Cover and cook on low for 8 to 10 hours, or until very tender. Or cook on high for 4 to 5 hours.
• If desired, make a flavorful gravy with the juices. Remove the beef and mushrooms to a platter or bowl with a slotted spoon; keep warm. Transfer juices to a saucepan. Skim excess fat, if desired. Simmer the juices for 5 minutes to reduce slightly and concentrate the flavors.
• Mix 2 tablespoons of flour with cold water to make a smooth mixture; stir into the juices. Continue cooking until the sauce is thickened and bubbly. Taste and add salt and pepper, as needed.
• Serve the gravy with the beef (cubed or shredded) and mushrooms.
• Serve it with potatoes and vegetables or on toasted sandwich buns with coleslaw and fries or chips.

A HEALTHY TAKE ON THE CLASSIC FRENCH POT ROAST RECIPE

Steps:

• Preheat a large skillet or nonstick sauté pan over medium-high heat. Cook the bacon until the fat is rendered and the bacon is crisp. Remove the bacon with a slotted spoon and drain on paper towels; set aside. Leave the pan on the heat. Combine the flour and plenty of salt and pepper in a sealable plastic bag. Working in batches, add the beef and shake until the pieces are lightly covered; remove the beef from the bag and shake off the excess flour. Add the pieces to the hot pan and cook until all sides are golden brown. Remove the beef and add to a slow cooker. When all the beef has been browned, add 1 cup wine to the hot pan and scrape up any brown bits from the bottom with a wooden spoon. Pour over the beef, along with the rest of the wine, the tomato paste, bay leaves, and bacon pieces. Set the slow cooker to high and cook for 4 hours, until the beef is tender and falls apart with pressure from a fork. In the last 30 minutes of cooking, add the pearl onions and mushrooms. Right before serving, add the peas and simmer for a few minutes to cook through. Discard the bay leaves. Serve the stew by itself or over mashed potatoes or buttered egg noodles with a good ladle of the cooking broth.