Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, oven braised pot roast. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Heat oil in a Dutch oven over medium-high. Sprinkle beef with salt and pepper. In a casserole large enough to hold the meat, heat the butter. Add the beef broth, soy sauce, thyme and bay leaf; bring to a boil.
Oven Braised Pot Roast is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Oven Braised Pot Roast is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can have oven braised pot roast using 14 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Oven Braised Pot Roast:
- Get 3 -5 lb boneless Chuck Roast
- Take 3 clove garlic, cut into slivers
- Get 2 tsp Kosher Salt
- Make ready 1/2 tsp Pepper
- Get 1 tsp Cajun seasoning, or to taste
- Take 1/2 tsp Onion powder
- Make ready 1/2 tsp Garlic powder
- Get 1/4 cup Vegetable or Canola oil
- Get 1/2 cup all purpose flour
- Make ready 1 cup Chopped onion
- Make ready 3 cup Beef Stock or broth, warmed
- Prepare 1 tsp dried Thyme, crushed
- Prepare 1 tsp Worcestershire sauce
- Get 1 Bay leaf
Cut a length of kitchen string about four times the length of the roast and wrap once around the length, then around width several times, tying where it comes together. In a large Dutch oven, heat oil over moderately high heat. Sprinkle roast with salt and pepper. In a Dutch oven, heat oil over medium heat.
Steps to make Oven Braised Pot Roast:
- Preheat the oven to 275°F. Stud the roast using the tip of a knife to cut multiple small slits in areas all over the meat and inserting slivers of garlic into each cut.
- In a small bowl, stir together flour, salt, pepper, Cajun seasoning, onion powder and garlic powder with fork. Sprinkle flour mixture over entire roast. Rub mixture into the roast, turning until thoroughly covered, including sides. Let rest for 15 min while the oven pre-heats
- Heat 2 Tbsp of fat in a Dutch oven over medium high heat. Using tongs, carefully place roast into hot oil and sear it on all sides.
- Remove roast and set aside. Add more fat or oil as needed to equal 1/4 cup. Sprinkle in the flour and cook, stirring constantly until mixture reaches the color of mud (about 5-7 mins).
- Stir in the chopped onion and cook about 3 minutes.
- Stir in the warm beef broth, thyme, Worcestershire and bay leaf
- Place roast into the gravy, spoon some of the gravy on top, cover and cook at 275°F for 4 hours basting occasionally (if you want to add vegetables and potato's, after two hours remove from the oven, baste the meat and add the carrots along the side of the roast, cover and return to the oven for 1 hr. then remove, baste and add the potatoes, cover and cook another hr or until the potatoes are tender)
Sprinkle roast with salt and pepper. In a Dutch oven, heat oil over medium heat. A "pot roast" is a braised beef dish that's made by searing a big, tough cut of beef (usually an inexpensive roast) and then slowly cooking the beef in a covered dish called a Dutch oven. In America, this dish is often called a "Yankee Pot Roast," and is served with carrots and potatoes or other vegetables. Bring to a boil over medium-high heat.
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