Oven Braised Pot Roast. This is an easy, flavorful oven-braised pot roast with garlic and thyme, along with optional mushrooms, red wine, and potatoes. Sear the roast, turning to brown all sides. Remove the roast from the pan and set aside.
Check out this affordable Dutch oven from Lodge. We have two Dutch ovens branded by Martha Stewart and love them too. Proper pot roast technique requires pan-searing the beef before slow cooking it in a covered dish with liquids.
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This is an easy, flavorful oven-braised pot roast with garlic and thyme, along with optional mushrooms, red wine, and potatoes. Sear the roast, turning to brown all sides. Remove the roast from the pan and set aside.
To begin with this recipe, we must first prepare a few ingredients. You can cook oven braised pot roast using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Oven Braised Pot Roast:
- Prepare 3 of -5 lb boneless Chuck Roast.
- Take 3 clove of garlic, cut into slivers.
- You need 2 tsp of Kosher Salt.
- Take 1/2 tsp of Pepper.
- Make ready 1 tsp of Cajun seasoning, or to taste.
- It’s 1/2 tsp of Onion powder.
- Prepare 1/2 tsp of Garlic powder.
- It’s 1/4 cup of Vegetable or Canola oil.
- Prepare 1/2 cup of all purpose flour.
- Take 1 cup of Chopped onion.
- Make ready 3 cup of Beef Stock or broth, warmed.
- It’s 1 tsp of dried Thyme, crushed.
- Take 1 tsp of Worcestershire sauce.
- It’s 1 of Bay leaf.
In North America, when vegetables and Braising the perfect pot roast is not complicated at all, but you can't rush it. Once assembled, all you need to do is place it in the oven and let it cook; it's. CATEGORIES: One Dish Dinners, Oven Baked, Roasts. It's been about a year and a half since I sat down here at this same computer and started writing a blog post about pot roast.
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).
But that blog post quickly took a turn and morphed into something else. Make this meal on a Sunday and you'll have three dinners taken care of! The recipe yields enough for both Roast Beef Hash on Mo. The recipe yields enough for both Roast Beef Hash on Monday, and Pot Roast Tacos With Chimichurri on Tuesday. Pour in the tomatoes and the water.
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