Kitchen newbie attempts to make pot roast

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Doug cooks pot roast and carrots with a little help from a lot of help.

* 1 large sweet onion
* 8 oz cremini or baby bella mushrooms
* 3-4 lb pot roast
* kosher salt
* pepper
* Savory Seasoning blend (1 Tbsp dry ground mustard, 2 Tbsp garlic powder, 3 Tbsp smoked or sweet paprika)
* 2-3 Tbsp grapeseed, olive oil, or similar
* 1/2 cup red wine
* 2 springs fresh thyme OR 2 tsp dry thyme
* 2-3 cups unsalted beef stock

1. Slice onions and mushrooms. Set aside.

2. Season roast with salt, pepper, and savory blend.

3. Heat oil over medium-high in heavy-bottomed, oven safe pot. Brown two sides of roast in hot oil until deeply browned. Remove from pot and set aside.

4. Sauté onions and mushrooms over medium heat just until wilted. Add red wine and scape bits from bottom of the pan.

5. Return roast to the pot. Add thyme. Add beef stock until 1 inch of beef sits above the liquid.

6. Cover and bake at 400 degrees for 2 hours or until roast is fork tender. Serve with steamed carrots, salad, and/or roasted potatoes.

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