|
Post by SAR01 on Nov 15, 2023 19:25:46 GMT -5
|
|
|
Post by SAR01 on Nov 18, 2023 20:09:53 GMT -5
EZ Beef Burgundy cookingprofessionally.com/recipe/easy-beef-burgundy?msg_id=jmipvcpc1xmfixxndqeor1ii5ctjod5u&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=intro_email&utm_medium=email&utm_campaign=HeroButton&lctg=a977738b58f50287b7c04bc06b732595Easy Beef Burgundy was made a classic by the one and only Julia Child! This recipe is a simple version of the traditional dish for you to enjoy, no matter your experience level in the kitchen. In just a few hours, you will be able to enjoy mouthwatering, tender, fall-apart beef in a rich sauce. Follow this Easy Beef Burgundy recipe savory, delicious, timeless meal that you will want to make time and time again! Test Kitchen Approved Ingredients 4 slices bacon, chopped 1 tablespoon butter 1 teaspoon salt, plus more to taste 1/2 teaspoon black pepper, plus more to taste 2 pounds stew beef, cut into cubes 1 tablespoon tomato paste 1 tablespoon fresh garlic, minced 1 teaspoon dried thyme 1 bay leaf 1/2 teaspoon paprika 2 large onions, chopped 4 whole carrots, peeled and chopped 3 russet potatoes, peeled and chopped 8 ounces mushrooms, sliced 3 tablespoons flour 2 cups beef broth 1 cup Burgundy red wine or other red wine of choice Directions Step 1 -Preheat the oven to 350 degrees F. Step 2 -In a large oven-safe pot or Dutch oven, sauté the bacon in the butter over medium heat until crisp and browned, about 3-5 minutes. Step 3 -Remove the bacon with a slotted spoon and set aside. Step 4 -Season the beef with the salt and pepper. Step 5 -Sear the beef in the butter and bacon fat until browned on all sides, about 5 minutes. Depending on the size of your pot, you may need to work in batches so that the beef can brown without overcrowding. Step 6 -Add the bacon back to the pot with the beef, along with the tomato paste, garlic, thyme, bay leaf, paprika, onions, carrots, potatoes, mushrooms, flour, beef broth, and red wine. Stir really well to completely combine. Step 7 -Cover and bake until the beef is fall-apart tender, about 1 1/2 hours. Step 8 -Remove the bay leaf and season with additional salt and pepper. Step 9 -Serve.
|
|
|
Post by SAR01 on Nov 20, 2023 21:41:17 GMT -5
lazycooking.com/recipe/fall-stew?msg_id=ple8htolkwsakfxql6yyk7vbnjy1rys6&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=bonus_email&utm_medium=email&utm_campaign=HeroButtonFall Stew Main CoursesApps & SnacksSide DishesSoups & SaladsBreakfast & BrunchDessertsDrinks More Yummy Recipes 🐨 Fall Stew Pork Slow Cooker Fall Time: 8 hours Yield: 5 servings recipe image About With the falling of the leaves and the air getting a gentle bite, it's time for some heartwarming, body-nourishing stews! Fall Stew truly captures the feeling of the season with its bites of autumnal sweet potatoes, juicy apples, and bright carrots all braised in sweet and spiced apple cider. Savory pork shoulder slow-cooked until melt-in-your-mouth tender brings the whole dish together and ensures that a bowl of Fall Stew fills you all the way to the top. Trust us, nothing beats coming home and finding this ready and waiting for you, hot and delicious! More Yummy Recipes 🐨 Ingredients 2 medium sweet potatoes, chopped 3 small parsnips or carrots, chopped 1 cup onion, chopped 1 pound pork shoulder, boneless and chopped 1 large Granny smith apple, chopped 1/4 cup flour 3/4 teaspoon salt 1/2 teaspoon dried sage 1/2 teaspoon dried thyme 1/4 teaspoon pepper 1 cup apple cider Directions Step 1 -Layer the sweet potatoes, the parsnips, the onion, the pork, and the apple in a 3 1/2-quart or larger slow cooker. Step 2 -Stir the flour, the salt, the sage, the thyme, and the pepper together in a small bowl. Step 3 -Add the cider to the flour mixture and stir until smooth. Step 4 -Pour the cider mixture over the meat and the vegetables in the slow cooker. Step 5 -Cover and cook until the pork and the sweet potatoes are fork tender, about 7-9 hours on low heat. Step 6 -Serve.
|
|
|
Post by SAR01 on Nov 30, 2023 18:05:44 GMT -5
lazycooking.com/recipe/winter-beef-stew?msg_id=oympm5vxdkcmomlvi4r5gwpsm0dqobeu&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=retention_email&utm_medium=email&utm_campaign=HeroButtonWinter Beef Stew Ingredients 3 tablespoons vegetable oil 2 pounds beef stew meat, cubed 4 cubes beef bouillon, crumbled 4 cups hot water 1 teaspoon dried rosemary 1 teaspoon dried parsley 1/2 teaspoon ground black pepper 2 teaspoons cornstarch 2 teaspoons cold water 3 large potatoes, peeled and cubed 4 carrots, cut into 1-inch pieces 4 stalks celery, cut into 1-inch pieces 1 large onion, chopped French bread, sliced, optional, to taste Directions Step 1 -In a Dutch oven over medium heat, warm the oil. Step 2 -Add the beef to the oil in batches until all sides are brown, about 5-7 minutes per batch. Transfer the browned meat to a plate after each batch. Step 3 -In a heat-safe bowl, dissolve the beef bouillon cubes in the hot water, then pour the liquid into the Dutch oven. Step 4 -Add the browned beef, the rosemary, the parsley, and the pepper to the Dutch oven and bring the mixture to a boil. Step 5 -Lower the heat, cover, and simmer, stirring occasionally to prevent the beef from sticking to the bottom, for 1 hour. Step 6 -In a small bowl, mix the cornstarch and the 2 teaspoons of the cold water until completely smooth. Step 7 -Add the potatoes, the carrots, the celery, the onion, and the cornstarch mixture to the soup, stirring to completely combine. Step 8 -Cover the pot and let the soup simmer, stirring occasionally, until the beef reaches the internal temperature of 145 degrees F and the veggies are tender, about 1 hour. Step 9 -Serve with the bread.
|
|
|
Post by SAR01 on Dec 1, 2023 21:35:32 GMT -5
recipesaver.com/recipe/dolly-partons-5-layer-casserole?msg_id=rgnr4ueyq272s3jl2qhyo78lgashk4y6&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=intro_email&utm_medium=email&utm_campaign=HeroButtonDolly Parton's 5-Layer Casserole Ingredients 3 large russet potatoes, sliced salt, to taste pepper, to taste 1 pound ground beef, cooked and seasoned 2 onions, sliced, with the rings separated 1 (14.5-ounce) can diced tomatoes 1 1/2 green bell peppers, chopped Directions Step 1 -Preheat the oven to 350 degrees F. Step 2 -Coat a 9x13-inch baking dish with cooking spray. Step 3 -Spread an even layer of the sliced potatoes at the bottom of the prepared baking dish. Step 4 -Season the potatoes with the salt and the pepper. Step 5 -Top the potato layer with the cooked ground beef. Step 6 -Layer the sliced onion on top of the beef. Step 7 -Season the onions with the salt and the pepper. Step 8 -Top the onions with the tomatoes, seasoning them with the salt and the pepper. Step 9 -Top the tomatoes with the green peppers. Step 10 -Cover the baking dish with aluminum foil and bake until the casserole is cooked through, about 2 hours. Step 11 -Allow the casserole to cool for 5-10 minutes. Step 12 -Serve.
|
|
|
Post by SAR01 on Dec 3, 2023 19:41:49 GMT -5
mamascooking.com/recipe/hamburger-hashbrown-casserole?msg_id=6xnw7k6iwde3wcnyrbopku8o28ywbs58&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=bonus_email&utm_medium=email&utm_campaign=HeroTitle&lctg=a977738b58f50287b7c04bc06b732595Hamburger Hashbrown Casserole Ingredients 2 pounds lean ground beef 1 cup yellow onions, diced 1 (10.5-ounce) can condensed cream of mushroom soup 1/2 cup milk 1/4 cup butter, melted 1/2 teaspoon salt 1/2 teaspoon pepper 1 teaspoon onion powder 1 teaspoon garlic powder 1 (20-ounce) bag frozen shredded hashbrowns, thawed 1 1/2 cups mozzarella and cheddar cheese blend, shredded Directions Step 1 -Preheat the oven to 350 degrees F. Step 2 -Grease a 9x13-inch baking dish with nonstick spray. Step 3 -Heat a large nonstick skillet over medium-high heat. Step 4 -Add the ground beef and the onions to the hot skillet. Step 5 -Crumble the beef as it cooks and cook until the onions are soft and translucent and the beef is browned, about 5-7 minutes. Step 6 -Drain the grease from the pan. Step 7 -Reduce the heat to medium-low. Step 8 -Add the cream of mushroom soup and the milk to the skillet, stirring until all of the beef is coated in the soup mixture. Step 9 -Transfer the beef mixture to the prepared baking dish, spreading it out evenly. Step 10 -Into a large mixing bowl, add the melted butter, the salt, the pepper, the onion powder, and the garlic powder, whisking well. Step 11 -Add the hashbrowns to the butter mixture and stir well. Step 12 -Add 1 cup of the cheese blend to the bowl with the hashbrowns and stir well. Step 13 -Spoon the hashbrown mixture on top of the beef mixture in the baking dish. Step 14 -Bake until the hashbrowns start to brown on top, about 1 hour 15 minutes. Step 15 -Sprinkle the remaining cheese on top of the casserole and bake until the cheese is melted, about 5 minutes. Step 16 -Let the casserole rest for about 5 minutes. Step 17 -Serve.
|
|
|
Post by SAR01 on Dec 7, 2023 20:13:43 GMT -5
mamascooking.com/recipe/beef-manhattan?msg_id=tgalc1bri3o024hsejrr3ifgswm6mgsx&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=bonus_email&utm_medium=email&utm_campaign=HeroButton&lctg=a977738b58f50287b7c04bc06b732595Beef Manhattan Ingredients 1 large onion, sliced 3 tablespoons butter, divided 2 cups roast beef, leftover and shredded 1 (12-ounce) jar brown gravy 2 medium potatoes, cut up milk or half-and-half, to taste salt, to taste pepper, to taste 2-4 slices white bread Directions Step 1 -In a large skillet, over low heat, sauté the onions in 1 tablespoon of the butter until tender, about 10-15 minutes. Step 2 -Stir the cooked beef into the onions and cover, letting it simmer, about 5-7 minutes. Step 3 -Add the gravy to the meat mixture and mix thoroughly. Step 4 -While the meat mixture is cooking, boil the potatoes, covered, in salted water, about 10-15 minutes. Step 5 -Drain the water from the potatoes. Step 6 -Mash the potatoes. Step 7 -Stir the remaining butter and the milk into the potatoes, ensuring it is well blended and no lumps remain. Step 8 -Season the mashed potatoes to taste with the salt and the pepper. Step 9 -To plate, place 1 slice of the bread. Spoon the meat mixture over the bread and cover with the second slice. Add a spoonful of the mashed potatoes on top of the second piece of bread. Cover with more of the meat mixture, to taste. Step 10 -Serve.
|
|
|
Post by SAR01 on Dec 12, 2023 22:35:04 GMT -5
Best Fillet Mignon
Ingredients
4 (6 ounce) filet mignon Kosher salt, to taste ground black pepper, to taste 2 tablespoons extra-virgin olive oil 4 tablespoons butter 1 tablespoon rosemary, roughly chopped
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -Allow steak to sit out on the counter for about 30 minutes, bringing it to room temperature.
Step 3 -Place it on a cutting board and season generously with salt and pepper on both sides.
Step 4 -In a large skillet over medium-high heat, heat the oil until just before the smoking point.
Step 5 -Add the steak until very seared, about 5 minutes.
Step 6 -Flip the steak over and add the butter and rosemary.
Step 7 -Baste with butter and cook for another 3 to 5 minutes.
Step 8 -Transfer skillet to oven and cook until cooked to your liking, about 5 minutes for medium. Check every couple of minutes so you don't risk overcooking.
Step 9 -Allow to rest for a few minutes, and serve!
|
|
|
Post by SAR01 on Dec 14, 2023 20:17:36 GMT -5
recipesaver.com/recipe/wintertime-stew?msg_id=ew6917qgvbb0ls7p6edwu87ea6p34gf0&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=retention_email&utm_medium=email&utm_campaign=HeroButton&lctg=a977738b58f50287b7c04bc06b732595Wintertime stew Ingredients 1 (2-pound) beef sirloin steak or chuck roast, boneless, cut into 1-inch pieces 2 tablespoons all-purpose flour 2 teaspoons Montreal Steak® seasoning 2 tablespoons olive oil, divided 1 large onion, chopped 2 ribs celery, chopped 2 medium parsnips, peeled, cut into 1 1/2-inch pieces 2 medium carrots, peeled, cut into 1 1/2-inch pieces 2 cloves garlic, minced 1 (14.5-ounce) can diced tomatoes 1 cup dry red wine or reduced-sodium beef broth 2 tablespoons red currant jelly 2 bay leaves 2 fresh oregano sprigs 1 (15-ounce) can cannellini beans, rinsed and drained fresh parsley, optional, to taste, minced, for garnish Directions Step 1 -Preheat the oven to 350 degrees F. Step 2 -In a bowl, add the beef, the flour, and the steak seasoning and toss to combine. Step 3 -In an ovenproof Dutch oven over medium heat, heat 1 tablespoon of the oil. Step 4 -Add the beef to the hot oil in batches and cook until browned, about 2-3 minutes per side. Step 5 -Transfer the browned beef to a plate using a slotted spoon and repeat until all of the beef is browned. Step 6 -In the same Dutch oven, add and heat the remaining olive oil. Step 7 -Add the onion, the celery, the parsnips, and the carrots to the hot oil and cook, while stirring, until the onion is tender, about 5 minutes. Step 8 -Add the garlic and cook until fragrant, about 1 minute. Step 9 -Add the tomatoes, the wine, the red currant jelly, the bay leaves, the oregano, and the browned beef and stir to combine. Step 10 -Bring the mixture to a boil. Step 11 -Cover the Dutch oven and bake for 1 hour 30 minutes. Step 12 -Add the beans and stir to combine. Step 13 -Cover the Dutch oven and bake until the beef and the vegetables are tender, about 30-40 minutes. Step 14 -Remove and discard the bay leaves and the oregano sprigs. Step 15 -Serve garnished with the parsley.
|
|
|
Post by SAR01 on Dec 29, 2023 15:52:13 GMT -5
New Year's Steak
Ingredients
For the creamed spinach: 4 tablespoons salted butter 1/2 onion, finely chopped 2 cloves garlic, finely chopped 2 (12-ounce) bags baby spinach 4 ounces cream cheese, cut into pieces 1/4 teaspoon kosher salt black pepper, to taste ground nutmeg, to taste For the steaks: 1/4 cup tri-color peppercorns 1 teaspoon sugar 1 (2-pound) tri-tip or sirloin steak, room temperature 1 teaspoon kosher salt 2 tablespoons olive oil 4 tablespoons salted butter 2 large rosemary sprigs, plus more, to taste, for garnish 2 cloves garlic, crushed
Directions
Step 1 -In a large skillet over medium heat, melt 4 tablespoons of the butter.
Step 2 -Add the onion to the melted butter and cook, stirring occasionally, until it is soft but not browned, about 5 minutes.
Step 3 -Add 2 of the chopped garlic cloves to the onion mixture and cook, about 30 seconds.
Step 4 -Add handfuls of the spinach to the onion mixture, stirring after each addition. Cook until the spinach has wilted, about 12 minutes.
Step 5 -Carefully push the spinach to one side of the skillet.
Step 6 -Add the cream cheese on the opposite side of the skillet and smash it with the back of a spoon until it has mostly melted, about 2 minutes.
Step 7 -Stir the melted cream cheese into the spinach.
Step 8 -Add 1/4 teaspoon of the salt, the black pepper, and the nutmeg to the spinach mixture and stir to combine. Set it aside and keep warm.
Step 9 -In a resealable plastic bag, add the peppercorns and the sugar, seal the bag, and use a rolling pin to crush the mixture.
Step 10 -Season the steak with the remaining salt.
Step 11 -Coat both sides of the steak with the crushed peppercorn mixture, pressing to adhere.
Step 12 -In a large cast-iron skillet over high heat, heat the olive oil, swirling to coat the bottom.
Step 13 -Add the seasoned steak to the heated olive oil and cook until it reaches an internal temperature between 105-110 degrees F and is well-browned, about 6 minutes per side.
Step 14 -Add the remaining butter, 2 of the rosemary sprigs, and the remaining crushed garlic cloves to the skillet and cook until the butter has melted.
Step 15 -Tilt the skillet and spoon the melted butter mixture over the steak.
Step 16 -Cook until the steak reaches an internal temperature of 115 degrees F for medium-rare, about 5 minutes.
Step 17 -Transfer the cooked steak to a cutting board. Cover with foil and let it rest until it reaches an internal temperature of 135 degrees F for medium-rare, about 10 minutes.
Step 18 -Slice the steak.
Step 19 -Serve the steak slices with the creamed spinach, garnished with the extra rosemary sprigs.
|
|
|
Post by SAR01 on Jan 6, 2024 17:30:40 GMT -5
Steak house sheet Pan Dinner
Ingredients
2 tablespoons unsalted butter, melted, plus more for the sheet pan 4 jumbo shrimp, tail-on, peeled and deveined 2 teaspoons fresh thyme leaves, divided 3 small cloves garlic, minced kosher salt, to taste freshly ground black pepper, to taste 1/4 cup parmesan, grated 2/3 cup heavy cream, divided 1 pound Yukon gold potatoes, sliced into 1/8-inch rounds 2 ounces cream cheese, room temperature 1 (10-ounce) package frozen spinach, thawed and squeezed completely dry 2/3 cup Gruyère cheese, shredded 2 (8-ounce) New York strip steaks, pounded to 1-1 1/2-inch thickness
Directions
Step 1 -Position an oven rack in the top third of the oven.
Step 2 -Preheat the oven to 450 degrees F.
Step 3 -Lightly grease 1/3 of an 18x13-inch sheet pan with the extra butter.
Step 4 -In a medium bowl, toss the shrimp in the melted butter, 1 teaspoon of the thyme, 1/3 of the minced garlic, the salt, and the pepper until they are well coated.
Step 5 -In a small bowl, mix the parmesan, 1/3 cup of the heavy cream, the remaining thyme, 1/2 of the remaining garlic, the salt, and the pepper.
Step 6 -Arrange 1/2 of the potato slices in a single, overlapping layer on the buttered part of the sheet pan and pour the heavy cream mixture over the top.
Step 7 -Top the heavy cream mixture with the remaining potato slices.
Step 8 -Cover the potato mixture with foil and bake until the potatoes are tender when pierced with a fork, about 15-20 minutes.
Step 9 -In a medium bowl, whisk the cream cheese, the remaining heavy cream, the remaining garlic, and the salt together until it is smooth.
Step 10 -Fold the spinach into the whisked cream cheese mixture until it is well coated.
Step 11 -Divide the spinach mixture between two 4-inch ramekins and gently press the spinach down in each dish so that it is flat and the cream mixture is pooling a bit on the top.
Step 12 -Transfer the potato mixture from the oven, remove the foil, and sprinkle with the Gruyère cheese.
Step 13 -Place the steaks in the middle of the sheet pan and generously sprinkle with the salt and the pepper.
Step 14 -Put the ramekins on one end of the empty third of the pan so that they are side-by-side.
Step 15 -Bake the steak mixture until the meat reaches an internal temperature of 95 degrees F, about 12-14 minutes.
Step 16 -Transfer the pan from the oven and turn on the broiler.
Step 17 -Carefully place the coated shrimp on the sheet pan next to the ramekins. To create two hearts, when arranging the shrimp connect the tails of 2 shrimp and repeat with the remaining shrimp.
Step 18 -Broil the steak mixture until the steaks start to brown in some spots and they reach an internal temperature of at least 145 degrees F, the shrimp are opaque, and the cheese on the potatoes has turned golden and begins to crisp, about 3-4 minutes.
Step 19 -Let the steak mixture rest, about 5-10 minutes.
Step 20 -Slice the steak against the grain and plate it alongside the shrimp, the potatoes, and the creamed spinach.
Step 21 -Serve.
|
|
|
Post by SAR01 on Jan 7, 2024 14:42:04 GMT -5
Garbage can dinner
Ingredients
1 pound 93% lean ground beef salt, to taste black pepper, to taste 3 tablespoons olive oil 7 cups frozen hash brown potatoes cooking spray, to taste 3 teaspoons all-purpose seasoning blend, such as Lawry's® Seasoned Salt 1 1/2 cups canned corn, drained cheddar cheese, to taste, shredded ketchup, to taste, for serving
Directions
Step 1 -In a large skillet over medium-high heat, add the beef, the salt, and the black pepper and cook, while crumbling, until it is no longer pink, about 5-7 minutes.
Step 2 -Drain the excess grease and pour the beef into a large bowl. Set it aside.
Step 3 -In the same skillet over medium-high heat, add the olive oil and the hash brown potatoes and spray the tops of the potatoes with the cooking spray. Cook until they are lightly crispy and cooked through, about 10 minutes.
Step 4 -Add the seasoning blend, the black pepper, and the corn to the hash brown potatoes and cook, stirring frequently, until the corn is warmed through, about 2-4 minutes.
Step 5 -Add the cooked beef, the salt, and the black pepper to the hash brown potato mixture and cook, stirring frequently, until the mixture is heated through.
Step 6 -Evenly sprinkle the cheddar cheese over the beef dinner.
Step 7 -Serve the beef dinner drizzled with the ketchup.
|
|
|
Post by SAR01 on Jan 16, 2024 20:22:02 GMT -5
Braciole
Ingredients
1-1 1/4 pounds flank steak salt, to taste pepper, to taste 1/3 cup parmesan, grated 1/3 cup provolone, grated 1/3 cup Italian breadcrumbs 2 tablespoons Italian parsley, finely chopped 2 cloves garlic, pressed or finely chopped 2 tablespoons butter 1 cup white wine 3 cups tomato sauce
Directions
Step 1 -Preheat the oven to 300 degrees F.
Step 2 -Use a meat mallet to pound the steak until it is as thin as possible, about 1 minute.
Step 3 -Sprinkle both sides of the pounded steak with the salt and the pepper.
Step 4 -In a bowl, mix the parmesan, the provolone, the breadcrumbs, the parsley, and the garlic together.
Step 5 -Evenly spread the cheese mixture on top of the steak.
Step 6 -Roll up the steak and tie it closed with 3-4 pieces of butcher's twine; tying the twine tightly so that the filling won't fall out as it cooks.
Step 7 -In a Dutch oven over medium-high heat, melt the butter.
Step 8 -Add the tied-up steak to the butter and cook, turning every 2 minutes, until it is browned on all sides, about 8 minutes.
Step 9 -Add the white wine to the steak mixture and bring to a bubble.
Step 10 -Pour the tomato sauce over the steak mixture.
Step 11 -Cover the Dutch oven with a lid and transfer it to the oven.
Step 12 -Roast the steak, basting every 30 minutes by spooning the tomato sauce over the top of the steaks, until the steak has reached an internal temperature of at least 130 degrees F, about 1 hour and 30 minutes.
Step 13 -Transfer the Dutch oven from the oven and let it rest for 10 minutes.
Step 14 -Slice the steak while discarding the butcher's twine.
Step 15 -Serve immediately after slicing and spoon with some of the tomato sauce on top.
|
|
|
Post by SAR01 on Jan 17, 2024 21:12:34 GMT -5
Melt in your mouth Pot roast
Ingredients
1 cup water, warm 1 tablespoon beef base 1/2 pound fresh mushrooms, sliced 1 large onion, coarsely chopped 3 cloves garlic, minced 1 (3-pound) beef chuck roast, boneless 1/2 teaspoon pepper 1 tablespoon Worcestershire sauce 1/4 cup salted butter, high-quality, cubed 1/3 cup all-purpose flour 1/4 teaspoon salt
Directions
Step 1 -In a 5–6-quart slow cooker, whisk the water and the beef base together.
Step 2 -Add the mushrooms, the onion, and the garlic to the beef base mixture.
Step 3 -Sprinkle the roast with the pepper and transfer it to the slow cooker.
Step 4 -Drizzle the roast with the Worcestershire sauce.
Step 5 -Cover and cook until the meat is tender, about 6-8 hours.
Step 6 -Transfer the roast to a serving platter and tent it with foil.
Step 7 -Strain the cooking juice, reserving the vegetables.
Step 8 -Skim the fat from the cooking juices.
Step 9 -In a large saucepan, melt the butter over medium heat.
Step 10 -Stir the flour and the salt into the butter until smooth.
Step 11 -Gradually whisk the cooking juices into the butter mixture and bring to a boil, stirring constantly.
Step 12 -Cook and stir until the mixture thickens, about 1-2 minutes.
Step 13 -Stir the cooked vegetables into the gravy.
Step 14 -Serve the roast with the gravy and the vegetables.
|
|
|
Post by SAR01 on Jan 17, 2024 21:13:51 GMT -5
French Onion Pot roast
Ingredients
1 (2-pound) chuck roast salt, to taste pepper, to taste 2 tablespoons butter 1 tablespoon oil 2 large onions, thinly sliced and divided 3 cloves garlic, minced 2 cups beef broth 1 tablespoon Worcestershire sauce 1 tablespoon apple cider vinegar 1/2 teaspoon onion powder 1/2 teaspoon dried thyme 1 bay leaf 1/8 teaspoon celery seeds, crushed 1 tablespoon sugar 2 tablespoons cornstarch, plus more as needed 1/3 cup water, plus more as needed
Directions
Step 1 -Pat the chuck roast down and season it with salt and pepper.
Step 2 -Heat a large skillet over medium-high heat.
Step 3 -Add the butter and the oil to the skillet.
Step 4 -Once the butter has melted and starts to crackle, add the chuck roast and sear, about 2-3 minutes per side.
Step 5 -Transfer the roast to a plate.
Step 6 -Add 1/2 of the onions, the garlic, the beef broth, the Worcestershire sauce, the vinegar, the onion powder, the thyme, the bay leaf, the celery seeds, the sugar, and the seared chuck roast to a slow cooker.
Step 7 -Top the roast with the remaining 1/2 of the onions.
Step 8 -Cover and cook on low until the roast is fall-apart tender, about 6-8 hours.
Step 9 -Transfer the meat to a plate, covering it to keep it warm.
Step 10 -Combine the cornstarch and the water to create a slurry.
Step 11 -Add the slurry to the slow cooker and stir.
Step 12 -Allow the mixture in the slow cooker to cook until thickened, about 5-7 minutes. If the sauce still seems too thin, add additional cornstarch slurry, 1 tablespoon of cornstarch to every 2 tablespoons of water at a time, and cook for an additional 5 minutes.
Step 13 -Remove and discard the bay leaf.
Step 14 -Return the meat to the slow cooker and heat through. Serve.
|
|