Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, pot roast & homemade mashed potatoes. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Pot roasts typically use the tougher cuts of beef—a chuck roast or shoulder roast—which have the most flavor. For pot roasts, and other slow cooked tough meats, fat is your friend! Pot roast is a beef dish made by slow-cooking a usually tough cut of beef in moist heat, sometimes with vegetables.
pot roast & homemade mashed potatoes is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. pot roast & homemade mashed potatoes is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have pot roast & homemade mashed potatoes using 15 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make pot roast & homemade mashed potatoes:
- Prepare 4 lb beef roast
- Get 1 onion
- Get 1 bag of carrots
- Make ready 1 packages whole mushrooms
- Make ready 6 small corn on cobb
- Take 1 bag idaho potatoes
- Make ready 4 tbsp butter
- Take 1 cup flour
- Make ready 2 celery stalks.
- Take 2 packages brown gravy mix
- Make ready 4 tbsp oil
- Make ready 1 tonys seasoning
- Take 1 salt &pepper
- Prepare 1 garlic & onion powder
- Take 2 1/2 cup water
On this episode of Basics, I'm going to show you how to make two different kinds of pot roast: a classic Yankee roast that's as American as apple pie. Pot roast was a one-pot wonder long before that was a term for homey dishes that are both inexpensive and require little hands-on cooking. This dish has long been the Sunday night dinner that. Pot roast is the perfect Sunday supper.
Instructions to make pot roast & homemade mashed potatoes:
- season roast with salt, pepper, garlic, onion, and tonys. I recommend Worcester sauce too. set aside.
- take the oil and about a teaspoon of each seasoning in the oil mix well. in a big bowl add all vegtables, except potatoes. mix oil mixture all over vegtables mix well with your hands.
- cut the onion in quarters. cut celery in half. in a big pot throw all vegtables together and put roast over them. arrange some vegetables on side. put onion and celery on top cover tightly with foil. put in refrigerator for a hour.( I recommend it be refrigerated over night. )
- heat oven to 325 and while oven heats pull roast out refrigerator. heat up butter in a pan medium heat. cover roast with flour and brown for about two minutes on both sides. this is what helps set a good gravy.
- when its all browned put back in the pot with the vegtables add the dry seasoning packages on top of roast and vegtables, add 2 1/2 cups of hot water kinda mix in the clumps but they will cook out. cover tightly and cook 30 minutes at 325.
- after 30 minutes, drop down to 300 and cook for 5 and 1/2 hours.
- while that's cooking start a big pot of water boiling. cut, clean and add potatoes to pot. and boil about thirty minutes or until potatoes are soft. drain potatoes smush, add butter, salt, and pepper to your liking. and enjoy
Ree cooks her pot roast slow and low with aromatic. Chuck roast is the key to this pot roast recipe. The meat has wonderful marbling that helps it get tender and melt-in-your-mouth delicious after cooking. Pot roast is a classic comfort food and the ultimate way to feed a crowd. Simply add all the ingredients to a slow cooker or Crock Pot, and you'll have dinner ready when you get home from work.
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