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Bobby Flay Pot Roast Recipe

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Description

This flavorful pot roast recipe from Bobby Flay is a classic comfort food dish, perfect for any occasion. The beef is cooked slowly in a flavorful broth, along with vegetables and herbs, until it is fork-tender and flavorful. The vegetables add flavor and texture to the dish, while the herbs provide an additional layer of flavor. The result is a delicious, hearty pot roast that your family and friends will love.

Prep Time

This pot roast recipe from Bobby Flay requires about 30 minutes of prep time. This includes prepping the vegetables and herbs, browning the beef, and assembling the ingredients for the pot roast. Once the prep work is done, the rest of the cooking is done in the oven, so it's an easy dinner to make ahead of time.

Cook Time

The pot roast needs to cook in the oven for about 3 hours. During the first two hours, the pot roast needs to be basted with a mixture of the broth and the vegetables. This will help keep the meat moist and flavorful while it cooks. The last hour of cooking time is when the vegetables are added, so they can become soft and flavorful.

Ingredients

For this pot roast recipe, you will need 2-3 pounds of beef chuck roast, 1 onion, 2 cloves of garlic, 1 cup of beef broth, 2 tablespoons of tomato paste, 1 tablespoon of Worcestershire sauce, 2 bay leaves, 1 teaspoon of fresh thyme, 1 teaspoon of dried oregano, 1 teaspoon of dried rosemary, 2 tablespoons of olive oil, and salt and pepper to taste.

Instructions

1. Preheat the oven to 350 degrees F.
2. Heat the olive oil in a large Dutch oven over medium-high heat.
3. Season the beef with salt and pepper, then add to the Dutch oven.
4. Brown the beef on all sides, about 5 minutes per side.
5. Remove the beef from the pan and set aside.
6. Add the onion and garlic to the Dutch oven and cook until softened, about 5 minutes.
7. Add the beef broth, tomato paste, Worcestershire sauce, bay leaves, thyme, oregano, and rosemary.
8. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
9. Add the beef to the Dutch oven, cover, and place in the preheated oven.
10. Bake for 2 hours, basting the beef every 30 minutes.
11. Add the vegetables to the pot and continue to bake for 1 hour, until the beef is fork-tender.

Equipment

This pot roast recipe requires a large Dutch oven or other heavy oven-safe pot. You will also need a spoon for stirring, a knife for chopping, and a cutting board. Additionally, you may need a basting brush if you choose to baste the beef while it cooks.

Notes

This pot roast can be cooked in a slow cooker instead of an oven. Simply place all of the ingredients in a slow cooker and cook on low for 8-10 hours. You may need to adjust the amount of liquid used, depending on the size of your slow cooker.

Nutrition: Per Serving

This pot roast recipe makes four servings. Each serving contains approximately 480 calories, 25 grams of fat, 38 grams of carbohydrates, and 34 grams of protein.

Recipe Tips

This pot roast recipe can be easily customized to fit your dietary needs or preferences. You can substitute the beef chuck roast for another cut of beef, such as sirloin or round. You can also adjust the vegetables and herbs used in the recipe. For a heartier dish, you can add potatoes, carrots, and celery to the pot. For a lighter version, you can omit the vegetables and herbs and just add a few tablespoons of olive oil and some salt and pepper to the beef.


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