Easy Homemade Classic Pot Roast Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Classic Pot Roast here.
While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.
Classic Pot Roast is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. Classic Pot Roast is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.
Ingredients of Easy Homemade Classic Pot Roast Recipe
- 3 lb rump
- 5 sprigs of thyme
- 3 sprigs of oregano
- 3 sprigs of Rosemary
- 10 sprigs chopped parsley
- 1 onion, chopped
- 1 package of mushrooms
- 2 dozen baby carrots
- 2 stalks of celery
- 4 potato
- 5 clove of garlic minced
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp salt
- 2 tbsp black pepper
- 1 tsp ground nutmeg
- 1 tsp crushed red pepper
- 2 tsp celery salt
- 3 tsp smoked paprika
- 16 oz beef stock
- 6 oz red wine
- 1 tbsp olive oil, extra virgin
- 2 bay leaf
- 2 tsp turmeric
- 1 pinch saffron
How To Make Easy Homemade Classic Pot Roast Recipe
Next go ahead and prepare your vegetables by chopping and slicing them in your preffered sizes. I like finely diced onion, whole baby carrots, minced or thinly sliced garlic and whole peeled cloves, celery (sliced thin and large chunks,) large potato quarters, sliced and quartered mushrooms. Set them all aside when you have them readied. Make your beef stock now and set that aside too if you arent using a liquid stock. Prepare a sachet for your herbs or simply take one stalk of your thyme and use is as twine to tie your herbs together.
Add the rump to your pot and let it sear, turning every 3-4 minutes to ensure a nice even sear. This will lock in the seasonings and juices during the slow cook to come. After you have completely seared the meat remove the rump from the pot. Do not over cook your roast, it should only take about 8-12 minutes depending on your stove top. Do not remove the pot from heat or discard stuck on stuff or any juice.
Add a little red wine to the pot, just a splash or 3 really and take a utensil and scrape the remains of the beef off the bottom of your pot. This will make a lovely beef base for your roast. Dont burn yourself on the steam! XD Now go ahead and add those onions making sure to toss them around a bit to coat them in the wine and base. Let the onions cook down until slightly translucent and then add the minced and whole garlic.
Add the remaining vegatables to your pot and then all of the dry herbs and spices. (Do not add the bay leaf yet) Toss them around to coat them evenly. If you are using fresh herbs add them on the next step rather than this one. This will make it easier to remove them from your stew. Nobody likes eating stems ;)
Remove the bay leaves and herb bundle before consumption.
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