How to Make Favorite Classic Pot Roast
Hello everybody, I hope you are having an incredible day today. Today, we're going to make a distinctive dish, Recipe of Quick Classic Pot Roast. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Classic Pot Roast, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Classic Pot Roast delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Classic Pot Roast is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to prepare a few components. You can have Classic Pot Roast using 18 ingredients and 7 steps. Here is how you cook that.
Ingredients and spices that need to be Prepare to make Classic Pot Roast:
- 3 lb chuck roast (about 2" thick)
- 1 tsp salt
- 1 tsp black pepper
- 3 tbsp olive oil, divided
- 2 1/2 cup thinly sliced yellow or white onions
- 3/4 cup diced carrots
- 3/4 cup diced celery or celery root
- 1 parsnip, peeled and diced
- 8 garlic cloves, chopped
- 1 lb shiitake or portabello mushrooms, sliced
- 1 tsp chili powder
- 1 1/2 cup reduced-sodium, low-fat beef broth
- 8 oz tomato sauce
- 1 1/2 cup red wine
- 1 1/2 tsp dried thyme leaves
- 2 bay leaves
- 1 tbsp cornstarch
- 2 tbsp cold water
Instructions to make Classic Pot Roast
- Preheat oven to 300°F F. Trim beefof all visible fat. Sprinkle with salt and pepper.
- Heat 2 tablespoons oil in a large Dutch oven. Add beef and brown on all sides. Remove from pan.
- Add remaining 1 tablespoon oil, onions, carrots, celery and parsnip to pan. Saute' until lightly browned, about 8 minutes.
- Add garlic, mushrooms, chili powder and cook 3 minutes.
- Return meat to pan, and add broth, tomato sauce, red wine, thyme and bay leaves. Bring to a boil. Place in oven and cook 3 to 3 1/2 hours, until beef is fork tender. (There will be lots of liquid.)
- Dissolve cornstarch in cold water. Pour cornstarch mixture into pan, stirring constantly. Return to oven and cook 15 minutes or until sauce has thickened.
- Per serving: 440 calories, 19g fat, 18mg chol, 42g prot,18g carbs, 3g fiber,510mg sodium
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