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zakruti.com » Dish recipes » Adam Ragusea
Pot Roast with Mashed Baked Potatoes

Pot Roast with Mashed Baked Potatoes

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Rating: 4; Vote: 8
15 for 15 off your first trip Recipe, feeds 6-8 people FOR THE POT ROAST 2. 5-3 lb beef chuck roast 1 large onion 1-2 stalks celery 1 lb large carrots 1-2 cups red wine (about half a bottle) 28 oz can crushed tomatoes 2-3 tablespoons tomato paste 1/4 cup flour 2-3 tablespoons Worcestershire sauce 1-2 tablespoons balsamic vinegar oil salt pepper garlic powder fresh rosemary For the potatoes 2 lbs baking potatoes (Russets, or a mixture of Russets and Yukon Golds 1-2 sticks (4-8 ounces) butter, ideally cultured butter Half a head of garlic 1/2-1 cup milk salt pepper If you want to limit the amount of fat in the final dish, trim any large globs of fat out of the inside of the meat don't worry about mangling it. Put a thin film of oil into a large Dutch oven on medium heat, then slowly brown the meat, taking care to not let anything burn on the bottom of the pan. Start the oven pre-heating to 350 F. While the meat is browning, peel and cut the onion into thin quarter-circles and chop the celery into small pieces. When the meat is brown, remove it to a plate and put in the vegetables. Keep the vegetables moving and cook them until you're worried the fond on the pan is going to burn, then put in the tomato paste and the flour and stir aggressively to disperse the flour through the fat in the pan. When you're REALLY worried stuff is gonna burn, pour in the wine and start scraping the bottom with a wooden spoon. Pour in the tomatoes and the Worcestershire sauce, and sprinkle on a couple teaspoons of garlic powder. Stir to incorporate, then return the meat and any juices that collected in the plate. Toss the meat in the sauce, put the lid on the pot, and put the pot in the oven. Put the potatoes in the oven too, right on the rack, and cook until easily pierced with a fork, 1-1. 5 hours. Remove the potatoes and let them cool for a moment. Put a large pan on medium heat and put in the butter to slowly melt. Meanwhile, peel and chop the garlic. Put the garlic into the hot butter then immediately turn the heat off. If anything looks or smells like it's going to burn, move the pan to a cooler surface. Cut the potatoes in half, scoop out the flesh and pass it through a ricer into the pan. Mix with enough milk to give you the texture you want, and season with salt and pepper to taste. Cover and keep warm until dinner. Peel the carrots and cut them into large chunks of roughly equal mass. After 2-3 hours total in the oven, the meat should be soft enough that you could pull it apart with forks (but don't actually do that yet. Put the carrots into the pot, get them coated in the sauce but not submerged, and return the pot to the oven WITHOUT THE LID. Let cook until the carrots are just tender enough to be pierced with a fork, about an hour. Remove the pot from the oven. Chop up a few stems of fresh rosemary and put that in, along with some salt, pepper and the vinegar. Stir to incorporate. The meat will start breaking up when you stir, which is a good thing. Taste the sauce and add any additional seasoning or vinegar, then stir one last time. If any of the meat has not yet broken apart into manageable chunks, pull it apart with forks
Date: 2019-11-21

Comments and reviews: 10


For any pot roasts i always deglase with dark beer, most likely a something with a smoky flavor or something thats good for outdoors campfire cooking. For me thats what potroasts initially is, though living in the city i dont want to go out at winter too cook it. Also if you let it reduce enough you can almost get it to caramelise in the pot. I always use stock, never use tomatoes in my roasts, maybe a little paste but never canned. Great video
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Hey adam i may have misunderstood you in the beginning? , but you say something along the lines of not using high heat when browning the meat as the burned part on the pan may cause unwanted flavor in the sauce later, if i recall correctly dont we want that fond, isnt that a flavor booster? Like i said maybe i misunderstand, if you see this please clarify thanks. edit: yea sorry i misunderstood LOL
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At 8: 05 Remember, boiling water can get no hotter than 212F. No browned flavours happen at heat that low. This is a great example of one of those things where, yeah, I know both of those things are true. But when you put them one after the other, you have a new realization based on stuff you already knew. This kind of thing is why I'm subbed: )
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Haven't been this early in ever. Been doing mashed baked potatoes for years. It was just convenient for me to cook everything in the oven. I usually just mash it in whatever tray I baked them in, but I'm gonna try your pot-of-garlic-butter way this year. I've never been more excited for potatoes.
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I really like the dish but i'm worried about the red wine becasue i have never drank/cooked with alcochol and i would like to know how the dish tastes and if i could change the red wine with something else?
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My recipe for this kind of 'pot roast' is scarily similar to yours, and is delicious. I call it a 'stew' because I'm British. However, I use ox tail instead of chuck, but will definitely give this a try.
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Red wine? Who are you, and what have you done with Adam? Also, I love pot roast, but I don't have it much since marrying someone who doesn't eat red meat. But when I do, I make it in a slow cooker.
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Would scraping those sticked on bits on the side help to improve both flavour and prevent burning? When you scrape down after one, and two hours, and right after removing the lid.
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love your recipes adam i love that youre a home cook with no extreme gadgets that an at home cook would not have, ive learned alot from you and you are an inspiration keep being awesome
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I just have to ask one thing; why make a roast when you can just make a steak. Way tastier. I have never understood stews where they use nice meat when a steak is 100x better
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