Explore by Tags

Entries tagged with 'pot roast'

Sunday Supper: Beer-Braised Pot Roast With Mustard and Cherry Bomb Peppers

Sunday Supper Jennifer Olvera Post a comment

Pot roast braised in beer and mustard is warmed with spicy peppers and offset by sweet carrots and potatoes. More

Beer-Braised Pot Roast With Mustard and Cherry Bomb Peppers

Serious Eats Jennifer Olvera 4 comments

Pot roast braised in beer and mustard is warmed with spicy peppers and offset by sweet carrots and potatoes. More

Sunday Supper: Slow Cooker Mexican Beef With Lime Crema and Pinto Beans

Sunday Supper Jennifer Olvera Post a comment

This fall-apart Mexican pot roast is meant to be tucked into tortillas with saucy, cowboy-style pinto beans and a dollop of lime crema. More

Slow Cooker Mexican Beef With Lime Crema and Pinto Beans

Serious Eats Jennifer Olvera 22 comments

Comforting Mexican pot roast is prepared in the slow cooker with saucy beans. More

Classic Beef Pot Roast with Pistachio Salt from 'The New Midwestern Table'

Cook the Book Kate Williams 2 comments

Amy Thielen's pot roast in her new cookbook, The New Midwestern Table, is by far one of the best I've made and a fine choice for December 25. More

Classic Beef Pot Roast with Pistachio Salt from 'The New Midwestern Table'

Serious Eats Kate Williams 5 comments

It may not be as much of a showstopper as a crown roast of pork or an elegant roast goose, but when prepared properly, a pot roast will be far more tender, delicate, and memorable than any of these typical centerpieces. Even better, it can be made in advance and popped in the oven to heat through at whatever hour needed. More

Beer-Braised Bison Pot Roast

Serious Eats J. Kenji López-Alt 4 comments

Beer-braised bison chuck roast in a rich sauce. More

Sunday Supper: Sonoran Pot Roast Pie with Cheesy Cornbread Crust

Sunday Supper Jennifer Olvera Post a comment

A casserole inspired by the Sonoran hot dog combines slow-cooked salsa verde pot roast, creamy, bacon-flecked pinto beans, and a cornbread crust. More

Sonoran Pot Roast Pie with Cheesy Cornbread Crust

Serious Eats Jennifer Olvera 7 comments

A casserole inspired by the Sonoran hot dog combines slow-cooked salsa verde pot roast, creamy, bacon-flecked pinto beans, and a cornbread crust. More

Bruce Aidells' Pot-Roasted Grass-Fed Beef Chuck with Winter Root Vegetables

Serious Eats Kate Williams 1 comment

Some may argue that pot roast is not refined enough for a holiday meal. To those folks, I say, "Bah humbug!" When properly prepared, like Bruce Aidells' Pot-Roasted Grass-Fed Beef Chuck with Winter Root Vegetables, the humble chuck roast can be just as enticing as a bone-in rib roast. This recipe, from The Great Meat Cookbook, produces a meal with multitudinous meaty layers--bacon starts the show, rendering its fat with which to sear the chuck, and a dense red wine reduction forms the backbone (along with beef stock) of the braising liquid. A flurry of root vegetables, shallots, slow cooked onions, garlic add deep vegetal flavor to complement the earthiness of the grass-fed beef. Best of all, the dish is almost entirely hands-off, sending its luscious aromas into the kitchen to entice even the most Scrooge-like of guests. More

Bruce Aidells' Pot-Roasted Grass-Fed Beef Chuck with Winter Root Vegetables

Kate Williams 7 comments

Some may argue that pot roast is not refined enough for a holiday meal. To those folks, I say, "Bah humbug!" When properly prepared, like Bruce Aidells' Pot-Roasted Grass-Fed Beef Chuck with Winter Root Vegetables, the humble chuck roast can be just as enticing as a bone-in rib roast. More

Sunday Supper: Pot Roast with Mushrooms

Serious Eats Sydney Oland 4 comments

A pot roast is a great meal to end the weekend with. Its long cooking time lets you get all the end of the weekend duties finished up, while still filling the house with a delicious aroma. Many pot roasts call for potatoes to be included in the pot with all the other ingredients, but I prefer some simple mashed potatoes and hot buttered peas on the side. An amber ale, or smoky red wine would sit very well next to this roast. More

This Week in America's Test Kitchen: Classic Pot Roast

The Serious Eats Team 4 comments

Pot roast can be boring and bland, full of dry, stringy meat, stubborn bits of fat, and wan gravy. The folks at America's Test Kitchen wanted a meltingly tender roast sauced in savory, full-bodied gravy. For fork-tender meat and rich, complex gravy, they separated the roast into two lobes, salted it prior to cooking, used beef broth as a cooking liquid, and sealed the pot with aluminum foil before putting the lid on. Watch the video here and then visit America's Test Kitchen for the recipe. (Free registration required.) More

Slow Cooker Savory Pot Roast

Serious Eats Campbell's Kitchen Post a comment

Slow cooking this tender pot roast with some flavorful vegetables and a few on-hand ingredients yields mouthwatering results. Put it together in the morning, and when it's time for dinner, it's done! More

Cook the Book: Perfect Pot Roast

Serious Eats Caroline Russock 8 comments

"All of a sudden my house smelled more like my grandmother's house than my own." Chuck roast. [Flickr: joshbousel] There are so many things that I love about fall—the crisp air, pulling on that first wool sweater, smelling smoke that... More

More Posts