Pot Roast typically uses the tougher cuts of beef—a chuck roast or shoulder roast—which have the most flavor. Slow cooking at low heat is what melts the tough connective tissue between the muscle fibers, leaving you with tender meat that pulls apart with your fork.
Ingredients: 8 carrots, peeled (4 chopped for mirepoix, 4 chopped into larger pieces for roast) 1 medium yellow onion, peeled and roughly chopped 4 ribs celery, washed and chopped 1 Chuck beef roast 4 - 5 lbs Kosher salt Black pepper 1 Tbsp tomato paste 4 cloves garlic, minced 2 bay leaves 2 sprigs of rosemary 2 sprigs thyme 4 cups low sodium beef broth 1 cup dry red wine 4 red potatoes, quartered
Pot Roast typically uses the tougher cuts of beef—a chuck roast or shoulder roast—which have the most flavor. Slow cooking at low heat is what melts the tough connective tissue between the muscle fibers, leaving you with tender meat that pulls apart with your fork.
ReplyDeleteIngredients:
8 carrots, peeled (4 chopped for mirepoix, 4 chopped into larger pieces for roast)
1 medium yellow onion, peeled and roughly chopped
4 ribs celery, washed and chopped
1 Chuck beef roast 4 - 5 lbs
Kosher salt
Black pepper
1 Tbsp tomato paste
4 cloves garlic, minced
2 bay leaves
2 sprigs of rosemary
2 sprigs thyme
4 cups low sodium beef broth
1 cup dry red wine
4 red potatoes, quartered