Pot Roast with Mashed Baked Potatoes
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- Опубліковано 20 лис 2019
- One of the best bang-for-buck meals of all time. Thanks to Turo for sponsoring this video! Skip the rental counter. Sign up for Turo here: turo.onelink.me/1712264037/7c... Use promo code Ragusea15 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.
That's it. Eat.
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Pro tip: when you remove the meat, let it rest in the lid of the Dutch oven. One less dish, and guaranteed to get all the juices!
Big concentrated nut of fat, that was my nickname in high school.
i swear this dude has some of the smoothest sponsor transitions
I made this a couple times now and it's the best pot roast I've made - making it again tonight is why i'm here - solid work Adam!
I love how free his instructions are. He’s like ‘here’s what I’m doing, but you could also do x y z if you want, or just not do it at all’
Why I roast my subscribers and not my beef
Adam, just took this out of the oven, and mine tastes unbelievably delicious! Seriously, this is amazing! Finally found a cooking channel that my results are as good as the video. You make really great cooking recipes! Thanks for putting these together, for writing exquisite narration and making videos that average people can follow and get great results! Bravo!
I can’t recall how many times I have watched this saying “I should make this sometime”
Red? Adam's officially part of the Empire now, huh.
Adam: "And in goes..."
Everything is perfect I’ve made this twice and love it
I've never been a big fan of pot roast, mainly because every one I've ever tried has been dry, tasteless, or both. But I made this for my family last night, and it was a huge hit! I cooked the meat a little longer because I prefer the beef with a more shredded texture, but the flavor was perfect and the meat was tender, moist, and delicious. I'm definitely adding this to my regular dinner rotation! Thanks from a fellow Adam.
Dear Adam,
the guy literally dressed up to go herb picking in his garden - dedication
Even though it’s “covered in sauce at the end”, There’s something to be said by layering flavors as you go along. Don’t have to aggressively season from the start, but adding a few pinches here and there, tasting as you go along, brings depth.
I just made this for the first time. I was never taught to cook, and Adam's channel has been my main source of education. I shed actual tears eating this meal it was so good.
Adam: Cuts celery so that Lauren doesn't see it
The dislikes are Lauren and other people who hate celery in pot roast.
I prepared these recipes on 1/16/21. At every point in the preparation I thought I had screwed it up but too my delight it turned out wonderful. I had my last portion today 1/21 for breakfast and it just got better with age. It's truly a simple/forgiving recipe that turns out great comfort food.