![]() Turn and sear the other side and then turn and sear the ends. Add the roast and sear for 4 to 5 minutes, until nicely browned. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Dredge the whole roast in fl our, including the ends. Season the roast all over with 1/2 tablespoon salt and 1 1/2 teaspoons pepper. This is also the time to add the sautéed mushrooms and parboiled potatoes and carrots to the roast. In the last hour, the aromatics are blended into a thick, delicious sauce. The roast is then slow cooked with the aromatics, tomatoes, wine and broth. This recipe comes together by first searing the meat and cooking the aromatics. ![]() A general tip to avoid mushy vegetables is to add the vegetables in the last hour of cooking. Vegetables that have slow cooked for a few hours are mushy and lack their vibrant hue (not pleasing to the eyes or palate!). While this would be easiest, we like to take an extra step for the sake of texture. Most pot roast recipes combine everything into the pot and let it slow cook for hours. Just be sure not to skip the step of searing the meat! That outer layer of browned meat is what brings that rich, beefy flavour to your pot roast. While we used a Dutch oven to let these flavours meld, you can use your slow cooker or Instapot instead. The flavours for this recipe come from the perfectly seared blade roast that is slow cooked with classic aromatics plus leeks, thyme and rosemary. This beef pot roast recipe will become your favourite Sunday night dinner. Slow cooking an inexpensive cut of beef like blade, yields buttery, tender beef with a rich and meaty glaze. A pot roast is the ultimate comfort food on a chilly day.
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