THE PERFECT POT ROAST: A STEP-BY-STEP-GUIDE | How To Make a Classic Pot Roast

CLASSIC POT ROAST RECIPE: https://sweetysalado.com/en/classic-pot-roast-recipe/

RECETA ESTOFADO DE CARNE ESPAÑOL: https://youtu.be/qCF7xtmMXCk

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MUSIC
Song: Moving On
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[Music] hi everyone this is Diana from sweet and savory and in this video I’m going to show you how to make a classic putt roast that comes out juicy tender and delicious I’m going to leave you the link for the recipe in the info box below but you can also find it at Sweet is.com slen to make this pot roast we are going to need either chuck roast which is best for this recipe because it has a lot of fat in it but can also use rump roast or round roast whatever you can find at the grocery store we’re going to season it really well with salt and pepper now we’re going to heat some olive oil in a large DCH oven over medium high heat we can also use a large pot that we can place in the oven and we’re going to sear the beef for about 5 to 6 minutes per side making sure we’re going to season the underside with more salt and pepper to taste and what this does is carot arize the natural sugars of the beef giving the putt roast a great flavor once that’s done we’re going to flip it over and we’re going to sear it on the other side for another 5 to 6 minutes in the meantime we’re going to pour beef stock or beef broth into a large bowl we can also use vegetable stock or chicken stock if that’s what you have on hand and we’re going to mix it with red wine this is optional but I highly recommend that you use it because it gives the pot roast a great flavor if if you don’t want to use red wine you can add more beef stock instead to this we’re going to add lots of fresh chopped garlic waser sauce for flavor and a small amount of tomato paste for sweetness and then we’re going to give this a stir and set it aside after we sear the beef we’re going to place large chunks of white onion around the beef you can also use yellow onion if that’s what you have on hand and then slowly and carefully we’re going to pour that beef stock mixture over the beef and the onion and finally we’re going to add herbs I am using Thyme Rosemary and one bay leaf but you can use your favorite herbs for this recipe if you don’t have fresh herbs you can use dried herbs what you can do is add them to the beef stock mixture before you pour it into the pot we’re going to bring this into a simmer over the stove top and then we’re going to cover it and place it in a preheated oven at 300° for about 2 hours after 2 hours we’re going to carefully remove it from the oven we’re going to taste the liquid for seasoning add more salt if needed and then we’re going to add vegetables I love using carrots and celery for this recipe use your favorite vegetables and we’re also going to add potatoes baby potatoes work best for this recipe because they’re smaller and they’re really firm but you can also use gold potatoes or red potatoes and just cut them into mediumsized pieces after we add the vegetables the potatoes we’re going to cover the pot once again and place it back in the oven for another 2 hours or until the beef and the potatoes and vegetables are tender and you’ll know that they’re ready because you can easily Pierce them with a knife and you can easily Shred the beef with a fork finally we’re going to remove the roast from the podt and either shred it with a fork or cut it into smaller pieces and serve it with vegetables and potatoes and if you want you can drizzle it with some of that beef juice or you can also make a delicious pot roast gravy and if you head over to swees salad.com slen you can see the instructions on how to make it and that’s your recipe for making a classic PT roast [Music]