Browning the meat is a process that calls for caramelizing the sugars and fats. Easy pot roast recipes use caramelized vegetables to keep in the flavor - excellent for a Thanksgiving pot roast recipe. Chuck pot roasts call for high heat and long cooking time, which is primary for holding the flavor in.
Pot Roast with Walnut and Dates
Truffles Recipe Easy
Serves: 4-6
Prep time: 25 minutes
Cooking time: 4-6 hours
Easy Thanksgiving Pot Roast Recipes
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Pot Roast Ingredients:
- 3 lb chuck roast
- 1 tbsp rosemary, fresh
- 2 tbsp thyme, fresh
- 2 tbsp parsley, fresh
- 1 tbsp dry mustard
- 2 qt beef stock
- 2 cups red wine
- 0.5 oz dried Morel mushrooms
- 6 oz walnuts
- 3/4 lb. Fresh dates
- 4 cloves garlic, minced
- 5 whole bay leaves
- Sea salt, to taste
- Peppercorn Melange, to taste (optional)
- 6 green onions, sliced
Directions:
- Place mushrooms into a bowl with the red wine and leave to re-hydrate for at least 15-20 minutes. (set aside).
- Season and rub chuck roast with garlic, parsley, thyme, rosemary, dry mustard, salt, and peppercorn.
- Brown pot roast on each side until browned. Pour wine off of mushrooms and into pan with roast.
- Pour beef stock into same pan and cook on low heat for one hour.
- Pour into a roasting pan, and add walnuts, dates, mushrooms, and bay leaves.
- Bake for an additional 3-5 hrs at 275 degrees F.
- Add green onions once finished.
Pot Roast with Caramelized Onions and Root Vegetables
Serves: 6-8
Prep time: 35 minutes
Cooking time: 3 hours
Ingredients:
- 3 lb chuck roast
- 1 1/4 tbsp thyme, dried
- 2 tbsp parsley, dried
- 1 tbsp dry mustard
- 3 carrots, peeled and small diced
- 2 parsnips, peeled and small diced
- 3 ribs of celery, diced
- 2 qt beef stock
- 1 rutabaga, small diced
- 1 sweet potato, small diced
- 2 Yukon Gold potatoes, small dice
- 4 redskin potatoes, small dice
- 3 oz. Black truffle butter, (optional)
- 6 onions, sliced
- 4 cloves garlic, quartered
- 5 whole bay leaves
- Sea salt, to taste
- peppercorn Melange, to taste (optional)
Directions:
- Season and rub chuck roast with 1 tbsp parsley, 3/4 tbsp thyme, all dry mustard, salt, and peppercorn.
- Brown pot roast on each side until browned (remove from pan and reserve for later).
- Add celery, carrots and parsnips and saute until vegetables begin to sweat (remove from pan and reserve for later).
- Pour beef stock into same pan and add your beef roast and all vegetables, including garlic (except celery, carrots, parsnips, and onions.)
- Cover and cook on medium low heat until root vegetables are semi-tender (approx. 1 1/2 hrs).
- In a separate pan, melt truffle butter on a low heat. Once melted, add onions and cook on low heat, continue to cook until root vegetables are tender or onions caramelize completely.
- Once pot roast has cooked down for 1.5 hours, remove from pan and place into an oven roaster along with all remaining ingredients, including reserved vegetables except the caramelized onions.
- Bake for an additional 2 hrs at 275 degree F. Add caramelized onions once finished.
Oreo Truffles 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1 pkg. (16.6 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided, I used the food processor to crush 2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted, I did this in a double boiler Mix cream cheese and 3 cups cookie crumbs until well blended. Roll into (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs. Place in the refrigerator for 1 hour or until firm. Store in tightly covered container in refrigerator. Note -- I used the reduced fat Oreo Cookies and the reduced fat cream cheese. Use whatever you choose, they both work fine. I used a double boiler to melt my chocolate, but it can be done in the microwave, if you choose. This recipe makes approximately 30 truffles, but you can vary that count by making them smaller or larger, as you desire. twitter.com www.facebook.com
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