Best Roast Beef Recipe Ree Drummond

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Note: Today, since I'm making pot roast on my Nutrient Network show, I'one thousand bringing this, one of my very early cooking posts on The Pioneer Adult female Cooks, upward to the front. Pot roast is one of my absolute favorite meals, and once you figure out the surreptitious to making a good roast, there's no going back!

Original mail: January 2008

The Cast of Characters: Chuck Roast, onions, carrots, table salt, pepper, beef stock, fresh thyme, fresh rosemary (if yous have information technology; if non, dried is fine). Optional ingredients: red wine, garlic, button mushrooms.

Behold the chuck roast, my friends. See what I mean about the beautiful striations of fat throughout the meat? Mmmmm…it's a actually good thing. Just recollect: Marbling equals tenderness AND flavor.

I love to use the give-and-take "striation" at least once a week. It throws people off and makes them wonder why they don't know what that word ways, and it makes me feel smart. Fifty-fifty though I really don't know what it means either.

Okay, first: grab your olive oil. Information technology really doesn't accept to be actress virgin, and if you're feeling especially naughty, yous tin add a couple of pats of butter. Just my bottom feels big right at present, so I'm giving up butter for thirteen hours.

Start, heat a large pot/dutch oven over medium high oestrus. Then add 2 to 3 tablespoons olive oil. (Or combo of butter and oil, unless your bottom feels big, then abstain for xiii hours like me.)

Now generously salt your chuck roast. (Mine was 2.5 pounds, which is a flake minor for me. 4 to 5 pounds is much better.) I like to use kosher table salt because it's flat and flaky and adheres to the meat amend than regular salt. Just apparently table salt is fine, also.

But whatever salt you use, don't hold dorsum—table salt away, infant.

Now add a bunch of black pepper. I finally bought myself a new peppermill later on my boys commandeered and destroyed my wooden one. And I think it's made of titanium or something, which ways information technology'southward punk proof.

Unless they find Marlboro Human'due south blow torch, which is always a possibility.

In whatsoever event, pepper the meat generously. Yous're seasoning a lot of meat here.

Now accept a couple of onions…

And cut them in half from root to tip.

Then cut off the tops, cutting off the bottoms, and peel off the outer layer. If you're an onion aficionado/freak, experience free to use more.

When the oil in the pot is very hot merely not quite smoking (and heck, if it smokes, it's no large bargain)…

And brown them on one side, almost a infinitesimal. (The oil should really sizzle, like Marlboro Man.)

Now flip 'em over and exercise the same to the other side…

Then remove the onions to a plate.

At present thoroughly launder (only practice not peel) 6 to viii carrots, so cutting them roughly into two-inch slices. I similar not peeling them because information technology maintains a rustic quality, and I'thousand, like, soooo rustic. As yous well know.

Throw them into the same (very hot) pan and toss them around until slightly chocolate-brown, about a minute or and so. Remember, the point here is to get a nice colour started on the exterior of the vegetables—not to melt them.

Now remove the carrots to a plate, and get the pot really hot once more. If necessary, add in another tablespoon of oil. Come across all that squeamish brown stuff? That stuff is good. That stuff is real, real, adept.

We're going to put the meat right on pinnacle of that stuff. Brand certain information technology'south adequately seasoned, then set it into the hot pan and sear it on one side, virtually a infinitesimal.

When that side is overnice and brownish (the browner the better), flip it over to the other side.

I like to even concord it upwards and sear the sides, likewise. When you've browned it all over the place, remove to roast to a plate. Oh, and see that brownish stuff in the pan? That'south good. That's real, real good.

Now, with the burner on high, we're going to deglaze the pan. In layman'southward terms, we're going to comprise the use of a liquid to precipitously loosen the atomic $.25 of culinary goodness from the lesser of the alloy pan. In existent people'south terms, we're gonna scrape the heck out of the pan and git all that gooooood stuuuuuuff off the bottom. Amen. Unremarkably, I like to start with a splash of cherry-red wine, then fill in with beef broth. But if you're averse to wine, OR if you live in a state, ahem, that prohibits liquor stores from being open for business on Sundays, ahem, cough coughing, and you don't have any red wine in the house, coughing cough…you tin can only utilise beefiness broth like I did hither and it'll taste just fine. Delicious, even!

Afterwards you add about 1 cup or so of liquid, terminate and use your whisk to stir and scrape the bottom of the pan.

Now add the browned meat to the pan and add in plenty liquid to cover the meat halfway. I'd say 2 to iii cups of liquid is fine.

Now add the onions back in…

And do the same with the carrots.

Hey! It'south starting to expect like pot roast, isn't it? What a coincidence! Hither, I'thousand splashing a little more broth into the pan because I'm a eye kid and I think everything needs a niggling tweaking, fifty-fifty if it doesn't.

Now I don't mean to exist a traitor or anything, but I accept really found through the years that fresh herbs—specifically, rosemary and thyme—can transform a regular roast into something extraordinary. This is a bound of rosemary, and I like to add about 3 or four sprigs. Just leave it all intact and throw it in. (And rosemary is a very like shooting fish in a barrel institute to grow in a container. Try it! It'southward such an aromatic, versatile trivial herb.)

Just if yous simply have dried rosemary in your spice cabinet, who cares? Use information technology!

Oh. And when you practise add in the fresh sprigs, exist sure to submerge them in the liquid and then they'll really be able to work their magic.

This is a sprig of fresh thyme, which I love and adore. Shortly I'll be posting a recipe for my fresh thyme bread, which rocks my being, just for at present merely throw some into the roast. I employ about three sprigs.

Mmmmm. Now we're talkin'. Time to put information technology in the oven. Put the hat on, then roast in a 275-degree oven for three hours, for a 3 pound roast. For a 4 to v pound roast, plan on 4 hours. And don't peek and fiddle and frig with it, either. But observe a hobby that volition occupy your thoughts and actions for the fourth dimension it takes for your roast to cook. Needlepointing, scrapbooking, birdwatching, and spelunking are only a few of the many options available.

And here'south what it volition await similar.

Now remove the meat to a cutting board and test information technology with a fork. See how hands it splits apart? You can literally see the melted connective tissue betwixt the meat. When it easily "falls apart," it's definitely fix.

To serve, you can either slice it with a knife…

Or you can just shred all the meat with two forks. It's thing of preference. If you cooked the roast correctly, it won't thing much how you slice it—the meat will all fall autonomously anyway.

Now's a skillful time to accept mashed potatoes handy. Which reminds me, I never addressed The White potato Event at the kickoff of this postal service. I do NOT like to put potatoes into the pot with the meat. While it's a handy, user-friendly style to melt the spuds, I think the potatoes turn out kind of mealy and dumb. Instead, I think mashed potatoes really make a pot roast special, though that'south just my silly little opinion. Don't listen to me. Heck, you lot can used broiled potatoes, twice broiled potatoes…even cooked egg noodles! (Expect a infinitesimal. That sounds pretty skillful…)

Any yous use, simply place the meat on top/to the side of it.

Then spoon some vegetables onto the plate. Mmm…I just love cooked carrots, especially when they're infused with the flavor of roast.

And mmmm…you've gotta love these onions.

Because you lot'd never desire to miss out on all that flavour, be sure to spoon some of the pan juice over the meat…

And the potatoes. And because you're very prissy and considerate of others, be sure to serve some actress juice at the table so anybody tin drown their roast at will.

What I love virtually roast is, y'all can eat everything at once.

Don't be afraid to get a forkful!

I'm sorry. I couldn't assist myself. And mmmm…*burp*…it was SO delicious. I really tasted the rosemary, and the meat was so tender it actually did cook in my oral cavity.

In the hereafter, I'll go along to offer up dissimilar variations of pot roast, as there really are many delicious ways to approach information technology. Merely try this one this calendar week. Serve information technology to your family, or your girlfriend, or your grandma or your uncle or your pal or yourself. And so pat yourself on the back, because you've embraced ane of the most bones dishes there is.

You've embraced THE POT ROAST!

Yahoo yippity.

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