22taylor22: Don’t forget carrots. You used almost exclusively acidic ingredients. The sweetness of the carrots will help you balance the sauce.
thecolourfulabyss: I feel warm after watching this
DW6565: Finally something normal and good shown instead of another macaroni pizza sushi pocket or some shit.
TheLadyEve: Recipe from: Food Network
One 3 to 4-pound beef chuck roast
Kosher salt and freshly ground black pepper to taste
1 tablespoon all-purpose flour
3 tablespoons vegetable oil
5 cloves garlic, smashed
1 large onion, sliced
One 15-ounce can whole tomatoes, in juice
1/2 cup red wine
2 cups beef broth, homemade or made from beef bouillon (2 bouillon cubes and 2 cups hot water) not canned
3 sprigs fresh thyme or 2 teaspoons dried
2 bay leaves
1 tablespoon cornstarch, mixed with 2 tablespoons water, optional
1/3 cup coarsely chopped fresh flat-leaf parsley, optional
Preheat the oven to 350 degrees F.
Heat a large Dutch oven, with a lid, over medium-high heat. Season the meat generously with salt and pepper, and sprinkle lightly with the flour. Add the oil to the pot, lay the meat in the pan and sear on both sides until a deep mahogany brown, about 10 minutes. Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan.
Add the onion and garlic to the pan, and cook until fragrant and soft, about 5 minutes. Add the tomatoes, breaking them up by hand as you add them to the pot, and cook until a deep brick red, about 2 minutes more. Add the wine, and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot. Add the remaining tomato liquid, beef broth, thyme, and bay leaves, and bring to a boil. Return the roast to the pot, nestle it in the liquid, cover and transfer the pot to the oven.
Cook until the roast is just tender, about 1 1/2 hours. Remove the lid and continue to cook, uncovered until tender about 1 hour more.
cleverusername300785: Next time, you should be a little more careful with the corn starch. And try using a whisk, it will avoid clumps.
TaruNukes: I would do everything but the tomato. It’s too overpowering. Looks good otherwise
drewbehm: Damn that’s proper!
darwinvsjc: You had me until cornstarch
avantesma: Is it just me or have GIF recipes been getting quicker and quicker over time?
I swear it’s gotten to a point where – sometimes – I just can’t understand what’s happening, much less read the ingredients.
earthwormjimwow: I’m really confused, where is the part where they use a crock pot?
Dooriss: That Staub Dutch oven is awesome. I have a red one. I love it.
pupetman64: What’s the flour for?
EnazAF: /u/Pickles_Apple_Sauce1
busterwilde: Love me some roast beef. I usually cook it with a creamy mushroom sauce instead of chunky tomato, though. Still looks amazing.
And where’s the crock pot? (I know, they’re braising it in the oven, and that works fine, but I work for a living and can’t babysit an oven for 2 hours)
___OP____: My mom used to make a “Swiss Steak” in nearly this same fashion. Makes an amazing roast! Bacon grease instead of veg oil gives a great flavor as well!
Fresh-Rain: Now this is the type of recipe I like
Shonisaurus: Aren’t you supposed to rub the salt and pepper and flour into the meat? It looks weird not doing it, but I’ve never seasoned a pot roast. How different is it from seasoning ribs?
mucekty_muck: When my mom used to make pot roasts she somehow made the beef taste like tinned tuna. This looks like it doesn’t taste like tuna.
KingKobra87: I see a steak, but I was promised a pot roast
tvtb: Tip: put 1/2 teaspoon of Gravy Master or Kitchen Bouquet into your gravy to make it even awesomer.
VileTouch: [here’s](https://www.youtube.com/watch?v=2Gey-ySzcPA) another pot roast
CRO_Medvjed: Ehj dude where’s the marijhuana?
capnflummox: Fucking disgusting… Pot roast: the way to ruin perfectly good meat.
StarvingWizard: Fuck vegetable oil.
muteuser: The taste is never satisfying to me. Chuck is a horrible piece of meat.
Go for better cuts such as prime ribeyes or at least prime strip steaks and you will never go back to chuck.
