Gourmet Magazine Pot Roast Recipe
Pot roast is a hearty and comforting meal that’s simple to make. This recipe from Gourmet magazine is perfect for a cozy night at home or for entertaining. It’s a hearty dish of beef chuck roast cooked in a Dutch oven with a medley of potatoes, carrots, mushrooms, and onion. It’s a flavorful and comforting meal that’s full of flavor and sure to please.
Description
This pot roast is a classic recipe from Gourmet magazine, and it’s sure to be a crowd-pleaser. It’s an easy and delicious dish that’s perfect for a cozy night at home or for entertaining. It’s made with a chuck roast that is simmered in a medley of vegetables, mushrooms, and beer. This pot roast is sure to become a family favorite.
Prep Time
This pot roast is easy to prepare, and the prep time is about 15 minutes. You’ll need to gather the ingredients and prepare the vegetables. You’ll also need to brown the beef in a skillet before transferring it to the Dutch oven.
Cook Time
Once the prep is complete, the pot roast will need to cook for approximately 3 hours. During this time, the beef will become tender and the vegetables will be cooked to perfection. The pot roast is done when the beef is tender and the vegetables are cooked through.
Ingredients
- 2 tablespoons olive oil
- 2-3 pound chuck roast
- 1 tablespoon minced garlic
- 1 onion, diced
- 2 carrots, diced
- 2 potatoes, diced
- 1 cup mushrooms, chopped
- 1 cup beer
- 1 tablespoon Worcestershire sauce
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
Preheat the oven to 350°F. Heat the olive oil in a large Dutch oven over medium-high heat. Add the chuck roast and brown on all sides. Remove the roast and set aside. Add the garlic, onion, carrots, and potatoes to the Dutch oven and cook for 5 minutes, stirring occasionally. Add the mushrooms, beer, Worcestershire sauce, thyme, rosemary, garlic powder, salt, and pepper. Stir to combine. Add the beef back to the Dutch oven and cover with a lid. Place the Dutch oven in the preheated oven and cook for 2-3 hours or until the beef is tender and the vegetables are cooked through.
Equipment
You will need a large Dutch oven and a cutting board, knife, and measuring spoons for this recipe. You will also need a skillet for browning the beef.
Notes
This pot roast can also be cooked in a slow cooker. You can brown the beef in a skillet on the stovetop before transferring it to the slow cooker. Add all of the ingredients to the slow cooker and cook on low for 8-10 hours or on high for 4-5 hours.
Nutrition: Per Serving
- Calories: 629kcal
- Carbohydrates: 36g
- Protein: 40g
- Fat: 30g
- Saturated Fat: 10g
- Cholesterol: 132mg
- Sodium: 437mg
- Potassium: 1756mg
- Fiber: 7g
- Sugar: 5g
- Vitamin A: 5400IU
- Vitamin C: 15.6mg
- Calcium: 111mg
- Iron: 8.5mg
Recipe Tips
This pot roast is best served with a side of mashed potatoes, rice, or noodles. You can also add a few extra vegetables to the pot roast, such as green beans or corn. To make this dish even heartier, you can add cubed potatoes or sweet potatoes. If you don’t have beer, you can use a dry red or white wine instead. If you prefer a thicker sauce, you can add a tablespoon of cornstarch to the broth before adding it to the pot roast.
Post a Comment for "Gourmet Magazine Pot Roast Recipe"