The Best Pot Roast Recipe Ever!

One of my favorite all time gourmet recipe is Pot Roast. The following easy healthy recipes is one that I’ve perfected over time. I’ve pulled bits and pieces from different recipes that I’ve found online until creating one that will make you “smack yo momma!” I’ve got several good chuck Roast Recipe, but this is the simplest, yet tastiest way of preparing it that I’ve found yet. My mouth is watering right now just thinking about this. My suggestion is to pay a little extra and buy a good grass-fed piece of meat too, as the health benefits are indisputable, especially compared to conventional meats, which quite simply ARE NOT HEALTHY.

Pot Roast

If I were unable to purchase good quality grass-fed beef, I would most likely eliminate Pot Roast from my diet. Thank God I don’t have to make that decision. That being said, take a whirl at the following recipe and enjoy!

Ingredients:

  • 3 1/2 to 4 lbs. of grass-fed beef shoulder or boneless chuck roast (well-marbled for best flavor)
  • 2 Tbsp organic coconut oil (deodorized)
  • 1/2 stick of Kerry Gold Butter or 2 -3 Tbsp. of raw, grass-fed butter
  • Sea Salt and pepper
  • Grilling rub (optional)
  • 4 cups sliced onion (2 large yellow onions, thickly sliced)
  • 4 cloves of garlic, sliced
  • 1/2 to 3/4 cups of red wine (I prefer Cabernet)
  • Several medium carrots, peeled and cut lengthwise
  • 1 carton of sliced baby portabella mushrooms

Directions:

1. A couple of hours before cooking the roast, remove it from the fridge and let it warm up to room temperature. This will ensure that it cooks properly within the alotted time.Preheat oven to 350 degrees.

2. Use a thick-bottomed pot with cover. I prefer a Dutch oven (see photos) large enough to hold the roast and vegetables. Heat 2 Tbsp of coconut oil on medium high heat (hot enough to sear the meat, but not too hot). Pat the roast dry with paper towels. Sprinkle and rub salt, pepper, and/or a good steak rub all over the meat. Brown roast in pot, all over, several minutes (5 or so) on each side. Don’t move the roast while a side is browning, or it won’t brown well.

3. When roast is brown all over, remove it the from pan and place on a plate. Add the cut onions to the pan and cook for about 5 to 10 minutes, until they brown a bit. Add the garlic and cut carrots by placing them on top of the onions. Set the roast on top of the onions, garlic and carrots. Sprinkle the sliced mushrooms all over the meat and sprinkle with sea salt and pepper. Add the red wine. Finally, place a few slices of Kerry Gold butter on top of meat. Cover and place in preheated oven

4. Cook for 30 minutes at 350 degrees, then reduce heat to 300 degrees for the remainder of the time. Cook for approximately 3 hours (about 3.5 hours total) or until meat is tender. Sticking it with a fork should give you a pretty good idea. You’ll want the meat to easily pull apart.

5. After cooking for 3 hours or more, notice how much liquid gets released by the meat. This comes from slower cooking at a low temperature. If your pot roast is too dry, make sure the pan you are using has a tight fitting lid, but if you follow the above protocol, you shouldn’t have this problem.

 

Source:

http://www.rickosborn.com/best-pot-roast-recipe-ever/

Pot Roast Recipe

pot roast recipe

While the thought of making a pot roast from scratch is enough to scare off even the most adventurous of cooks, with the right chuck roast recipe, you really can’t go wrong. The right way to approach a pot roast is by not over thinking the whole process before you begin preparing and cooking the meal. By following some gourmet recipes, basic rules, instructions and using the ingredients listed in this delicious pot roast easy healthy recipes, you will have your family members and guests begging for more.

 Ingredients:

  • Chuck roast: 1 whole (approx. 4 To 5lbs)
  • Olive Oil: 2 tablespoons
  • Onions: 2
  • Carrots: 6 or 8 carrots
  • Salt to taste
  • Pepper to taste
  • Red wine: 1 cup (This is optional. Substitute with beef broth if preferred)
  • Beef stock: 2 – 3 cups
  • Fresh thyme: 3 sprigs or more to taste
  • Fresh rosemary: 3 sprigs or more to taste

Instructions:

1. Firstly, you need to take special care when selecting your piece of meat. Marbled meat (marble meat has portions of fat in between the meat and this gives it the marble pattern) is always a good choice because it brings out all the flavors of this pot roast recipe.

2. Once you have that perfect cut, it’s time to dive in with this pot roast recipe and season with salt and pepper. 

3. Now, heat a large pot (or Dutch oven) over a medium-high heat and add 2 to 3 tablespoons of olive oil. For extra flavor, use half the amount of oil and substitute the remaining half with butter. Cut the onions in half and cut the carrots into slices (about 2 inches). Remember that you can peel the carrots but you don’t have to.

4. Once the oil (or oil and butter combination) has heated up nicely but is not smoking, add the onions. Brown them on both sides before removing them and setting aside on a plate. Then add the carrots to the hot pan and allow them to brown slightly all over before removing them and placing on a plate. If you notice that there isn’t enough oil in the pot after browning the onions and carrots add some more and allow it to heat up.

5. Now it’s time to place the meat in the hot pan and sear it for approximately one minute on all sides. Once this is done, remove the meat and set aside. Maintain a high heat and deglaze your pot using about 1 cup of red wine or beef broth (depending on your preference). Use a whisk to scrape the bottom and mix up the flavours.

6. Once the bottom of the pot has been properly deglazed, you can place the meat back in the pot. Add enough beef stock to cover the meat to the halfway point (approximately 2 – 3 cups). Add the onion, carrots, thyme and rosemary too.

7. Cover with a lid and place the pot in the oven (preheated to 275 F) and allow to cook according to the amount of meat. For example, a 3-pound roast requires about 3 hours while a 4 or 5-pound roast will need to cook for at least 4 hours.

Tips:

Take extra special care when choosing your meat. No matter what type of pot roast recipe you follow, the key to success is extended cooking times. With this in mind, marbled meat is essential. The extra fat in between helps to keep the meat tender and succulent even after hours in the oven.

Remember that this is not a slap-dash, in a hurry, heat and eat kind of meal. This pot roast recipe is extremely easy and delicious but you must remember to allow enough time for cooking.

Do not try to hurry the cooking process by turning up the heat. As this pot roast recipe specifies, your oven needs to be preheated to 275 F. Slow cooking on a low temperature is the only way to soften tough connective tissue without burning the meat.

 

Source:

http://cookmyblog.com/pot-roast-recipe/

Fresh, Easy, No-Cook Appetizer: Cara’s Caprese Bites!

Summer is already here and hitting hard down, so naturally I want to make a cooking recipe that keeps my guests cool, and my kitchen too! For my readers who are quite nervous when it comes to cooking, fear not! This one requires zero cooking, merely a bit of assembly and some really fresh ingredients. I took the concept of Caprese Salad and morphed into a bite sized easy appetizers that can be served at a casual shindig, or even a fancy wine party. So simple, yet so much flavor that will leave your guests astounded. I call them, Cara’s Caprese Bites:

Ingredients:

Fresh Basil Leaves
Cherry or Grape Tomatoes
Fresh Mozzarella Pearls
Toothpicks

Instructions:

1. Simply slice a tomato in half, and skewer one half on a toothpick.

2. Take a basil leaf (about 2 inches long), and fold (into 1/4ths or 1/6ths depending on the size of the leaf) and skewer the folded leaf next to the tomato.

3. Take a mozzarella pearl (make sure it’s patted dry if it came in water) and skewer next to the basil. Repeat process and make as many as you like!

Tips:

Most grocers have the fresh mozzarella in the deli section, don’t use the block kind, as it takes away from the truly fresh taste this recipe should have. You might find the pearls packaged in water, which might be the best way to have them for this appetizer recipes. If you come across a giant basil leaf, just trim it with your knife and fold as you normally would. If you have smaller leaves, stack a few together and skewer. These tasty morsels make an excellent accompaniment with wine. I tried them with Layer Cake Primitivo wine and it was delicious! You can also set up a dipping sauce with these Caprese Bites, but exercise caution when doing so. I used a store bought balsamic vinaigrette, but it wasn’t the best choice. I would recommend perhaps a balsamic reduction or maybe even a light marinara style sauce for that Margarita pizza flavor. Regardless, if you go with a dipping sauce, make sure it’s really fresh tasting in order to live up to the appetizers themselves. Honestly, I think they taste fantastic without it.

Easy Roast Chicken

I always thought that it must be really difficult to roast a whole chicken. After I read healthy chicken recipes and eventually tried roasting a whole bird myself, I realised that on the contrary of being difficult, roasting chicken must be one of the easiest foods to cook because 1) you just have to throw the bird into the oven, it does not require advance cooking skills like achieving wok hei in a stir fry, 2) simple ingredients of salt, pepper and olive oil will draw out the aroma of the chicken, 3) just throw in some vegetables to roast with the chicken, and you’ll have a complete meal with minimal effort. 4) you don’t really need a recipe as the ingredients are flexible. This is a good meal to impress your folks because it looks more difficult than it actually is to prepare.

Roast Chicken

This is a truly minimalist easy chicken recipes because with the most basic ingredients of olive oil (or melted butter), salt, pepper, a few herbs of choice, and of course a whole chicken, you can prepare a roast chicken effortlessly. The oven will be doing most of the work for you. And once you get the hang of roasting a chicken the minimalist way, you will hardly need a recipe in future because you will realise that everything just comes together naturally. And from the minimalist roast chicken recipe, you can start to experiment with different flavours for the chicken, such as roast chicken with glutinuous rice stuffing. I love this minimalist style because it retains the original flavours of the chicken. Another great reason for roasting chicken – chicken stock made from roasted chicken bones is much more delicious than chicken stock made with plain bones. So when you have it, don’t waste it! Check out my tutorial for making the best-ever chicken stock from roasted chicken bones and juices.

Ingredients:

  •  1 whole chicken , neck and feet removed, cavity emptied (I ask the butcher to do it for me)
  •  1/4 cup olive oil (you can substitute with melted butter)
  •  sea salt & freshly cracked pepper

Optional but good to add:

  •  herbs of choice (I like to add a few sprigs of thyme and rosemary and about 2 bay leafs)
  •  garlic cloves, peeled
  •  1/2 lemon
  •  1 celery, chopped

Tools needed:

  •  oven-safe roasting tray
  •  pastry brush
  •  kitchen twine/string (optional)

Directions for roast chicken:

1. Wash chicken and pat dry. Lay chicken on a oven-safe roasting tray. Stuff cavity with garlic, lemon, celery and assorted herbs, leaving some to scatter around the tray in step 3.

2. Using a pastry brush, glaze chicken with olive oil. Then rub generous amounts of sea salt all over the chicken, and crack generous amounts of black pepper all over the chicken.

3. If you like to truss the chicken (it looks better but it’s optional), tie the two drumsticks together with kitchen twine. If you are using herbs, sprinkle some of them over the chicken.

4. Roast at 220C (430F) for half hour, take out the tray and baste the chicken skin with its juices using a pastry brush. Return the bird to the oven, roast at 200C (390F) for another 20 minutes to 30 minutes till chicken is cooked (basting once more in between). The roasting time will depend on the size of your chicken. You can also roast at 220C all the way but I turn it down to 200C midway because it seems too hot to roast at 220C all the way inside my little oven.

Note:

  • If your oven is the small or the stand-alone type (versus the built in type), you will probably need to turn the roasting tray to the other side halfway through the roasting time to ensure more even cooking (depending on where the heat coils of the oven are located).
  • If you insert a fork in the thigh area and clear juices run out (no blood), that is a good gauge that your chicken is cooked.

Directions for roasting vegetables:

If you like to roast vegetables together with your chicken which you really should, just cut vegetables to chunks (use roast-friendly ‘hard’ vegetables such as potatoes and carrots), coat with olive oil, season with salt and pepper, and spread the vegetables as a thin layer on the roasting tray. Then prop the chicken on top of the vegetables. The good thing about roasting vegetables with your chicken is that the aroma of the vegetables will enhance the taste of the chicken, and vice versa. If you are using “softer” vegetables such as corn, tomatoes, cauliflower, broccoli and zucchini, you can wrap them in aluminium foil so that the vegetables cook slowly – it is kind of like “steaming” your vegetables while the rest of the foods are roasting in the oven (tip I learnt from wandering chopsticks).

Source:

http://www.noobcook.com/minimalist-roast-chicken/

Sweet and Sour Chicken

Looking for an easy Chicken recipe?This is it! Easy, tasty and a family favorite, what more could you possibly want? This is one of those healthy chicken recipes that you just cannot be without. This is a oh-my-word-it’s almost-supper-recipe. Keep some apricot juice in the fridge and you can whip this easy chicken recipes up in no time!

Ingredients:

8 free-range chicken thighs
salt and pepper
1 chopped chili(optional)
1 liter apricot juice.
olive oil
chopped chives

Instructions:

1. Season the chicken with salt and pepper.

2. Heat a pan, big enough to hold all the chicken pieces in one single layer.

3. Add the olive oil and brown the chicken slightly. With skin-side of the chicken up. add the juice and chili to the pan and cover with a lid.

4. Turn the heat down and let the chicken cook until the juice starts to reduce and become thick and sticky. This takes about 30 minutes. Spoon some of the juice over the chicken and serve on brown rice with some veggies!

Sources:

http://www.my-easy-cooking.com/2009/05/19/easy-chicken-recipes-sweet-and-sour-chicken/

Spicy Chicken Masala Curry

There are certain healthy chicken recipes which always remain our favorites and we can never be tired of cooking them over and over again. One such favorite chicken recipe that I cook often and is enjoyed by my family and friends is the Spicy Chicken Masala Curry. Its better than any restaurant recipe. This easy chicken recipes is not a fancy one, very simple, straightforward and quick to make. I don’t remember the recipe source, its been there in my recipe files since ages, thought I’d share it.

Spicy Chicken Masala Recipe

There are endless variations to the chicken curry and today’s chicken curry is prepared with the same basic ingredients as any normal chicken curry, the only other major ingredient is cashewnut paste. The spice level of the curry is high due to the use of black pepper and chilli powder. But the blending of cashewnut paste with the spices offsets the spicy flavor of the curry and gives this dish its unmistakable, not-too-rich, subtly sweet, warm and spicy flavor.

Ingredients:

Marinate:
½ kg chicken, washed and cut into medium sized pieces
3 tbsp curds
1 tsp red chilli powder (adjust to suit your spice level)
¼ tsp turmeric pwd
salt to taste

Make a paste:
6-7 cashewnuts
4-5 tbsps milk
Dry roast and make a fine powder:
1” cinnamon
10-12 curry leaves
3 cloves

Rest of the ingredients:
3-4 tbsps oil
2 big onions finely chopped
1 large tomato finely chopped
1 tsp ginger-garlic paste
1 tsp coriander powder
3/4 tsp black pepper powder (adjust to suit your spice level)
¼ tsp cumin powder
coriander leaves for garnish

Instruction:

1. Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mts.
2. While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside.
3. Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.
4. Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.
5. Add coriander pwd, cumin pwd, pepper pwd and combine well and fry for another minute.
6. Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.
7. Heat 1 1/2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.
8. Add the ground masala paste, cashewnut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.
9. Garnish with fresh coriander leaves.

Source:
http://www.sailusfood.com/2006/06/07/spicy-chicken-masala-curry/

Making An Asian Salad

When cooking Asian food, figuring out what to do for a salad can be a challenge. Try this tasty Asian Eggplant Salad for your next Asian meal and you won’t regret it. Let Gourmandia.ca help you out.
Turn oven on to 400 degrees
- 2 tablespoons canola oil
- 2 small, firm eggplants, peeled and sliced to 1/4 inch thick lengthwise
- 1/2 teaspoon salt
1. Spread the oil on nonstick baking sheets, then coat the eggplant by laying them on the sheets, then turning to coat both sides.
2. Sprinkle the eggplant with the salt.
Bake these for 20 minutes or until soft and lightly browned.
ASIAN DRESSING
- 2 tablespoons soy sauce
- 2 teaspoons chopped garlic
- 1 teaspoon sugar
- 1 tablespoon dark sesame oil
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon Tabasco sauce
3. Combine these ingredients in a bowl.
TO FINISH THE SALAD:
- 8 cups loosely packed watercress, washed and dried
4. Spread the watercress on a large platter.
5. Fold the cooled eggplant slices in half and arrange them on the watercress.
- 1/4 cup Italian bread crumbs (optional)
6. Just before serving, pour on the dressing and sprinkle on the bread crumbs.