Slow Cooker Pot Roast Bon Appétit
Crock pot Bourbon Pot Roast ★★★★ Prep Time: 15 mins | Cook Time: 12 hours | Makes: 4-6 | Difficulty: Easy Ingredients: 4 medium potatoes, quartered 2 carrots, 3-inch pcs. 2 stalks celery, 1-inch pcs. 1 or 2 onions, cut in wedges, optional 4 to 5 pound rolled beef roast
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Pour in beef broth or beef stock, worcestershire sauce, and bourbon. If you want a little heat, add a little bit of red pepper flakes or cayenne pepper. Cover the slow cooker with the lid and cook on LOW heat for 6-8 hours or until the chuck roast is fork-tender and falls apart easily. Alternatively, you can cook on HIGH for 3-4 hours.
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Brown pot roast 3-4 minutes each side. In a small bowl combine apple juice, bourbon and vanilla. Line the bottom of the crock pot with potatoes and apples. Once meat has finished browning, set meat on top of the potato and apple mixture. Pour the bourbon apple juice mixture over the pot roast, then drizzle maple syrup over the pot roast.
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Coat the chuck roast pieces with salt and pepper and put in a large bowl. In another bowl, combine the brown sugar, bourbon, garlic, Thai spices, Greek spices, olive oil, tomato paste, peppers and water and whisk together blending it all together well. Pour over the meat and using your fingers, work in the mixture into the meat for about 2 minutes.
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Let this mixture stew for about 2 minutes. While stirring, add the bourbon balsamic vinegar. Continue stirring. After about 2 more minutes, your mixture should have reduced down by at least 1/3 of the original volume. Add the seared chuck roast back in to the pan, ensuring the balsamic tomato mixture coats every single square inch of the roast.
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Sear the roast in the pot for about a minute on all sides until it is nice and brown. Remove to a plate. Add the carrots and onions to the pot and cook until brown, 1 to 3 minutes. Stir in the.
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Heat canola oil in a Dutch oven and sear the meat on both sides until nicely brown. Remove and set on a plate. To the same pot add onions and carrots, cook for 3 minutes. Pour in the bourbon, then cook another 3 minutes. Stir in cloves, cinnamon, zest and orange juice. Return meat to the pot and surround with cranberries.
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Directions: Preheat the oven to 275 degrees F. Salt and pepper the chuck roast. Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the onions and garlic to the pot and brown them. Toss carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Remove the carrots and onions.
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Brown the meat over medium-high heat for 3 to 4 minutes, then flip and repeat on the other side. Once the roast is browned on both sides, remove it to a plate and allow it to rest. Reduce the heat on the pot to medium heat. Add all of your chopped vegetables into the pot and use a silicone or wooden utensil to loosen up all of the brown bits.
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Cover and braise the roast in the oven at 275 degrees for 4.5 to 5 hours. Finished roast will be fork-tender and fall apart. Serve: Plate with potatoes, roasted veggies, and au jus. Notes: A five-pound roast needs about five hours in the oven, but a smaller roast will need less time—about an hour per pound.
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Repeat the process on all sides of the beef. Remove the beef and set aside. Step 4. Deglaze the pan by adding ⅓ cup of the bourbon; use a wooden spoon to scrape any browned bits from the bottom of the pan. Add the onion, celery and carrots and cook until softened, 7 to 10 minutes.
Tender Cranberry and Bourbon Pot Roast
How To Make amazing honey & bourbon beef roast. Gather your ingredients. Place a rack in the lower position, and preheat the oven to 275f (135c) Rub the roast down with the oil, and then sprinkle with salt & pepper, to taste. Place a pot over medium-high heat, and sear the roast on all sides, about 2 minutes, per side.
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directions. Heat shortening in skillet and brown meat on all sides. Combine all ingredients in cooker and add browned meat. Cook on low 10-12 hours or on high for 5-6 hours.
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Blot the roast dry with paper towels all over. Season evenly with salt, pepper, and onion powder. Whisk together all the ingredients for the bourbon glaze in a medium mixing bowl. Set off to the side. Press "Saute" and let the Instant Pot heat up for a minute or two. Add the olive oil. Add the seasoned roast.
Tender Cranberry and Bourbon Pot Roast
here is the ingredient line up… chuck roast: the classic pot roast cut of meat.You can either use one large roast or two smaller roasts, ideally equally 5 pounds total. spices: I season the chuck roast with plenty of salt and pepper, granulated garlic and smoked paprika. fresh herbs: woodsy fresh rosemary and sage are my wintery herbs of choice..
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2 TBS Jeff's original rub. 1 cup beef broth. ¼ cup Bourbon. ¼ cup Worcestershire sauce. 2 TBS lemon juice. Add all ingredients to a pint jar and mix well. Place the meat down in a large pan and cover the pan with stretch wrap. This prevents huge messes while injecting by keeping the marinade contained inside the enclosed area.
