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Oven: 180°C/160°C fan forced, pre-heated. 2. Trim the beef of any excess fat, and truss the meat with kitchen string to retain its shape during cooking. 3. Heat a little olive oil in a Le Creuset Signature Cast Iron Oval Casserole, brown the meat on all sides, then remove from the casserole, and season well with salt and pepper.
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2. When ready to cook preheat the oven to 180°C/ Fan 160°C/ Gas Mark 3. Heat two tablespoons of oil in the Le Creuset Signature Cast Iron Round Casserole and brown the chicken all over. Then, around the chicken, add the shallots, the new potatoes and pour in the coconut milk. Place into the oven to cook for 1½ hours.
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Heat oil in Dutch oven over medium heat. While oil is heating up, liberally add salt and pepper to both sides of the roast. When oil is hot, add roast to the Dutch oven. Sear on first side for approximately 5 -6 minutes or until meat is easily lifted from the Dutch oven. Turn over and repeat on the other side.
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Instructions. Arrange a rack in the middle of the oven and heat the oven to 325°F. Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Add 1 (3 to 4-pound) chuck roast and sear until deep golden-brown on all sides, including the ends, about 5 minutes per side.
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Use a thick-bottomed covered pot (ovenproof if you intend to cook in oven), such as a Dutch oven, just large enough to hold roast and vegetables. Heat 2 tablespoons of oil on medium high heat (hot enough to sear the meat). Pat the roast dry with paper towels. Sprinkle and rub salt, pepper, and Italian seasoning all over the meat.
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Instructions. Wash and pat dry chicken. Preheat oven to 200 C. Finely chop herbs and mix with butter with a spoon. Add a pinch of salt. Lightly, using fingers, rub in the herb butter between the skin and flesh of the chicken, massaging it as well. Use a fork and poke the lemon all over.
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Preheat oven to 300-degrees. Heat the oil in a large Dutch oven over medium/high heat. Season the chuck roast with 1½ teaspoon salt and ½ teaspoon pepper and sear it well on both sides. Remove the roast to a plate. Reduce the heat under the Dutch oven to medium-low. Add the onion, green pepper, bay leaves, wine, and beef stock or broth to the.
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Allow the roast to rest at room temperature at least 30 minutes. Preheat oven to 350 F. Mince the garlic cloves. Combine with Dijon mustard, thyme, salt, pepper and olive oil to create a rub. Spread evenly over the prime rib, patting it well. Place the roast fat side up in the roaster. In a bowl, toss the potatoes and root vegetables with olive.
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It may have added to the flavor but the pot roast was still delicious without them. When all the ingredients are added, cover and place in the preheated oven. Cook for about 3 hours, then check to see if the meat is fork tender and shreds easily. If not cook for a little longer. When done, remove the chunk of meat from the pot.
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This pot roast recipe was passed down to me. I think it happens to be the best pot roast recipe. The only thing I changed was to use a cast iron dutch oven..
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Preheat oven to 300 degrees F. Generously season the meat with about 1 ½ teaspoons Kosher salt and 1 teaspoon ground black pepper on all sides. Heat about 2 tablespoons of olive oil in a large 7-8 quart Dutch oven pot over medium-high heat. Sear on each side until golden brown, about 5-6 minutes per side.
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In a large bowl toss the potatoes, carrots, garlic, and yam with the balsamic vinegar and 1 tablespoon of olive oil and set aside. Heat 1 tablespoon of olive oil in a 5-quart oval dutch oven. Transfer roast to 5 Quart Dutch Oven and brown roast on all sides, ending with the fat side facing up.
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Preheat the oven to 325 degrees. In a large dutch oven, heat the oil over medium high heat. Use a paper towel to dry all the moisture off the chuck roast. Sprinkle with salt and pepper. Sear the meat in the dutch oven for 3-4 minutes on each side, until it forms a nice crust.
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Instructions. Preheat the oven to 325F. Season the roast on both sides with 1 ½ teaspoons salt + ½ teaspoon black pepper. Add the oil to a 5 to 6-quart Dutch oven over high heat. Once the oil is shimmering hot, add the roast and sear for about 2 to 4 minutes per side, flipping once. Remove from the heat.
A showstopper roast with delicious gravy, perfect for a large family or
Mix the flour with a generous amount of salt and pepper on a sheet of waxed paper. Pat the roast dry; dredge it in the flour mixture on all sides. Heat butter and olive oil in a large Dutch oven over medium-high heat until it is hot but not smoking. Brown the meat to give it nice color (about 5 minutes per side).
