Hamdi Saidani Bobby Flay Pot Roast includes a 4-pound chuck roast, salt, vegetable oil, onions, garlic, tomato paste, red wine, bay leaves, flour, broth, black pepper, carrots, celery, red potatoes, parsley, and chives. It takes 7 hours to prepare and serves 6.
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🧡 Why You’ll Love This Pot Roast Recipe:
- Tender and Flavorful: Slow-cooked for hours, the beef becomes incredibly tender and infused with rich, savory flavors.
- Simple Ingredients: Uses easy-to-find ingredients like beef chuck roast, vegetables, and pantry staples.
- Comfort Food Classic: Perfect for a cozy, comforting meal that reminds you of home-cooked family dinners.
❓ What Is Bobby Flay Pot Roast Recipe?
Bobby Flay Pot Roast is made with a 4-pound boneless beef chuck roast, kosher salt, vegetable oil, onions, garlic, tomato paste, dry red wine, bay leaves, flour, chicken broth, black pepper, carrots, celery, red potatoes, parsley, and chives.
🥩 Bobby Flay Pot Roast Ingredients
- One 4-pound boneless beef chuck roast, trimmed and tied
- 4 tablespoons kosher salt
- 6 tablespoons vegetable oil
- 2 large onions, cut into 2-inch wedges
- 4 cloves garlic, finely grated
- 1 tablespoon tomato paste
- 1 cup dry red wine
- 2 bay leaves
- 3 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 1/2 teaspoons freshly ground black pepper
- 7 carrots, peeled, cut into 3-inch pieces
- 4 stalks celery, cut into 3-inch pieces
- 2 pounds medium red potatoes, quartered (halved if small)
- Chopped flat-leaf parsley, for garnish
- Chopped chives, for garnish
🍲 How To Make Bobby Flay Pot Roast
- Rub 3 tablespoons of salt into the roast, wrap in plastic, and refrigerate for 3 hours to 3 days.
- Preheat the oven to 275°F. Heat 2 tablespoons of oil in a large pot, brown the roast on all sides for 10-12 minutes, then transfer to a plate.
- In the same pot, cook onions with 1 tablespoon of salt in 4 tablespoons of oil until browned (6-8 minutes).
- Add garlic and tomato paste, cook for 1 minute. Add wine, and bay leaves, cook for 4 minutes, then add flour and broth.
- Place the roast and juices back in the pot. Add carrots, celery, and potatoes around the meat. Cover and cook in the oven for 3-3.5 hours.
- Let the roast rest for 45 minutes. Remove twine, slice against the grain, and serve with vegetables and sauce, garnished with parsley and chives.
💭Recipe Tips
- Ensure the roast is properly trimmed and tied before cooking.
- Brown the roast well on all sides to develop rich flavor.
- Use a large pot or Dutch oven for even cooking. with some details
🥔What To Serve With Pot Roast?
Pot roast pairs perfectly with mashed potatoes, buttered dinner rolls, roasted vegetables, Chinese Chicken Salad and Southwest Potato Salad.
🎚 How To Store Leftovers Pot Roast?
- In the fridge: Store leftovers pot roast in an airtight container for 4 days.
- In the freezer: Store leftovers pot roast in a freezer-safe container for 3 months.
🥵How To Reheat Leftovers Pot Roast?
- In the oven: Reheat leftovers pot roast for 5 minutes at 350°F.
- In the microwave: Heat leftovers pot roast on high for 2-3 minutes.
- On the stove: Warm leftovers pot roast in a skillet over medium heat for 3 minutes.
- In the air-fryer: Reheat leftovers pot roast for 3 minutes at 350°F.
FAQ’S:
What Type Of Beef Should I Use For Pot Roast?
Use boneless beef chuck roast. It’s good for pot roast because it has enough fat to keep it moist during slow cooking.
Do I Need To Cover The Pot While Cooking?
Yes, cover the pot while cooking in the oven. This helps trap moisture and ensures the meat and vegetables cook evenly.
What’s The Difference Between A Pot Roast And A Stew?
A pot roast is a whole piece of meat cooked slowly with vegetables, usually in a covered pot in the oven. Stew, on the other hand, involves cutting the meat into smaller pieces and simmering it with vegetables in liquid on the stovetop.
Can I Add Frozen Vegetables To The Pot Roast?
It’s not ideal to add frozen vegetables directly to the pot roast because they might release too much water and affect the texture of the dish. It’s better to thaw them first before adding them to ensure even cooking.
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Bobby Flay Pot Roast Nutrition Facts
- Calories: 260
- Total Fat: 18g
- Saturated Fat: 7.3g
- Trans Fat: 1g
- Polyunsaturated Fat: 0.7g
- Monounsaturated Fat: 8.5g
- Cholesterol: 85mg
- Sodium: 52mg
- Total Carbohydrates: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 22g
- Potassium: 222.7mg
Bobby Flay Pot Roast
Description
Bobby Flay Pot Roast includes a 4-pound chuck roast, salt, vegetable oil, onions, garlic, tomato paste, red wine, bay leaves, flour, broth, black pepper, carrots, celery, red potatoes, parsley, and chives. It takes 7 hours to prepare and serves 6.
Ingredients
Instructions
- Rub 3 tablespoons of salt into the roast, wrap in plastic, and refrigerate for 3 hours to 3 days.
- Preheat the oven to 275°F. Heat 2 tablespoons of oil in a large pot, brown the roast on all sides for 10-12 minutes, then transfer to a plate.
- In the same pot, cook onions with 1 tablespoon of salt in 4 tablespoons of oil until browned (6-8 minutes).
- Add garlic and tomato paste, cook for 1 minute. Add wine, and bay leaves, cook for 4 minutes, then add flour and broth.
- Place the roast and juices back in the pot. Add carrots, celery, and potatoes around the meat. Cover and cook in the oven for 3-3.5 hours.
- Let the roast rest for 45 minutes. Remove twine, slice against the grain, and serve with vegetables and sauce, garnished with parsley and chives.
Notes
- Ensure the roast is properly trimmed and tied before cooking.
Brown the roast well on all sides to develop rich flavor.
Use a large pot or Dutch oven for even cooking. with some details