Learn How to Make a Braised Pot Roast
Read the full transcript »
Eating Low with Amy Low Hassles, Low Carb Recipes Episode 47: Braised Pot Roast Hi this is Amy and welcome to eating low. Today, we’re going to be making a pot roast and I’m testing out this recipe because I want to make it for Christmas. So I’ve got a big, gigantic, enamel cast iron Dutch on kind of thing but I’ve got to put the meat in. And I’ve got my meat here. It is very big. It’s probably at two and a half pounds. Or probably use a bigger one on Christmas Eve and I’ve put salt and pepper on both sides. And the first thing we’re going to do is brown it in the pot to get all these types kind of crusty before we put together the stuff in. So I’m going to do that and then I’ll come right back. Here you can see I’m browning the meat. I’ve browned it on one side and then I’ve got it browning on the other side and we’re going to brown the other like the side pieces when we’re done with that so I’m going to flip it. It hard to get started to meet ends.. Okay, I’ve got it brown at all sides. So now, I’m going to add a can of crushed tomatoes. I’m going to add about a cup of beef broth and I’m also going to add about a cup of wine. I’m using red, a basic Ford Alcohol wine because it’s my favorite. And you can use less or more. This will be the juice that it cooks in. I’m also going to add some little bit probably one tablespoon of olive oil over the top and add some salt and pepper. This recipe is hard because I’m not use to like kind of wrestle with the meat, you know. I'm learning, were almost done already. So then we’re going to take a bunch of vegetables and I’ve got two onions, red onions that I have. We’re just going to plunk on all around the pot of roast. I still can't remember my call. I have a cup of button mushrooms but I split the little ends off. I have two celery stalks that I’ve sliced and then two cloves of garlic that are sliced. Then I have eight carrots that I sliced. Those guys are all going to come in. And then about two sprigs of rosemary but I’m just kind of—I always squish them out some kind of get all that way all I think a good flavory stuff. So I just kind of bruise them a little. It’s got man handling them. And then I’m just going to sprinkle them on top and then I’ve got approximately four things or time. I’m not sure how many that really is but it doesn’t matter. Let me put those guys in to. Oh! I need my bay leaves, where’s my bay leaves? The bay leaves are in one of the many spiced have been used, here we go. I put them here, it’s easy to find. And then two bay leaves, I got two out. I had two bay leaves and I’m going to tuck them in, find a them a good spot. So I’ve got all—got the stuff in and then we’re going to get out big plate. Big chicken lick lid, were going to pop the top one. Were going to heat it for three hours approximately. We’ll see how it goes and maybe that a little more, maybe less. This stove really spins with the timer. In every half hour or so, we’re going to come over here and base and get the juice it’s kind of mix all in. You can even flip over the pot roast just to make sure all the sides get seasoned and flavored and everything gets stick other. So we’ll keep doing that and then we’ll come back and check on it. Here’s what the pot roast looks like right before I put the lit on it. So there’s it is. So my pot roast is done and faithfully flipped in every half hour and kind of mixed it around and I just wanted to show, it came out so good. Hopefully you can see this but the meat is so tender. It’s like falling apart and I have to cut it with a knife which is exactly what we want for our pot roast. And we’ll take a little more. When I serve this on Christmas Eve, I’ll probably take the meat out and kind of get smaller pieces, lay their vegetables around it and then take the sauce. There’s a lot of great sauce and you just put that in a gravy bowl. You can thick at another if you want but I kind of like thin gravy and I don’t like flour and all that stuff. So you could just tak
Copyright © 2005 - 2014 Healthline Networks, Inc. All rights reserved for Healthline.