Pot Roast 101
Pot roast is in heavy rotation at my house during the winter months. There is no better comfort food than wine-braised beef with heavily caramelized vegetables and a pile of potatoes. Follow along as I walk through the process of making perfect pot roast, from properly browning and braising the meat to reducing the jus and plating.
Next step, start sautéing your veg. I do mushrooms next… seasoning at every step A video posted by Andrew Zimmern (@chefaz) on
After mushrooms are reserved I pan roast my leeks/onions/herbs in the same pan until they are toasty roasty A video posted by Andrew Zimmern (@chefaz) on
Next step, add celery and carrots to the pan … A video posted by Andrew Zimmern (@chefaz) on
Then add your wine. Don’t be afraid if you ran out of red! I use white and it works well and keeps things brightly flavored A video posted by Andrew Zimmern (@chefaz) on
Two hours is enough for a 3 pound roast if it’s thinner. This fatty plump chuck roast ended up taking 3! A video posted by Andrew Zimmern (@chefaz) on
Plated. It’s been fun. Have a good night everyone A photo posted by Andrew Zimmern (@chefaz) on
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