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Pot Roast with Mashed Baked Potatoes
Estadísticas de aprendizaje
Nivel MCER
Dificultad
Subtítulos (341 segmentos)
few foods offer the bang for buck
provided by a simple and effective pot
roast
it is a monarchs meal but it's cheap
it's easy the only thing you need is
time largely unattended I think my
version offers particularly deep and
complex flavors thanks to strategic
removal of the lid though you will need
something lit a big Dutch oven burner on
medium and preheat the oven to 350
Fahrenheit here's our roast a giant
thick steak of Chuck that's beef
shoulder that's the classic choice two
and a half to three pounds I'd say it's
tough enough that it has lots of
collagen that'll melt when slow-cooked
and go unctuous it also has close to the
perfect amount of fat for braising
although if you want to limit the amount
of melted fat in your finished gravy I
think it's easier to remove some of it
at this stage chuck roasts usually have
a big concentrated nut of fat right
there in the middle and you can just get
in there and cut it out our finished
sauce is going to be so viscous that it
would be hard to skim off this fat at
the end of cooking don't worry about
mangling the meat we're gonna tear it
into chunks in the end anyway and don't
worry they'll still be plenty of fat
this just takes the edge off as it were
tiny amount of oil in the pan just
enough to get the meat started it'll
melt out its own fat real quick and in
the meat goes I don't think there's any
point in seasoning it it's gonna be
totally covered in sauce at the end lots
of recipes tell you to brown meat for
braises on high heat and I have
generally concluded that's bad advice
unless the pan is really crowded with a
ton of meat that's gonna suck up a lot
of heat your finished product is gonna
be way better if you take it easy medium
heat any burned flavors we create on the
bottom of that pan will absolutely spoil
our sauce later the meat will Brown on
medium just give it time during which
you can cut up a big onion I often like
to do thin quarter circles for thick
stews and such because those little
strands kind of act like structural mesh
in the finished gravy they hold
everything together
when you can peel the meat off the
surface without it sticking too hard
it's ready to flip oh and if you've got
a stick of celery around that's nice to
put in I have to get the pieces really
small to hide them from Lauren she
doesn't like celery if any part of the
exposed surface of the pan looks like
it's gonna burn I'll just move the meat
to cover that part thus diverting some
of that heat bottom of that meat could
still do with a
or browning but I'm worried about my
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