{"id":19379,"date":"2024-07-25T15:22:06","date_gmt":"2024-07-25T15:22:06","guid":{"rendered":"https:\/\/ispicefoods.com\/?post_type=recipe&p=19379"},"modified":"2024-08-14T19:54:42","modified_gmt":"2024-08-14T19:54:42","slug":"pot-roast","status":"publish","type":"recipe","link":"https:\/\/ispicefoods.com\/es\/recipe\/pot-roast\/","title":{"rendered":"Pot Roast"},"content":{"rendered":"\t\t
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Ingredients:<\/strong><\/h4>\n
    \n \t
  • 3-4 pounds beef chuck roast<\/li>\n \t
  • Salt and black pepper to taste<\/li>\n \t
  • 2 tablespoons vegetable oil<\/li>\n \t
  • 1 large onion, sliced<\/li>\n \t
  • 3 cloves garlic, minced<\/li>\n \t
  • 2 cups beef broth<\/li>\n \t
  • 1\/2 cup red wine (optional)<\/li>\n \t
  • 2 tablespoons Worcestershire sauce<\/li>\n \t
  • 2 carrots, peeled and sliced into thick rounds<\/li>\n \t
  • 2 stalks celery, cut into large pieces<\/li>\n \t
  • 3-4 medium potatoes, peeled and quartered<\/li>\n \t
  • 1 teaspoon dried thyme or a few sprigs of fresh thyme<\/li>\n \t
  • 1 bay leaf<\/li>\n<\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Ingredients:<\/strong><\/h4>\n
      \n \t
    • 3-4 pounds beef chuck roast<\/li>\n \t
    • Salt and black pepper to taste<\/li>\n \t
    • 2 tablespoons vegetable oil<\/li>\n \t
    • 1 large onion, sliced<\/li>\n \t
    • 3 cloves garlic, minced<\/li>\n \t
    • 2 cups beef broth<\/li>\n \t
    • 1\/2 cup red wine (optional)<\/li>\n \t
    • 2 tablespoons Worcestershire sauce<\/li>\n \t
    • 2 carrots, peeled and sliced into thick rounds<\/li>\n \t
    • 2 stalks celery, cut into large pieces<\/li>\n \t
    • 3-4 medium potatoes, peeled and quartered<\/li>\n \t
    • 1 teaspoon dried thyme or a few sprigs of fresh thyme<\/li>\n \t
    • 1 bay leaf<\/li>\n<\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      Instructions:<\/span><\/strong><\/h4>\n
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      1. Preheat the Oven:<\/strong>\n
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        • Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).<\/li>\n<\/ul>\n<\/li>\n \t
        • Season the Meat:<\/strong>\n
            \n \t
          • Generously season the beef chuck roast with salt and black pepper.<\/li>\n<\/ul>\n<\/li>\n \t
          • Sear the Beef:<\/strong>\n
              \n \t
            • In a large oven-proof pot or Dutch oven, heat the vegetable oil over medium-high heat.<\/li>\n \t
            • Add the beef roast to the pot and sear it on all sides until it is browned, about 4-5 minutes per side. Remove the beef and set aside.<\/li>\n<\/ul>\n<\/li>\n \t
            • Saut\u00e9 the Vegetables:<\/strong>\n
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              • In the same pot, reduce the heat to medium and add the onion and garlic. Saut\u00e9 until the onions are translucent and slightly browned, about 5 minutes.<\/li>\n<\/ul>\n<\/li>\n \t
              • Deglaze the Pot:<\/strong>\n
                  \n \t
                • Pour in the red wine (if using) and beef broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.<\/li>\n<\/ul>\n<\/li>\n \t
                • Add the Roast Back:<\/strong>\n
                    \n \t
                  • Return the roast to the pot. Add Worcestershire sauce, carrots, celery, potatoes, thyme, and a bay leaf. Bring the liquid to a simmer.<\/li>\n<\/ul>\n<\/li>\n \t
                  • Cook in the Oven:<\/strong>\n
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                    • Cover the pot with a lid and place it in the preheated oven. Cook for about 3-4 hours, or until the meat is fork-tender.<\/li>\n<\/ul>\n<\/li>\n \t
                    • Rest the Meat:<\/strong>\n
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                      • Remove the pot from the oven and take the roast out of the pot. Let it rest for a few minutes before slicing.<\/li>\n<\/ul>\n<\/li>\n \t
                      • Serve:<\/strong>\n
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                        • Slice the beef and serve it with the vegetables and some of the cooking liquid as a gravy.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                          Instructions:<\/span><\/strong><\/h4>\n
                            \n \t
                          1. Preheat the Oven:<\/strong>\n
                              \n \t
                            • Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).<\/li>\n<\/ul>\n<\/li>\n \t
                            • Season the Meat:<\/strong>\n
                                \n \t
                              • Generously season the beef chuck roast with salt and black pepper.<\/li>\n<\/ul>\n<\/li>\n \t
                              • Sear the Beef:<\/strong>\n
                                  \n \t
                                • In a large oven-proof pot or Dutch oven, heat the vegetable oil over medium-high heat.<\/li>\n \t
                                • Add the beef roast to the pot and sear it on all sides until it is browned, about 4-5 minutes per side. Remove the beef and set aside.<\/li>\n<\/ul>\n<\/li>\n \t
                                • Saut\u00e9 the Vegetables:<\/strong>\n
                                    \n \t
                                  • In the same pot, reduce the heat to medium and add the onion and garlic. Saut\u00e9 until the onions are translucent and slightly browned, about 5 minutes.<\/li>\n<\/ul>\n<\/li>\n \t
                                  • Deglaze the Pot:<\/strong>\n
                                      \n \t
                                    • Pour in the red wine (if using) and beef broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.<\/li>\n<\/ul>\n<\/li>\n \t
                                    • Add the Roast Back:<\/strong>\n
                                        \n \t
                                      • Return the roast to the pot. Add Worcestershire sauce, carrots, celery, potatoes, thyme, and a bay leaf. Bring the liquid to a simmer.<\/li>\n<\/ul>\n<\/li>\n \t
                                      • Cook in the Oven:<\/strong>\n
                                          \n \t
                                        • Cover the pot with a lid and place it in the preheated oven. Cook for about 3-4 hours, or until the meat is fork-tender.<\/li>\n<\/ul>\n<\/li>\n \t
                                        • Rest the Meat:<\/strong>\n
                                            \n \t
                                          • Remove the pot from the oven and take the roast out of the pot. Let it rest for a few minutes before slicing.<\/li>\n<\/ul>\n<\/li>\n \t
                                          • Serve:<\/strong>\n
                                              \n \t
                                            • Slice the beef and serve it with the vegetables and some of the cooking liquid as a gravy.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

                                              Ingredients: 3-4 pounds beef chuck roast Salt and black pepper to taste 2 tablespoons vegetable oil 1 large onion, sliced 3 cloves garlic, minced 2 cups beef broth 1\/2 cup red wine (optional) 2 tablespoons Worcestershire sauce 2 carrots, peeled and sliced into thick rounds 2 stalks celery, cut into large pieces 3-4 medium potatoes, […]<\/p>\n","protected":false},"author":1,"featured_media":19380,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"footnotes":""},"recipe-category":[61,121],"recipe-tag":[112,114],"class_list":["post-19379","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe-category-all-recipe","recipe-category-beef","recipe-tag-all-recipe","recipe-tag-beef"],"acf":[],"_links":{"self":[{"href":"https:\/\/ispicefoods.com\/es\/wp-json\/wp\/v2\/recipe\/19379","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ispicefoods.com\/es\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/ispicefoods.com\/es\/wp-json\/wp\/v2\/types\/recipe"}],"author":[{"embeddable":true,"href":"https:\/\/ispicefoods.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ispicefoods.com\/es\/wp-json\/wp\/v2\/comments?post=19379"}],"version-history":[{"count":13,"href":"https:\/\/ispicefoods.com\/es\/wp-json\/wp\/v2\/recipe\/19379\/revisions"}],"predecessor-version":[{"id":27084,"href":"https:\/\/ispicefoods.com\/es\/wp-json\/wp\/v2\/recipe\/19379\/revisions\/27084"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ispicefoods.com\/es\/wp-json\/wp\/v2\/media\/19380"}],"wp:attachment":[{"href":"https:\/\/ispicefoods.com\/es\/wp-json\/wp\/v2\/media?parent=19379"}],"wp:term":[{"taxonomy":"recipe-category","embeddable":true,"href":"https:\/\/ispicefoods.com\/es\/wp-json\/wp\/v2\/recipe-category?post=19379"},{"taxonomy":"recipe-tag","embeddable":true,"href":"https:\/\/ispicefoods.com\/es\/wp-json\/wp\/v2\/recipe-tag?post=19379"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}