Irish-style pot roast
ID: 3316ae6e...
A comforting, slow-braised beef pot roast cooked in a rich, savory brown gravy and served with hearty root vegetables.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Season and brown the beef roast slowly on all sides. → Sauté shallots and tomato paste, then deglaze the pan with beef stock and seasonings. → Cover and simmer on low for several hours until the beef is nearly tender. → Add chopped carrots, potatoes, celery, and green onion whites in stages to cook. → Remove the meat and veggies, thicken the remaining liquid into a gravy, slice, and serve.
Cooking Steps
Brief Cooking Order
Season and brown the beef roast slowly on all sides. → Sauté shallots and tomato paste, then deglaze the pan with beef stock and seasonings. → Cover and simmer on low for several hours until the beef is nearly tender. → Add chopped carrots, potatoes, celery, and green onion whites in stages to cook. → Remove the meat and veggies, thicken the remaining liquid into a gravy, slice, and serve.
Introduction
A comforting, slow-braised beef pot roast cooked in a rich, savory brown gravy and served with hearty root vegetables.
Step 1
Select an oblong roast with muscle fibers running side-to-side, such as a mock tenderloin from the shoulder, to allow for clean slicing across the grain.
Step 2
Place the meat in a cold pan, drizzle with oil, and season heavily with salt and black pepper on all sides.
Step 3
Turn on the heat to medium and slowly brown the roast on all sides, turning carefully to avoid scorching the bottom of the pan.
Step 4
While the beef is browning, peel and finely dice the shallots.
Step 5
Add the diced shallots into the pan with the meat and let them fry for a few minutes until lightly browned.
Ingredients List
Important Notes
Choose waxy potatoes (like red or yellow-skinned) instead of starchy ones to prevent them from disintegrating and making the gravy gritty.
Slow and gentle browning is key; high heat will burn the fond on the bottom of the pan, making the gravy taste bitter.
To achieve clean slices, remove the meat from the braise just before it becomes fully pull-apart tender, and always slice against the grain.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...