Adells Chocolate Pot Roast Recipes

PERFECT POT ROAST

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

POT ROAST

Steps:

• Preheat the oven 350 degrees F.
• Coat a Dutch oven with olive oil and bring to medium-high heat.
• Sprinkle the chuck roast generously with salt, add it to the Dutch oven and brown it on all sides. Remove from the pan and reserve.
• Drain the excess oil, lower the heat to medium, add a few drops of new oil and add the celery, onions and crushed red pepper to the pan. Season the vegetables with salt and cook until they are soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for 1 to 2 minutes. Add the tomato paste and cook for 1 to 2 minutes. Toss in the vinegar, stir to combine and cook for 2 to 3 minutes. Stir in 3 cups of chicken stock. Taste and adjust the seasoning if needed. Toss in the bay leaves, orange zest, star anise and thyme bundle. Return the meat to the pan, cover and put the Dutch oven in the oven for 1 hour.
• Remove the pan from the oven, turn the meat over and check the liquid level. If the liquid level has gone down, add about a half a cup of stock. Return the pan to the oven and cook for another hour.
• Remove the pan from the oven. Remove the meat from the pan and add the squash, Jerusalem artichokes and figs. Add the final 1/2 cup of stock and stir to combine. Taste the liquid and adjust seasoning if needed. Return the meat to the pan, cover and cook for another 30 minutes.
• Remove the lid to the pan and roast until the squash and Jerusalem artichokes are tender and the liquid is reduced, another 15 to 20 minutes.
• Remove the pan from the oven. Remove the meat from the pan and skim off any excess fat from the surface of the cooking liquid, if need be.
• Slice the meat in 1/2-inch slices and serve with the veggies and pan juices.
• Wine Pairing Suggestion: Pinot Noir

CROCK POT COFFEE POT ROAST

Steps:

• Directions:
• Pat dry the pork roast with a paper towel and in a small bowl combine the coffee grounds, 1 tsp salt (reserve remaining salt for after cooking), ground pepper, brown sugar and ground chocolate. Rub this dry mixture over the roast.
• Heat oil in a large skillet over medium-heat. Brown roast on all sides. When finished, add potatoes and carrots to the crock pot and place meat on top. Pour coffee over the meat and place lid on crock pot and cook on low for 8 hours.
• If desired, once roast is cooked, drain liquid and bring liquid to a boil in a small sauce pan. In a small Tupperware container shake 1 TB of corn starch and ¼ cup cold water. Shake until combined and add to the liquid on the stove. Return to boil, keep stirring and remove from heat. It will thicken and become coffee gravy to serve with the meal.
• Salt pot roast to taste after cooking with remaining 1 tsp salt.
• Directions:
• Pat dry the pork roast with a paper towel and in a small bowl combine the coffee grounds, 1 tsp salt (reserve remaining salt for after cooking), ground pepper, brown sugar and ground chocolate. Rub this dry mixture over the roast.
• Heat oil in a large skillet over medium-heat. Brown roast on all sides. When finished, add potatoes and carrots to the crock pot and place meat on top. Pour coffee over the meat and place lid on crock pot and cook on low for 8 hours.
• If desired, once roast is cooked, drain liquid and bring liquid to a boil in a small sauce pan. In a small Tupperware container shake 1 TB of corn starch and 1/4 cup cold water. Shake until combined and add to the liquid on the stove. Return to boil, keep stirring and remove from heat. It will thicken and become coffee gravy to serve with the meal.
• Salt pot roast to taste after cooking with remaining 1 tsp salt.

PAULA'S DUTCH OVEN POT ROAST

Steps:

• Season roast with salt and pepper and coat with 2 tablespoons flour. Heat oil in a large 6- to 8-quart Dutch oven. Brown the roast on all sides in the hot oil, 5 to 7 minutes. Stir in remaining flour to absorb remaining oil. Add beef broth, wine, onion, soup mix, marjoram, Worcestershire, and bay leaves. Add enough water to cover.
• Cover and simmer on medium-low heat until tender, about 2 hours. Add carrots and potatoes. Continue to cook until vegetables are tender, about 1 hour. If gravy is too thin, uncover and continue to simmer until liquid evaporates and gravy thickens, about 20 minutes more. Remove bay leaves from gravy when serving.

ADELLS CHOCOLATE POT ROAST

Steps:

• With oil in dutch oven brown pot roast on all 4 sides.
• Add can of beef broth.
• Put 4 slits in top of roast and insert garlic cloves.
• Add rest of ingredients to top of roast cover w/lid and let cook for 3 hrs. Checking to add water if needed .