Best Ever Pot Roast With Boursin Mashed Potatoes Recipes

BEST EVER POT ROAST WITH BOURSIN MASHED POTATOES

Steps:

• 1. Take out your meat; let your meat come up to room temp. LIBERALLY season with sea salt and fresh black pepper.
• 2. Pour some olive oil into a pan. Heat on med-high until almost smoking. Put your onion quarters in and brown on all sides (you want a nice deep golden color). When browned, remove and put in bottom of Crock Pot.
• 3. Next add a little more oil if needed and put your carrots into the pan making sure everything gets a nice color as well. Remove when evenly browned and add to Crock Pot.
• 4. Add the last of your oil and let it heat up. While your oil heats, dredge your beef through your flour making sure it's evenly coated.
• 5. Sear the meat on all sides, about a minute or two, getting a GBD (Golden Brown and Delicious) color.
• 6. Pull out your meat and lay it on top of your onions and carrots.
• 7. Add your rosemary, thyme, and bay leaves to the Crock Pot.
• 8. Mix your pot roast packet into your 2 cups of stock and stir until well combined then add to your Crock Pot. (The liquid should come up about halfway on the meat.)
• 9. If there is a lot of oil left in your pan, dump some of it out. Add your red wine to deglaze the pan, scraping the bottom of the pan with a wisk for all those little cooked on yummy bits (that's where a lot of your flavor will come from). Reduce it by about half, then add it to you Crock Pot.
• 10. Set your Crock Pot on high and cook for 4 hours or on low for 8 hours. You can leave it on low and it will keep going or, after 4 hours on high I usually turn it down and let it go another hour.
• 11. Boursin Mashed Potatoes! In the last 45 min of cooking get a big pot of SALTY water boiling. Wash all of your potatoes well. Stab all over with a fork. DO NOT PEEL.
• 12. Add potatoes to boiling water and cook until tender (falling off the fork when stabbed).
• 13. Strain the potatoes really well.
• 14. Put the milk and butter in the microwave and heat until milk is hot and butter is melted.
• 15. Add the potatoes back to the pot and get out your electric mixer. Mix until most of the really big pieces are broken down.
• 16. Add the milk/butter mixture a little bit at a time until you reach your desired consistency.
• 17. I like these specific potatoes a little lump because they really stand up to the pot roast.
• 18. Add 4 OZ of Boursin at the last minute and stir in while potatoes are hot. Season to taste.
• 19. Try to separate the pot roast into manage pieces, either take it out and cut it or just separate it in the Crock Pot.
• 20. It should be tender enough that it just falls apart to the touch.
• 21. I serve it up with a big scoop of potaotes in the center of the plates and put pot roast and veggies and gravy right on top. Garnish with some chopped green onion if you so desire. DEEEEEEEEEEELICIOUS =)

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.

THE BEST MASHED POTATOES

Steps:

• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
• Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.

BOURSIN MASHED POTATOES

Steps:

• Wash, peel and cut the potatoes into pieces. Boil in salted water until tender.
• Mash and add the cheese, sour cream, the milk if needed for creaminess, and salt and pepper. Place in a large pan, top with butter slices (or cheddar cheese) and bake at 325 degrees until hot. Broil a few minutes to get the top nice a browned.

THE BEST POT ROAST EVER

Steps:

• Warm skillet with olive oil to medium high heat. Add butter until melted. Sprinkle roast with salt and pepper and brown on all sides. Remove from pan and set on plate.
• Carmelize onions and garlic in the skillet then deglaze pan with red wine.
• Put bouillon on bottom of crock pot, and pour stock from skillet on top, including onions and garlic. Place meat on top.
• Sprinkle parsley and Italian seasoning over meat, toss in carrots and potatoes.
• Cook for 1 hour on high then reduce to medium high for 3 to 5 hours.
• Remove roast and veggies to serving platter.
• Pan Gravy: In saucepan melt butter, then whisk in flour and cook until slightly browned.
• Whisk in ladles filled with crock pot juices until desired thickness. Add salt and pepper if needed.
• Spoon over roast and serve remaining gravy at table.

STOVE POT ROAST WITH MASHED POTATOES

Steps:

• Season chuck roast with salt and black pepper; sear in a large, deep skillet or Dutch oven over medium heat until browned, about 10 minutes per side.
• Pour beef broth and water into the skillet with roast. Arrange onion wedges and garlic cloves around the meat. Spread carrots atop roast and place sprig of rosemary atop carrots. Turn heat to medium-low and simmer until tender, about 6 hours.
• Cover potatoes with water in a large pot and bring to a boil; reduce heat to low and simmer until tender, about 30 minutes. Drain. Mash potatoes with butter and half the evaporated milk until smooth; slowly mash remaining evaporated milk into potatoes to achieve the desired consistency. Season with salt.
• Remove 1 or 2 cloves of garlic from skillet and mash cloves on top of the roast; serve with mashed potatoes.

CRISPY ROAST POTATOES

Steps:

• A day or two before roasting, prepare the potatoes. You need chunks or whole potatoes roughly the size of a clementine, so peel and leave whole, halve or quarter accordingly. Place the potatoes in a large pan of cold, salted water - salting is important, so don't skip it. Bring the water to the boil and simmer gently for about 15 mins until the potatoes are cooked all the way through but not on the brink of collapse. Gently drain the potatoes in a colander, but do not shake them or ruffle them up - just leave them to drain and cool. Once there is no more steam coming off them, place on a tray in a single layer and put them in the fridge, uncovered, until ready to roast.
• Heat oven to 200C/180C/gas 6 (or put them in when you turn it up for the turkey). Pour oil into a deep roasting tin to give an even layer of about 0.5cm. Place the tin in the oven for 5 mins to heat the oil, then remove from the oven. One at a time and working methodically (starting at one corner of the roasting tin and lining them up as you go) place each potato in the oil and use a spoon to turn it so it's completely coated. Don't worry about the oil cooling down too much. Once all the potatoes are in the tin in a single layer, not touching, place the tin in the oven and cook for 40 mins, undisturbed.
• Remove from the oven and - again, meticulously - turn each potato. Return to the oven for 20 mins, then repeat the potato-turning process again. If, at this stage, your other side dishes allow you to, turn the oven up to 220C/200C fan/gas 7 and give the potatoes a final 20 mins. By now you should have potatoes that are everything a roastie should be: deep, golden and crunchy on the outside with an extra-fluffy middle - just sprinkle with a little sea salt to serve.