Gordons Pot Roast Recipes

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YANKEE POT ROAST (CHEF GORDON RAMSAY) RECIPE - (4.2/5)



Yankee Pot Roast (Chef Gordon Ramsay) Recipe - (4.2/5) image

Provided by á-15956

Number Of Ingredients 20

3 tablespoons canola oil
3 to 4 pounds beef chuck roast (trimmed & cut in half against the grain)
2 tablespoons all-purpose flour
Sea salt & black pepper
1 tablespoon tomato paste
2 medium carrots, cut into chunks
2 celery ribs, cut into chunks
1/2 large onion, cut into chunks
3 garlic cloves, peeled and crushed
Small bunch thyme
2 bay leaves
3 cups low sodium chicken stock
2 tablespoons all-purpose flour
3 to 4 tablespoons warm braising liquid
1 tablespoon tomato paste
4 ounces dried porcini mushrooms (soaked in warm water then drained)
1 pound small red potato cut into 2-inch chunks
2 carrots, cut into chunks
Sea-salt & pepper to taste
Handfull parsley, chopped

Steps:

  • Season the chuck roast generously with salt & pepper; massage into meat. Dredge through flour shaking off any excess. Heat 6 quart low pressure cooker over medium heat, add oil, then heat until shimmering. Sear roast on all sides until golden brown (about 15 minutes) Remove from pan & set aside. Add onions, carrots, celery & tomato paste to pan, stir well to coat. Cook about 2 to 3 minutes. Add bay leaves, garlic & thyme. Stir cooking about 1 minute. Add roast & resting liquid to pan, then add chicken stock to come about halfway up roast. Bring all to a simmer. Cover making sure it is well sealed. Cook on a medium, low flame, an active simmer for about 1 hour. Carefully remove lid, and remove pot from heat. Carefully remove roast from pan and set aside, pour contents of pan through a strainer into a large bowl. Press liquid from vegetables with a spatula - discard vegetables. To Finish: In a small bowl whisk 2 tablespoons of flour with 3 to 4 tablespoons of broth from the pan to form a liquid paste. Place pot back on medium heat, add 2 tablespoons of cooking oil to heat. Saute onions & mushrooms about 2 minutes. Add to pot along with tomato paste, carrots, potatoes and flour mixture. Stir well and season with salt & pepper. Pour strained cooking liquid back into pan, stir well. Bring to boil then reduce to a simmer. Add roast back to pan & cover. Seal lid well and simmer bout 15 minutes. Once done, remove roast and rest for about 10 minutes. Slice meat against the grain & place on platter. Arrange vegetables around it and lightly dress with sauce. Sprinkle over with fresh parsley. Serve remaining sauce on the side.

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