SIMPLE BEEF POT ROAST
This pot roast recipe and technique could not be easier. The vegetables break down, combining with the meat's juices to create a sauce! Warm, hearty, and delicious! Serve over horseradish mashed potatoes.
Provided by Chef John
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h30m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F (135 degrees C).
- Pour vegetable oil into a large oven-safe pot over medium-high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate.
- Stir carrots, celery, and onion into the pot, and cook and stir until vegetables start to release their juices, about 3 minutes; loosen any brown flavor bits on the bottom of the pot. Add butter, and cook until the onions are translucent, about 5 minutes. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid.
- Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired.
Nutrition Facts : Calories 506.9 calories, Carbohydrate 5.6 g, Cholesterol 140.6 mg, Fat 39.2 g, Fiber 1.5 g, Protein 31.7 g, SaturatedFat 16.8 g, Sodium 883.5 mg, Sugar 2.5 g
RöSTI
Adapted from the Favorite Recipes from Europe, published by Marshall Cavendish, the classic rösti is a simple recipe using essentially just potatoes, but it creates a wonderfully flavored breakfast potato fritter or a side dish which can be enjoyed with various meals.
Provided by TasteAtlas
Categories Side Dish
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place potatoes in a large saucepan, cover with cold water, and bring to a boil over medium-high heat. Cook for about 30 minutes or until tender. Drain them and set aside to cool for about 10 minutes. Peel the potatoes, then refrigerate them until chilled, for at least 1 hour. Lastly, grate them using the large holes on a cheese grater; reserve on the side.
- Heat lard or butter and oil in a nonstick skillet over medium-low heat. When melted, add potatoes, sprinkle with salt, and mix well, coating the potatoes with fat. Then, gently press the potatoes using a spatula, molding them to fit the skillet. Cook, occasionally shaking, until edges are golden brown and crisp, about 20 minutes.
- When one side is done, cover the skillet with a large plate and invert the rösti over onto it, then slide it back into the skillet to cook the other side of the fritter. Fry until golden brown, about 20 minutes. Lastly, transfer onto a cutting board, sprinkle with salt, and cut into wedges to serve.
POTATO ROESTI
Steps:
- Combine potatoes and onions in a tea towel. Squeeze as much liquid as possible from the mixture. In a large mixing bowl, combine this mixture with the oil and divide into four equal parts.
- In a 10-inch non-stick saute pan melt 1/2 a tablespoon of butter. Season one part of potato mixture with salt and pepper and spread into a thin layer in the pan. Brown for 5 to 7 minutes. Invert the roesti onto pan lid and remove pan from heat. Add additional 1/2 tablespoon of butter to the preheated pan. Slide roesti into pan raw side down and brown for an additional 5 to 7 minutes. Remove to a rack and hold in a warm oven. Repeat previous steps for remaining potato mixture.
EASY ROAST BEEF
This is a pretty fool proof way to make a roast beef. You can add or subtract any seasoning you want. * I don't add salt before cooking as it will draw out the juices. *Always check your roast with a meat thermometer, to get a perfect roast. I use a digital read thermometer. see bottom of directions for timetable. *Remember that the roast will continue cooking after you remove from the oven and let it sit. Usually about 5-10 degrees, so keep that in mind when you go to read the temperature *Allow the roast to sit for 10-15 minutes after removing from oven, so that the juices can redistribute, before you slice it.
Provided by ItalianMomof2
Categories Roast Beef
Time 59m
Yield 1 Roast, 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat Oven to 500 Degrees.
- Remove Roast beef from package and rinse under cold water. Pat dry with paper towels.
- Rub Olive Oil all over roast and put in roasting pan on a rack. (FAT SIDE UP).
- Sprinkle Garlic Powder and Black Pepper all over roast.
- Put in oven and roast at 500 degrees for 20 minutes.(do NOT open oven door during this step. You want the intense hot heat to "sear" the roast and keep in all the juices.).
- After 20 minutes, lower the oven temperature to 300 degrees and continue roasting for at that temperature for 18 minutes per pound.
- *3lb Roast- 54 minutes
- *4lb Roast-72 minutes
- I generally start checking the temperature after 45 minutes of cooking at 300 degrees. When the roast reaches the required temperature (see below) remove from oven and let sit for 10-15 minutes.
- Timetable.
- Rare- 125-130 degrees.
- Medium rare- 130-140 degrees.
- Medium- 145-150 degrees.
- Well Done-155-165 degrees.
- After allowing the roast to "rest" Slice and Serve!
- Enjoy!
SIMPLE ROSTI
I love these topped with a runny egg. The secret is to grate the potatoes when they are cold to ensure a good rosti.
Provided by PinkCherryBlossom
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Scrub the potatoes but leave the skin on.
- Cook the potatoes in boiling water for 7 minutes and allow to cool completely. When cool grate into a bowl.
- Heat 15g of the butter and cook the onion until soft. Stir the onion mix into the potato.
- Melt half of the remaining butter in a frying pan and add the potato mixture forming it into a cake shape.
- Cook for 15 minutes or until the bottom of the cake is brown.
- Melt the remaining butter and pour over the top of the cake. turn the rosti over and cook until golden.
Nutrition Facts : Calories 313.1, Fat 15.4, SaturatedFat 9.7, Cholesterol 40.1, Sodium 173.8, Carbohydrate 40.9, Fiber 6.3, Sugar 3.6, Protein 4.5
POTATO RöSTI CAKES WITH SAGE LEAVES
These pan-fried, golden potato patties with onion and sage make a delicious side dish for two
Provided by Alex Hollywood
Categories Side dish
Time 30m
Number Of Ingredients 7
Steps:
- Squeeze any excess water out of the grated potatoes, then tip into a bowl and mix well with the egg, flour, baking powder, onion and chopped sage leaves. Season well. Heat 2 tbsp oil in a large non-stick frying pan over a medium heat, and spoon the mixture in to make 4 röstis, flattening them down with the back of a spoon into disc shapes. Cook for 5 mins each side until golden brown and crisp, then drain on kitchen paper. Can be made up to 8 hrs in advance and kept in the fridge (see tip).
- When ready to serve, heat the remaining 1 tbsp oil in the frying pan over a medium heat. Add the whole sage leaves and cook for 20 secs until crisp but still green. Drain on kitchen paper and top each rösti with a fried sage leaf.
Nutrition Facts : Calories 366 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
RöSTI
Categories Potato Brunch Side Vegetarian Winter Pan-Fry Boil Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2 to 4
Number Of Ingredients 3
Steps:
- In a large saucepan cover potatoes with salted water by 2 inches and simmer until tender, about 25 to 30 minutes. Drain potatoes in a colander and cool. Chill potatoes, covered, at least 4 hours and up to 2 days.
- Peel potatoes. Set a four-sided grater in a large bowl and coarsely shred potatoes into bowl. Season potatoes with salt and pepper, tossing mixture with a fork.
- In a 9- to 9 1/2-inch nonstick skillet heat 1 tablespoon butter and 1/2 tablespoon oil over moderate heat until foam subsides. Add potatoes, spreading them evenly and tamping them down with a rubber spatula to form an even cake. Reduce heat to moderately low and cook rösti until underside is golden brown, 10 to 12 minutes.
- Slide rösti onto a large plate. Invert another large plate over rösti and invert rösti onto it. (Browned side of rösti should be on top.) In skillet heat remaining tablespoon butter and 1/2 tablespoon oil over moderately low heat until foam subsides. Slide rösti back into skillet, browned side up, and cook until underside is golden brown, 10 to 12 minutes.
- Slide rösti onto a serving plate and cut into wedges.
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- Preheat oven to 400°. Grate potatoes on the large holes of a box grater. Transfer to a fine-mesh sieve and add onion; squeeze to expel as much water from potatoes as possible. If you want, wrap in a kitchen towel to help soak up the excess water. Sprinkle with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, season with pepper; toss to combine.
- Heat ¼ cup oil in a large ovenproof nonstick skillet over medium-high. Add potato mixture and press firmly into an even layer. Cook, shaking pan a few times (potatoes may stick at first, but just keep going; they will release), until deeply browned underneath (carefully lift with a spatula to peek), 8–10 minutes. Transfer to oven; bake until rosti is cooked through (pluck a bit off the top and taste for doneness), 18–20 minutes.
- Meanwhile, whisk garlic, lemon juice, mayonnaise, mustard, and remaining ¼ cup oil in a large bowl until smooth. Whisk in 2 Tbsp. Parmesan and season with salt and pepper. Set dressing aside.
- When rosti is cooked through, remove from oven and evenly crack eggs on top; season with salt and pepper. Bake until eggs are just set, 10–12 minutes.
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