Gordons Pot Roast Recipes

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

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.

GORDON'S POT ROAST

Steps:

• Chop onion and mince garlic. Peel carrots and parsnips and diagonally cut into 3/4-inch-thick slices. Peel turnips and cut into 3/4-inch-thick wedges. Cut mushrooms into 1/2-inch-thick slices. Peel gingerroot and mince enough to measure 1/4 cup. Drain tomatoes and chop.
• Pat chuck roast dry and season with salt and pepper. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown roast on all sides. Transfer roast to a plate and pour off all but 1 tablespoon fat from kettle. Add onion to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add Port and red wine and simmer, scraping up any brown bits on bottom of kettle, 5 minutes. Stir in broth, Worcestershire sauce, brown sugar, gingerroot, tomatoes, bay leaves, thyme, and oregano and bring mixture to a boil. Add roast, carrots, parsnips, turnips, and mushrooms and simmer, covered, turning roast over halfway through cooking time, 3 hours total, or until tender. Pot roast may be made up to this point 3 days ahead. Cool roast, uncovered, before chilling, covered, and remove any solidified fat before reheating.
• Transfer roast with tongs to a cutting board and let stand 10 minutes. If necessary skim fat from cooking liquid and bring cooking liquid and vegetables to a boil over moderate heat. In a small bowl stir together cornstarch and water until smooth and stir enough into sauce to thicken to desired consistency. Simmer sauce, stirring occasionally, 2 minutes.
• Cut roast crosswise into 1/2-inch-thick slices and arrange on a deep platter. Spoon vegetables and sauce over meat. .