Starling Diner Pot Roast Recipes

POT ROAST BY DINER

Steps:

• Preheat oven to 350 degrees.
• Add oil to a dutch oven or large covered dish that can go from stovetop to oven and heat to medium high heat. Season roast with salt, pepper and garlic salt. Brown roast on both sides in oil. Then add water or beef broth, onions and carrots. Bring to a boil. Turn off heat and put cover on and place in oven.
• Let roast cook for 2 1/2 hours. Check at this point and make sure there still is enough liquid, if not add more water. This type of meat needs to cook for a long time but needs the liquid to make it tender. Now add the the potatoes. Cook for another hour(remove cover last 20 mins.) or until potatoes are tender and cooked through. Remove meat and vegetable to a serving plate/bowl and keep warm.
• Add water or beef broth to pan and stir to get all the browned pieces. Mix flour with one cup water, add salt and pepper to taste, and shake until very well blended. Add this mixture to pan until thickened and to your taste.

PERFECT POT ROAST AND GRAVY

Steps:

• Preheat oven to 325F.
• Combine flour, onion powder, garlic powder, paprika, and black pepper together in a small bowl. Whisk to combine.
• Coat the roast with the flour mixture on all sides.
• Heat an oven safe large dutch oven over medium-high heat.
• Add olive oil to the dutch oven and sear the roast on both sides, approximately 4 to 5 minutes per side.
• Lift the roast up slightly and place quartered onions in the bottom of and place the roast directly on top of the onions.
• Place the garlic on top of the roast.
• In a large bowl, whisk together the onion soup mix, beef broth, beef consommé, red wine, and Worcestershire sauce. Pour over the top of the roast.
• Place the dutch oven in the oven and bake for 2 hours.
• Remove from oven, set lid aside, and add the carrots and potatoes right on top of the roast.
• Bake for another 45 minutes to 1 hour or until carrots and potatoes are tender and roast is cooked through and is easily shredded with a fork.
• Transfer the meat and vegetables to a serving platter and pour the remaining liquids through a strainer into a large measuring cup or bowl and let the fat separate.

STARLING DINER POT ROAST

Steps:

• For the pot roast: Preheat the oven to 350 degrees F.
• Cut the beef into large 6-inch sections. Season with salt and pepper. Heat the oil in an extra large skillet on high heat. Do not let the oil smoke. Add the seasoned portions of beef. Brown all sides until a nice crust forms on all pieces, about 10 minutes. Remove from the skillet and let rest for 10 minutes.
• Peel the shallots and carrots. Cut the carrots and celery into quartered sections. Cut the shallots into wedges. Pour the wine in a large saucepan. Add half the thyme, rosemary and bay leaves with the wine. Reduce the wine by half at a low simmer, about 30 minutes.
• Heat a deep cast-iron pot or Dutch oven on medium-high. Add enough oil to cover the bottom. Add the shallots to the bottom of the pan and saute, stirring constantly, until translucent, for about 5 minutes. Add the carrots, celery, garlic, and remaining thyme, rosemary and bay leaves. Add a dash of salt and pepper and cook, stirring occasionally, until the vegetables are slightly soft, 10 to 15 minutes. Place the beef on top of the vegetables. Pour in the reduced wine and herb mixture and add the beef broth and veal demi-glace. Throw in a dash of salt and pepper. Stir the ingredients and cover. Simmer on low heat for 15 minutes. Place the pot in the oven and cook for 2 hours. Let rest for 10 minutes.
• For the roux: Melt the butter on low heat. Do not let it burn. Slowly add the flour and incorporate it by constantly stirring with a rubber spatula until a paste forms.
• For the pot roast gravy: Transfer the liquid from the pot roast to a saucepan over medium heat. Add the heavy cream, veal demi-glace, brandy and salt and pepper to taste. Mix in the tomato paste. Reduce heat to low, add the roux, and cook to thicken, about 10 minutes.