Trussed Beef Pot Roast with Autumn Vegetables Le Creuset Recipes
It may have added to the flavor but the pot roast was still delicious without them. When all the ingredients are added, cover and place in the preheated oven. Cook for about 3 hours, then check to see if the meat is fork tender and shreds easily. If not cook for a little longer. When done, remove the chunk of meat from the pot.
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Allow the roast to rest at room temperature at least 30 minutes. Preheat oven to 350 F. Mince the garlic cloves. Combine with Dijon mustard, thyme, salt, pepper and olive oil to create a rub. Spread evenly over the prime rib, patting it well. Place the roast fat side up in the roaster. In a bowl, toss the potatoes and root vegetables with olive.
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Preheat oven to 300 degrees. Heat a small amount of vegetable oil in a large Le Creuset dutch oven. Brown roast on each side, adding salt and pepper. Pour liquids over roast and add the vegetables. Cover and roast for 3-4 hours.
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Place the lid on the casserole and roast in the preheated oven for 1 hour. At this stage return the browned vegetables to the casserole, along with the rosemary. Cover with the lid and roast for another 15 minutes.
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Preheat oven to 300-degrees. Heat the oil in a large Dutch oven over medium/high heat. Season the chuck roast with 1½ teaspoon salt and ½ teaspoon pepper and sear it well on both sides. Remove the roast to a plate. Reduce the heat under the Dutch oven to medium-low. Add the onion, green pepper, bay leaves, wine, and beef stock or broth to the.
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Place the sliced onion in the bottom of the casserole. Place the stuffed pork roll on top. Pour the beef stock into the casserole dish. Cover with the lid. Roast in the heated oven for 30 minutes. Remove the cover. Return the casserole to the oven and roast, uncovered for an additional 35 to 40. minutes.
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Preheat the oven to 325 degrees. In a large dutch oven, heat the oil over medium high heat. Use a paper towel to dry all the moisture off the chuck roast. Sprinkle with salt and pepper. Sear the meat in the dutch oven for 3-4 minutes on each side, until it forms a nice crust.
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Instructions. Preheat the oven to 325F. Season the roast on both sides with 1 ½ teaspoons salt + ½ teaspoon black pepper. Add the oil to a 5 to 6-quart Dutch oven over high heat. Once the oil is shimmering hot, add the roast and sear for about 2 to 4 minutes per side, flipping once. Remove from the heat.
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2. When ready to cook preheat the oven to 180°C/ Fan 160°C/ Gas Mark 3. Heat two tablespoons of oil in the Le Creuset Signature Cast Iron Round Casserole and brown the chicken all over. Then, around the chicken, add the shallots, the new potatoes and pour in the coconut milk. Place into the oven to cook for 1½ hours.
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Reduce the heat to low, cover and cook for 1 hour, skimming the fat occasionally. Remove the lid and bring back to a simmer over medium heat. Add the remaining 2 cups of chicken stock along with the celery, carrots, beets, and potatoes, and cook until just tender, about 30 minutes. Turn off the heat and stir in the vinegar.
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Instructions. Arrange a rack in the middle of the oven and heat the oven to 325°F. Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Add 1 (3 to 4-pound) chuck roast and sear until deep golden-brown on all sides, including the ends, about 5 minutes per side.
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Preheat oven to 300 degrees F. Generously season the meat with about 1 ½ teaspoons Kosher salt and 1 teaspoon ground black pepper on all sides. Heat about 2 tablespoons of olive oil in a large 7-8 quart Dutch oven pot over medium-high heat. Sear on each side until golden brown, about 5-6 minutes per side.
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Instructions. Wash and pat dry chicken. Preheat oven to 200 C. Finely chop herbs and mix with butter with a spoon. Add a pinch of salt. Lightly, using fingers, rub in the herb butter between the skin and flesh of the chicken, massaging it as well. Use a fork and poke the lemon all over.
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Use a thick-bottomed covered pot (ovenproof if you intend to cook in oven), such as a Dutch oven, just large enough to hold roast and vegetables. Heat 2 tablespoons of oil on medium high heat (hot enough to sear the meat). Pat the roast dry with paper towels. Sprinkle and rub salt, pepper, and Italian seasoning all over the meat.
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Mix the flour with a generous amount of salt and pepper on a sheet of waxed paper. Pat the roast dry; dredge it in the flour mixture on all sides. Heat butter and olive oil in a large Dutch oven over medium-high heat until it is hot but not smoking. Brown the meat to give it nice color (about 5 minutes per side).
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