Скачать или смотреть Dani Love wows us with smothered pot roast

Chef Dani Love joins the YHK crew to celebrate black history month and show the guys how to make a smothered pot roast with a serious "WOW" Factor.

Stove-Top Pot Roast with Pan Gravy Recipe:

Ingredient List

Chuck roast

Carrots, cut

Red-skinned potatoes

White onion

Flour

Vegetable oil
Seasonings & Aromatics

Chicken bouillon powder

Seasoned salt

Garlic powder

Onion powder

Black pepper

Fresh garlic bulbs

Fresh rosemary
Method / Cooking Instructions

Season, Flour & Fry
Pat the chuck roast dry. Season generously on all sides with seasoned salt, black pepper, garlic
powder, onion powder, and chicken bouillon powder. Lightly coat the roast with flour. Heat vegetable oil
in a Dutch oven or heavy pot over medium-high heat. Fry the roast until deeply browned on all sides.
Remove and set aside.

One-Pot Braise
Add carrots, red-skinned potatoes, and sliced white onion directly to the same pot. Place the roast back
on top of the vegetables. Add whole garlic cloves and fresh rosemary. Pour in enough water to come
just under the top of the roast. Bring to a simmer, cover, and cook low and slow until the meat is
fork-tender and vegetables are fully cooked.

Make the Gravy
Remove the roast and vegetables from the pot and set aside, keeping warm. Use the remaining
drippings in the pot. Add a small amount of vegetable oil if needed, then whisk in flour to create a
smooth roux. Cook until thickened and glossy, adjusting with additional drippings or broth as needed.

Finish & Serve
Taste and adjust seasoning. Spoon gravy over sliced roast and vegetables