How to Cook a Roast
How to cook a roast in pressure cooker, in the oven, on stovetop, air fryer or smoked. All 11 roast cuts fresh or frozen shared here.
Servings: 8
Equipment
- 1 dutch oven
Ingredients
- 2 lb roast shoulder is best
- 2 c beef broth
- 1 onion sliced
- 2 tbsp olive oil
- 2 carrots peeled and sliced
- 1 stalk celery cut
- 1 tbsp minced garlic
- 2 bay leaves
- salt and pepper
Instructions
- Preheat oven to 320 degrees F and heat Dutch Oven over medium high heat. Use a paper towel to dry the outside of your roast. Rub 1 tbsp olive oil on outside and sprinkle with salt and pepper.
- Pour in remaining tbsp of olive oil into Dutch Oven and add roast. Sear on all sides until browned, then remove roast from pot. Set aside covered.
- Add prepared veggies into hot pot and lightly brown, then remove pot from heat. Add meat back in with all other ingredients. Put lid on.
- Place covered pot into preheated oven for about 3 hours. Remove meat from pot to allow to rest for 15 minutes.
- During this time remove veggies and bay leaves with a slotted spoon. Put pot back on to stove over medium high heat if you would like to make gravy out of the drippings.
- In a small bowl whisk together some of the hot liquid with 1 tbsp of cornstarch until smooth, pour that into pot once bubbling. Stir and allow to thicken. Turn heat off to thicken as it cools and serve roast sliced with gravy on top.
Video
Nutrition
Serving: 2oz | Calories: 184kcal | Carbohydrates: 3g | Protein: 26g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 1945mg | Potassium: 432mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2572IU | Vitamin C: 53mg | Calcium: 332mg | Iron: 3mg