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One Pot Beef Roast is a classic Sunday family lunch dish. Of course, the day of the week doesn’t really matter, pot roast is a delicious dinner any day of the week. This meal is full of nostalgia, when the only time we ever had pot roast was for a large family dinner or special occasion. But cooking this might sound fancy and complicated, but it's actually quite simple! From the kitchen of the elderly to our smart and modern cooking, with a good piece of meat and some simple herbs, you can have roast beef that's way more tender and flavorful than the store-bought kind.
In the years of cooking beef, our family recipes keeps getting perfect. I'm sharing with you some of our best practices when it comes to cooking beef.
The Cut
Eye of round roast
Steak
Chuck
There's no single cut of beef that is necessary to make roast beef. But the above options can help cook the meat that winds up being tender and melt-in-your-mouth delicious.
The Spices
This is where you can really get creative. You can use spice as per you liking and customize them according to your availability. But here were have used;
Freshly ground Ginger Garlic paste
Green Chili
Turmeric
Red Chili
Lemon/ Vinegar
Few Whole Spice
The Method Of Cooking
Gas
Oven
Instant Pot
Slow cooker
Cooker
You can cook in which ever method feels convenient for you. This recipe mainly uses gas. Keeping the gas flames on lower, cook the beef "slowly" for a about 45 mins. This slow roasting method at low heat is good for tougher cuts of beef.
The Vegetables
You can chose from a wide range of vegetables to accompany with you beef roast. Using vegetables not only adds to the flavor but also adds to the variety while being served
Potato
Carrot
The Best Sides to Serve With Roast Beef
Garlic Mashed Potatoes
Creamy Baked Mac and Cheese
Green Beans With Bacon
Creamed Corn
Perfect Mashed Potatoes
Honey Glazed Carrot
Maple Glazed Carrot
Savory Green Beans
Roast beef made this way is easy, relatively inexpensive (compared to other cuts of beef), and you get great leftovers for roast beef sandwiches as well. This dish is very versatile and enjoyed by all.
Serve: 8 Prep Time: 2 hrs Cook Time: 1 hr 15 mins Total Time: 2hrs 15 mins
Ingredients:
1 (4-lb.) Steak/ Boneless Beef (cut into chunks)
2 tbsp Ginger Garlic Paste
1 tbsp Lime Juice
2 tbsp Vegetable Oil
3 tsp Sugar
3 medium Red Chili
2 medium Green Chili
1 ½ piece Cinnamon
3-4 piece Elichi
4 piece Cloves
5 corns Black Pepper
4 medium Potato
1/4 tsp Turmeric Powder
Salt to taste
Garnish:
Coriander
Let's get cooking
1. Wash the meat and drain well. Marinate the beef with ginger garlic paste, salt and lime juice.
2. Pierce the chunks of meat all over with a fork. Use the marinade and coat the pieces well. Marinate for 8 hours or overnight in the refrigerator (the meat will release its juices during marination but do not discard this)
3. In a pressure cooker, pour in some oil and add your sugar. Keep the gas on slow heat and let the sugar turn light brown. Add your whole spices teak wood, cloves, cardamom, black pepper.
4. Now add your meat, little water and let it cook for half an hour or until 6 whistles
5. Once 6 whistles are done, put off the gas and let it cool. Remove the meat, cut slices of it.
Add your potatoes to it and cook till the water has dried up. Once the water is dried up, fry the meat for another 5 -10 mins.
Serve this with rice/ pulao and you can also use the left over in your sandwiches.
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