PORT (POT) ROAST IN A PAN FOR TWO IN A 1.5 HOURS
This is something I discovered the other day when hubby came home and I hadn't started the pot roast in time. I had a very small 1.5lb chunk of pot roast (chuck) and very little time to do something with it. Feel free to dabble with it. Personally, it's the PORT that makes the difference on this one.
Provided by Bess Ebee
Categories Roast Beef
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Season meat on both sides and on the edges with seasonings.
- Brown meat on MED in the heaviest frying pan you have. You should have it just hot enough to hear it sizzle but not so hot that you can't leave without touching for about 5-7 minutes on each side. The trick here is to get it to brown. Try to avoid using a non-stick type pan. It will not give as good of crust. (personal experience). I use a small "Martha Stewart" cast iron frying pan that I got at Kmart for under $10. If your only pot that is heavy is a dutch oven then use it instead. The trick is to "sizzle it" for as long as possible without burning or turning it. The thicker and tougher it looks the better.
- Once the meat has browned sufficiently add the port and water just enough to barely cover the meat and cover. Continue cooking but lower the temp to as low as possible but still have it bubbling for 40 minutes.
- During the last 20 minutes at the veggies and try to wiggle them in to the sauce as much as you can. Add a touch more salt and water if you need to.
- Cover and continue cooking for 20 minutes.
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Mukhtiar Rind
[email protected]This is a great recipe for a weeknight meal. It's easy to prepare and the results are delicious. The pot roast was so tender and the gravy was perfect.
Bilal Abou chakra
[email protected]This recipe was easy to follow and the results were amazing. The pot roast was fall-apart tender and the gravy was so flavorful. I will definitely be making this again.
Lorenzo Holmes
[email protected]This was a great recipe. The pot roast was tender and juicy, and the vegetables were cooked perfectly. I will definitely be making this again.
sufyan Fatima
[email protected]I'm so glad I found this recipe. The pot roast was delicious and the gravy was perfect. I will definitely be making this again.
Isabella Boehm
[email protected]This recipe is a winner! The pot roast was fall-apart tender and the gravy was so flavorful. I will definitely be making this again.
Mehraj khan
[email protected]I made this recipe for my family and they loved it. The meat was so tender and the vegetables were cooked to perfection. I will definitely be making this again.
Rizan Jawahir
[email protected]This is my go-to pot roast recipe. It's so easy to make and the results are always delicious. I love that I can just throw everything in the pot and let it cook.
Sandy Garcia
[email protected]I've made this recipe several times and it always turns out great. The meat is always tender and the vegetables are perfectly cooked. I love that I can make it all in one pot.
Carson Brown
[email protected]This recipe is perfect for a cold winter night. The pot roast is so comforting and the gravy is perfect for spooning over mashed potatoes.
SORON 290
[email protected]I made this recipe for a dinner party and it was a hit! Everyone raved about the pot roast and the gravy. I will definitely be making this again.
Corbyn Besson
[email protected]This was a great recipe for a weeknight meal. It was easy to prepare and the results were amazing. The pot roast was fall-apart tender and the gravy was so flavorful.
Znar Barwari
[email protected]I'm not usually a fan of pot roast, but this recipe changed my mind. The meat was cooked to perfection and the vegetables were perfectly tender. I highly recommend this recipe!
Sohaib khan Sohaib khan
[email protected]This pot roast recipe is a keeper! The meat was so tender and flavorful, and the gravy was rich and delicious. I will definitely be making this again.