745 Like 125 Dislike
This recipe will work with any beef roast. You can use any carrots and potatoes, but the baby carrots and new potatoes taste better and cut down on preparation time and effort. I usually prepare 8 ounces of beef per person, and 6 ounces of carrots and 6 ounces of potatoes per person (per-cooked weight). I always use yellow onions and you can add more or less to taste. You will also need salt, pepper, garlic powder or fresh garlic, Worcestershire sauce and cornstarch. I cook the roast slowly and for a long time which makes it very tender, at least an hour per pound. If you are making a smaller or larger roast adjust the corn starch. A little corn starch will thicken a lot of liquid. So when you are making your gravy add your corn starch/water mixture slowly and stop as soon as it starts to thicken. Over time you will learn exactly how much you need. If you get it too thick you can add a little water to thin it, but don't get carried away or it will lose flavor. Also if you need to prepare part of it ahead of time you can cook the roast to the point where it is ready to add the veggies the day before your dinner, but if you do this put the whole pot in the fridge because you will want ALL the brown stuff in the pan to flavor the veggies.
If you're new, Subscribe! → http://bit.ly/Subscribe-to-Mashed Who needs the hassle of cooking by hand when you have a slow cooker? Throw everything in there in the morning, then forget it about it until dinnertime — there's nothing better, right? But as easy as slow cookers are, they do come with rules. Here are some of the mistakes everyone seems to make when they use slow cookers, so you can be sure not to make them yourself... Taking a peek | 0:18 Using expensive cuts | 0:49 Not searing meat first | 1:14 Cooking skin-on chicken | 1:51 Fresh vs. dry herbs | 2:28 Using the wrong size | 3:00 Adding dairy too soon | 3:31 Using too much alcohol | 3:59 Cooking frozen food | 4:32 Not layering correctly | 4:52 Not greasing | 5:07 Read more here → http://www.mashed.com/41195/11-mistakes-everyone-makes-using-slow-cooker/ Website → http://www.mashed.com/ Like us → https://www.facebook.com/MashedFood/ Follow us → https://twitter.com/MashedHQ Instagram → https://www.instagram.com/mashedfood/ Pinterest → https://www.pinterest.com/mashedfood/ Mashed is the ultimate destination for food lovers. Whether you’re learning how to cook or ready to take your kitchen skills to the next level, Mashed has all the tips and tricks you’ll ever need to be a chef… Or at least enough hacks and recipes to help you fake it in the kitchen.
Martha cooks up a tender pot roast, which can be made using beef brisket, bottom or top round, or a chuck eye roast and a mirepoix of veggies. Brought to you by Martha Stewart: http://www.marthastewart.com Subscribe for more Martha now!: http://full.sc/PtJ6Uo --------------------------------------------------------------- Want more Martha? Twitter: http://twitter.com/marthastewart Facebook: https://www.facebook.com/MarthaStewartLiving Pinterest: http://pinterest.com/ms_living/ Google Plus: https://plus.google.com/+MarthaStewart/posts Martha's Official Blog: http://www.themarthablog.com/ The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life. http://www.youtube.com/user/MarthaStewart
Many people who live outside the United States have asked me "What is V8"? V8 is simply a vegetable juice blend. The main ingredient in V8 is tomato juice. Twelve ounces (355mL) of tomato juice may be substituted in this recipe. This is a very simple recipe with very simple ingredients. No fuss, no drama.Just easy comfort food to make your belly happy on a cold day.
James Martin - How To Make Beef Stew and Dumplings Available at: https://www.amazon.co.uk/James-Martin-Wahl-ZX771-Cooker/dp/B003O2RY0A James Martin demonstrates making Beef Stew and Dumplings with the Wahl James Martin Slow Cooker. http://www.wahlglobal.com/united-kingdom/index.html
This video recipe is from the April 2013 Edition of the HomeCook'n Newsletter at DVO.com