HOW TO MAKE TENDER POT ROAST | Jehan Can Cook | Sunday Dinner
Recipes in this Video
Pot roast is a classic American comfort food, often associated with family gatherings and Sunday dinners. It showcases the technique of braising, where tougher cuts of meat become tender through slow cooking. This dish has roots in various European cuisines, reflecting the immigrant influences on American cooking. It is typically served with root vegetables, making it a hearty and satisfying meal.
Ingredients
- ●beef chuck roast
- ●carrots
- ●potatoes
- ●onions
- ●beef broth
- ●garlic
- ●herbs
- ●salt
- ●pepper
Instructions
- 1Preheat the oven to 300°F (150°C).
- 2Season the beef roast with salt and pepper.
- 3In a large skillet, sear the roast on all sides until browned.
- 4Transfer the roast to a roasting pan.
- 5Add chopped carrots, potatoes, onions, and garlic around the roast.
- 6Pour beef broth over the roast and vegetables.
- 7Sprinkle herbs on top.
- 8Cover the pan with a lid or foil.
- 9Bake in the oven for several hours until the meat is tender.
- 10Check occasionally and add more broth if needed.
- 11Once done, let it rest before slicing.
- 12Serve with the vegetables and pan juices.
Ingredient Alternatives
beef chuck roast
Healthier: lean beef cuts
Cheaper: pork shoulder
Lean beef cuts are lower in fat, while pork shoulder is often more affordable.
potatoes
Healthier: sweet potatoes
Cheaper: instant mashed potatoes
Sweet potatoes are more nutritious, while instant mashed potatoes save time and money.
Techniques
Equipment
Also Known As
Originating from Chinese cuisine, fried rice is a popular dish that utilizes leftover rice and various ingredients, making it a versatile meal option. Traditionally, it is a way to repurpose rice and enhance flavor with meats and vegetables. Today, house special fried rice is enjoyed in many Chinese restaurants worldwide, often featuring a mix of proteins and colorful vegetables, appealing to diverse tastes.
Ingredients
- ●cooked rice
- ●vegetable oil
- ●garlic
- ●onion
- ●carrots
- ●peas
- ●bell pepper
- ●green onions
- ●soy sauce
- ●oyster sauce
- ●eggs
- ●shrimp
- ●chicken
- ●pork
- ●black pepper
Instructions
- 1Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- 2Add minced garlic and chopped onion; sauté until fragrant, about 1-2 minutes.
- 3Stir in diced carrots and bell pepper; cook for 3-4 minutes until slightly tender.
- 4Add cooked rice, breaking up clumps, and stir-fry for 2-3 minutes until heated through.
- 5Push rice to one side of the skillet; crack eggs into the empty side and scramble until cooked.
- 6Mix the scrambled eggs into the rice thoroughly.
- 7Add peas, shrimp, chicken, and pork; stir-fry for another 3-4 minutes until the proteins are cooked through.
- 8Pour in soy sauce and oyster sauce; toss everything together until well combined.
- 9Season with black pepper to taste; adjust seasoning if necessary.
- 10Garnish with chopped green onions before serving.
Ingredient Alternatives
shrimp
Healthier: tofu
Cheaper: chicken
Tofu is a lower-calorie protein option, while chicken is often less expensive.
oyster sauce
Healthier: soy sauce
Cheaper: hoisin sauce
Soy sauce is lower in calories, while hoisin sauce can be a budget-friendly alternative.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup tamarind pulp
- ●4 cups water
- ●1/2 cup sugar (adjust to taste)
- ●1/4 tsp salt
- ●1/2 tsp roasted cumin powder
- ●1/4 tsp black salt (optional)
- ●Ice cubes (for serving)
- ●Mint leaves (for garnish)
Instructions
- 1Soak the tamarind pulp in 4 cups of warm water for about 30 minutes to soften it.
- 2Once softened, use your hands to mash the tamarind in the water to extract the juice.
- 3Strain the mixture through a fine sieve or cheesecloth into a pitcher to remove the solids.
- 4Add sugar, salt, roasted cumin powder, and black salt (if using) to the tamarind juice. Stir well until the sugar is completely dissolved.
- 5Taste the drink and adjust the sweetness or saltiness as desired.
- 6Chill the tamarind drink in the refrigerator for at least 1 hour.
- 7To serve, fill glasses with ice cubes and pour the chilled tamarind drink over the ice.
- 8Garnish with fresh mint leaves before serving.
Equipment
Originating from the coastal regions of Thailand, shrimp curry is a vibrant dish that showcases the country’s rich seafood heritage. Traditionally made with fresh ingredients and aromatic spices, it reflects the balance of flavors central to Thai cuisine—sweet, salty, sour, and spicy. Today, variations of shrimp curry can be found globally, often adapted to local tastes and ingredient availability.
Ingredients
- ●shrimp
- ●coconut milk
- ●curry paste
- ●fish sauce
- ●lime juice
- ●garlic
- ●ginger
- ●onion
- ●bell pepper
- ●basil
- ●sugar
- ●vegetable oil
- ●chili
- ●carrot
- ●green beans
Instructions
- 1Heat vegetable oil in a large skillet over medium heat until shimmering.
- 2Add chopped onion and cook until translucent, about 3-4 minutes.
- 3Stir in minced garlic and ginger, cooking until fragrant, about 1 minute.
- 4Add curry paste and stir to combine, cooking for 2-3 minutes.
- 5Pour in coconut milk and bring to a gentle simmer.
- 6Add shrimp and cook until they turn pink, about 3-5 minutes.
- 7Stir in fish sauce, lime juice, and sugar, mixing well.
- 8Add sliced bell pepper, carrot, and green beans, cooking until tender, about 5 minutes.
- 9Remove from heat and stir in fresh basil and chopped chili.
- 10Serve hot over rice or noodles.
Ingredient Alternatives
coconut milk
Healthier: light coconut milk
Cheaper: regular milk + coconut extract
Light coconut milk reduces calories while maintaining flavor.
curry paste
Healthier: homemade curry powder
Cheaper: store-bought curry powder
Homemade curry powder can be healthier and more customizable.
shrimp
Healthier: tofu
Cheaper: chicken
Tofu is a plant-based option, while chicken is often less expensive.
fish sauce
Healthier: soy sauce
Cheaper: salt
Soy sauce offers a similar umami flavor with lower sodium.
Techniques
Equipment
Also Known As
Fried fish is a beloved dish in Grenada, often enjoyed during festive occasions and family gatherings. The dish showcases the island's abundant seafood and is typically seasoned with local spices, reflecting the vibrant Caribbean flavors. Today, variations exist across the Caribbean, with each island adding its unique twist to this classic preparation.
Ingredients
- ●whole fish
- ●all-purpose flour
- ●cornmeal
- ●salt
- ●black pepper
- ●garlic powder
- ●paprika
- ●cayenne pepper
- ●lemon juice
- ●vegetable oil
- ●fresh parsley
- ●lime wedges
Instructions
- 1Clean and gut the fish, then rinse under cold water.
- 2Pat the fish dry with paper towels to remove excess moisture.
- 3In a bowl, combine flour, cornmeal, salt, black pepper, garlic powder, paprika, and cayenne pepper.
- 4Coat the fish evenly with the flour mixture, ensuring all surfaces are covered.
- 5Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- 6Carefully place the coated fish in the hot oil, frying in batches if necessary.
- 7Cook the fish for 4-5 minutes on each side, until golden brown and cooked through.
- 8Remove the fish from the skillet and drain on paper towels.
- 9Squeeze fresh lemon juice over the fish while still hot.
- 10Garnish with chopped parsley and serve with lime wedges.
Ingredients
- ●1 whole chicken (about 4-5 lbs)
- ●2 cups baby potatoes, halved
- ●3 carrots, cut into 1-inch pieces
- ●1 red onion, quartered
- ●4 cloves garlic, minced
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tsp dried thyme
- ●1 tsp dried rosemary
- ●1 lemon, halved
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2In a large bowl, combine the baby potatoes, carrots, red onion, and minced garlic. Drizzle with 1 tablespoon of olive oil, salt, pepper, thyme, and rosemary. Toss to coat the vegetables evenly.
- 3Place the whole chicken in a roasting pan. Rub the chicken with the remaining olive oil, and season with salt and pepper, both inside and out.
- 4Stuff the cavity of the chicken with the halved lemon.
- 5Arrange the seasoned vegetables around the chicken in the roasting pan.
- 6Roast in the preheated oven for about 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the juices run clear.
- 7Baste the chicken with the pan juices halfway through cooking for extra flavor and moisture.
- 8Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
- 9Serve the carved chicken with the roasted vegetables on the side.
Equipment
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