Best of Mary's Holiday Dinner Recipes | The Good Stuff with Mary Berg
Recipes in this Video
Pot roast, a classic American comfort food, has its roots in the European tradition of braising tougher cuts of meat to create tender, flavorful dishes. Often associated with family gatherings and Sunday dinners, this dish showcases the beauty of slow cooking. Today, variations abound, with many families adding their own unique twists, making pot roast a beloved staple in homes across the country.
Ingredients
- ●beef chuck roast
- ●carrots
- ●potatoes
- ●onions
- ●garlic
- ●beef broth
- ●red wine
- ●bay leaves
- ●thyme
- ●salt
- ●black pepper
- ●olive oil
- ●flour
- ●parsley
Instructions
- 1Preheat the oven to 300°F (150°C).
- 2Season the beef chuck roast with salt and black pepper on all sides.
- 3Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
- 4Sear the roast for 4-5 minutes on each side until browned.
- 5Remove the roast and set aside.
- 6Add chopped onions and garlic to the pot, sautéing until softened, about 3-4 minutes.
- 7Sprinkle flour over the onions and stir to combine, cooking for 1 minute.
- 8Pour in the red wine, scraping up any browned bits from the bottom of the pot.
- 9Add beef broth, bay leaves, thyme, and return the roast to the pot.
- 10Surround the roast with chopped carrots and potatoes.
- 11Cover the pot and transfer to the oven, cooking for 3-4 hours until the meat is tender.
- 12Check occasionally, adding more broth if necessary to keep the liquid level up.
- 13Once done, remove the roast and vegetables, and let rest for 15 minutes before slicing.
- 14Strain the cooking liquid and reduce it on the stovetop for a thicker gravy if desired.
- 15Serve the sliced roast with vegetables and gravy, garnished with parsley.
Ingredient Alternatives
beef broth
Healthier: vegetable broth
Cheaper: water + bouillon cubes
Vegetable broth is lower in calories and can enhance flavor.
red wine
Healthier: grape juice
Cheaper: cooking wine
Grape juice adds sweetness without alcohol.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is often less expensive and has a neutral flavor.
beef chuck roast
Healthier: pork shoulder
Cheaper: chicken thighs
Pork shoulder provides similar texture at a lower cost.
Techniques
Equipment
Also Known As
Ingredients
- ●3 lbs beef roast (chuck or ribeye)
- ●2 tbsp whole black peppercorns
- ●1 tbsp salt
- ●2 tbsp olive oil
- ●1 large onion, sliced
- ●2 cups beef broth
- ●2 tbsp Worcestershire sauce
- ●2 tbsp all-purpose flour
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp dried thyme
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a spice grinder or using a mortar and pestle, coarsely crush the black peppercorns.
- 3Rub the beef roast with salt and crushed peppercorns, ensuring an even coating.
- 4In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the beef roast on all sides until browned, about 3-4 minutes per side.
- 5Remove the roast from the skillet and set aside. In the same skillet, add sliced onions and sauté until they are soft and translucent, about 5 minutes.
- 6Sprinkle flour over the onions and stir to combine, cooking for an additional minute.
- 7Slowly pour in the beef broth and Worcestershire sauce, stirring constantly to avoid lumps. Bring the mixture to a simmer.
- 8Return the beef roast to the skillet, spooning some of the gravy over the top. Add garlic powder, onion powder, and thyme.
- 9Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Roast for about 2 hours, or until the beef is tender and reaches your desired doneness.
- 10Remove the roast from the oven and let it rest for 10-15 minutes before slicing. Serve with the onion gravy.
Equipment
Ingredients
- ●2 lbs turkey breast, boneless and skinless
- ●8 oz pancetta, thinly sliced
- ●1 cup spinach, fresh
- ●1/2 cup cream cheese, softened
- ●1/4 cup grated Parmesan cheese
- ●1/4 cup sun-dried tomatoes, chopped
- ●2 cloves garlic, minced
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp dried oregano
- ●1/2 tsp dried thyme
- ●2 tbsp olive oil
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a bowl, mix the cream cheese, Parmesan cheese, sun-dried tomatoes, garlic, salt, pepper, oregano, and thyme until well combined.
- 3Lay the turkey breast flat on a cutting board and pound it to an even thickness.
- 4Spread the cream cheese mixture evenly over the turkey breast.
- 5Top with fresh spinach leaves, covering the cream cheese mixture.
- 6Carefully roll the turkey breast tightly from one end to the other, securing the filling inside.
- 7Wrap the rolled turkey breast with the pancetta slices, ensuring it is covered evenly.
- 8Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pancetta-wrapped turkey roulade on all sides until golden brown, about 3-4 minutes per side.
- 9Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
- 10Remove from the oven and let it rest for 10 minutes before slicing.
- 11Slice the roulade into rounds and serve warm.
Equipment
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