红楼直播
3 to 3.5 lb beef chuck roast 2 tsp kosher salt - 1 1/2
tsp black pepper - 1 tsp garlic powder
- 1 tsp
onion powder 1 tsp dried thyme - 1 tbsp neutral oil (optional for searing)
- 1 large yellow onion, thinly sliced
- 2 cups low-sodium beef broth
- 2 tbsp
Worcestershire sauce
- 1 tbsp
tomato paste 2 bay leaves - 3 medium carrots, cut in chunks (optional)
- 3 tbsp
cornstarch - 3 tbsp cold water (for slurry)
3 lb russet potatoes, peeled and cubed - 4 tbsp unsalted butter
- 1/2 to 3/4 cup warm milk
- 1 tsp kosher salt (for potatoes)
- 1/2 tsp black pepper (for potatoes)
- 8 slices Texas toast or thick white bread, buttered and toasted
Equipment
- 5–7 qt slow cooker
- skillet (optional for searing)
- saucepan (for potatoes)
- cutting board
- chef's knife
Method
- Season roast with salt, pepper, garlic powder, onion powder, and thyme.
- (Optional) Heat oil in a skillet and sear roast 2–3 minutes per side.
- Add onion (and carrots if using) to slow cooker. Place roast on top. Whisk broth, Worcestershire, and tomato paste; pour around meat. Add bay leaves.
- Cook on Low 8 hours or High 5–6 hours until fork-tender; internal temp 195–205°F for shredding.
- Transfer roast to board; rest 10 minutes, then slice or shred.
- Strain cooking juices back into cooker. Stir slurry into hot juices and cook on High 10–15 minutes until gravy is glossy.
- Boil potatoes until tender, drain, and mash with butter, warm milk, salt, and pepper.
- Toast bread, top with mashed potatoes and beef, then ladle on gravy.
红楼直播
爱搞av: 520kcalCarbohydrates:
Notes
Make it GF: use gluten-free Worcestershire and GF toast. Keep it classic: omit carrots for traditional plating. Doneness: cook beef to 195–205°F for fork-tender shredding. Oven braise: cook in Dutch oven 3–3½ hours at 325°F. Instant Pot: Pressure cook 60 minutes, natural release 15, thicken on Sauté.
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