Michael Symon Roast Beef Recipe

Michael Symon's Eye of Round Roast Recipe (3.8/5) Keyingredient

WEBStep 1. Liberally season the eye round roast with salt and pepper and refrigerate overnight. An hour before cooking, remove the roast form the refrigerator to allow to come to room …

Rating: 3.8/5(107)

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Pot Roast Recipe Michael Symon Food Network

WEBApr 19, 2021 · Preheat the oven to 325 degrees F. Heat a large Dutch oven over high heat. Add a drizzle of olive oil, followed by the brisket. Sear …

Rating: 5/5(9)
1. Sprinkle the meat liberally with the celery seeds, salt and pepper up to 1 day in advance. Remove the meat from the refrigerator 45 minutes to 1 hour before cooking to take the chill off it. Preheat the oven to 325 degrees F.
2. Heat a large Dutch oven over high heat. Add a drizzle of olive oil, followed by the brisket. Sear the meat until golden brown and crusty, 3 to 5 minutes on each side. Set aside.
3. Add the celery, carrots and onions to the Dutch oven, along with a pinch of salt. Brown the vegetables, about 3 minutes, then add the garlic and thyme and cook 1 to 2 minutes longer. Stir in the tomato paste and toast it until it's rust colored, 1 to 2 minutes.
4. Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the meat back in, then add enough stock to cover the roast halfway. Bring the liquid to a simmer and taste for seasoning, adding more salt if necessary. Cover and roast in the oven, basting the meat occasionally, until the roast is tender, 3 to 4 hours.

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Mom's Pot Roast Recipe Michael Symon Food Network

WEBApr 10, 2020 · Directions. Preheat the oven to 350 degrees F. Season the meat with salt and pepper. Heat the oil in a large Dutch oven over high …

1. Preheat the oven to 350 degrees F.
2. Season the meat with salt and pepper. Heat the oil in a large Dutch oven over high heat. Sear the meat all over, about 2 minutes per each side.
3. Move the meat to the side (or remove it from the pot altogether if necessary), add the celery, carrot and onion and brown the vegetables, stirring occasionally, about 3 minutes.
4. Add the garlic and cook for a minute or 2 longer. Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the tomatoes, water and bay leaves (and the meat if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and bake, basting the meat occasionally, until tender, about 3 hours.

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