One-Pot Pot Roast with Anne Burrell | The Best Thing I Ever Made

We LOVE a one-pot meal, and we especially love Anne's One-Pot Pot Roast for a comforting dinner. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3ecmDNB Acclaimed chefs, cookbook authors and Food Network personalities – people who have spent their lives obsessing over food – reveal not only what they love to eat, but what they love to make. From personal family recipes to favorite dishes off their own menus, these food experts share their secrets and show us how to cook what they consider to be The Best Thing I Ever Made. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Pot Roast 2 RECIPE COURTESY OF ANNE BURRELL Level: Easy Total: 3 hr 40 min Prep: 40 min Cook: 3 hr Yield: 4 to 6 servings Ingredients Extra-virgin olive oil One 3-pound chuck roast, tied Kosher salt 3 ribs celery, diced 2 onions, diced 1 pinch crushed red pepper 3 cloves garlic, smashed and finely chopped 1/2 cup tomato paste 1/2 cup red wine vinegar 3 bay leaves 2 star anise 1 fresh thyme bundle 2 strips orange zest (removed from the orange with a vegetable peeler) 2 cups 1/2-inch diced butternut squash 1 1/2 cups 1/2-inch diced Jerusalem artichokes 6 to 8 dried figs, stems removed and quartered 1/2 cup chicken stock Directions Preheat the oven to 350 degrees F. Coat a Dutch oven with olive oil and bring to medium-high heat. Sprinkle the chuck roast generously with salt, add it to the Dutch oven and brown it on all sides. Remove from the pan and reserve. Drain the excess oil, lower the heat to medium, add a few drops of new oil and add the celery, onions and crushed red pepper to the pan. Season the vegetables with salt and cook until they are soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for 1 to 2 minutes. Add the tomato paste and cook for 1 to 2 minutes. Toss in the vinegar, stir to combine and cook for 2 to 3 minutes. Taste and adjust the seasoning if needed. Toss in the bay leaves, orange strips, star anise and thyme bundle. Return the meat to the pan, and add 4 cups water. Add the orange zest. Cover the Dutch oven and put it in the oven for 1 hour. Remove the pan from the oven, turn the meat over and check the liquid level. If the liquid level has gone down, add about 1/2 cup water. Return the pan to the oven and cook for another hour. Remove the pan from the oven. Remove the meat from the pan and add the squash, Jerusalem artichokes and figs. Taste, then add the chicken stock and adjust seasoning, if needed. Return the meat to the pan, cover and cook for another 30 minutes. Remove the lid to the pan and roast until the squash and Jerusalem artichokes are tender and the liquid is reduced, another 15 to 20 minutes. Remove the pan from the oven. Remove the meat from the pan and skim off any excess fat from the surface of the cooking liquid, if need be. Slice the meat in 1/2-inch slices and serve with the veggies and pan juices. Cook’s Note Wine Pairing Suggestion: Pinot Noir Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #BestThingIEverMade #FoodNetwork #PotRoast2 One-Pot Pot Roast with Anne Burrell | The Best Thing I Ever Made | Food Network https://youtu.be/433PgFlNmwk