Pot Roast Recipe : Preparing Onions & Celery for Pot Roast

Uploaded by expertvillage on 21.01.2008

Hi, my name is Brandon Sarkis on behalf of Expert Village. Today I'm going to take a
few minutes and show you how to make pot roast. Okay, so we've gone and gotten our oil we
had from earlier and gotten it nice and hot. So let's go ahead and dump our onions in.
It's a good time to use the rubber spatula. So scrape all your onions into there as well
as your garlic, which I've got right here. Alrighty, now we're going to, just a couple
of tosses, kind of break up the chunks of onion a little bit. Make sure everything's
nice and coated with the oil. And you'll see that color you see, the brown and the black
that's in there, that's all the residue from the beef that was in there. So we'll be sharing
that beef flavor with our vegetables, not wasting anything. You want to make sure you
scrape all the way to the bottom, make sure you get any, if there was any residue make
sure you pick all that up real quick. Alright so what we're going to do now is we're going
to do what's called sweating our vegetables. So what that means is we're going to take
and put our lid back on it. But what I want to do while I sweat these is I want to come
over here, I want to grab this which is that piece of fat I had from earlier and I'm going
to actually put it here in the pan because what's going to happen is, as I sweat this,
this is going to render out. Which means that the fat is going to melt out of it, into onion
and garlic mixture. So what I'm going to do now is I'm going to turn my heat down to about
a, we'll call it a six or a five. I'm going to set my timer now for fifteen minutes, and
heats on five, timer's on fifteen, we've got our meat in there, we've got our onions, we
have our garlic and now we are sweating and rendering at the same time. So we'll be back
in fifteen minutes. So have fun.