If there is one thing that Ina Garton knows about cooking, it is that comfort food is equal to love. Food network stars and author have inspired countless other cooks to try their hands Establishment of a simple and stress-free dinner partiesFrom his entire roast chicken to his slow roasted spicy pork, the dishes of the barefoot containa adopted many pity. In Garton’s stand-out cuisine, his company Pot Roast is of course one of the best. But, unlike others, his pot roast is not cooked in a slow cooker. You will need a Dutch oven and a simple component that will present the meat and sauce extraordinary, and it is the dough.

Garton’s pot starts with a whole chak roast in roast flour with a coating, and cuts the meat in about 4 to 5 minutes per side oil on medium heat. As the exterior of Roast Sears, it begins to carimize. During browning, the meat undergoes a texture change, which catchs the juice inside becomes slightly crisp. It is the mystery of the rich taste extracted from the carmilization meat – as well as a pan dripping with flour, olive oil and juice. Searing is the reason It pays to create a pot roast in the oven instead of a slow cookerAs the flour and brown meat have a chance to drump all those dripping, which in turn works on the sauce.

If you are a pot Roast Afsionado, you must have tested a recipe or two. Many methods are called in addition to flour to thicken roasted liquid. This can be done by making one Ruke or solution – yes, there is a differenceThe step of roasted coating in the already dough of Garton, however, eliminates this requirement as the roast itself will lift the juice inside the pot and work to thicken the sauce. By allowing the roast to sear, you also ensure that the dough is cooked well, absorbing all spices and reducing the risk of that unnecessary taste that can result in the last minute spraying of the dough.

If you like your sauce thick, you can always add a solution, but Garton has some other tricks on its sleeve. When creating sauce for roasted, she combines vegetables, herbs, tomatoes, red wines, cognac and chicken stocks, and keeps the roasted roasted in the Dutch oven to allow it to cook slowly. After a few hours, she removes the roast from the Dutch oven, now takes half of the sauce, and pure it to a food processor until smooth. Fat and juice from the sauce naturally make a velvet-velvet mixture that he then adds back to the pot. Inna Garton’s pot roast may take a little extra time, but the simple addition to dreging the roast in flour makes this recipe a comfortable food work.