Anne Burrell's 5-Star Pot Roast | Secrets of a Restaurant Chef

Anne Burrell's 5-Star Pot Roast | Secrets of a Restaurant Chef | Food Network [xB2IFngOb]

Anne uses her super secret flavor weapons to create this succulent roast with butternut squash, artichokes and dried figs! #AnneBurrell #SecretsOfARestaurantChef #FoodNetwork #PotRoast Watch Anne on #WorstCooks, Sundays at 8|7c from 8/6/23 to 9/10/23 and #StreamOnMax! Get the recipe ▶ https://foodtv.com/3ZmRbn9 Subscribe to Food Network ▶ http://foodtv.com/YouTube Like your own private window into the kitchen of your favorite restaurant, Secrets of a Restaurant Chef reveals the concise, easy-to-master techniques of a top-level chef. By showcasing professional secrets to preparing food that is creative and full of flavor – yet never froufrou or scary – Anne Burrell translates your favorite restaurant foods into amazing at-home meals. With years of restaurant experience mixed with a pumped-up passion, Anne helps to take the mystery out of the professional kitchen and gets you making meals that are special enough for guests but easy enough for a rushed weekday evening. 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 RECIPE COURTESY OF ANNE BURRELL Level: Easy Total: 4 hr Prep: 40 min Cook: 3 hr 20 min Yield: 4 to 6 servings Ingredients Extra-virgin olive oil One 3-pound chuck roast, tied Kosher salt 3 ribs celery, thinly sliced on the bias 2 onions, thinly sliced 1 pinch crushed red pepper 3 cloves garlic, smashed and finely chopped 1/2 cup tomato paste 1/2 cup red wine vinegar 4 cups chicken stock 3 bay leaves 2 strips orange zest (removed from the orange with a vegetable peeler) 2 star anise 1 fresh thyme bundle 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 Directions Preheat the oven 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. Stir in 3 cups of chicken stock. Taste and adjust the seasoning if needed. Toss in the bay leaves, orange zest, star anise and thyme bundle. Return the meat to the pan, cover and put the Dutch oven 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 a half a cup of stock. 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. Add the final 1/2 cup of stock and stir to combine. Taste the liquid 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. ▶ 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 ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Anne Burrell's 5-Star Pot Roast | Secrets of a Restaurant Chef | Food Network https://www.youtube.com/watch?v=3qNL3UE5vrE