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Video: Easy dinner: Make a magical meal using just one pot

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    >>> this morning in "today's kitchen," what's for you dinner? one-pot pot roast . food network 's ann burrel is here and it's not your momma's pot roast . how so?

    >> good morning. just the updated version. my mom would hate this it's not my momma's pot roast because she's a really good cook. but it's everything we know about pot roast plus, plus, plus. vegetables and star items, star anise and things that make it warm and comforting around the holidays.

    >> chuck roast, this wrapped with the twine or the rope.

    >> we do it because it's big meat and we like big meat. what we like about this one also it's a bang for your buck kind of meat. it's not super expenseive.

    >> value, for sure.

    >> and you cook it down so much that it's going to pull apart and be really flavorful.

    >> a tough cut of meat so we need to give it like the low and slow in liquid, kind of like the meat jacuzzi.

    >> you're starting with the flavorings here. in the pot you had celery and onions going.

    >> standard flavor bases, onions, celery, garlic.

    >> whoa.

    >> an it smokes. if you're doing this at home, also open your windows.

    >> this is also when you get people to be like, you know, smelling around in your house being like someone is doing really good things and i'm going to stick around for dinner, so this gits gets you a lot of kudos. kind of a bit to get it started and once you get it started. toss it in the onion.

    >> lots of flavor layers. you added was that wine?

    >> a little vinegar.

    >> this gives it a really bright flavor. this is what i'm saying, not your standard pot roast , and it's got a lot of really beautiful interesting flavors. we get this going, all brown food because brown food tastes good, lovely rich flares.

    >> good comfort food , too.

    >> and we move back here. you left that in the pot to cook down.

    >> cook it down for a couple of hours and we're putting in other secret weapon , butternut squash and jerusalem artichokes and dried figs.

    >> never seen that.

    >> can you find that anywhere?

    >> these are sort of -- you can find these in the specialty grocery store, crunchy, have a little flavor of artichoky, but --

    >> dried fig, love that idea. makes it very fall.

    >> and we get this all going and this is a way to get people to eat veg that wouldn't normally.

    >> always thinking.

    >> there you go.

    >> and you let that go in the oven a little bit longer.

    >> another half hour or so and it plates all together like this. slice it and serve the veg and the meat together.

    >> so beautiful.

    >> can i make you a little plate.

    >> would love a little plate. al roker would love a little plate, willie geist . where is everybody? i think they should come in here.

    >> we'll bring them on in.

    >> what's great about pot roast , can you reuse this meat, makes great leftovers.

    >> once you have this fabulous plateful, which i will.

    >> you can find the recipe on food network ,.com, and it is about like holidays, about family and about bringing everything together in one pot.

    >> well, you keep making the pot roast like this you'll bring everybody together and the neighbors and then some. thank

TODAY recipes
updated 11/29/2012 5:24:42 PM ET 2012-11-29T22:24:42

Recipe: Pot roast

Ingredients
  • Extra-virgin olive oil
  • 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
  • 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
Preparation

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.

Serving Size

Makes 4-6 servings

Recipe: Parsnip potato puree

Ingredients
  • 2 pounds parsnips, peeled, cut into 1-inch chunks
  • 2 pounds Yukon gold potatoes, cut into 1-inch chunks
  • Kosher salt
  • 1 cup heavy cream
  • 4 tablespoons (1/2 stick) cold unsalted butter
Preparation

Put the parsnips and potatoes in a large saucepan and cover with about 2 inches of water. Season the water generously with salt and taste it to make sure the water is seasoned appropriately.

Bring the water to a boil and reduce to a simmer. Cook the parsnips and potatoes until they are fork tender, about 30 minutes.

In a small saucepan, bring the heavy cream to a boil. Turn off the heat and reserve.

Drain the parsnips and potatoes and pass through a food mill.

Toss in a couple of pats of cold butter and about 1/2 of the hot heavy cream. Stir vigorously to combine. Repeat the process with the remaining butter and heavy cream. Taste and adjust the seasoning if needed.

Serving Size

Makes 4 to 6 servings

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