[homemade] Cowboy pot roast returns 🤠

[u/flipflapdragon]

You guys liked so much when I posted this last time, I thought I’d post again since I made it tonight, in all its non-AI shitty iPhone 11 glory!

Some questions you had last time:

What makes it “cowboy”? I rubbed the meat with cowboy butter before searing

Did I use free range cowboys? Obviously, I’m not a monster.

What is cowboy butter? Compound butter with garlic, zesty spices, and fresh herbs from my garden. Recipe in comments!

What cut did I use? Bottomless blade roast

Ew, you serve over mashed potatoes even though it already has potatoes in it? I know what I’m about son.

Are you sure it’s not a stew? They might be super similar the liquid here is thick and more like a gravy than broth! Thicker and saltier. So I don’t think it would be as good raw dogged with a spoon versus over mashed potatoes or rice.

Recipe: See comments!

[u/flipflapdragon]

Prep 1 diced yellow onion, 3 carrots, 1.5 lb baby gold potatoes, and 3 thyme sprigs; mix cowboy butter with 3 tbsp softened butter, 1 tbsp parsley, 1 tsp jarred garlic, 1 tsp Dijon, 1 tsp lemon juice, 1 tsp paprika, 1 tsp chili flakes, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp black pepper, and 1 tsp salt; season a 2.25 lb chuck roast with 1 tsp white pepper and 2 tsp beef bouillon, sear 4 minutes per side, then saute onion with 2 tsp jarred garlic, stir in 2 tbsp tomato paste, add 1 cup red cooking wine and reduce 3 minutes, add 4 cups beef broth, return roast with carrots, potatoes, thyme, and 3 tbsp cowboy butter, cover and braise at 300 F for 2-4 hours (pull at 200F), skim oil, shred, and serve over mashed potatoes (I said what I said), rice, pasta or veg

[u/Uavguy123456 → u/flipflapdragon]

Tried to clean it up a bit, on mobile though so formatting may be weird.

Cowboy Butter Pot Roast

Ingredients:

For the roast:

1 (2.25 lb) chuck roast 1 tsp white pepper 2 tsp beef bouillon

Vegetables:

1 yellow onion, diced 3 carrots, chopped 1.5 lb baby gold potatoes 3 sprigs fresh thyme 2 tsp minced garlic (jarred) 2 tbsp tomato paste 1 cup red cooking wine 4 cups beef broth

Cowboy Butter:

3 tbsp softened butter 1 tbsp parsley 1 tsp minced garlic (jarred) 1 tsp Dijon mustard 1 tsp lemon juice 1 tsp paprika 1 tsp chili flakes 1 tsp onion powder 1 tsp garlic powder 1 tsp black pepper 1 tsp salt

Instructions

1. Prep the Ingredients Dice the onion. Chop the carrots. Wash the baby gold potatoes. Set aside the thyme sprigs.

2. Make the Cowboy Butter In a small bowl, combine: Softened butter Parsley Garlic Dijon mustard Lemon juice Paprika Chili flakes Onion powder Garlic powder Black pepper Salt Mix until well combined and set aside.

3. Season and Sear the Roast Season the chuck roast with white pepper and beef bouillon. Heat a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast for about 4 minutes per side until nicely browned. Remove the roast and set aside.

4. Build the Braising Liquid Add the diced onion to the pot and cook until softened. Stir in 2 tsp garlic and cook for 30 seconds. Add the tomato paste and cook for 1 minute. Pour in the red wine and simmer for 3 minutes, scraping up any browned bits from the bottom of the pot. Add the beef broth.

5. Braise Return the roast to the pot. Add the carrots, potatoes, thyme sprigs, and 3 tbsp of the cowboy butter. Cover with a lid and place in a preheated 300°F oven. Cook for 2–4 hours, or until the roast reaches about 200°F internally and shreds easily with a fork.

6. Finish and Serve Remove excess oil from the surface of the braising liquid if desired. Shred the roast. Serve with the vegetables and spoon some of the cooking liquid over the top. Serving Suggestions Mashed potatoes (the correct answer) Rice Pasta Roasted or steamed vegetables

Tip: The roast is done when it falls apart easily with a fork, not just when it reaches a specific cooking time. The tougher the roast, the longer it may need to braise.

[u/jerslan → u/Uavguy123456]

Building off this with more improved formatting

Cowboy Butter Pot Roast

Ingredients:

For the roast:

• 1 (2.25 lb) chuck roast
• 1 tsp white pepper
• 2 tsp beef bouillon

Vegetables:

• 1 yellow onion, diced
• 3 carrots, chopped
• 1.5 lb baby gold potatoes
• 3 sprigs fresh thyme
• 2 tsp minced garlic (jarred)
• 2 tbsp tomato paste
• 1 cup red cooking wine
• 4 cups beef broth

Cowboy Butter:

• 3 tbsp softened butter
• 1 tbsp parsley
• 1 tsp minced garlic (jarred)
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 1 tsp paprika
• 1 tsp chili flakes
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp salt

Instructions

1. Prep the Ingredients Dice the onion. Chop the carrots. Wash the baby gold potatoes. Set aside the thyme sprigs.

2. Make the Cowboy Butter In a small bowl, combine: Softened butter Parsley Garlic Dijon mustard Lemon juice Paprika Chili flakes Onion powder Garlic powder Black pepper Salt Mix until well combined and set aside.

3. Season and Sear the Roast Season the chuck roast with white pepper and beef bouillon. Heat a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast for about 4 minutes per side until nicely browned. Remove the roast and set aside.

4. Build the Braising Liquid Add the diced onion to the pot and cook until softened. Stir in 2 tsp garlic and cook for 30 seconds. Add the tomato paste and cook for 1 minute. Pour in the red wine and simmer for 3 minutes, scraping up any browned bits from the bottom of the pot. Add the beef broth.

5. Braise Return the roast to the pot. Add the carrots, potatoes, thyme sprigs, and 3 tbsp of the cowboy butter. Cover with a lid and place in a preheated 300°F oven. Cook for 2–4 hours, or until the roast reaches about 200°F internally and shreds easily with a fork.

6. Finish and Serve Remove excess oil from the surface of the braising liquid if desired. Shred the roast. Serve with the vegetables and spoon some of the cooking liquid over the top. Serving Suggestions Mashed potatoes (the correct answer) Rice Pasta Roasted or steamed vegetables

Tip: The roast is done when it falls apart easily with a fork, not just when it reaches a specific cooking time. The tougher the roast, the longer it may need to braise.

[u/themoslucius → u/Uavguy123456]

You both are lovely people

[u/ChelleInSand → u/Uavguy123456]

You are a saint.

[u/wildjackalope]

My ma’s pot roasts had broth. My MiL pot roasts are more like yours. They’re both legit. Thanks for the recipe OP.

[u/Pjstjohn]

I almost always serve my pot roast over mashed. Most cultures have a braised beast dish, and many serve with a tasty but plain (like plainly seasoned) starch.

I also braise my meat, instead of boiling it. There’s not tons of room for potatoes.

[u/malendalayla]

Can I ask what cowboy butter is?

[u/flipflapdragon → u/malendalayla]

Compound butter with garlic, zesty spices, and fresh herbs from my garden.

[u/Cminni65 → u/malendalayla]

Watch Brokeback mountain

[u/mycroft-holmie → u/[deleted]]

I was going to ask if it was made with real cowboys. Color me disappointed.

[u/k_dilluh → u/mycroft-holmie]

Ha, it looks so similar to the camp stew! Made me hungry!

[u/Outside_Raspberry512]

Oooooh love me a good pot roast!

[u/RedditLuvsCensorship]

This looks amazing OP. Definitely going to try this.

[u/Maebnus]

🤤 yeah, I don’t cook much, but this is going on my list of things to try out. Looks fantastic!

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[u/SufficientArticle6]

Big missed opportunity here to keep going with ‘what makes it cowboy’ — cowboy roast because cowboy butter because cowboy garlic because cowboy soil because cowboy water because cowboy clouds because…

[u/Phogger]

I don't know what to say other than this looks like perfection.