Pot Roast. Pot roasts typically use the tougher cuts of beef—a chuck roast or shoulder roast—which have the most flavor. For pot roasts, and other slow cooked tough meats, fat is your friend! Pot roast is a beef dish made by slow-cooking a usually tough cut of beef in moist heat, sometimes with vegetables.

It's mouthwateringly good, yet simple to make, especially if you use a slow cooker. Make it unique with beer, cranberries or wine! One of the best bang-for-buck meals of all time. You can cook Pot Roast using 15 ingredients and 10 steps. Here is how you cook it.

Ingredients of Pot Roast

1. It’s 3-4 lb of boneless chuck roast, trimmed.
2. You need 2 of large yellow onions; large dice.
3. It’s 3 stalks of celery; large dice.
4. It’s 3 of carrots; about 1/4" inch thick.
5. It’s 2 of large Idaho potatoes; peeled & large dice.
6. You need 4 cloves of garlic; creamed.
7. It’s 4 C of beef stock.
8. You need 2 of bay leaves.
9. It’s 1 T of tomato paste.
10. It’s 2 T of fresh rosemary; minced.
11. It’s 2 t of fresh thyme; minced.
12. Prepare 1/4 C of worcestershire sauce.
13. Prepare as needed of kosher salt & black pepper.
14. It’s as needed of vegetable oil.
15. Prepare as needed of fresh parsley; minced.

Thanks to Turo for sponsoring this video! Pot roast was a one-pot wonder long before that was a term for homey dishes that are both inexpensive and require little hands-on cooking. This dish has long been the Sunday night dinner that. Classic Sunday Pot Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family.

Pot Roast step by step

1. Preheat oven to 300°.
2. Season roast with half the thyme and rosemary, salt, and pepper..
3. Heat oil in a large oven-safe pot or dutch oven. Sear roast on all sides and remove to a plate..
4. Add onions, carrots, and the remaining rosemary and thyme. Cook until onions begin to caramelize. Add garlic. Cook 30 seconds..
5. Add tomato paste. Cook 1 minute..
6. Add worcestershire sauce. Scrape up any brown bits remaining on the bottom of the pot. Cook until nearly dry..
7. Return roast to pot. Add broth and bay leaves. Bring to a simmer. Cover..
8. Transfer to oven. Cook for 3-4 hours or until roast is tender..
9. Garnish with parsley..
10. Variations; Cola, roasted garlic, bouqet garni, canola oil, bacon fat, crushed pepper flakes, red potatoes, fingerlings, sweet potatoes, turnips, rutabaga, parsnip, butternut squash, acorn squash, scallions, chives, leeks, red wine, beer, root beer, oregano, zucchini, green beans, bell peppers, jalapeños, paprika, shallots, pearl onion, asparagus, fennel, dried onion soup mix, chile puree, mushrooms.

This recipe will work for a classic oven braise as well as in a slow cooker or Instant. Pot roast is a classic comfort food and the ultimate way to feed a crowd. Simply add all the ingredients to a slow cooker or Crock Pot, and you'll have dinner ready when you get home from work. Slow Cooker Pot Roast is the ultimate comfort food! It's a super hearty, deliciously flavorful meal in one that's sure to satisfy even the pickiest of eaters.

Snack/lunch idea. Sandwiches are the lunchroom staple from. See more ideas about Lunch snacks, Eat, Food. You'll never run out of simple lunches to pack, helping you eat. ► Воспроизвести все.

It is always the same thing day. Snacks don't have to be over thought, they just need to provide essential nutrients and calories to keep you going. Reaching for overly processed items in vending machines and. You can cook Snack/lunch idea using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Snack/lunch idea

1. It’s 1 piece of Parma ham.
2. It’s 3 slices of cucumber.
3. You need 2 slices of mature cheddar cheese.
4. You need 1 of chocolate bar of your choice, split into 3.
5. Prepare 6 pieces of feta cheese.
6. Prepare 3 of blueberries.
7. It’s 3 of raspberries.
8. You need 2 pieces of salami/pepperoni.

If you're needing inspiration for simple lunches and snacks, you're in the right place. We've compiled our favorite peanut-free lunch and snack ideas below! You lunch doesn't have to be a budget-buster or bland. We're dishing up breakfast, lunch and snack ideas from the ALDI Registered Dietitian, Jessica Patel.

Snack/lunch idea step by step

1. First, put the two pieces of salami on the plate, one overlapping the other. Then put the Parma ham, in the middle of the two, in a sort of pile..
2. Then put three pieces of feta cheese each side of the Parma ham..
3. Then on one side, put your three pieces of chocolate. Put the first piece on the plate. Then lean the second piece on the first piece, and the third piece on the second..
4. On the other side (of the Parma ham, salami, feta cheese thing) put the two pieces of cheddar cheese, once again leaning on each other..
5. Above the cheese, put a piece of cucumber on the plate, and lean the other piece of cucumber on top of it..
6. Next to the cucumber, put the three raspberries in a triangle/circle sort of shape..
7. Finally put the three blueberries in a sort of curved line next to the raspberries, above the chocolate..

Say "Hello, Healthy!" any time of day with tasty tips from an expert. Skip the same ol' sandwiches and upgrade to these healthy outside-the-lunch-box surprises. Your kids' faces will light up when they see that. Perfect for kids and adults if you're tired of packing the same thing every day! Packed lunch ideas– lunches aren't just for kids!

Gratin with Bocchan Kabocha Squash.

You can cook Gratin with Bocchan Kabocha Squash using 13 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Gratin with Bocchan Kabocha Squash

1. Prepare 2 of Bocchan kabocha squash (Japanese mini pumpkin).
2. You need 100 grams of Ground chicken.
3. Prepare 1 of Onion.
4. Prepare 1 of Carrot.
5. Prepare 2 of Potatoes.
6. Prepare 6 of Button mushrooms.
7. You need 1/2 bunch of Shimeji mushrooms.
8. Prepare 2 tbsp of Flour.
9. It’s 3 grams of Additive-free consomme granules.
10. It’s 300 ml of Milk.
11. Prepare 4 tbsp of Pizza cheese.
12. You need 2 tsp of Panko.
13. It’s 1 of Fresh parsley.

Gratin with Bocchan Kabocha Squash step by step

1. Gratin sauce: Cut the onion, carrot and potato into 1 cm pieces. Microwave until soft (reference: 5 minutes in 1000 W). Heat a pot with butter and add ground chicken, onion, carrot, potato, shimeji mushrooms, button mushrooms and saute..
2. When the pot contents have wilted, add flour and continue sautéing. Add milk a little at a time and mix well as you add milk. Add consomme granules and when the sauce has thickened, it is done..
3. Wash the kabocha squash, wrap in plastic wrap while it is still moist and microwave until softened (reference: 5 minutes in 1000 W). Be careful not to heat it up too much..
4. Cut about 1/4 of the upper part of the squash and scoop out the seeds inside..
5. Stuff the gratin in the squash and sprinkle cheese, panko and parsley and bake it in an oven until browned..

Beef Pot Roast In Slow Cooker. Ultimate Pot Roast recipe with meltingly tender beef, vegetables and potato, cooked in a wickedly delicious gravy. Slow cooker, oven or instant pot! Pot Roast – fall apart beef, tender flavour infused vegetables and potatoes smothered in a rich gravy.

Impossibly tender beef pot roast with carrots, mushrooms and onions. It's easy in the slow cooker. The key is searing the meat first. You can cook Beef Pot Roast In Slow Cooker using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of Beef Pot Roast In Slow Cooker

1. It’s 1 of Beef pot roast (marinated in salt and pepper, crushed garlic).
2. You need 3 of Celery sticks cut in chunks.
3. You need 3 large of carrots cut in chunks (or handful of small baby carrots).
4. Prepare 2 tbsp of Diana sauce.
5. Prepare 2 tbsp of Worcestershire sauce.
6. Prepare 1 cup of Mushroom soup (left over or can).
7. Prepare 1 cup of Water.
8. It’s 1 of Onion cut.

Pour onion and mushroom mixture over the top of the roast. Keywords: beef roast, chuck roast, pot roast, Ultimate Slow Cooker Pot Roast. This Slow Cooker Roast Beef can't be beaten for convenience or taste! If you do some research you'll find many "one pot roast" recipes for the slow cooker that involve throwing everything (potatoes included) into the crockpot and leaving it to cook.

Beef Pot Roast In Slow Cooker step by step

1. Fry pot roast on all sides until browned in slow cooker (if you don't have a sauté option fry on pan).
2. Add can of mushroom soup and water into the slow cooker and mix until no chunks present..
3. Add pot roast back into the slow cooker. Add carrots, celery and onions. Add Worcestershire sauce and Diana sauce over the roast..
4. Cover and cook on high for 6-8hrs until tender.
5. Serve over noodles or with roasted potatoes. Nush!.

This easy slow cooker roast beef recipe with potatoes, rosemary, and carrots makes for an easy impressive dinner. Pour over beef broth and Worcestershire. Remove from slow cooker and let rest, then slice and serve with vegetables. A pot roast that can cook all day long in your crockpot so all that's left to do is picking up that bottle of wine to serve. The pot roast comes out unbelievably fall-apart tender in the slow cooker with the most perfect gravy that you can make from the cooking juices.

Vegan Shepherd's Pie. Topped with creamy, fluffy mashed potatoes. The perfect hearty entree for colder weather. The Best Vegan Shepherd's Pie features protein rich lentils with a medley of vegetables in a rich gravy, topped with classic mashed potatoes and baked to perfection for a rustic, comfort food everyone will.

Jamie's vegan shepherd's pie recipe is a warm and comforting treat; topped with a root mash and breadcrumbs this vegan shepherds pie is a real crowd pleaser. This vegan shepherd's pie is the dinner recipe version of wearing a fuzzy sweater and drinking hot Know one thing: vegan shepherd's pie is not quick and easy! Though we do have hundreds of fast. You can have Vegan Shepherd's Pie using 16 ingredients and 23 steps. Here is how you cook it.

Ingredients of Vegan Shepherd's Pie

1. You need 500 g of rinsed, 12h-soaked green&brown lentils*.
2. It’s 1500 g of water.
3. Prepare to taste of salt & pepper.
4. It’s 1 of large white onion ca.175g.
5. You need 4-6 of garlic cloves ca.20g.
6. Prepare 3-4 of carrots ca.200g.
7. You need of Olive oil (or vegan butter).
8. It’s 4 sprigs of fresh thyme or 1½tsp dryied thyme.
9. You need 2420 g of diced potatoes (came from a packet of 3kg).
10. Prepare of salted water (e.g. 2tbsp of smoked salt).
11. You need 260 g of cashews.
12. It’s 340 g of water (e.g. reuse potato water).
13. Prepare of herb salt.
14. It’s of ground pepper.
15. It’s of ground nutmeg.
16. It’s of or the equivalent in jarred precooked lentils.

Vegetarian Shepherd's Pie with mushrooms, carrots, peas, gravy and baked under creamy mashed potatoes. ♡ Plant based! Easily made vegan or gluten free. This vegan shepherd's pie is what (dinner) dreams are made of! Jaye was the one who conceived of it (he's great with the savory stuff!) and he wanted to experiment with chopping up mushrooms super.

Vegan Shepherd's Pie instructions

1. Rub 27x36cm casserole with raw garlic clove, grease with vegan butter or olive oil (a spray is easiest).
2. Boil lentils in 1.5 l of water for 40min (or use 2x 660g glas jars of lentils).
3. Or cook lentils w/out soaking in thermomix.
4. If termomix available: add 500g lentils, tbsp veggie broth powder and 1.5l water; program 100°C for 40min reverse speed 1. Done :).
5. Lentils into casserole.
6. Add salt & pepper to please your taste.
7. Mince garlic (in tmx at speed 7), onion, carrots (tmx 5) and sautee with thyme in olive oil (tmx varoma speed 1 for 3min).
8. Add garlic etc to lentils in casserole and combine everything.
9. Let heat up and simmer at low temperature.
10. Grind pepper over lentils if desired.
11. Peal off knobbly parts of potato. I often leave a large amount of skin on because I like it. Choose what you prefer..
12. Dice potatoes and start boiling salted water in pot.
13. When water is boiling add the potatoes, cover with lid and set timer for 15 minutes.
14. During cooking time you will need to lessen heat so potatoes don't boil over.
15. Preheat 220℃ oven.
16. Potatoes need to be very soft for mashing, and if done, pour out water (keep it for making cashew cream).
17. Potatoes back into pot, lid on and now blend cashews with water at highest speed for 90 seconds.
18. Start mashing up potatoes, add cashew cream (depending on type of potato you might not need all of the cream) and a dab of butter. Add salt, nutmeg and pepper to your taste..
19. If using separate frying pan, transfer thickened lentils to casserole. Lentils are the base layer.
20. Top with mashed potatoes.
21. Into oven for 10-15 minutes until mash is a bit browned at peaks.
22. If lentils are a bit liquidy you can use hot-air oven, then please turn down to 200℃.
23. As I have left the peal on half of the potatoes, you can see specks of it in the baked potato crust of this just out-of-the-oven delicious shepherd's pie.

This easy Vegan Shepherd's Pie Recipe creates a savory, saucy casserole dish, topped with a generous serving of mashed potatoes. Vegan Shepherds Pie is perfect for meal prepping because it. A rich, vegan lentil stew topped with homemade mashed potatoes. This naturally vegan lentil shepherd's pie is made by baking stewed lentils and vegetables with a garlic chive mashed potato topping. My meatless shepherd's pie recipe is flavorfully made with normal.

Chateaubriand Steak with delicious Bearnaise Sauce. Made from the softest piece of beef tenderloin, châteaubriand (alternative spelling: chateaubriand) is a true aristocrat of Interestingly enough, Escoffier brought his recipes for chateaubriand steak, chateaubriand sauce and béarnaise sauce separately, letting the. Chateaubriand steak makes a luxury dinner just for two. Strain into a bowl over a pan of boiling water, whisking in the egg yolks, then the melted butter until you have a smooth béarnaise.

To make the béarnaise sauce, place the vinegar, white wine, peppercorns and shallot into a small saucepan and bring to the boil. Season the chateaubriand with salt and freshly ground black pepper. Heat a large ovenproof frying pan until hot, add the oil and half the butter then add the beef and seal. You can cook Chateaubriand Steak with delicious Bearnaise Sauce using 13 ingredients and 14 steps. Here is how you cook that.

Ingredients of Chateaubriand Steak with delicious Bearnaise Sauce

1. It’s 500 g of veal filet.
2. You need 2 cloves of garlic.
3. It’s 2 tablespoons of olive oil.
4. It’s 1 teaspoon of salt.
5. Prepare of For the Bearnaise sauce:.
6. Prepare 3 of egg yolks.
7. You need 5 of scallions.
8. Prepare 100 g of butter.
9. You need 7 tablespoons of white vinegar.
10. Prepare 1/4 of parsley, finely chopped.
11. It’s 1/4 of tarragon, finely chopped.
12. It’s 1 teaspoon of peppercorn.
13. It’s of salt to taste.

Recipe: chateaubriand and béarnaise sauce I think Spring is trying to barge in on our Colorado winter. In fact, it's practically sitting on our faces. Make the Béarnaise sauce first because you want it ready to serve as soon as the steak is carved. I recall trying to make this sauce once in graduate school to.

Chateaubriand Steak with delicious Bearnaise Sauce step by step

1. To prepare the béarnaise sauce:.
2. Pour the white vinegar in a pan. Add in the scallions, parsley and tarragon and stir constantly over low heat for about 10 minutes, until the liquid reduces approximately to 3 tablespoons..
3. In another pan, heat the butter over low flame until it is melted..
4. In a third pan, place the egg yolks and strain the scallions mixture over them through a fine sieve. Press with a spoon to extract as much liquid as possible. Discard the strained herbs. Flavor with salt and pepper..
5. Place the pan in a double boiler containing simmering water. Stir constantly the sauce until it begins to thicken, remove the pan and turn off the heat..
6. Slowly add in the melted butter and pinches of chopped tarragon. Stir well and pour the béarnaise sauce in a serving bowl.
7. To prepare the chateaubriand steak:.
8. Preheat the oven to 260C..
9. Place the garlic in a small bowl and sprinkle it with salt. Crush the garlic, add in the peppercorn and 1 tablespoon of oil..
10. Brush the veal filet with the garlic mixture and let it marinate for 30 minutes..
11. Heat the remaining oil in an ovenproof pan over medium flame. Cook the veal filet in the pan until both sides turn brown..
12. Transfer the pan to the oven and bake for about 10 minutes, until the meat is well done. If you like rare meat, bake for less time in the oven..
13. Remove from oven and place in large plate and cover with aluminum foil. Then allow t rest for 15 minutes..
14. To serve, place the veal filet on individual serving plates and pour over the béarnaise sauce..

Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large center cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. While the term originally referred to the preparation of the dish. Learn how to cook Morten's Tenderloin Châteaubriand with Béarnaise Sauce with this step-by-step recipe. Impress your guests with an elegant roast beef dinner. Our delicious Chateaubriand steak, served with handcut chips, air fried tomatoes, field mushrooms, béarnaise and peppercorn sauce.

Slow Cooker Pot Roast ♥️.

You can cook Slow Cooker Pot Roast ♥️ using 14 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Slow Cooker Pot Roast ♥️

1. Prepare 2 pound of Pot Roast Beef.
2. It’s as needed of Salt and Black pepper.
3. Prepare 2 tbsp of olive oil.
4. You need 1 of onion (large), cut into large dice.
5. Prepare 5 of garlic cloves, peeled and smashed.
6. You need 5 of carrots, peeled and cut into 1inch.
7. You need 4 of celery stalks, cut into 4 cm.
8. You need 250 ml of red wine.
9. You need 750 ml of beef broth.
10. Prepare 50 gr of flour.
11. You need 1 tsp of dried rosemary.
12. You need 1 1/2 tsp of dried thyme.
13. It’s 1 tsp of dried oregano.
14. It’s 750 g of potatoes, peeled and cut into 1inch.

Slow Cooker Pot Roast ♥️ instructions

1. Pat beef dry with paper towels. Sprinkle generously with salt and black pepper all over..
2. Heat oil in a skillet over high heat. Brown aggressively all over – a deep dark brown crust is essential for flavour base! Should take about 7 minutes.Transfer beef to slow cooker..
3. In the same skillet, add onion and garlic. Cook for 2 minutes until onion is browned. Add wine, reduce by half. Transfer to slow cooker..
4. Mix together flour and about 1 cup of the broth. Lumps is fine. Pour into slow cooker..
5. Add remaining broth, carrots, celery,oregano, rosemary and thyme into slow cooker..
6. Cover and slow cook on LOW for 5 hours. Add potato, slow cook on LOW for 3 hours..
7. Remove beef. Rest for 5 minutes, then slice thickly. Adjust salt and black pepper of Sauce to taste. Serve beef with vegetables and plenty of sauce!.

Vegetarian Cottage Pie with cheesy carrot potato mash.

You can have Vegetarian Cottage Pie with cheesy carrot potato mash using 21 ingredients and 8 steps. Here is how you cook it.

Ingredients of Vegetarian Cottage Pie with cheesy carrot potato mash

1. Prepare 15 ml of olive oil.
2. Prepare 250 grams of mushrooms, sliced (use your favourite ones).
3. Prepare 1 clove of garlic, peeled and crushed.
4. Prepare 1 of large onion, peeled and chopped.
5. You need 2 of medium carrots, washed, peeled and diced.
6. You need 2 stick of celery, sliced.
7. Prepare 2 tbsp of plain flour.
8. It’s 400 ml of vegetable stock.
9. It’s 100 ml of red wine.
10. You need 1 tbsp of soy sauce.
11. Prepare 1 tbsp of tomato puree.
12. You need 2 tbsp of chopped parsley.
13. It’s 1 can of red kidney beans.
14. You need of salt and freshly ground black pepper.
15. You need of For the mash.
16. You need 6 of large potatoes, peeled and cut into chunks.
17. It’s 2 of medium carrots, peeled and cut into chunks.
18. Prepare 100 ml of milk.
19. Prepare 100 grams of butter.
20. It’s 200 grams of cheddar cheese, created.
21. It’s of salt.

Vegetarian Cottage Pie with cheesy carrot potato mash step by step

1. Preheat oven to 190°C.
2. Heat a large non-stick frying pan and add the olive oil and mushrooms. Fry for 4 minutes, stirring occasionally, until lightly brown. Add the garlic, onion, celery and carrots and cook for a further 2mins. Stir in the flour and cook for 1min..
3. Add the vegetable stock and the red wine to the pan, stirring, then add the Worcestershire sauce and tomato puree. Bring to the boil and simmer for 10 minutes, no lid..
4. Add the red kidney beans and parsley. Season with salt and black pepper. Bring to the boil and simmer for 10 minutes, no lid..
5. Meanwhile, cook the potatoes and carrots in a large pan of lightly salted water for 20 minutes or until both are tender. Drain well then add the butter, milk and salt. Mash until creamy and smooth, you can add more milk if you have to. Mix in the cheddar cheese, cover and set to one side..
6. Spoon the mushroom and been mixture into a large, shallow, creased oven dish..
7. Top with the carrot and potato mash, smoothing the surface. Or pipe it on..
8. Place in the oven for 20 minutes, Grill for the last 5 minutes to get the top golden brown. Goes great with a side portion of peas..

Pot Roast Ninja Foodi 360 Meal.

You can cook Pot Roast Ninja Foodi 360 Meal using 12 ingredients and 9 steps. Here is how you cook it.

Ingredients of Pot Roast Ninja Foodi 360 Meal

1. You need 2 Tbsp of Olive Oil.
2. It’s 3-4 lb of Should Roast (or choice of cut).
3. It’s of Kosher salt.
4. Prepare 1/4 c of balsamic vinegar.
5. It’s 2 c of beef broth.
6. It’s 1 Tbsp of minced garlic.
7. It’s 1 of onion (chopped as chunks).
8. It’s 4 of baking potatoes (roughly cubed, skins on).
9. Prepare 1 bunch of carrots (chopped as chunks).
10. It’s 1 oz of packet dry onion soup mix.
11. It’s 1/3 c of cold water.
12. Prepare 2 Tbsp of corn starch.

Pot Roast Ninja Foodi 360 Meal instructions

1. Put nanoceramic liner in Foodi. Turn Foodi to Saute Hi and press start. Add olive oil..
2. Sprinkle kosher salt on both sides of roast. Add roast to heated oil in Foodi. Sear each side 5 minutes or until a golden brown crust forms. Work in batches if you have more than one roast..
3. Remove roast from pan and set aside on plate. Add balsamic vinegar and reglaze pan with wooden spoon. Continue stirring and letting simmer a minute or so until vinegar starts to thicken..
4. Add beef broth. Let simmer 3-5 minutes..
5. Add garlic, onion, potatoes, and carrots. Stir. Sprinkle onion soup mix over top..
6. Add seared beef cut back to Foodi over top vegetables..
7. Add pressure cooker lid and set valve to seal. Change mode to pressure cooker, hi, 35 minutes. Press start..
8. When done, quick release. Remove roast and vegetables to serving platter to rest..
9. Change Foodi mode to Saute Hi. Press start. Mix cold water and cornstarch. Add to juices in Foodi. Stir continuously with wooden spoon or silicone spatula until thickened into gravy..

Whiskey Smoked Tri-Tip Sandwhich.

You can cook Whiskey Smoked Tri-Tip Sandwhich using 30 ingredients and 20 steps. Here is how you achieve that.

Ingredients of Whiskey Smoked Tri-Tip Sandwhich

1. You need of TRI-TIP.
2. Prepare 2 lbs of cut of Tri-Tip.
3. It’s 1/2 cup of Kosher Salt.
4. Prepare 1/2 cup of Black Pepper.
5. You need 1 tbspn of Unsalted Butter.
6. Prepare of Sub rolls or hamburger buns.
7. Prepare of BBQ Sauce (Based on Aaron Franklin's Recipe).
8. Prepare 2 tbsp of beef tallow (vegetable oil for a vegan option to share).
9. You need 1/3 of white onion roughly cut.
10. You need 4 of garlic cloves roughly cut.
11. You need 1 cup of light brown sugar.
12. Prepare 1.5 cups of organic ketchup.
13. You need 1 tbsp of kosher salt.
14. It’s 1.5 tbsp of pepper.
15. Prepare 1 cup of Apple Cider Vinegar.
16. It’s 1 tsp of mustard powder.
17. Prepare 2 tsp of smoke paprika.
18. It’s 4 dashes of Worcestershire Sauce.
19. It’s of Whiskey Basting Sauce.
20. Prepare 5 tbsp of BBQ sauce from previous section.
21. It’s 1-2 shots of your favorite Bourbon/Whiskey (preferably American).
22. It’s of Cookware.
23. It’s of Smoker loaded with your favorite smoke flavor (hickory here).
24. It’s of Sauce Pan.
25. Prepare 1 of large bowl with an airtight lid.
26. It’s 1 of small bowl.
27. Prepare of Basting brush.
28. Prepare of SUB: Oven if you do not have a smoker (needs a cooling rack).
29. Prepare of Blender.
30. You need of Cast Iron Fry Pan or Cast Iron Skillet.

Whiskey Smoked Tri-Tip Sandwhich instructions

1. Grab your Tri-Tip and spread an even coating of Kosher, make sure to cover every side. Does not need to be the full cup, be cautious of over salting meat. This step is important in creating the dry brine. After you have salted, spread an even layer of pepper on the meat, make sure to cover every side..
2. Place seasoned Tri-Tip on a cooling rack or on a cookie tray under plastic wrap (cooling rack does not need this) inside of the refrigerator for about 2.5 hours (Do this overnight or start earlier in the morning for more flavorful meat)..
3. Heat your saucepan under medium-high heat. Once heated drop the 2tbsp of beef tallow, vegetable oil, or other fat into your pan. Quickly pour your chopped onions in after. Cook for 6 minutes or until Onions are translucent..
4. Once your onions are translucent. Drop you chopped garlic cloves into your sauce pan and cook for an additional 4 minutes..
5. After the 4 minutes is up, you then put in your 1 cup of light brown sugar and begin stirring with a plastic or wooden spoon. You keep stirring your sugar until it caramelizes and becomes like a glaze..
6. Drop your ketchup, mustard powder, salt, pepper, and smoke paprika at this time and begin stirring until you notice a color change then bring it up to a simmer. Let sit in this state for 5 minutes or until the sauce is thick..
7. After the sauce has thickened, stir in your Worcestershire sauce. Once stirred in, let the sauce simmer for one more minute..
8. Transfer sauce into blender and blend on high until all of the onions and garlic has been blended into the sauce. Pour sauce into the large bowl with an airtight lid, seal it and let it sit out until it has cooled to room temperature..
9. After about 2 hours of waiting, begin warming up your smoker/oven to about 275°F. While your smoker/oven is heating up, pull your Tri-Tip from the refrigerator and let it begin warming up to room temp for the next 15-30 minutes (often times this isnt enough to raise the temp of the meat straight out of the fridge but it is alright to put it in between this time frame)..
10. Once your smoker/oven is warm and your meat has warmed up in the open for about 15-30 minutes, put the Tri-Tip in your smoker/oven. I recommended cooking the Tri-Tip on a cooling rack in your oven with tinfoil on the bottom of the oven in order to ensure that it is cooked evenly around. An issue that is not held by conventional smokers..
11. Maintain the temperature at about 250°F for the next hour and do not open the cooking chamber..
12. After maintaining temps for an hour, without opening your cook chamber, begin ramping the temperatures up to 275°F. Once you ramp your temperatures, head back to your now cool BBQ sauce and take out 5 tbsp and place them into your small bowl. Reseal your large bowl and place in fridge. Take your small bowl and pour about 1 shot of your favorite bourbon/whiskey in and mix. You now have your bourbon/whiskey BBQ basting sauce..
13. When the internal temperature of the biggest part of the Tri-Tip hits the internal temperature of 100°F (about 1.5 hours of cooking) begin basting your Tri-Tip with your Bourbon/Whiskey BBQ sauce that you just made and dont be afraid to apply a liberal coating..
14. Once your done with that let the Tri-Tip continue cooking for about another 30 minutes at 275°F..
15. Once you hit the 2 hour mark or start getting within 10-7°F of the internal temperature that you want, begin heating up your cast iron fry pan/skillet on your stove and place the heat on high..
16. Right before you pull your Tri-Tip out of the smoker/oven, drop 1 tbsp of unsalted butter into your pan. Remove your Tri-Tip and begin cooking all sides of it (butter should be melted by now)..
17. The Tri-Tip should spend, at most, 1 minute on each side in order to give it a nice sear and crust. Once all sides are done, baste with butter for 30 seconds and then take off..
18. Allow meat to rest for at least 15 minutes. This allows the meat to finish cooking as well as buying you time to finish any sides you may have yet to finish..
19. Serve with Tri-Tip itself on the bun or with a dab of BBQ sauce on the top bun. My favorite way to eat it is to place coleslaw on top of the meat with a dab of BBQ sauce on the top bun. Use the BBQ sauce you made as the pepper should pair nicely with the savory taste that the whiskey and smoke bring. If you try it with coleslaw, it brings a cool element and really helps balance out the flavors even more..
20. Enjoy! Remember you can store your homemade sauce I fride for upto a month..