Bob Evans Pot Roast Recipe

Bob Evan is a famous chef who has cooked for presidents, celebrities, and royalty around the globe. This Bob Evans Pot Roast Recipe is a classic dish that everyone loves. In fact, it was named #1 in America’s Favorite Recipes from 2010 to 2014.

Bob Evans was born in New York City, where he started cooking at age five. At 12, he began working in restaurants and catering companies. After finishing culinary school, he worked in several prestigious hotels before opening his restaurant in Manhattan. Among all other Bob Evans Restaurant Recipes, his signature dish is a pot roast dinner, Which we call Bob Evans pot roast dinner.

Know About the Bob Evans Pot Roast Ingredients

Bob Evan says that the key to good food is to start with quality ingredients; the same goes for your diet. Start with foods high in fiber and protein such as vegetables, fruits, lean meats, whole grains, fish, milk, and cheese with less fat.

You can use beef or pork, but I prefer chuck steak (also known as bottom round) since it has more flavor than other cuts of meat.

Ingredients:

Chuck steak: Chuck steak is a cut of beef from the shoulder region of the animal, and it is tough and chewy. To make a good pot roast with this type of meat, cook it slowly at low heat for several hours or overnight. We are using 1 pound of chuck steak.

Onions: We use two medium-sized onions to add flavor to the dish.

Carrots: This particular dish uses carrots to add flavor to a simple beef stew. We are using four carrots.

Stalks: We are using three celery stalks for the saltiness and the mild bitterness it has.

Flour: It adds flavor and keeps the meat moist while it cooks. We are using ½ cup flour.

Bay leaf: We are using one bay leaf for extra flavor.

Soy sauce: Soy sauce is a staple ingredient in Chinese cuisine, and it’s also one of the best ways to add flavor to meat dishes like beef stew or pot roast. We are using 1/3 cup soy sauce.

Chicken stock: Chicken Stock can be made by simmering a whole chicken with water or other liquids for several hours. We are using 2 cups of chicken stock.

Dry red wine: Red wine can be added to a pot roast or other meat dish to add flavor and color, and it also helps tenderize the meat. A good rule of thumb is one cup of dry red wine equals 1/2 pound of beef.

Olive oil: If you want to ensure that your meat is tender and juicy, you should try to cook it with olive oil. It has been proven that this cooking can help retain moisture in the flesh and prevent it from drying. We are using 1tbsp olive oil.

Paprika: Paprika is one spice that can be added to any dish, and it adds flavor to foods and helps them retain their color. We are using ¼ tsp paprika.

Potatoes: Baby potatoes and tiny new potatoes will both be required for this recipe. We are using 1/4 lb baby potatoes and 1/4lb small new potatoes.

Cabbage: Cabbage is one of those vegetables that can be used in many different ways. It’s often cooked with other ingredients like onions or potatoes. But it also adds excellent to soups, stews, salads, sandwiches, and stir-fries. We are using 1/2 head cabbage.

Lemon: Lemon juice can be added to meat dishes like beef or chicken, and it improves the flavor and assists in tenderizing the meat. We are using one medium-sized lemon.

For spices, we will also use garlic powder, onion powder, and cayenne pepper. Use them according to your taste. 

Method of Preparing Bob Evans Pot Roast

It’s called “pot roast” because it’s cooked in a big pot of water and covered with vegetables and potatoes, and this makes for tender meat and a flavorful broth.

Step 1: Season your chuck steak by rubbing salt and pepper on both sides. Make sure it doesn’t get too salty.

Step 2: Cut up your onions, carrots, and celery sticks into bite-size pieces.

Step 3: Bring a large skillet up to temperature over medium heat. Add the olive oil, and after that, the seasoned chuck steak. Keep cooking as long as you see the color becoming brown, then flip and cook the second side. The meat should be taken out and set aside. 

Step 4: Add the chopped onions, carrots, and sliced celery to the same pan used to brown the meat. Stir frequently until they start to soften. Then reduce the heat to low and continue cooking until the veggies are soft.

Step 5: In a bowl, combine the flour with the soy sauce. Mix well and pour into the pan with the sautéed vegetables. Continue stirring until the mixture thickens.

Step 6: Add the chicken stock and red wine to the pan. Raise heat to be high and continue cooking for 10 minutes. 

Step 7: Return the browned chuck steak to the pan and the bay leaf. Cover the pan and allow the meat to steam for 30 minutes.

Step 8: While the meat steams, prepare the cabbage. Slice off the tough outer leaves of the cabbage and discard. Chop the remaining leaves into bite-sized pieces.

Step 9: Boil the baby potatoes in salted water for 15 minutes or until fork tender. Drain and keep warm.

Step 10: Peel the new potatoes and cut them into halves or quarters, depending on their size.

Step 11: When the meat is steaming, remove the lid and turn the heat to medium. Pour the vegetable mixture from Step 7 back into the pan, and occasionally stir until the liquid reduces slightly.

Step 12: When the liquid starts to thicken again, stir in the juice of half a lemon. Inspect the seasoning of the gravy and make any necessary changes

Serve immediately.

Sum Up

Bob Evans has been serving delicious meals since 1894. Their pot roasts have always been a favorite among families everywhere, just like the bob Evans pot roast sandwich because they taste like home cooking but come from a restaurant chain known for its quality ingredients.

This recipe is simple and easy to follow, meaning everyone can create mouthwatering dishes that their families and guests will love.

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