California Roast

Boneless chicken breast tied to a boneless pork loin and seasoned to perfection. Great on the BBQ (Barbecue) or in the oven.

Types of California Roast

1. California Pot Roast

It is a delicious and comforting dish for your dinner party. This classic beef pot roast is slow-cooked to perfection, resulting in tender, melt-in-your-mouth meat. The addition of Burgundy wine gives this pot roast a unique and distinct flavor profile, setting it apart from other types of pot roasts. It's an ideal dish for serving a large group of people and can be easily prepared using a slow cooker, Dutch oven, stove top, or pressure cooker.

Not only this recipe is simple to prepare, but it's also incredibly versatile. The ingredients are easy to find and can be adjusted to suit your taste preferences. Regardless of your level of culinary expertise, this California Pot Roast is guaranteed to amaze your visitors and attract them to return for more.

Reasons to Love This Recipe

California Pot Roast recipe is a tasty and simple dish to enjoy at home or serve at a gathering. It's a flavorful and filling meal that is sure to impress.

Using simple ingredients, this dish is simple to prepare. The beef chuck roast is cooked slowly in a delicious broth steeped with whole tomatoes, Burgundy wine, and a blend of herbs and spices. The addition of bell pepper, onion, celery, potatoes, and carrots gives the meal a variety of tastes and textures.

It is easy to modify this recipe to fit your requirements, regardless of the number of people you are cooking for. It may be cooked in a Dutch oven, roasted in the oven for a deeper taste, or prepared in an Instant Pot or Slow Cooker.

Give this California Pot Roast recipe a try and treat yourself and your dinner guests to a delightful meal.

Meat and Vegetable Components

• One pot roast weighing around 4-5 pounds, like chuck roast, blade roast, or beef rump
• Two tablespoons of oil (either vegetable or olive oil)
• Two carrots, sliced into 1-inch pieces
• Two celery stalks sliced into 1-inch pieces
• One finely chopped onion
• One bell pepper, with seeds removed and sliced into strips
• Two cans of whole, peeled tomatoes
• Four to five medium-sized potatoes peeled and cut into large chunks.

Ingredients

• One tablespoon seasoned salt or two teaspoons salt
• One tablespoon brown sugar or ½ teaspoon black pepper

Fluid

• One cup of dry red wine, such as Burgundy.
• Use water or beef broth to cover.

Optional Extras

• Lipton's mix for onion soup
• Mushroom soup cream (in place of the wine)

The Recipe

Now, let's start preparing a delicious California Pot Roast, follow these steps.

Step 1: Preheat and Sear

Set the oven temperature to 350°F, or 176.66°C. Meanwhile, place a Dutch oven over medium-high heat with three tablespoons of oil. Season the 2-4 lbs. pot roast generously with about 1 tbsp of seasoning salt and 1 tsp of black pepper. Once the Dutch Oven is hot, sear both sides of the pot roast until it forms a nice crispy crust. Once it's nicely seared, transfer the pot roast to a plate.

Step 2: Sauté

In a hot Dutch oven, add 2 tbsp. of oil and saute 1 diced onion, 2 sliced celery stalks, 2 sliced carrots, 1 seeded and chopped bell pepper, and 2 minced garlic cloves for 2 minutes until the onions are translucent.

Step 3: Add Liquids and Seasonings

Toss in a cup of Burgundy wine, then scrape out any brown pieces from the Dutch oven's bottom. Then add one can of whole peeled tomatoes with their juices, 1 cup of beef stock (or beef bouillon), and season with 1 tsp of seasoning salt, ¼ tsp of black pepper, and some chopped fresh herbs like thyme and rosemary (optional).

Step 4: Add Pot Roast and Vegetables

After the veggies are done, return the pot roast to the Dutch oven. Add a can of whole, drained potatoes or pieces of fresh potato. Replace the loose cover on the Dutch oven.

Step 5: Cooking

If using an oven or slow cooker, cook for 3-4 hours until tender. For Instant Pot or Pressure Cooker, cook on High for 1 hour, then use natural pressure release for 10 minutes.

Serve hot with roasted carrots or steamed green beans on the side, along with crusty bread or mashed potatoes.

Substitutions and Variations

Cooking is versatile and can be customized to suit your preferences, dietary requirements, or ingredient availability. This California Pot Roast Recipe is no different. Here are some substitutions and variations to consider:

Meat: The recipe requires 4-5 lb of chuck roast or beef rump pot roast, but you have the option to use other cuts of meat. Blade roast or round roast are also good choices if you want a leaner option.

Wine: This recipe requires Burgundy wine, but you can also use other red wines such as Merlot or Cabernet Sauvignon.

Vegetables: Feel free to substitute any of the vegetables listed in the recipe with any of your favorite veggies. For example, you may use sweet potatoes instead of ordinary ones, bell peppers instead of poblano peppers, and more celery for a more potent flavor.

Seasonings: Suppose you don't have any seasoning salt. In that case, you may make your own by combining ordinary salt with paprika, onion, and garlic powders and then modifying the amount of black pepper to taste.

Cooking Method

The recipe can be roasted in the oven, stovetop Dutch oven, crockpot, or instant pot.

Cooking is a joyful and creative activity, and one of the main components is experimenting with substitutes and changes. You are welcome to modify this recipe for California Pot Roast to your tastes.

Serving and Pairing

There are many great alternatives to pick from when it comes to serving and complementing the California Pot Roast. This delicious entrée pairs wonderfully with many sides, such as roasted carrots and green beans or creamy mashed potatoes. You may also improve its flavor even more by choosing the ideal beverage to go with it.

A simple mixed greens salad with a spicy vinaigrette dressing makes a delicious meal. The freshness of the salad will contrast with the richness of the pot roast, creating a mouthwatering taste combination that everyone will love.

For a heartier side dish, you can also serve your pot roast with hearty whole-grain bread stuffing or creamy polenta. For people who enjoy a little spiciness, you might garnish with spicy peppers or pickled jalapenos.

This recipe is sure to be a favorite at your next dinner party or family get-together, regardless of how you serve and match it.

Make-Ahead, Storing and Reheating

This recipe for California Pot Roast is excellent when prepared ahead of time. The next day, the flavors combine even more, adding to the dish's deliciousness. You may freeze the leftovers for a later time or have them for lunch.

In case you want to make this pot roast ahead of time, cook it according to the recipe's directions and then store it in an airtight container when it cools down. It can be stored for up to three days in the fridge or three months in the freezer. Make sure you use freezer-safe bags or containers.

You may reheat it in the oven or on the stovetop, depending on your preference. Set your oven's temperature to 350 degrees Fahrenheit if you decide to reheat it there. After that, transfer the pot roast to an ovenproof dish, securely cover it with foil, and bake it for the desired amount of time. For a single serving, this usually takes 20 to 25 minutes; for bigger servings, it may take up to an hour.

To reheat the pot roast on the stovetop, put it in a saucepan and cook it slowly over medium heat until it's heated all the way through. Remember to give it an occasional stir to avoid scorching on the bottom.

To prevent the meal from drying out while reheating on the stovetop or in the oven, add liquid, such as tomato juice or beef broth, and cover the dish securely with foil or a lid. This recipe is easy to make ahead of time and reheat, so it's a great option for leftovers. You can easily prepare a delicious and filling lunch with this recipe anytime you're in the mood for comfort cuisine.

Tips for Perfect Results

To make the perfect pot roast, you'll need patience, attention to detail, and a few helpful hints. Here are a few crucial tips to remember while making this delicious California Pot Roast.

Make sure to season the beef pot roast with plenty of salt and black pepper beforehand. In addition to boosting flavor, seasoning aids in the formation of a flavorful crust on the meat during browning.

For slow-cooking pot roasts, think about using a Dutch oven; its heavy top and thick walls help keep the food at a constant temperature. As an alternative, you can use an instant pot or slow cooker. Sear the roast in heated oil over medium-high heat prior to cooking in order to seal in moisture and enhance flavor and texture.

Whether you're cooking on top of the stove or in the oven, be sure your pot roast meal has adequate liquid. Halfway through cooking, the liquid should keep your chuck roast immersed. Red wine, beef broth, or water infused with your preferred herb mixture can all be utilized. This liquid will assist in maintaining the meat's moisture content and shield it from drying out.

Additionally, avoid opening the pot too frequently when cooking, as this can let moisture and heat escape and cause drying. When it's almost done cooking, wait to check on it until after you've placed it in the Dutch oven or slow cooker.

Lastly, when your beef pot roast has finished cooking, make sure to allow it plenty of time to rest. Please give it a loose foil cover and give it ten to fifteen minutes to rest. When you're ready to slice it, cover and leave it alone once you take it off the fire.

Using these suggestions and prepping ahead of time with the appropriate cookware, such as a Dutch oven, slow cooker, or instant pot, will guarantee that your California pot roast will always be juicy and tender.

2. California Chuck Roast

A 3.5 to 4-pound roast of beef chuck is required for this roast.

Variety of Vegetables

• Six carrots, sliced into 1-inch pieces.
• Three to four celery stalks, chopped into one-inch pieces.
• Two large-chunky red bell peppers
• Eight-quartered small to medium-sized red potatoes
• Sweet potatoes, winter squash, onions, etc., are other choices.

Ingredients

• One medium yellow onion, chopped finely
• 3/4 cup finely chopped celery
• One cup of ketchup, ideally free of high-fructose corn syrup
• Three-quarters cup water
• One tablespoon of brown sugar
• Two tablespoons Worcestershire sauce
• Two tablespoons of apple cider vinegar
• 2 tablespoons lemon juice
• One teaspoon of dried mustard
• Half a teaspoon of salt
• 1/4 teaspoon ground black pepper, or to taste

Cooking Method

• Combine all the sauce ingredients in the slow cooker insert.
• To ensure that everything is properly coated, add the meat and veggies and drizzle some sauce over the top.
• Cover and cook on low for eight to ten hours.
• To soak up the sauce, serve with bread or cornbread.

3. California Roast Lamb

Ingredients

• 1 (4-5 pounds) leg of lamb
• two to three halved garlic cloves
• One tsp of seasoned salt
• One tsp pepper
• One tsp of dehydrated oregano
• Two eight-ounce cans of each sauce Verde
• one cup of water
• One lemon's juice
• Three to five large fresh artichokes, quartered; optional: three tiny lemons, cut in half
• Optional: Sprigs of fresh thyme and oregano.

Steps to Cook

• Cut lamb into slits and insert garlic. Season meat with oregano, salt, and pepper. Roast for thirty minutes at 400°. Simmer for a further hour at 350°
• After removing any excess oil from the pan, cover the lamb with tomato sauce, water, and lemon juice.
• If preferred, arrange the artichokes and lemons around the meat.
• Roast the meat for another hour or until it reaches the desired doneness (a thermometer should register 135° for medium-rare, 140° for medium, and 145° for medium-well).
• Before slicing, let it stand for fifteen minutes.
• Add fresh herbs as a garnish if you'd like.

Time

Two hours and ten minutes

Nutritional Information

Three ounces of roasted lamb and one slice of artichokes contain 5g fat, 68 mg cholesterol, 365 mg sodium, 6g carb, and 21g protein are included in 152 calories.

4. California Chile Roast Beef Sandwich

This California Chile Roast Beef Sandwich is simple to prepare. It's a tasty combination between a Denny's Turkey Bird and an original Roast Beef Sandwich from Carl's Jr.

Ingredients

• Four pieces of French sourdough bread
• Thinly slice ½ to ¾ pound roast beef
• Two to four fresh or canned roasted California chiles that have been seeded and sliced
• Two to four pieces of sharp, medium, or mild cheddar cheese
• One or two tsp softened butter.
• One-fourth to one-third cup of finely grated parmesan cheese (optional, though suggested)

Cooking Method

Place the cheese, chiles, and roast beef on one side of the bread, then fold it over to create a sandwich. Spread softened butter on the exterior of the bread, then top with parmesan cheese. In a skillet or panini press, cook the sandwich until it's nicely browned on both sides. Use a pan with a level surface for consistent cooking when using a parmesan crust. Serve the sandwich by cutting it in half.

Note

Make sure the butter is thoroughly softened to prevent it from tearing the bread when you spread it.

Nutrition: Per serving

• Calories: 552g
• Fat: 29g
• Saturated Fat: 14g
• Polyunsaturated Fat: 12g
• Cholesterol: 104mg
• Sodium: 601mg
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 36g

5. California Avocado Roast Beef Sandwich

Ingredients

• 4 whole grain bagels
• 1/4 cup creamy horseradish sauce
• 1/4 cup whipped cream cheese
• 1 ripe California Avocado, peeled and seeded
• 8 oz. deli-sliced cooked roast beef

Cooking Method

• Mash the California Avocado in a bowl and mix it with the horseradish sauce and cream cheese.
• Spread the avocado mixture on the bagel halves.
• Top with deli-sliced roast beef.

Instructions

• If you want extra crunch, you can toast the bagels.
• Mix the creamy horseradish sauce and whipped cream cheese. If you need to figure out how much you like the spicy flavor of the horseradish, start with a small amount and add more to your liking.
• Spread a quarter of a fresh California Avocado on the top halves of the bagels and lightly mash it.
• Spread the horseradish cream cheese mixture on the bottom halves of the bagels.
• Place the roast beef on top of the cream cheese.
• Put the two bagel halves together, cut them in half, and enjoy.
• This recipe calls for large avocados, which typically weigh about 8 ounces each. If you have smaller or larger avocados, be sure to adjust the quantity accordingly.