Food
Michael Symon’s Pot Roast with Carrots, Shallots, Mint and Lemon | Food Network
Cook along with Michael as he finishes this savory roast with the bright flavors of fresh mint and lemon zest, which make it great for any season!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pot Roast with Carrots, Shallots, Mint and Lemon
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 5 hr (includes basting time)
Active: 5 hr
Yield: 6 to 8 servings
Ingredients
One 5-pound chuck blade roast, silver skin removed
Kosher salt
1 pound slab bacon, large dice
Olive oil, if necessary
10 shallots, peeled and left whole
4 medium carrots, cut into 2-inch pieces
5 to 6 cloves garlic, peeled and smashed
10 sprigs thyme, tied with butcher’s twine
16 ounces apple cider
2 tablespoons coriander seeds
2 fresh bay leaves (dry are OK, too)
Four 12-ounce lager or porter beers
1 cup chicken or beef stock (preferably homemade)
1 cup mint leaves, torn
1 to 2 lemons, zest only
Directions
Sprinkle the beef liberally with salt (about 4 tablespoons) and then refrigerate overnight, preferably on rack.
Pull the beef out an hour before cooking to take the chill off of it. Preheat the oven to 350 degrees F.
Render the bacon in a large Dutch oven over medium-high heat until slightly crispy, 8 to 10 minutes. Remove the bacon to a paper towel-lined plate and reserve.
Brown the beef on all sides in that same pan over medium-high heat, about 3 minutes per side. As you brown the smaller sides, add the shallots and carrots and begin to brown them. Once all sides of the beef are browned, remove to a plate. Add the garlic and thyme to the remaining vegetables with a pinch of salt and sweat until you get a slight caramelization and the vegetables start to release their aromas, about 4 minutes.
Deglaze the pan with the cider, scraping the bottom with a wooden spoon to get all of the caramelization into the sauce. This step will give you more depth to the finished sauce and add a layer of richness. Add the coriander and bay leaves, then the beer. Bring to a simmer. Add the beef back in, along with the bacon and enough of the stock to go three-quarters of the way up of the roast (about 1 cup, keeping in mind that the cooking liquid will reduce while it’s in the oven).
Baste the beef with the liquid, top with a lid and put it in the oven. Cook until tender, basting every hour, 3 to 4 hours.
Remove the roast from the oven and skim any excess fat. Break the roast apart in the pan so that there are large chunks in the liquid. Gently remove the chunks of roast to a platter. Spoon the vegetables on top and garnish with the torn mint and lemon zest. Add a couple of spoonfuls of the braising liquid on top to spread the lemon and mint flavors throughout the dish. Serve.
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#MichaelSymon #FoodNetwork #PotRoast
Michael Symon’s Pot Roast with Carrots, Shallots, Mint and Lemon | Food Network
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Chopped gets into the Halloween spirit with a collection of creepy and unconventional mystery basket ingredients. From pig snout and eyeball martinis to calf liver, gummy skulls, bone marrow and chocolate-covered bugs, these chefs have to turn some seriously strange ingredients into winning dishes.
#FoodNetwork #Chopped #Halloween
Stream more #Chopped on HBO Max!
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Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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BINGE: The ULTIMATE Halloween Basket Ingredients 🎃 Chopped | Food Network
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Guy Fieri visits Greek Corner Restaurant in Cambridge, MA, where this longtime spot serves up a classic gyro sandwich packed with Greek flavor.
Watch #DDD, Fridays at 9|8c!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Greek Corner Restaurant: https://www.greekcorner.us
Follow them: https://www.facebook.com/p/Greek-Corner-Restaurant-100064257266388
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Guy Fieri Gets a Taste of a Greek Classic 🇬🇷🔥 Diners, Drive-Ins and Dives | Food Network
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Hosted by Terry Crews, 100 home cooks discover that the clock is their greatest enemy as time constraints force them to make split-second decisions in a high-stakes culinary competition for a life-changing grand prize.
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#FoodNetwork #Competition
Host Terry Crews welcomes 100 of America’s elite home cooks to the 100 Cooks arena where they’ll be challenged to run the gauntlet of the most unpredictable pro-chef level cooking competition of all time. The cooks are randomly selected to compete in challenges that range from blind taste tests to full-on 30-minute cooking battles. In a mid-season twist, the winner of each challenge will be given a chance to either take the cash prize associated with the challenge or add it to the ever-growing grand prize, which starts at $100,000! In the end, 99 cooks will be eliminated by judges Alex Guarnaschelli and Nick DiGiovanni, and one talented home cook will prove they are the best of the best and take home the largest cash prize in the history of Food Network — as much as $250,000.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Every Time the Clock Won ⏳ 100 Cooks | Food Network
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All the classic flavors of decadent s’mores, but in pie-form!
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Get the recipe ► https://foodtv.com/3mBPZYv
Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
S’mores Pie
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 6 hr 25 min (includes cooling and setting time)
Active: 35 min
Yield: 12 servings
Ingredients
Crust:
2 1/2 cups all-purpose flour, plus more for dusting
1 1/4 cups whole wheat flour
6 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon ground nutmeg
13 tablespoons cold butter, cut into cubes
1/2 cup cold shortening, cut into cubes
2/3 cup ice cold water
2 teaspoons white vinegar
Filling:
Four 4.4-ounce dark chocolate bars
3 to 4 cups mini marshmallows
1 large egg, beaten
Glaze:
3 cups powdered sugar
3/4 cup cocoa powder
6 tablespoons milk
1/4 teaspoon kosher salt
Sprinkles, for topping
Directions
For the crust: Whisk together the flours, granulated sugar, cinnamon, salt and nutmeg in a very large bowl until well combined. Using a pastry cutter or your hands, work the butter and shortening into the dry ingredients until it has a coarse sand-like consistency. Combine the water and vinegar in a small bowl, then add that to the mixture and mix until a dough forms.
Divide the dough into two discs, wrap each in plastic wrap and place in the refrigerator for at least 4 hours.
For the filling: Preheat the oven to 400 degrees F. Line a quarter-sheet tray with parchment paper.
Remove the dough from the refrigerator and roll out one disc on a lightly-floured work surface. Lay the dough on the sheet tray, evenly covering the bottom. (Do not cut off the excess dough yet.) Lay the chocolate bars over the top of the dough. Sprinkle mini marshmallows over the chocolate. Roll out the second dough disc and lay that on top of the marshmallows, covering the pie entirely. Cut off excess dough from the top piece and fold the edge of the bottom dough over the edge of the top dough. Press the edges together with a fork or crimp the edges. Brush with the egg wash and poke several holes in the top with a fork. Bake until golden, 45 to 50 minutes. Allow to cool completely.
For the glaze: Whisk together the powdered sugar, cocoa powder, milk and salt in a bowl until it has the consistency of thick glue. Glaze the top of the pie and immediately add sprinkles. Allow the glaze to set, about 15 minutes. Slice and serve.
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#GirlMeetsFarm #FoodNetwork #SmoresPie
Gooey S’MORES Pie with Molly Yeh | Girl Meets Farm | Food Network
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This creamy scalloped potato casserole is the ultimate comfort food, with Yukon gold potatoes layered with cheesy Gruyere sauce, ham and fresh chives.
#MollyYeh #GirlMeetsFarm #FoodNetwork #ScallopedPotatoes
Get the recipe ▶ https://foodtv.com/4AjjNjl
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Scalloped Potatoes
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 2 hr (includes cooling time)
Active: 35 min
Yield: 4 to 6 servings
Ingredients
2 tablespoons unsalted butter, plus more for greasing
3 tablespoons all-purpose flour
1 1/2 cups whole milk
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt
Freshly ground black pepper
4 ounces Gruyere, shredded
Nonstick cooking spray, for the baking dish, optional
2 pounds Yukon gold potatoes, peeled and sliced 1/8-inch thick
6 ounces thick-cut ham, diced
1/2 cup chopped fresh chives
Directions
Preheat the oven to 350 degrees F.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Whisk in about 1/2 cup milk and cook, whisking, until thickened. Add another 1/2 cup milk and cook, whisking, until thickened, about 3 minutes. Add the remaining 1/2 cup milk and cook, whisking, until thickened, another 3 to 4 minutes. Add the nutmeg, 1/2 teaspoon salt, a few turns of black pepper, and half the cheese. Cook gently for a few minutes, making sure all the cheese is melted.
Grease or butter an 8-inch square baking dish. Arrange half of the potatoes all over the bottom. Sprinkle with 1/4 teaspoon salt. Layer in half of the cream mixture, then sprinkle on the ham and half of the chives. Arrange the other half of the potatoes on top, then sprinkle with the remaining 1/4 teaspoon salt, remaining cream, remaining shredded cheese and remaining chives. Cover and bake for 45 minutes, then uncover and bake until browned on top, an additional 20 minutes. Let cool slightly, then serve.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Molly Yeh’s MUST HAVE ️Scalloped Potatoes 🥔🧀 Girl Meets Farm | Food Network
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@IM_Gabrielle
January 7, 2024 at 9:44 am
Has anyone done the 3-day riff on this that Symon did with the braised pork shank recipe? I'm doing a Sunday luncheon party for my hubby's belated holiday birthday and our butcher is on a holiday break and the good grocer didn't have any regular pork shanks either (only smoked). If you haven't watched the video for the shanks, after he braises, he strains out the liquid, puts the shanks in a stock pot, puts the braising liquid of the pork, and refrigerates over night. Then he skims the fat off the liquid that rose to the top, and then heats in the stock pot on the stove stop to bring up to serving temp. Since the roast (I got pork) is supposed to be fall apart soft, I'm thinking a riff on this does work. Not sure if anyone will see my post.
@cyberpunkcentral8500
January 7, 2024 at 9:44 am
I miss watching Michael on "The Chew." He's mellow and informative. 😊
@frankmartinez6027
January 7, 2024 at 9:44 am
The nerve to call it pot roast and no part of it, at least if they had potting in that cooked it, you could have on a high smell it. What is this country coming to😂🎉
@rufussherman9690
January 7, 2024 at 9:44 am
O why does bacon have to be in everything why can't it just be a traditional pot roast
@sheilagiddens7114
January 7, 2024 at 9:44 am
If I don't have coriander seeds can I use poppy seed
@lindanorrell7812
January 7, 2024 at 9:44 am
Love how you explained reasons for doing the process
Makes it sound easy to prepare
Thank you for all you do
@75jdwest
January 7, 2024 at 9:44 am
Thhee return
Of h
The king
@kathleenblase8481
January 7, 2024 at 9:44 am
Please tell us how much does the roast weigh.so we know how to adjust the time in the oven
@sharonvia2957
January 7, 2024 at 9:44 am
Help! What went wrong? I salted my chuck roast liberally on all sides with kosher salt and placed on rack in refrigerator. Did not have time for overnight but about 4 hours. I did not have cider and beer so used store bought beef stock and black box cabernet sauvignon. Braised for almost 4 hours. It was so salty, I had to rinse the meat to be edible and throw away the juice and veggies.
@mygrammieis
January 7, 2024 at 9:44 am
Always has A Yummy Recipe to share especially this one❤️👍❤️
@renebriones9581
January 7, 2024 at 9:44 am
thank you chef Simon!!!! looks Devine!!!! im a big fan of yours sir ! regards,
Rene , sarasota florida
@MrArod
January 7, 2024 at 9:44 am
He has a mouth of steal man I don’t get how he can eat it so hot
@jg2699
January 7, 2024 at 9:44 am
This looks really good!
@jenjoy3215
January 7, 2024 at 9:44 am
My favorite comfort food! Well ok, also pasta.
@waynewilliamson4212
January 7, 2024 at 9:44 am
I really like both the bacon, and the breaking the roast apart before removing….great instruction as always….
@marjcummins7457
January 7, 2024 at 9:44 am
What if your doctor has advised you to use less salt how would you modify this recipe to accommodate that?
@karenpowers8753
January 7, 2024 at 9:44 am
Looks delicious yummy easy thank-you for sharing this recipe
@TheGlamorousLifeofNae
January 7, 2024 at 9:44 am
This looks so good! 😍 Greek & Sicilian foods are the best!
@kdogg82
January 7, 2024 at 9:44 am
So much better than the crockpot or instapot.
@sih1095
January 7, 2024 at 9:44 am
Hi. From the UK here. Does your bacon generally have added water in it. Or is it dry cured?
@ryancongdon4394
January 7, 2024 at 9:44 am
Why did Michael say the bacon is “cooked” because it is cured and smoked. You can not eat bacon raw from the grocery store, even if it is cured and smoked.
@ahofftn
January 7, 2024 at 9:44 am
Why all the shallots instead of onions?
@sethsoderman2731
January 7, 2024 at 9:44 am
I missed his old show on the Food Network wish the show is back
@lindachick8889
January 7, 2024 at 9:44 am
Great pot roast recipe. Was your mouth watering?? Yum 😋
@ivansapto
January 7, 2024 at 9:44 am
Compliments to the chef it looks awesome, damn. ⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐
@denisenilsson1366
January 7, 2024 at 9:44 am
Pot roast? How much pot? 😁
@auvu8738
January 7, 2024 at 9:44 am
Love Simon
@ronniesanchez5072
January 7, 2024 at 9:44 am
Yummy 👍
@nanlev613
January 7, 2024 at 9:44 am
OMG Michael I have a funny for you:
So this newly wed couple are preparing Friday night dinner and the wife takes the pot roast and cuts off both ends before putting it into the pot…the husband says why did you do that? The wife says I don’t know that’s the way my mother always did it…. The husband says let’s call your mom and find out. So the wife calls her mother and asks her why she did that and the mother says I don’t know that’s what your bubbie did…the husband says let’s call your bubbie and find out. So the wife calls her bubbie and asks her and her bubbie says, it wouldn’t fit in the pot so I had to cut off the ends!!! Lol
@tinaetheridge4442
January 7, 2024 at 9:44 am
Oh that looks delicious.
@tatianavelasco1335
January 7, 2024 at 9:44 am
so good, especially the shallots
@NOMCCBAMA
January 7, 2024 at 9:44 am
Micheal Symon taught me that more salt than you think you need is probably enough thanks.
@barryluciw1431
January 7, 2024 at 9:44 am
How many quarts does the pot hold
@carmensantana8457
January 7, 2024 at 9:44 am
Yummy yummy 😋🤤
@flashhughes1675
January 7, 2024 at 9:44 am
Always love the way Simon cooks and explains his techniques.
@kathyhepler382
January 7, 2024 at 9:44 am
My mouth is watering!!!!
@__Annie
January 7, 2024 at 9:44 am
Hey chef! Where’s Clinton K?! I miss watching “The Chew”. 😊 can you have him as a guest?!
@allentrice1547
January 7, 2024 at 9:44 am
Great one! I love meat and Michael Symon! 😍❤️🍖🥓
@MazedarRecipes444
January 7, 2024 at 9:44 am
World best recipes on my channel #mazedarrecipes