Pot Roast Recipe
A classic party is a favorite, Devalide egg recipe, creamy, tangi and charming, which is perfect for gathering, brunch and holiday spreads. The hard-raw eggs are reduced to half and the eggs are filled with a delicious mixture of meyonnaise, mustard, vinegar and seasoning, then garnishes to impress. The balance of creamy textures and zesti taste makes them irrelevant and endless adaptable. Whether it is served as an elegant appearance or casual snack, this easy recipe converts ordinary eggs into congestion, which you will change again and again.
Equipment
- Dutch oven or large oven-safe pot with lid
- Cutting board
- Knife
- Tongs
- Measuring cups and spoons
Ingredients
- 3 lb chuck roast
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 4 large carrots, cut into chunks
- 3 large potatoes, quartered
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
- Boil the eggs: Place the egg in a medium saucepan and cover it with cold water. Bring to a boil over medium heat. Once boiling, cover, remove from heat, and let it sit for 10–12 minutes.
- Cool and Peel: To cool for 5-10 minutes, transfer the egg to ice water bowl. Peel the sphere under cold flowing water.
- Prepare to fill: Slice the egg in half length and gently remove the yolk. Place the yolk in a bowl and mash with a fork.
- Mix: Add mayonnaise, mustard, vinegar, salt and pepper to the yolks. Mix to smooth and creamy.
- Fill the eggs: Pipe the spoon or yolk mixture back into the white parts of the egg.
- Garnish: Sprinkle with pepperrika and alternative chivs or dill. If you are wanted before serving, then chill for 10 minutes.