Bobby flay birthday cobbler recipes

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It’s also versatile—this recipe doubles as a formula you can adapt to whatever fruits are freshest and available.

This crisp marries tender apples and pears with the zing of fresh cranberries, all wrapped in a lightly spiced filling and topped with a buttery, nutty oat topping. Sear everything first, then cook on low for 8–10 hours or high for 4–6 hours.

What’s the best wine to use?
Any dry red you enjoy drinking—Cabernet, Pinot Noir, or Merlot all work great.

How do I stop the veggies from getting mushy?
Cut them into larger chunks or add them halfway through the cook time.

Should I trim all the fat from the beef?
Leave some fat for flavor, but trim any thick outer layers.

Does it really need 45 minutes to rest?
Yes!

Slice it up and serve with the vegetables, topped with that rich sauce and a sprinkle of parsley and chives.

My Top Tips for the Best Pot Roast

  • Let it rest before slicing. This locks in all the juices for every bite.
  • Don’t skip the sear. Browning adds tons of flavor that you won’t get otherwise.
  • Use good wine. If you wouldn’t drink it, don’t cook with it.
  • Season in layers. Taste the broth before serving and adjust salt and pepper.
  • Cut your veggies big. They’ll hold their shape better during the long cook.

Fun Variations to Try

  • Add mushrooms: Sauté with the onions for an earthy twist.
  • Use beef broth instead of chicken: It makes for a deeper, richer sauce.
  • Try sweet potatoes: They add a hint of natural sweetness.
  • Throw in pearl onions: For a French-style pot roast flair.

What to Serve with Pot Roast

  • Mashed potatoes or polenta for soaking up that luscious sauce
  • Crusty bread for dunking
  • Roasted Brussels sprouts or green beans for a fresh contrast
  • Simple green salad with vinaigrette
  • Horseradish cream for an extra zing

How to Store and Reheat Leftovers

Refrigerate: Cool completely and store in an airtight container for 3–4 days.
Freeze: Freeze in portions with sauce for up to 3 months.

To Reheat:

  • Oven: 325°F covered with foil for 15–20 minutes, adding broth if needed.
  • Stovetop: Simmer gently on low heat, stirring occasionally.
  • Microwave: Heat in intervals, stirring every 1–2 minutes until warmed through.

Your Pot Roast Questions, Answered

Can I make this in a slow cooker?
Yes!

It helps the juices settle and makes slicing easier.

Try More Recipes:

Description

A tender, slow-cooked beef pot roast in a rich red wine broth with carrots, potatoes, and fresh herbs. Sear the roast on all sides until deeply browned, then transfer to a plate.

Step 3: Sauté the Base
In the same pot, cook onions, garlic, and tomato paste until golden and fragrant.

Step 4: Deglaze and Build the Sauce
Add the red wine and bay leaves, then stir in flour.

Bonus? The addition of candied ginger takes this classic dessert to a whole new level.

Hungry for more? Try Apple Fritters with Maple Glaze

Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a dessert that’s sure to impress guests—or make a cozy night in even sweeter.

Get the recipe for Bobby Flay’s Apple, Pear, and Cranberry Crisp:

Print

For the Fruit Filling:

  • 2 pounds apples, peeled, cored, and sliced ¼” thick
  • 2 pounds pears, peeled, cored, and sliced ¼” thick
  • 12 ounces (about 3 cups) fresh cranberries
  • ⅔ cup light brown sugar
  • ⅛ teaspoon allspice
  • ¾ teaspoon cinnamon
  • 3 tablespoons cornstarch
  • ⅓ cup fresh orange juice
  • ¼ cup maple syrup
  • Zest of 1 orange
  • 1 tablespoon freshly grated ginger root

For the Crisp Topping:

  • ¾ cup all-purpose flour
  • 3 tablespoons candied ginger, finely chopped
  • ⅓ cup light brown sugar
  • ¼ cup turbinado sugar
  • ¾ cup coarsely chopped pecans
  • ½ cup old-fashioned oats
  • ¼ teaspoon cinnamon
  • ¼ teaspoon fine sea salt
  • 1 stick unsalted butter, melted and slightly cooled
  1. Preheat the oven to 375°F.
  2. In a large bowl, combine apples, pears, and cranberries.
  3. Add the brown sugar, allspice, cinnamon, cornstarch, orange juice, maple syrup, orange zest, and grated ginger.

    Add broth and black pepper and bring to a gentle boil.

    Step 5: Add Everything Back
    Return the roast to the pot and add the carrots, celery, and potatoes. Stir to combine.

  4. Drizzle in melted butter and stir until the mixture forms clusters and clumps.
  5. Scrape the fruit filling into a baking dish, spreading evenly.
  6. Sprinkle the crisp topping evenly over the fruit.
  7. Bake for 45 minutes to 1 hour, or until the fruit is tender and bubbling and the topping is golden brown.
  8. Let cool slightly before serving.

Why this crisp deserves a spot on your table:

  • Seasonal Ingredients: Apples, pears, and cranberries bring bold, festive flavors to your dessert.
  • Adaptable: Swap out fruits based on what’s available or use this as a guide for year-round inspiration.
  • Irresistible Topping: A blend of oats, pecans, and candied ginger ensures every bite is crispy, buttery perfection.

Serve it warm with your favorite toppings for a cozy, crowd-pleasing dessert that’s as easy as it is delicious.

Hungry for more?

Toss to coat.

  • Add brown sugar, turbinado sugar, pecans, oats, cinnamon, and salt. Toss until evenly coated.
  • In a medium bowl, combine flour and candied ginger. Let’s dig into the recipe that always brings rave reviews around my dinner table.

    Why This is the Best Pot Roast Recipe

    • Tender, melt-in-your-mouth beef: The low-and-slow method transforms chuck roast into fork-tender perfection.
    • Deep, savory flavor: Red wine, garlic, and tomato paste give the broth a rich complexity you’ll love.
    • Hearty vegetables: Potatoes, carrots, and celery soak up all that delicious braising liquid.
    • Easy prep, big payoff: Once everything’s in the pot, the oven does all the work.
    • Great for leftovers: It tastes even better the next day—and freezes beautifully.

    What’s in This Pot Roast?

    • 1 (4 lb) boneless beef chuck roast, trimmed and tied
    • 4 tbsp kosher salt
    • 6 tbsp vegetable oil
    • 2 large onions, cut into wedges
    • 4 cloves garlic, finely grated
    • 1 tbsp tomato paste
    • 1 cup dry red wine
    • 2 bay leaves
    • 3 tbsp all-purpose flour
    • 1 cup low-sodium chicken broth
    • 1 1/2 tsp freshly ground black pepper
    • 7 carrots, peeled and cut
    • 4 stalks celery, cut
    • 2 lbs red potatoes, quartered
    • Chopped parsley and chives for garnish

    Chuck Roast: Go for a well-marbled cut—it breaks down beautifully into tender, juicy bites.
    Red Wine: Adds acidity and deep flavor.

    Comfort food at its finest!

    • Ingredients

    Instructions

    1. Season roast and refrigerate for 3 hours.
    2. Preheat oven to 275°F.
    3. Sear roast, remove, and sauté onion, garlic, tomato paste.
    4. Add wine, bay leaves, flour, broth, pepper.
    5. Return roast to pot with veggies.
    6. Bake for 3–3.5 hours.
    7. Let rest, then slice and serve with garnishes.

    Keywords:Bobby Flay Pot Roast

    Bobby Flay Peach Cobbler Recipes

    2 1/2 cups all-purpose flour, plus moreall-purpose flour, for rolling2 tablespoons granulated sugar1/2 teaspoon salt10 tablespoons chilled unsalted butter, cut into 1/2-inch cubes1/2 cup chilled vegetable shortening, cut into pieces4 -7 tablespoons ice water, if needed (or more)3 lbs mixed yellow and white peaches, peeled, pitted, sliced about 1/2-inch thick1/3-1/2 cup light brown sugar1/3-1/2 cup granulated sugar1 1/2 teaspoons ground cinnamon1 1/4 teaspoons ground ginger1/2 teaspoon ground fresh nutmeg2 tablespoons peach liqueur1/4 cup cornstarch or 1/4 cup tapioca1 cup fresh blackberries2 tablespoons blackberry brandy or 2 tablespoons blackberry liqueur2 tablespoons cold butter, cut into small pieces2 -3 tablespoons heavy cream2 -3 tablespoons turbinado sugar

    .

    Bobby Flay’s version is everything a great roast should be—tender, rich, full of slow-cooked flavor, and practically effortless once it’s in the oven.

    With seared chuck roast, caramelized onions, hearty root vegetables, and a red wine broth that’s to die for, this dish checks all the boxes for comfort food done right.

    bobby flay birthday cobbler recipes

    Bobby Flay’s Pear, Apple, and Cranberry Crisp is everything you want in a holiday dessert: sweet, tart, spiced, and crunchy. Try these other Bobby Flay dessert recipes:

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    When I want a cozy, soul-warming dinner that fills the house with incredible aroma, this pot roast is the one I turn to.

    Use a bold dry wine like Cabernet Sauvignon or Merlot.
    Tomato Paste & Garlic: These create a rich, aromatic base that complements the beef perfectly.

    How to Make Bobby Flay’s Pot Roast

    Step 1: Salt and Rest the Beef
    Season the roast with salt, wrap it in plastic, and refrigerate for at least 3 hours—this helps the meat absorb seasoning deeply.

    Step 2: Brown the Meat
    Heat oil in a Dutch oven.

    When the cooler months roll in, it’s time to embrace desserts that bring warmth, comfort, and the best of the season’s produce. Cover and transfer to the oven.

    Step 6: Bake Low and Slow
    Cook at 275°F for 3 to 3.5 hours until the roast is fork-tender.

    Step 7: Rest and Serve
    Let the roast rest for 45 minutes.