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Easiest Way to Cook Yummy Pot Roast

Pot Roast. Place the roast back into the pot and add enough beef stock to cover the meat halfway. Add in the onions and the carrots, along with the fresh herbs. In a Dutch oven, heat oil over medium-high heat.

Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast. Season roast with salt, pepper, and garlic salt. Generously salt and pepper your chuck roast. You can have Pot Roast using 15 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Pot Roast

  1. It’s 3-4 lb of boneless chuck roast, trimmed.
  2. It’s 2 of large yellow onions; large dice.
  3. It’s 3 stalks of celery; large dice.
  4. Prepare 3 of carrots; about 1/4" inch thick.
  5. You need 2 of large Idaho potatoes; peeled & large dice.
  6. You need 4 cloves of garlic; creamed.
  7. You need 4 C of beef stock.
  8. It’s 2 of bay leaves.
  9. It’s 1 T of tomato paste.
  10. It’s 2 T of fresh rosemary; minced.
  11. Prepare 2 t of fresh thyme; minced.
  12. It’s 1/4 C of worcestershire sauce.
  13. Prepare as needed of kosher salt & black pepper.
  14. You need as needed of vegetable oil.
  15. Prepare as needed of fresh parsley; minced.

Heat a large pot or Dutch oven over medium-high heat. Sear this pot roast in a roasting pan before creating its mushroom soup- and beer-based sauce. Reviewers report that our Pot Roast in Beer tastes delicious with anything from pale ales to amber ales to dry stouts. Tie the thyme and rosemary together with kitchen string and add to the pot.

Pot Roast step by step

  1. Preheat oven to 300°.
  2. Season roast with half the thyme and rosemary, salt, and pepper..
  3. Heat oil in a large oven-safe pot or dutch oven. Sear roast on all sides and remove to a plate..
  4. Add onions, carrots, and the remaining rosemary and thyme. Cook until onions begin to caramelize. Add garlic. Cook 30 seconds..
  5. Add tomato paste. Cook 1 minute..
  6. Add worcestershire sauce. Scrape up any brown bits remaining on the bottom of the pot. Cook until nearly dry..
  7. Return roast to pot. Add broth and bay leaves. Bring to a simmer. Cover..
  8. Transfer to oven. Cook for 3-4 hours or until roast is tender..
  9. Garnish with parsley..
  10. Variations; Cola, roasted garlic, bouqet garni, canola oil, bacon fat, crushed pepper flakes, red potatoes, fingerlings, sweet potatoes, turnips, rutabaga, parsnip, butternut squash, acorn squash, scallions, chives, leeks, red wine, beer, root beer, oregano, zucchini, green beans, bell peppers, jalapeños, paprika, shallots, pearl onion, asparagus, fennel, dried onion soup mix, chile puree, mushrooms.

Put the roast back into the pot, bring to a boil, and cover. Pot roasts typically use the tougher cuts of beef—a chuck roast or shoulder roast—which have the most flavor. Slow cooking at low heat is what melts the tough connective tissue between the muscle fibers, leaving you with tender meat that pulls apart with your fork. For pot roasts, and other slow cooked tough meats, fat is your friend! In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt and pepper.

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Qummi44 Share recipes via blog posts, recipes that are easy to follow. A large collection of recipes that have been shared, follow step by step if you are interested in these recipes. Hopefully this can be useful for all of us.

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