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. Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast.
Serve as-is or with tortillas and sour cream.
Pot roast is the perfect Sunday supper.
Check out this collection of best-in-show pot roast recipes, and gather 'round the table.
You can have Pot Roast using 6 ingredients and 7 steps. Here is how you cook that.
Ingredients of Pot Roast
- It's 3-4 lb of pot roast.
- You need 1 of box Lipton Obion Mushroom recipe soup and dip mix.
- Prepare of salt.
- Prepare of pepper.
- Prepare 1 lb of carrots.
- Prepare 8-10 of idaho potatoes.
In a Dutch oven, heat oil over medium-high heat. In a Dutch oven, heat oil over medium-high heat. Using a skillet over high heat, sear roast until brown in oil. Place roast in a crock pot, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup.
Pot Roast step by step
- Preheat oven to 300..
- Salt and pepper roast in pan.
- Empty both liptons packets into bowl and add hot water. Whisk to mix..
- Pour mixture over roast and add arm water until roast is almost covered..
- Cover roast with tin foil and put in oven for 5 hours..
- Wash and peel carrtsand potatoes and add to roast pan..
- Increase oven temp to 350 and cook for an additional hour to hour and 15 minutes..
Add the Chardonnay and cover with enough water to cover all of the ingredients. 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! A surefire way to make a tender, juicy pot roast is through braising; that is, cooking the meat in a small amount of liquid in a tightly covered pot at low temperature.