Easiest Way to Cook Yummy Pot Roast

Delicious, fresh and tasty.

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.

Pot 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 cook Pot Roast using 12 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Pot Roast

  1. It's 1-1/2 lbs of pot roast.
  2. It's 2 tsp of olive oil.
  3. Prepare 2 of med potatoes diced.
  4. You need 1 of celery stalk diced.
  5. It's 1 of red bell pepper diced.
  6. You need 4 of garlic clove minced.
  7. You need 1 of onion diced.
  8. Prepare 2 of carrots diced.
  9. It's 1 tsp of salt.
  10. Prepare 1 tsp of pepper.
  11. You need 1 cup of white cooking wine.
  12. It's 2-3 of bay leaves (optional).

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. Add the Chardonnay and cover with enough water to cover all of the ingredients.

Pot Roast step by step

  1. Drizzle half of olive oil into baking pan. Dice all vegetables and set aside. Mix the remaining olive oil with half the salt& pepper and rub into pot roast thoroughly..
  2. Place diced vegetables inside oiled baking pan and add the cup of wine.
  3. Place pot roast on top of vegetables add salt & pepper to taste and roast at 350* for 45 to 50 min. Remove from oven and let rest for 5 min and serve. Enjoy.
  4. .

In a Dutch oven, heat oil over medium-high heat. 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.