Easiest Way to Cook Tasty 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. 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 cook Pot Roast using 15 ingredients and 10 steps. Here is how you cook that.

Ingredients of Pot Roast

1. You need 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. Prepare 2 of large Idaho potatoes; peeled & large dice.
6. Prepare 4 cloves of garlic; creamed.
7. You need 4 C of beef stock.
8. It's 2 of bay leaves.
9. Prepare 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. It's as needed of vegetable oil.
15. You need as needed of fresh parsley; minced.

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

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.

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.