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 7 ingredients and 9 steps. Here is how you cook that.

Ingredients of Pot Roast

It's 3-4 pound of beef roast.
You need 2 lbs of baby carrots.
You need 6 of large potatoes.
It's 2 tablespoons of worchestire sauce.
It's of RUB - I tbsp each salt, pepper, onion powder, garlic powder.
You need 1 packet of beef stew seasoning (any brand).
You need 1 cup of water.

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

Mix ingredients for rub. Use 3/4 of it to coat all sides of roast..
Heat skillet on high. Add worcestershire sauce. Sear each side of the roast in a very hot pan..
Place roast in center of roasting pan. Cut potatoes into 4s. Place potatoes and carrots around roast. Sprinkle the reminder of the rub over meat, potatoes and carrots..
Mix beef stew packet with 1/2 cup water. It will be thick! Drizzle it all over the meat, potatoes and carrots..
Cover and bake at 250 for 2 1/2 hours. After the first hour add a 1/2 cup of water. Baste every half hour..
After finished cooking let sit for 15 minutes. Slice meat..
Serve with the potatoes and carrots. Broth will be thick and rich! Enjoy!.
I've made this for large gatherings. Always a crowd pleaser!.
Another look at a larger roast. Just add extra potatoes and carrots!.

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.