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.
In a Dutch oven, heat oil over medium-high heat.
In a Dutch oven, heat oil over medium-high heat.
You can cook Pot Roast using 6 ingredients and 4 steps. Here is how you cook it.
Ingredients of Pot Roast
- You need 1 of good sized Chuck Roast.
- Prepare 1 can of cream of mushroom soup.
- You need 1 can of beef broth.
- You need 1 envelope of ranch dip mix.
- You need 1 of water.
- Prepare of salt, pepper, garlic powder.
Pot roast is the perfect Sunday supper. Check out this collection of best-in-show pot roast recipes, and gather 'round the table. 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 instructions
- Warm a pot with a bit of oil in bottom..
- Season Chuck roast with salt, pepper and garlic powder and sear on both sides..
- Add beef broth, cream of mushroom soup and ranch mix along with 3 cans of water....(I used beef broth can for water).
- Bring to boil and then turn down temp to medium low to wear it is barely bubbling and let cook until roast is tender..
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.