Easiest Way to Cook Tasty Beef Pot Roast

Beef Pot Roast. We Are the Largest Online Restaurant Supplier Serving Restaurants and Individuals. Order Your Premium Roasts Online Today & Save! Heat a heavy Dutch oven on top of the stove over medium high heat.

Either way, this roast beef recipe will become unbelievably tender and flavorful in the Dutch oven. Impossibly tender beef pot roast with carrots, mushrooms and onions. It's easy in the slow cooker. You can have Beef Pot Roast using 14 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Beef Pot Roast

1. Prepare 1 of 2 1/2 to 3 lb. boneless beef chuck pot roast.
2. It's 2 tbsp of cooking oil.
3. You need 3/4 cup of water, dry wine, or tomato juice.
4. You need 1 tbsp of worcestershire sauce.
5. You need 1 tsp of instant beef bouillon granules.
6. You need 1 tsp of dried basil, crushed.
7. You need 12 oz of whole tiny new potatoes or 2 medium potatoes or sweet potatoes.
8. Prepare 8 small of carrots or parsnips.
9. Prepare 2 small of onions, cut into wedges.
10. You need 2 of stalks celery, bias sliced into 1 inch pieces.
11. You need 1/2 cup of cold water.
12. You need 1/4 cup of all purpose flour.
13. Prepare 1 of salt (optional).
14. It's 1 of pepper (optional).

The key is searing the meat first. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid. Season vegetables with additional salt and black pepper, if desired.

Beef Pot Roast instructions

1. Trim fat from meat. In a 4 to 6 quart pot brown roast on all sides. Drain off fat. Combine the 3/4 cup water, wine, or tomato juice; the Worcestershire sauce; bouillon granules; and basil. Pour over roast. Bring to boiling. Reduce heat. Simmer, covered, 1 hour..
2. Meanwhile, if using new potatoes, peel a strip of skin from the center of each. If using medium potatoes or sweet potatoes, peel and quarter. Add potatoes, carrots, onions, and celery to meat. Return to boiling. Reduce heat. Simmer, covered, for 45 to 60 minutes more or till tender, adding water, if necessary. Transfer meat and vegetables to a platter, reserving juices in a pot. Keep warm..
3. For gravy, measure juices; skim fat. If necessary, add enough water to juices to equal 1 1/2 cups. Return to pot. Stir together the 1/2 cup cold water and flour. Stir into juices. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 1 minute more. If desired, season with salt and pepper. Serve with meat and vegetables..
4. Oven Directions: Trim fat from meat. Brown roast as directed. Combine the 3/4 cup water, Worcestershire sauce, bouillon granules, and basil. Pour over roast. Bake, covered, in a 325°F oven for 1 hour. Prepare potatoes as directed. Add vegetables. Bake for 45 to 60 minutes more or till tender. Continue as directed..

Pot roast was a one-pot wonder long before that was a term for homey dishes that are both inexpensive and require little hands-on cooking. This dish has long been the Sunday night dinner that makes a large number of servings (and incredible leftovers) while perfuming the whole house. Perfect for pot roast recipes, inexpensive chuck is one of the most flavorful cuts of beef. Simmering it slowly and gently in the oven results in a wonderfully tender pot roast. Vegetables like onions and potatoes give the pot roast recipe even more comforting flavors.

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