Easiest Way to Make Yummy Pot Roast

Pot Roast. Fill Your Cart With Color Today! Order Your Pot Roast Online Today! Salt and freshly ground black pepper.

It requires slow cooking over low heat to ensure tender, flavorful meat. What Makes the Best Pot Roast? Pot roasts typically use the tougher cuts of beef—a chuck roast or shoulder roast—which have the most flavor. You can have Pot Roast using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Pot Roast

1. It's 4 tbsp of olive oil, divided.
2. Prepare 6 of onions, peeled.
3. It's 2 of garlic cloves, peeled.
4. You need 1 (4 lb) of boneless rump roast.
5. You need of Salt and freshly ground black pepper.
6. You need 5 c of beef stock.
7. Prepare 1 c of apple cider.
8. Prepare 1 tsp of dried thyme, crushed.
9. You need 1 of bay leaf.
10. You need 1 tbsp of tomato paste.
11. It's 6 of carrots or parsnips, scrubbed.

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. Pot roast is also steeped in nostalgia, and many people's favorite recipe is the one they grew up eating every Sunday night.

Pot Roast instructions

1. Preheat oven to 350 degrees F. Heat 2 tbsp of oil in a large Dutch oven set over medium heat and when it is to, but not smoking, add the whole onions and garlic. Sear the onions until browned (they will not be tender). Remove the pot from the heat; using a slotted spoon, remove the onions from the pot and set aside. Remove the garlic; mash and set aside in a small bowl. Season the roast generously with salt and pepper..
2. Return the Dutch oven to medium-high heat, and add remaining 2 tbsp of oil. When the oil is hot, add the roast and brown it on all sides, turning with tongs only as each side is browned..
3. Add the beef stock, cider, thyme, bay leaf, tomato paste and mashed garlic to the pot. Bring to a boil, cover and place the Dutch oven in the preheated oven. Bake for 90 minutes..
4. Add the carrots or parsnips, and seared onions to the pot. Cover and continue to cook in the oven for another 40 minutes or until the meat and vegetables are completely tender..
5. To serve, remove the roast to a platter, and allow to sit for at least 5 minutes before carving. Arrange the vegetables on a serving platter. Ladle the cooking liquid over the meat and vegetables as each plate is served..
6. 395 calories per serving; GL=6, Glycals=23. CAUTION: Wine makes this meal red (high Glycal). Without parsnips but with wine, this is a green dinner..

But if you're looking for a new recipe, one to create your own traditions with, I cooked my way through four of the most popular ones to find the very best. Heat a heavy Dutch oven on top of the stove over medium high heat. Heat canola oil in a large skillet over medium heat. Cut up potatoes and carrots to desired size and place in bottom of crock pot. Cover with onion soup mix and cream of mushroom soup, and stir it together until everything is nicely coated.

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