Cooked low and slow on the stovetop, beef chuck or shoulder roast becomes a fall-apart tender pot roast. Onions, garlic, carrots, and red wine make this a satisfying, flavorful dinner.
Photography Credit:Elise Bauer
Pot roast was a standard growing up, and still continues to be in my parents’ household. 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. 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! Not only does fat deliver flavor, it helps keep the meat from drying out in the long slow cooking. So look for cuts that are well marbled with fat.
Another tip? Let the roast sit (wrapped) for one to two hours outside of the refrigerator so that it comes closer to room temperature (between 65 and 70°F) before cooking. Otherwise, it will take a lot longer to cook at the low heat called for in this recipe.
How Much Liquid Do You Need?
This is my mother’s tried and true recipe for pot roast and she only adds a half cup of liquid to the pot! Why does this work?
Beef is about 60 to 70% water (the rest is protein and fat). So if you keep the heat very low and the pot tightly covered, the beef will release water as it cooks, and it will cook in its own juices.
The result? A deeper beef flavor for your pot roast. The key is keeping the temperature low and making sure the lid is tight fitting. Otherwise, too much vapor will escape from the pot and you’ll have a dry pot roast.
This recipe calls for 1/2 cup of red wine for the liquid. Use whatever red wine you like to drink. The wine will add a richer flavor to the roast, but if you don’t have wine on hand or would prefer to cook without it, you can substitute the wine with water or broth.
After cooking 3 1/2 hours. Note how much liquid has been released by the meat!
Can I Make This Pot Roast Other Ways?
My mother cooks her pot roast on the stovetop, but you can make it in the oven, a slow cooker, or a pressure cooker.
- If you’re cooking in the oven, brown the meat and onions, and bring to a simmer first on the stovetop. Then put in the oven, start the temp at 350°F for 15 minutes, then drop it to 250°F for the next hour, and then to 225°F after that.
- If you’re using a slow cooker, brown the meat and the onions, and transfer to the slow cooker. Follow the recipe as written, cooking on high for 4 to 5 hours or on low for 8 to 9 hours.
- If you’re using a pressure cooker, brown the meat and onions (if using an Instant Pot you can do that right in the cooker itself), then cook at high pressure for 65 minutes, then allow a natural release for 15 minutes. Check the instructions in our Instant Pot Pot Roast with Balsamic and Rosemary recipe.
Note! If you have a gas range, you may find difficulty getting the flame low enough. A tip I read in Cook’s Illustrated suggests tightly rolling up some aluminum foil, shaping it into a donut, and putting that on top of the burner to create a little more distance between the range and the pan. If you use a high-BTU range, even this may not be enough, in which case I recommend starting the roast on the stovetop and moving it to the oven to cook.
Can I Add Potatoes to this Pot Roast?
The issue with the potatoes is that they may fall apart with the long, slow cooking of the pot roast. If I wanted to add potatoes, I would use firmer new potatoes instead of Russets (they’ll hold their shape better). Cut them in half over 1 1/2 inches in diameter, and into quarters if larger.
I would heat the potatoes first (so they don’t lower the temperature inside the pot when you add them) in the microwave or in the oven on a roasting sheet, and then add them to the pot roast the last hour of cooking.
WHO DOESN’T LOVE A GOOD POT ROAST?
- Moroccan Pot Roast
- Beef Brisket Pot Roast
- Pressure Cooker Pot Roast with Balsamic and Rosemary
- Italian Pot Roast
Updated September 29, 2019 : We spiffed up this post with some additional information to help you make an even better pot roast. No significant changes to the original recipe. Enjoy!
Pot Roast Recipe
In order for this recipe to work properly, let the roast sit (wrapped) for one to two hours outside of the refrigerator so that it comes to room temperature (between 65 and 70°F) before cooking. Otherwise, it will take a lot longer to cook at the low heat called for in this recipe.
Tip: If your pot's lid doesn't fit tightly, cover the pot first with foil, then secure the lid over it.
- 3 1/2 pound of beef shoulder or boneless chuck roast (look for a piece that is well marbled with fat for best results)
- 2 tablespoons extra virgin olive oil
- Salt, pepper, and Italian seasoning to taste
- 2 large yellow onions, thickly sliced, lengthwise (root to tip), about 4 cups sliced onion
- 4 cloves garlic, peeled
- 1/2 cup red wine
- 1 bay leaf
- Several carrots, peeled and cut into 2-inch segments
1 Brown the roast on all sides: Use a thick-bottomed covered pot (ovenproof if you intend to cook in oven), such as a Dutch oven, just large enough to hold roast and vegetables. Heat 2 tablespoons of oil on medium high heat (hot enough to sear the meat).
Pat the roast dry with paper towels. Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.
2 Brown the onions, add garlic, carrots: When roast is browned, remove from pan and set on a plate. Add the onions to the pan and cook for about 5 to 10 minutes, until they begin to brown. Add the garlic and carrots to sit on top of the onions.
3 Add roast and simmer: Set the roast on top of the onions, garlic and carrots. Add 1/2 cup of red wine. Add the bay leaf and cover.
Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a bare simmer when covered (we cook our roast on the warm setting of our electric range).
Tip: If you use a gas range, you may find difficulty getting the flame low enough to maintain a bare simmer. In this case, roll up some aluminum foil tightly, shape it into a donut, and put it on top of the burner to create a little more distance between the range and the pan. If you use a high-BTU range, you may want to cook the roast in the oven instead.
(If cooking in the oven, bring to a simmer first on the stovetop, then put in the oven, start the temp at 350°F for 15 minutes, then drop it to 250°F for the next hour, and then to 225°F after that.)
4 Cook several hours until fork tender and serve: Cook for 3 1/2 to 4 1/2 hours, or longer, until meat is tender.
After 3 1/2 hours, the meat will release a lot of liquid, which comes from slow cooking at a very low temperature. If your pot roast is too dry, make sure the pan you are using has a tight fitting lid and that you are cooking at the lowest possible heat to maintain the low simmer.
Serve with green beans and potatoes.
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We Tested 4 Famous Pot Roast Recipes and Found a Clear Winner
Pot roast is as classic, comforting, and all-American as it gets. It’s the original one-pot wonder, built on the stovetop and finished in the oven, where inexpensive cuts of beef like chuck or brisket cook low and slow until impossibly tender. The very best pot roast recipes are low-effort and high-reward, yielding buttery, tender beef that practically falls apart at the touch of a fork. The veggies should melt in your mouth, and everything should be covered in a rich, meaty glaze. It’s an absolute showstopper, and it makes awesome leftovers to boot.
Pot roast is also steeped in nostalgia, and many people’s favorite recipe is the one they grew up eating every Sunday night. 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. After several hours of chopping, searing, braising, and tasting, I found the one that will never let you down.
Best Roasts for Making Pot Roast
- Chuck Roast – tender, falls apart when finished and easily shredded
- Round Roast (bottom round, top round) – lean and easy to slice
- Beef Brisket – fattier option that gets super tender, but can still be sliced for serving
- 2 tablespoons vegetable oil
- 1 5-pound beef chuck roast
- Salt and pepper
- 2 cups beef stock or reduced sodium canned beef broth
- 1/2 cup red wine (optional)
- 3 onions, cut into large wedges
- 4 cloves garlic, chopped
- 2 dried bay leaves
- 1 teaspoon dried thyme
- 2 tablespoons tomato paste
- 2 pounds carrots, cut into 1 1/2-inch chunks
- 2 pounds potatoes, cut into 1 1/2-inch chunks
Preheat oven to 350 degrees. In a Dutch oven, heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in pan, and brown on all sides, about 10 minutes.
Turn meat fat side up. Add stock, wine, if using, onions, garlic, bay leaves, and thyme. Stir in tomato paste. Bring to a simmer, cover put in the oven, and roast for 3 hours. Add carrots and potatoes, and cook until vegetables are tender, about 1 hour more.
Transfer the roast, carrots, and potatoes to a platter. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.
- 2 tablespoons vegetable oil
- 1 (3 pound) beef chuck roast
- 1 red onion, chopped
- 4 cloves garlic, crushed
- 4 stalks celery, chopped
- 1 tablespoon dried basil
- salt and pepper to taste
- 6 medium red potatoes, quartered
- 6 turnips, peeled and cut into chunks
- 6 carrots, peeled and cut into chunks
Heat the oil in a large pot or Dutch oven over medium-high heat. Place the roast in the pot, and quickly brown on all sides.
Fill the pot with enough water to cover the roast. Add the onion, garlic, celery, basil, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. Add potatoes and turnips simmer for an additional 15 minutes. Add carrots simmer for 30 minutes, or until roast can be pulled apart with a fork. Taste, and adjust salt and pepper if needed before serving.
Perfect Pot Roast
I had to kiss a lot of frogs before I found my prince, Marlboro Man. And I had to make a lot of really bad pot roasts to finally figure the whole dadgum thing out&hellipand figure it out I did, thank the Lord above.
whole (4 to 5 pounds) chuck roast
whole carrots (up to 8 carrots)
red wine (optional, you can use beef broth instead)
sprigs fresh thyme, or more to taste
sprigs fresh rosemary, or more to taste
- First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.
- Preheat the oven to 275˚. Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
- Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don&rsquot have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
- Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
- If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
- When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
- Put the lid on, then roast in the oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.
Note: Today, since I&rsquom making pot roast on my Food Network show, I&rsquom bringing this, one of my very early cooking posts on The Pioneer Woman Cooks, up to the front. Pot roast is one of my absolute favorite meals, and once you figure out the secret to making a good roast, there&rsquos no going back!
Original post: January 2008
I want you to embrace the pot roast, my friends!
Pot roast, when made according to a few fundamental rules, can be a totally delicious addition to your repertoire. There are lots of different, equally delicious ways to make pot roast. Today&rsquos version is the first of many I&rsquoll be profiling here.
The meat you use is important. My favorite roast is the chuck roast it has wonderful marbling throughout the meat, and when given an ample amount of time to cook, chuck roast winds up being tender and melt-in-your-mouth delicious. To understand the importance of adequate cooking time, you must understand that these tougher pieces of meat have lots of tough connective tissue that will only soften when cooked at a lower temperature for a long period of time. You can&rsquot rush a pot roast you&rsquoll be disappointed with the result if you try. But if you reach deep down into your soul and find your patience&mdashat least, the patience that was given to you by your Maker to relate to beef-related circumstances in your life&mdashyou won&rsquot be disappointed.
Let&rsquos just jump right in and embrace the pot roast together, okay?
The Cast of Characters: Chuck Roast, onions, carrots, salt, pepper, beef stock, fresh thyme, fresh rosemary (if you have it if not, dried is fine). Optional ingredients: red wine, garlic, button mushrooms.
Behold the chuck roast, my friends. See what I mean about the beautiful striations of fat throughout the meat? Mmmmm&hellipit&rsquos a really good thing. Just remember: Marbling equals tenderness AND flavor.
I love to use the word &ldquostriation&rdquo at least once a week. It throws people off and makes them wonder why they don&rsquot know what that word means, and it makes me feel smart. Even though I really don&rsquot know what it means either.
Okay, first: grab your olive oil. It really doesn&rsquot have to be extra virgin, and if you&rsquore feeling particularly naughty, you can add a couple of pats of butter. But my bottom feels big right now, so I&rsquom giving up butter for thirteen hours.
First, heat a large pot/dutch oven over medium high heat. Then add 2 to 3 tablespoons olive oil. (Or combo of butter and oil, unless your bottom feels big, then abstain for thirteen hours like me.)
Now generously salt your chuck roast. (Mine was 2.5 pounds, which is a bit small for me. 4 to 5 pounds is much better.) I like to use kosher salt because it&rsquos flat and flaky and adheres to the meat better than regular salt. But plain salt is fine, too.
But whatever salt you use, don&rsquot hold back&mdashsalt away, baby.
Now add a bunch of black pepper. I finally bought myself a new peppermill after my boys commandeered and destroyed my wooden one. And I think it&rsquos made of titanium or something, which means it&rsquos punk proof.
Unless they find Marlboro Man&rsquos blow torch, which is always a possibility.
In any event, pepper the meat generously. You&rsquore seasoning a lot of meat here.
Now take a couple of onions&hellip
And cut them in half from root to tip.
Then cut off the tops, cut off the bottoms, and peel off the outer layer. If you&rsquore an onion addict/freak, feel free to use more.
When the oil in the pot is very hot but not quite smoking (and heck, if it smokes, it&rsquos no big deal)&hellip
And brown them on one side, about a minute. (The oil should really sizzle, like Marlboro Man.)
Now flip &rsquoem over and do the same to the other side&hellip
Then remove the onions to a plate.
Now thoroughly wash (but do not peel) 6 to 8 carrots, then cut them roughly into 2-inch slices. I like not peeling them because it maintains a rustic quality, and I&rsquom, like, soooo rustic. As you well know.
Throw them into the same (very hot) pan and toss them around until slightly brown, about a minute or so. Remember, the point here is to get a nice color started on the outside of the vegetables&mdashnot to cook them.
Now remove the carrots to a plate, and get the pot really hot again. If necessary, add in another tablespoon of oil. See all that nice brown stuff? That stuff is good. That stuff is real, real, good.
We&rsquore going to put the meat right on top of that stuff. Make sure it&rsquos adequately seasoned, then set it into the hot pan and sear it on one side, about a minute.
When that side is nice and brown (the browner the better), flip it over to the other side.
I like to even hold it up and sear the sides, too. When you&rsquove browned it all over the place, remove to roast to a plate. Oh, and see that brown stuff in the pan? That&rsquos good. That&rsquos real, real good.
Now, with the burner on high, we&rsquore going to deglaze the pan. In layman&rsquos terms, we&rsquore going to incorporate the use of a liquid to precipitously loosen the diminutive bits of culinary goodness from the bottom of the alloy pan. In real people&rsquos terms, we&rsquore gonna scrape the heck out of the pan and git all that gooooood stuuuuuuff off the bottom. Amen. Usually, I like to start with a splash of red wine, then fill in with beef broth. But if you&rsquore averse to wine, OR if you live in a state, ahem, that prohibits liquor stores from being open for business on Sundays, ahem, cough cough, and you don&rsquot have any red wine in the house, cough cough&hellipyou can just use beef broth like I did here and it&rsquoll taste just fine. Delicious, even!
After you add about 1 cup or so of liquid, stop and use your whisk to stir and scrape the bottom of the pan.
Now add the browned meat to the pan and add in enough liquid to cover the meat halfway. I&rsquod say 2 to 3 cups of liquid is fine.
Now add the onions back in&hellip
And do the same with the carrots.
Hey! It&rsquos starting to look like pot roast, isn&rsquot it? What a coincidence! Here, I&rsquom splashing a little more broth into the pan because I&rsquom a middle child and I think everything needs a little tweaking, even if it doesn&rsquot.
Now I don&rsquot mean to be a traitor or anything, but I have really found through the years that fresh herbs&mdashspecifically, rosemary and thyme&mdashcan transform a regular roast into something extraordinary. This is a spring of rosemary, and I like to add about 3 or 4 sprigs. Just leave it all intact and throw it in. (And rosemary is a very easy plant to grow in a container. Try it! It&rsquos such an aromatic, versatile little herb.)
But if you only have dried rosemary in your spice cabinet, who cares? Use it!
Oh. And when you do add in the fresh sprigs, be sure to submerge them in the liquid so they&rsquoll really be able to work their magic.
This is a sprig of fresh thyme, which I love and adore. Soon I&rsquoll be posting a recipe for my fresh thyme bread, which rocks my existence, but for now just throw some into the roast. I use about 3 sprigs.
Mmmmm. Now we&rsquore talkin&rsquo. Time to put it in the oven. Put the lid on, then roast in a 275-degree oven for 3 hours, for a 3 pound roast. For a 4 to 5 pound roast, plan on 4 hours. And don&rsquot peek and fiddle and frig with it, either. Just find a hobby that will occupy your thoughts and actions for the time it takes for your roast to cook. Needlepointing, scrapbooking, birdwatching, and spelunking are just a few of the many options available.
And here&rsquos what it will look like.
Now remove the meat to a cutting board and test it with a fork. See how easily it splits apart? You can literally see the melted connective tissue between the meat. When it easily &ldquofalls apart,&rdquo it&rsquos definitely ready.
To serve, you can either slice it with a knife&hellip
Or you can just shred all the meat with two forks. It&rsquos matter of preference. If you cooked the roast correctly, it won&rsquot matter much how you slice it&mdashthe meat will all fall apart anyway.
Now&rsquos a good time to have mashed potatoes handy. Which reminds me, I never addressed The Potato Issue at the beginning of this post. I do NOT like to put potatoes into the pot with the meat. While it&rsquos a handy, convenient way to cook the spuds, I think the potatoes turn out kind of mealy and dumb. Instead, I think mashed potatoes really make a pot roast special, though that&rsquos just my silly little opinion. Don&rsquot listen to me. Heck, you can used baked potatoes, twice baked potatoes&hellipeven cooked egg noodles! (Wait a minute. That sounds pretty good&hellip)
Whatever you use, just place the meat on top/to the side of it.
Then spoon some vegetables onto the plate. Mmm&hellipI just love cooked carrots, especially when they&rsquore infused with the flavor of roast.
And mmmm&hellipyou&rsquove gotta love these onions.
Because you&rsquod never want to miss out on all that flavor, be sure to spoon some of the pan juice over the meat&hellip
And the potatoes. And because you&rsquore very nice and considerate of others, be sure to serve some extra juice at the table so everyone can drown their roast at will.
What I love about roast is, you can eat everything at once.
Don&rsquot be afraid to get a forkful!
I&rsquom sorry. I couldn&rsquot help myself. And mmmm&hellip*burp*&hellipit was SO delicious. I really tasted the rosemary, and the meat was so tender it really did melt in my mouth.
In the future, I&rsquoll continue to offer up different variations of pot roast, as there really are many delicious ways to approach it. But try this one this week. Serve it to your family, or your girlfriend, or your grandma or your uncle or your pal or yourself. Then pat yourself on the back, because you&rsquove embraced one of the most basic dishes there is.
I will give four stars, but need to state that I did not follow the sauce instructions. I chose to use Guinness beer - was an excellent choice (I had some and didn't have cider). I also put the meat in the slow cooker on high for 5 hours and then cooked up the veggies and put them in for another hour. At that time, I also added some potatoes and whole mushrooms and an extra cup of broth to cover all the veggies. At around 6 hours, for the sauce, I pretty much cheated: put the meat and veggies in the serving dish, poured two cups the liquid into a saucepan and stirred in a roux of two tablespoons each butter and flour to make the gravy. It was fast and easy. I can't ding the recipe because I chose to make the sauce another way. And the flavors of the dish came straight from the recipe and it was delish.
This was delicious! My husband and I loved. We made a different spice rub of celery seed, fennel, cumin, cardamom, and peppercorn. We also tossed in some potatoes in addition to the carrots. Highly recommend adding sour cream w/horseradish as a garnish/condiment. We will be making this again. Perfect meal for a gloomy, cold Sunday!
It took a great amount of "doctoring" to make the sauce worthy of all the time and preparation. Very disappointing!
Literally inedible. The cider based braising sauce didn't work for me at all.
Probably the best pot roast I've ever made. Perfect balance of flavors. I had some sauteed wild mushrooms to hand, so I added those at the very end. I loved how cooking the veggies, then holding them until near the end of cook time left them with some structure. One thing: If you put the sprig of rosemary in the pot, during the cooking time, the leaves will all fall off. You can remove the stick, but the whole leaves are not appetizing. Maybe chop the rosemary before adding?
15+ Fall Apart Tender Pot Roast Recipes
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The ULTIMATE Collection of Pot Roast Recipes from the Classic Pot Roast to new family favorites you never knew you needed, more than 15, taste tested family favorite recipes.
Pot Roast Recipes of all flavors, from classic Sunday Pot Roast (some people like to call this Yankee Pot Roast) to fun new favorites you didn’t even know you needed in your rotation, like Pepperoni Pizza Pot Roast and Philly Cheesesteak Pot Roast, you never need to feel bored with that chuck roast again.
BEST CUTS FOR POT ROAST
Pot roast isn’t just one kind of meat. Traditionally, people use tougher cuts because of how fork tender braising makes it. What makes the best pot roast is a matter of taste, but we prefer to use a boneless chuck roast.
- Beef chuck: this is the shoulder, and it makes for a good roast because of how hearty and flavorful it is. Look for good marbling in your chuck roast, the more marbling, the more tender the roast will be. If you end up with larger pieces of very lean meat connected with giant chunks of fat you risk a tough roast.
- Brisket: this is a notoriously tough cut of meat, and slow cooking it breaks it down in it, releasing its natural flavor and making it fall-apart tender.
- Round: round is slightly softer than the other cuts we’ve mentioned, and it’s very lean. You have to be a little careful with round roasts, because they can easily dry out. Unless you have dietary restrictions we don’t recommend this cut for the best flavor.
- Rump roast: juicy and flavorful, rump roasts can be used with dry rubs or marinated before slow cooking. This is among the fattiest cuts of beef you can buy, so if there are large chunks of fat be sure to trim the excess pieces before cooking or the fat will end up in your gravy.
For more tips and tricks about cooking Pot Roast refer to the Classic Pot Roast recipe which has in depth cooking, slow cooker and Instant Pot directions you can use across the rest of these recipes.
How to Prepare Perfect Old Fashioned Pot Roast
Hello everybody, welcome to my recipe site, If you’re looking for new recipes to try this weekend, look no further! We provide you only the best Old Fashioned Pot Roast recipe here. We also have wide variety of recipes to try.
Before you jump to Old Fashioned Pot Roast recipe, you may want to read this short interesting healthy tips about Energy Boosting Snacks.
Healthy eating promotes a feeling of health and wellbeing. Increasing our consumption of healthy foods while reducing the intake of unhealthy ones contributes to a more balanced feeling. A little bit of pizza does not have you feeling as healthy as consuming a fresh green salad. Sometimes it’s difficult to find healthy foods for treats between meals. Finding goodies that help us feel better and boost our levels of energy often involves lots of shopping and painstaking reading of labels. Why not try some of the following wholesome snacks the next time you need some extra energy?
Healthy foods made from whole grains are excellent for a easy snack. A piece of whole wheat toast, for example is a great snack in the early morning. Chips and crackers made from whole grains can be fantastic for quick snack foods to eat on the go. Whole grains are always better than highly processed grains found in white bread.
You don’t have to look far to locate a wide range of healthy snacks that can be easily prepared. Being healthy doesnt have to be a battle-if you let it, it can be quite easy.
We hope you got benefit from reading it, now let’s go back to old fashioned pot roast recipe. You can cook old fashioned pot roast using 11 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to make Old Fashioned Pot Roast:
- Provide 4 lb of beef roast.
- Use 1/2 cup of flour.
- Prepare 3 tbsp of oil.
- Get 2 of stalks of celery.
- Get 4 large of potatoes (can use new potatoes) if u use new potatoes you will many more than 4 … maybe 8.
- Prepare 1/2 packages of baby carrots.
- Take 1 envelope of onion soup mix.
- Take 1 envelope of brown gravy mix.
- Prepare 1 large of fresh onion (minced) divided in half.
- Take 2 cup of water or broth.
- Take 1 of salt, pepper, garlic powder….
Steps to make Old Fashioned Pot Roast:
- *** sprinkle roast liberally with pepper, and garlic powder. and lightly with season salt. I rub the seasoning into the meat by hand… the brown gravy and onion soup mix are high in sodium..
- dredge roast through flour. fry in oil until both sides are brown. doesn't have to cook just brown. this step is important to help to form gravy or thick juice..
- coursely cut up potatoes. cut celery into 2" pieces..
- put all the veggies in a bowl with 1/2 the onion. lightly salt add pepper. hand mix..
- put a slow cooker liner in your crockpot..
- ROAST CAN BE PUT IN A BAKING BAG OR THE PRESSURE COOKER. If pressure cooker is used. cook on Med for 45 Minutes. if you use a baking bag cook for about 1 1/2 hrs at 350°. if you use a crockpot cook 8-10 hrs on low or 6 hrs on high..
- the instructions are given for a crockpot. put veggies in the crockpot and put roast on top.. it will keep veggies moist. put celery and onions on top of roast..
- put onion mix and gravy mix in bowl with water or broth…mix well until dissolved pour over roast and cook for designated time as posted in #6….
- **** after roast is eaten I save the leftovers juice to boil egg noodles in. the broth can be strained and frozen for future use. I'll put that recipe on my profile..
- SOMEONE ADDED IN THE REVIEW IT TAKES 8 HRS TO BAKE… EVIDENTLY THIS PERSON HAS NOT COOKED THIS. … this roast can be cooked in a roaster that has a lid … or in an aluminum roaster covered tightly with aluminium foil… for 1 1/2 – 2 hrs…..
- **** several people mentioned the gravy was thinner than they like…. when u get ready to cook the roast add 3 Tbsp of flour to a 1/2 coffee cup full of COLD water … put this in the bottom… the oils and broth from the meat will season this… in mine I mix the onion soup mix… gravy mix… and flour from frying the roast……
If you find this Old Fashioned Pot Roast recipe useful please share it to your good friends or family, thank you and good luck.
Sunday Pot Roast
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Growing up, there was always some type of roast for Sunday dinner. It was pretty standard fare for both my husband and I. And even though we are not big red meat eaters at our house, sometimes a nice, tender Sunday Pot Roast is just what you need.
We go to church for three hours each Sunday (yes, you read that right – 3 hours). My Sunday pot roast cooks for exactly three hours so it is the perfect Sunday dinner.
I pop it in as we leave and it is ready to eat when we arrive home. Since it cooks with the potatoes and carrots all we really need to do is add in a green salad and we are good to go. Of course a basket full of warm home made rolls doesn’t hurt either.
I use my nice big heavy duty roasting pan. Mix together the beef broth, soup and soup mix. Pour it over the roast and pop it in the oven.
How easy is that. My friend Jane taught this quick and easy method for perfect pot roast every time.
Some of my other favorite Sunday dinner ideas:
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