Recipe: Tasty Pot Roast

Pot Roast. Find The Best Deals On Pot Roast Dinner And Save Money. Find the Lowest Prices Online on Roasting Pot. Place the roast back into the pot and add enough beef stock to.

Prep it before work, and you'll return home to a hearty dinner. 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. You can have Pot Roast using 15 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Pot Roast

1. You need 3-4 lb of boneless chuck roast, trimmed.
2. Prepare 2 of large yellow onions; large dice.
3. You need 3 stalks of celery; large dice.
4. Prepare 3 of carrots; about 1/4" inch thick.
5. Prepare 2 of large Idaho potatoes; peeled & large dice.
6. Prepare 4 cloves of garlic; creamed.
7. It's 4 C of beef stock.
8. Prepare 2 of bay leaves.
9. It's 1 T of tomato paste.
10. Prepare 2 T of fresh rosemary; minced.
11. Prepare 2 t of fresh thyme; minced.
12. Prepare 1/4 C of worcestershire sauce.
13. It's as needed of kosher salt & black pepper.
14. You need as needed of vegetable oil.
15. It's as needed of fresh parsley; minced.

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! In a large cast iron skillet heat the olive oil on medium high heat until it starts smoking. Pot roast is a braised dish, so the roast doesn't need to be covered in liquid.

Pot Roast instructions

1. Preheat oven to 300°.
2. Season roast with half the thyme and rosemary, salt, and pepper..
3. Heat oil in a large oven-safe pot or dutch oven. Sear roast on all sides and remove to a plate..
4. Add onions, carrots, and the remaining rosemary and thyme. Cook until onions begin to caramelize. Add garlic. Cook 30 seconds..
5. Add tomato paste. Cook 1 minute..
6. Add worcestershire sauce. Scrape up any brown bits remaining on the bottom of the pot. Cook until nearly dry..
7. Return roast to pot. Add broth and bay leaves. Bring to a simmer. Cover..
8. Transfer to oven. Cook for 3-4 hours or until roast is tender..
9. Garnish with parsley..
10. Variations; Cola, roasted garlic, bouqet garni, canola oil, bacon fat, crushed pepper flakes, red potatoes, fingerlings, sweet potatoes, turnips, rutabaga, parsnip, butternut squash, acorn squash, scallions, chives, leeks, red wine, beer, root beer, oregano, zucchini, green beans, bell peppers, jalapeños, paprika, shallots, pearl onion, asparagus, fennel, dried onion soup mix, chile puree, mushrooms.

You only need enough to come up about halfway up the side of the roast. As the pot roast cooks, it's important to peek in from time to time, ensuring that all the liquid hasn't evaporated. The best pot roast recipe you've ever tried! Learn how to make the perfect pot roast in the oven! A "pot roast" is a braised beef dish that's made by searing a big, tough cut of beef (usually an inexpensive roast) and then slowly cooking the beef in a covered dish called a Dutch oven.