How to Cook Tasty Pot Roast

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

Season roast with salt, pepper, and garlic salt. In a Dutch oven, heat oil over medium-high heat. Sear this pot roast in a roasting pan before creating its mushroom soup- and beer-based sauce. You can cook Pot Roast using 15 ingredients and 10 steps. Here is how you cook that.

Ingredients of Pot Roast

1. It's 3-4 lb of boneless chuck roast, trimmed.
2. It's 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. You need 2 of large Idaho potatoes; peeled & large dice.
6. Prepare 4 cloves of garlic; creamed.
7. You need 4 C of beef stock.
8. You need 2 of bay leaves.
9. You need 1 T of tomato paste.
10. You need 2 T of fresh rosemary; minced.
11. You need 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. You need as needed of fresh parsley; minced.

Reviewers report that our Pot Roast in Beer tastes delicious with anything from pale ales to amber ales to dry stouts. 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. 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.

Pot Roast step by step

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.

For pot roasts, and other slow cooked tough meats, fat is your friend! In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt and pepper. Pot roast is a braised dish, so the roast doesn't need to be covered in liquid. 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.