Pot Roast. 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. Add in the onions and the carrots, along with the fresh herbs.
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.
Reviewers report that our Pot Roast in Beer tastes delicious with anything from pale ales to amber ales to dry stouts.
You can cook Pot Roast using 6 ingredients and 4 steps. Here is how you cook it.
Ingredients of Pot Roast
- You need 1 of good sized Chuck Roast.
- It's 1 can of cream of mushroom soup.
- You need 1 can of beef broth.
- Prepare 1 envelope of ranch dip mix.
- You need 1 of water.
- You need of salt, pepper, garlic powder.
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. For pot roasts, and other slow cooked tough meats, fat is your friend!
Pot Roast step by step
- Warm a pot with a bit of oil in bottom..
- Season Chuck roast with salt, pepper and garlic powder and sear on both sides..
- Add beef broth, cream of mushroom soup and ranch mix along with 3 cans of water....(I used beef broth can for water).
- Bring to boil and then turn down temp to medium low to wear it is barely bubbling and let cook until roast is tender..
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. Generously salt and pepper your chuck roast.