Pot Roast- is a combination of beef falling apart, vegetables infused with tender flavor, and potatoes smothered in a rich gravy. It’s mouthwateringly good and yet easy to make, especially if you’re using a slow cooker. But this recipe for beef pot roasting can be made in an instant pot, oven, or crockpot-pick which method works best for you. Beef Chuck Roast is the best beef for pot roasting. It is an economical beef cut marble with fat, cook slowly to break down the stiff bonding tissue, so eating is ultra-tender.
You can purchase chuck roast with or without large pieces. Otherwise, you can roll yourself and tie it to the kitchen cord or ask the butcher to do it for you. To act quicker, butchers must bring their rolling roast chuck. The main difference with the braising recipe is that the braising liquid has become thick and therefore appears as a deep-flavored gravy rather than as a watery broth. It is a must that slow-cooked Roast Beef that is moist and comes with gravy and tender spice flavored vegetables. A complete meal in one dish.
Slow Cooker Pot Roast Recipe
Ingredients:
4 pounds chuck roast
salt and pepper to taste
(1) packet dry onion soup mix
1 cup of water
(3) carrots, chopped
(1) onion, chopped
(3) potatoes, peeled and cubed
(1) stalk celery, chopped
Directions:
Add salt and pepper to taste on the roast. Cook and let it brown in a large skillet over high heat on all sides, about four minutes per side.
Place the roast in the slow cooking pot and add the mixture of soup, water, carrots, onion, potatoes, and celery.
Cook and cover for 8 to 10 hours at low temperature.
Tip:
Blade Roast would also fit, but remember, the beef is very lean, so it’s not as juicy inside (which you can hide by smothering with sauce), although it’s going to be tender like chuck.
Ingredients
- 4 pounds chuck roast
- salt and pepper to taste
- (1) packet dry onion soup mix
- 1 cup of water
- (3) carrots, chopped
- (1) onion, chopped
- (3) potatoes, peeled and cubed
- (1) stalk celery, chopped
Instructions
Add salt and pepper to taste on the roast. Cook and let it brown in a large skillet over high heat on all sides, about four minutes per side.
Place the roast in the slow cooking pot and add the mixture of soup, water, carrots, onion, potatoes, and celery.
Cook and cover for 8 to 10 hours at low temperature.
Tip:
Blade Roast would also fit, but remember, the beef is very lean, so it's not as juicy inside (which you can hide by smothering with sauce), although it's going to be tender like chuck.
