Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, pot roast. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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Pot Roast is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Pot Roast is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have pot roast using 15 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Pot Roast:
- Make ready for the Roast
- Get 3 lb beef pot roast
- Get 1/2 cup flour
- Prepare 2 tsp Kosher salt
- Prepare 1/4 tsp pepper
- Get 1 1/4 tbsp minced garlic
- Make ready 1 tsp fresh thyme
- Get 1/2 tsp dried oregano
- Get in the crock pot
- Get 4 Carrots
- Prepare 3 potatoes, quartered
- Make ready 2 sweet onions, sliced
- Make ready 3 stick celery
- Prepare 8 oz mushrooms, whole and washed
- Take 1 1/4 cup beef broth
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them. Pot roast is a beef dish made by slow-cooking a usually tough cut of beef in moist heat, sometimes with vegetables. While the toughness of the fibers makes them unsuitable for oven roasting, slow cooking tenderizes the meat as the liquid exchanges some of its flavor with the beef.
Instructions to make Pot Roast:
- Coat roast with flour, salt, pepper, thyme, oregano, & garlic.
- Sear outside of roast in skillet (optional) by placing some oil in the skillet and browning all sides using tongs. Don't forget about the ends!
- Place potatoes in crock.
- Place roast and scrape all drippings from skillet in to crock.
- Filter mushrooms in spare spaces in crock.
- Add carrots, celery, & onions (in that order) to crock.
- Pour broth over it all. Add more if the pot gets dry while cooking.
- Cover and cook on low for 10-12 hours for the best results, or on high for 6-8 hours if you're in a rush.
Pot roast is a beef dish made by slow-cooking a usually tough cut of beef in moist heat, sometimes with vegetables. While the toughness of the fibers makes them unsuitable for oven roasting, slow cooking tenderizes the meat as the liquid exchanges some of its flavor with the beef. 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!
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