Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, pot roast. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Pot Roast is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Pot Roast is something which I have loved my whole life.
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To begin with this recipe, we have to prepare a few components. You can have pot roast using 6 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Pot Roast:
- Take 1 good sized Chuck Roast
- Take 1 can cream of mushroom soup
- Get 1 can beef broth
- Prepare 1 envelope ranch dip mix
- Prepare 1 water
- Make ready salt, pepper, garlic powder
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.
Steps to make Pot Roast:
- 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.
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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