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6 Ratings Jump to recipe Family-friendly Crock-Pot recipes will never fall out of favor and this slow cooker pot roast is one of the best you'll ever try. This recipe takes traditional, fall-apart-tender pot roast from the oven to the slow cooker making it the ultimate fix-it-and-forget-it Sunday meal.
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SAUTÉ: Add onions to the pot and saute for about 8-10 minutes, or until turning translucent, stirring occasionally. Scrape the bottom of the pot to incorporate the fond (browned bits). Add garlic and stir until fragrant, about 1 minute. SIMMER: Add the browned roast back on top of the onions, and pour in beef broth.
Pin on beef
garlic fresh rosemary fresh thyme bay leaf beef broth red wine baby potatoes (yukon gold or red potatoes) unsalted butter all-purpose flour *some recipes include tomato paste, I didn't feel this recipe needed it, but feel free to add tomato paste, worcestershire sauce, dijon mustard and your favorite herbs to make this recipe your own.
Roasted Pork Tenderloin with Sweet and Sour Cabbage Cooking Pork Roast
Ingredients 2 teaspoons olive oil 1 (4-pound) boneless chuck roast, trimmed 1 tablespoon kosher salt 1 tablespoon cracked black pepper 2 cups coarsely chopped onion 2 cups low-salt beef broth ¼ cup ketchup 2 tablespoons Worcestershire sauce 1 cup chopped plum tomato 1 ¼ pounds small red potatoes 1 pound carrots, peeled and cut into 1-inch pieces
Slow Cooker Pot Roast Bon Appétit
What is Pot Roast? This is a classic recipe and for good reason! A pot roast is a beef roast that generally starts with a tougher cut of beef. Cooking at a low temperature for a long time breaks down the tough connective tissues resulting in deliciously tender beef with a flavorful gravy.
Perfect Slow Cooker Pot Roast
Ingredients 1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds) 2 teaspoons pepper 2 teaspoons salt, divided 2 tablespoons canola oil 2 medium onions, cut into 1-inch pieces 2 celery ribs, chopped 3 garlic cloves, minced 1 tablespoon tomato paste 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme 2 bay leaves
Slow Cooker Pot Roast » LeelaLicious
Transfer the meat to the slow cooker pot. Add the onions to the pot and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the garlic and cook until fragrant, about 1 more minute. If the bottom of the pot begins to brown, add a splash of broth. Pour in 1 cup of red wine and bring to a simmer.
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Pot roast is traditionally made with tougher cuts of well-marbled beef. As it cooks, the marbled fat breaks down and tenderizes the meat. There are a few options to choose from: Chuck - You can't go wrong with a shoulder chuck roast. It's affordable and ideal for braising. When finished, the meat is super juicy and easy to shred.
Week of Healthy Meal Prep August 1317 Cooking Light Pot roast
Ingredients 1 teaspoon olive oil 1 (3-pound) boneless chuck roast, trimmed 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2 cups coarsely chopped onion 1 cup dry red wine 4 thyme sprigs 3 garlic cloves, chopped 1 (14-ounce) can fat-free, less-sodium beef broth 1 bay leaf 4 large carrots, peeled and cut diagonally into 1-inch pieces
Osso Bucco and Gremolata Osso bucco recipe
Start by heating 2 tablespoons of extra light olive oil in a large (5 qt. or larger) Dutch oven over medium-high heat. Meanwhile, pat dry a 3-1/2 pound beef chuck roast with paper towel. Season both sides with kosher salt.
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Sear the roast. Heat the oil in a 7-quart Dutch oven over medium-high heat until shimmering. Add the roast and brown on all sides, including the ends, until you have a deep golden sear, about 5 minutes per side. Transfer the roast to a large plate and set aside. Sauté the onion.
Best Pot Roast Seasoning Tasty Homemade Spice Blend Bake It With Love
Just perfect. The meat comes out incredibly tender and it is simply melt-in-your-mouth fall apart goodness. It's ridiculous, really. The secret is letting it simmer right in the oven for a few hours to make sure all the flavors really come together. Even the veggies soak up all that saucy goodness.
Roasted Carrots, Radishes, and Chickpeas Recipe Cooking Light
Pot roast isn't a specific cut of meat but rather a method of preparation. And it's a forgiving dish as long as you choose a cut of meat that can stand up to long cooking without drying out..
Sticky Chinese Pork Belly — MOB KITCHEN Pork belly, Chinese pork
Directions. Preheat oven to 325°F. Sprinkle roast with 2 1/2 teaspoons of the salt and 3/4 teaspoon of the pepper. Heat oil in a large Dutch oven over high. Add roast to Dutch oven, and cook until browned on all sides, about 14 minutes. Transfer to a plate; set aside. Reduce heat to medium-high.
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Remove the carrots from the pot and allow the pot to get really hot again. Add another tablespoon of oil to the pan. Place the meat in the pot and sear it, about a minute per side. Remove to a plate. Now, with the burner on high, deglaze the pot by adding 1 cup of the beef stock, whisking constantly.
Our Love Nest Simple & Delicious Crockpot Pot Roast A Recipe
Follow Step 1 above; in Step 2 just prepare and trim the meat (no need to brown it). Skip Step 3. Layer the vegetables on the bottom of the slow cooker crock; top with raw, trimmed roast meat and cover with the liquid mixture. Cover and cook on a low-heat setting 9 to 10 hours or on a high-heat setting 4½ to 5 hours.
