Pot Roast

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remove the roast to a plate with the burner still on high use either red wine or beef broth about 1 cup to deglaze the pot scraping the bottom with a whisk, pot roast beef pot roast recipe slow cooked on stove top or in oven with onion garlic carrots and red wine slow cooking on low heat practically ensures a tender pot roast from the tougher beef chuck or shoulder roast cut, perfect pot roast first heat a large potdutch oven over medium high heat then add 2 to 3 tablespoons olive oil or combo of butter and oil unless your bottom feels big then abstain for thirteen hours like me now generously salt your chuck roast mine was 25 pounds which is a bit small for me, directions in a dutch oven heat oil over mediumhigh heat sprinkle roast all over with 1 teaspoon salt and 12 teaspoon pepper place in pan and brown on all sides about 10 minutes 2 turn meat fat side up add stock wine if using onions garlic bay leaves and thyme stir in tomato paste

Pressure Cooker Pot Roast The Merlin Menu Way

preheat oven to 350 degrees f add the house seasoning salt and pepper to a small bowl rub seasoning into the roast on both sides heat oil in a large skillet and brown the roast searing it on both sides place the meat in a roaster pan add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice, ultimate slow cooker pot roast is a perfect weeknight meal you can make with little effort the morning of and you can even prep the night before this pot roast recipe is a pared down version of a recipe i used to use and adapted to give to clients whos children were going off on their own

return meat to pan place remaining bay leaf on top of meat and cover cook in the oven for 30 minutes at 325 degrees f 165 degrees c reduce the heat to 300 degrees f 150 degrees c and cook for 1 12 hours remove roast to a platter to rest for 10 to 15 minutes slice and top with onions and gravy, directions add vinegar and water and bring to a boil deglaze pot scraping up browned bits from the bottom put the roast in the pot the water should come only about 1 inch up the sides of the meat reduce the heat so the liquid is simmering not boiling and cover the pot tightly with the lid, cuts of beef that perform well for pot roasting go by many different names blade roast crossrib roast or shoulder clod sevenbone pot roast arm pot roast and boneless chuck roast are all acceptable cuts, preparation add bay leaves rosemary and wine and cook stirring occasionally until liquid is reduced to a thick gravy consistency 5 to 7 minutes return meat to the pot add broth then cover the pot and transfer to the oven cook for 2 hours 20 minutes let roast sit at room temperature for at least 10 minutes

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