BEST Pot Roast Recipe - Super Tender Beef Roast | Gardeshgar Cooking

In this chapter, you’ll find all your favorite American comfort foods, from meatloaf to pot roast to the best mac ’n cheese you’ll ever eat. Most of these dishes are also fairly simple and require few steps, which make them easy weeknight dinners. If you know that you have a stressful day ahead, plan one of these dinners and you’ll have a comforting dish of your favorite meal waiting for you when you walk in the door.
Most classic American favorites are dishes that we remember from our childhood, when our mothers could only afford the tough cuts of meat or stretched the grocery budget by adding bread or cracker crumbs to meat to make it go further. Whatever your reason for liking these dishes, you’ll soon be making them all once you see how quickly and easily they come together while you are busy tackling your day.

Unfortunately, whether you cook a pot roast in the oven, on the stove or in a slow cooker, it’s not a dish that’s going to be ready quickly. It is a dish that is easy, and even those who claim they can’t boil water can cook this mouthwatering meal. The beauty of the slow cooker over those other methods is that while you’re not going to leave your oven running all day long, that’s what the Crock Pot was made for. You can go to work and come home to a beautifully tender roast every time. You can make a pot roast many ways, but there are none as simple as this classic style. Throw a big slab of meat into your crockpot with some stock and vegetables and the end result is a mouthwatering, tender roast that is hard to beat. You can skip browning

browning your roast if you’re in a hurry, but you’ll miss out on some big flavor.
  • 3 tablespoons olive oil
  • 3-4 pound chuck roast
  • 1 cup baby carrots
  • 2 pounds potatoes of your choice, cut into small chunks
  • 1 onion, sliced
  • 2 cups beef broth
Coat the inside of your slow cooker pot with cooking spray, brush with oil, or line with a slow cooker liner.
Heat the oil in a large skillet. Season the roast with salt and pepper and add it to the pan. Sear on all sides until well browned.
Place the vegetables in the bottom of the pot. Pour the stock over them and add the roast.
Cover and cook on low for 10-12 hours until the roast is tender.
Serve the roast with the vegetables.

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