pot roast & homemade mashed potatoes. Place the roast back into the pot and add enough beef stock to cover the meat halfway. Add in the onions and the carrots, along with the fresh herbs. I usually make a pot roast in the slow cooker, but the Instant Pot made the meat so tasty," reviewer Lela says. "My family wants me to make pot roast with this recipe from now on." Directions.

Vegetables like onions and potatoes give the pot roast recipe from Martha Ste A "pot roast" is a braised beef dish that's made by searing a big, tough cut of beef (usually an inexpensive roast) and then slowly cooking the beef in a covered dish called a Dutch oven. In America, this dish is often called a "Yankee Pot Roast," and is served with carrots and potatoes or other vegetables. Any type of beef roast that contains a lot of connective tissue is a good candidate for pot roast. You can have pot roast & homemade mashed potatoes using 15 ingredients and 7 steps. Here is how you achieve that.

Ingredients of pot roast & homemade mashed potatoes

It's 4 lb of beef roast.
Prepare 1 of onion.
It's 1 bag of of carrots.
You need 1 packages of whole mushrooms.
Prepare 6 small of corn on cobb.
It's 1 bag of idaho potatoes.
Prepare 4 tbsp of butter.
Prepare 1 cup of flour.
Prepare 2 of celery stalks..
It's 2 packages of brown gravy mix.
You need 4 tbsp of oil.
Prepare 1 of tonys seasoning.
It's 1 of salt &pepper.
Prepare 1 of garlic & onion powder.
You need 2 1/2 cup of water.

At low-and-slow cooking temperatures, connective tissue releases gelatin, infusing both the meat and the cooking liquid with rich, juicy flavor. Pot roast is one of my absolute favorite meals, and once you figure out the secret to making a good roast, there's no going back! I want you to embrace the pot roast, my friends! Pot roast, when made according to a few fundamental rules, can be a totally delicious addition to your repertoire.

pot roast & homemade mashed potatoes instructions

season roast with salt, pepper, garlic, onion, and tonys. I recommend Worcester sauce too. set aside..
take the oil and about a teaspoon of each seasoning in the oil mix well. in a big bowl add all vegtables, except potatoes. mix oil mixture all over vegtables mix well with your hands..
cut the onion in quarters. cut celery in half. in a big pot throw all vegtables together and put roast over them. arrange some vegetables on side. put onion and celery on top cover tightly with foil. put in refrigerator for a hour.( I recommend it be refrigerated over night. ).
heat oven to 325 and while oven heats pull roast out refrigerator. heat up butter in a pan medium heat. cover roast with flour and brown for about two minutes on both sides. this is what helps set a good gravy..
when its all browned put back in the pot with the vegtables add the dry seasoning packages on top of roast and vegtables, add 2 1/2 cups of hot water kinda mix in the clumps but they will cook out. cover tightly and cook 30 minutes at 325..
after 30 minutes, drop down to 300 and cook for 5 and 1/2 hours..
while that's cooking start a big pot of water boiling. cut, clean and add potatoes to pot. and boil about thirty minutes or until potatoes are soft. drain potatoes smush, add butter, salt, and pepper to your liking. and enjoy.

Put the roast back into the pot, bring to a boil, and cover. CAN I PUT A FROZEN ROAST INTO A SLOW COOKER? The USDA recommends always thawing meat before adding it to the slow cooker or Crockpot. It also says the best way to thaw meat is in the refrigerator, in cold water, or in the microwave. Pot roast is also steeped in nostalgia, and many people's favorite recipe is the one they grew up eating every Sunday night.