Easiest Way to Prepare Appetizing Pot Roast

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Pot Roast Simmering it slowly and gently in the oven results in a wonderfully tender pot roast. 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. You can have Pot Roast using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Pot Roast

  1. It's 2 1/4 lb of roast.
  2. It's 4 medium of carrots.
  3. You need 1 medium of yellow onion.
  4. You need 1 packages of mushrooms.
  5. You need 4 clove of garlic.
  6. It's 6 of petite red potatoes.
  7. Prepare 2 tbsp of salt.
  8. Prepare 2 tbsp of pepper.
  9. Prepare 1 tbsp of garlic salt.
  10. Prepare 1 tbsp of red pepper.

Any type of beef roast that contains a lot of connective tissue is a good candidate for pot roast. 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 step by step

  1. Chop vegetables into bite sized chucks.
  2. Season meat with salt, pepper, garlic salt and red pepper and place meat on top of veggies.
  3. Add two cans of broth to pot. I used chicken broth because it's what I had on hand, but feel welcome to use what you have..
  4. Add in smashed garlic. I didn't mince mine, but smashed it with a knife to release to juices and added it whole to the pot.
  5. Set temp to what you prefer. I placed mine at 6 hours.

Pot roast, when made according to a few fundamental rules, can be a totally delicious addition to your repertoire. 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.