Pot Roast. Salt and freshly ground black pepper. Season roast with salt, pepper, and garlic salt. Pot roast was a standard growing up, and still continues to be in my parents' household.
Pot roasts typically use the tougher cuts of beef—a chuck roast or shoulder roast—which have the most 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!
You can have Pot Roast using 6 ingredients and 4 steps. Here is how you cook that.
Ingredients of Pot Roast
- You need 1 of good sized Chuck Roast.
- Prepare 1 can of cream of mushroom soup.
- Prepare 1 can of beef broth.
- Prepare 1 envelope of ranch dip mix.
- You need 1 of water.
- It's of salt, pepper, garlic powder.
Pot roast, when made according to a few fundamental rules, can be a totally delicious addition to your repertoire. Perfect for pot roast recipes, inexpensive chuck is one of the most flavorful cuts of beef. Simmering it slowly and gently in the oven results in a wonderfully tender pot roast. Vegetables like onions and potatoes give the pot roast recipe even more comforting flavors.
Pot Roast step by step
- Warm a pot with a bit of oil in bottom..
- Season Chuck roast with salt, pepper and garlic powder and sear on both sides..
- Add beef broth, cream of mushroom soup and ranch mix along with 3 cans of water....(I used beef broth can for water).
- Bring to boil and then turn down temp to medium low to wear it is barely bubbling and let cook until roast is tender..
Pot roast is also steeped in nostalgia, and many people's favorite recipe is the one they grew up eating every Sunday night. But if you're looking for a new recipe, one to create your own traditions with, I cooked my way through four of the most popular ones to find the very best. Heat a heavy Dutch oven on top of the stove over medium high heat. Heat canola oil in a large skillet over medium heat. The key point of difference with this pot roast recipe is that the braising liquid is thickened so it comes out like a deeply flavoured gravy rather than a watery broth which is how most pot roasts are made.
