Recipe: Simple Beef Pot Roast

Cooking beef with easy and tasty.

Beef Pot Roast. Order Your Premium Roasts Online Today & Save! Heat a heavy Dutch oven on top of the stove over medium high heat. Salt and freshly ground black pepper.

It's easy in the slow cooker. The key is searing the meat first. Cuts of beef that perform well for pot roasting go by many different names: Blade roast, cross-rib roast (or shoulder clod), seven-bone pot roast, arm pot roast, and boneless chuck roast are all acceptable cuts. You can cook Beef Pot Roast using 14 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Beef Pot Roast

  1. Prepare 1 of 2 1/2 to 3 lb. boneless beef chuck pot roast.
  2. Prepare 2 tbsp of cooking oil.
  3. Prepare 3/4 cup of water, dry wine, or tomato juice.
  4. It's 1 tbsp of worcestershire sauce.
  5. You need 1 tsp of instant beef bouillon granules.
  6. Prepare 1 tsp of dried basil, crushed.
  7. You need 12 oz of whole tiny new potatoes or 2 medium potatoes or sweet potatoes.
  8. It's 8 small of carrots or parsnips.
  9. Prepare 2 small of onions, cut into wedges.
  10. It's 2 of stalks celery, bias sliced into 1 inch pieces.
  11. You need 1/2 cup of cold water.
  12. It's 1/4 cup of all purpose flour.
  13. It's 1 of salt (optional).
  14. Prepare 1 of pepper (optional).

Either way, this roast beef recipe will become unbelievably tender and flavorful in the Dutch. This is a terrific base recipe, but needed a bit more umph in the flavor profile. No-fuss, amazingly fall-apart pot roast recipe made in your crockpot with the most tender vegetables! And the gravy is simply perfection.

Beef Pot Roast step by step

  1. Trim fat from meat. In a 4 to 6 quart pot brown roast on all sides. Drain off fat. Combine the 3/4 cup water, wine, or tomato juice; the Worcestershire sauce; bouillon granules; and basil. Pour over roast. Bring to boiling. Reduce heat. Simmer, covered, 1 hour..
  2. Meanwhile, if using new potatoes, peel a strip of skin from the center of each. If using medium potatoes or sweet potatoes, peel and quarter. Add potatoes, carrots, onions, and celery to meat. Return to boiling. Reduce heat. Simmer, covered, for 45 to 60 minutes more or till tender, adding water, if necessary. Transfer meat and vegetables to a platter, reserving juices in a pot. Keep warm..
  3. For gravy, measure juices; skim fat. If necessary, add enough water to juices to equal 1 1/2 cups. Return to pot. Stir together the 1/2 cup cold water and flour. Stir into juices. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 1 minute more. If desired, season with salt and pepper. Serve with meat and vegetables..
  4. Oven Directions: Trim fat from meat. Brown roast as directed. Combine the 3/4 cup water, Worcestershire sauce, bouillon granules, and basil. Pour over roast. Bake, covered, in a 325°F oven for 1 hour. Prepare potatoes as directed. Add vegetables. Bake for 45 to 60 minutes more or till tender. Continue as directed..

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