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At low-and-slow cooking temperatures, connective tissue releases gelatin, infusing both the meat and the cooking liquid with rich, juicy flavor. 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. You can cook Pot Roast using 12 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Pot Roast
- It's 1-1/2 lbs of pot roast.
- It's 2 tsp of olive oil.
- It's 2 of med potatoes diced.
- You need 1 of celery stalk diced.
- You need 1 of red bell pepper diced.
- Prepare 4 of garlic clove minced.
- You need 1 of onion diced.
- Prepare 2 of carrots diced.
- You need 1 tsp of salt.
- Prepare 1 tsp of pepper.
- It's 1 cup of white cooking wine.
- Prepare 2-3 of bay leaves (optional).
Heat canola oil in a large skillet over medium heat. 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 instructions
- Drizzle half of olive oil into baking pan. Dice all vegetables and set aside. Mix the remaining olive oil with half the salt& pepper and rub into pot roast thoroughly..
- Place diced vegetables inside oiled baking pan and add the cup of wine.
- Place pot roast on top of vegetables add salt & pepper to taste and roast at 350* for 45 to 50 min. Remove from oven and let rest for 5 min and serve. Enjoy.
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Coat in flour and shake off any excess. 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. Either way, this roast beef recipe will become unbelievably tender and flavorful in the Dutch. Classic Pot Roast—in less than an hour? Feast on perfectly seasoned, fall-apart-tender beef roast plus all the extras, like carrots, potatoes, onions and celery, in a fraction of the time it used to take.
