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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 have Pot Roast using 5 ingredients and 5 steps. Here is how you cook that.
Ingredients of Pot Roast
- Prepare of Beef roast.
- You need 1 packet of dry powder ranch mix.
- It's 1 packet of dry powder auju mix.
- You need 1 stick of butter.
- Prepare 1 jar of pepperoncinis.
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 step by step
- Place pot roast in crock-pot.
- Pour auju and ranch powder mix on top.
- Add whole stick of butter.
- Add ~6 whole pepperoncinis.
- Cook on low for ~7 hours.
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.
