Classic Pot Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family. This Pot Roast is perfectly seasoned and served with tender vegetables!
You can make this roast in slow cooker, just season the roast with salt and pepper as directed in the recipe. Searing in oil in a skillet is an optional step. Searing your beef roast helps the fat render and seal in the moisture. But I also recognize that one of the benefits of using a slow cooker is a short prep time so that you can throw everything in. Place the seared or un-seared meat directly into a slow cooker. Add in all remaining ingredients and cook on low 8 hours.
Pot roast is a big, tough beef cut, seared, covered and cooked slow with herbs and veggies in a flavourful broth until fall apart tender. Good choices for a pot roast include a chuck roast (which I use in this recipe), a round roast or brisket. Select a roast that has lots of marbling in it -which carries flavor and helps make the gravy absolutely mouth-watering!
I always suggest to sear your roast first, the flavour you get when searing your meat first is incredible. The fat is rendered while juices are sealed. This step is well worth the extra time and dishes. While slow cooking, the meat will release amazing flavour into your gravy. Then slow cook using whichever method you like - stove top, slow cooker or instant pot.
TIP: It’s better to cook pot roast on the low setting rather than the high setting when it comes to pot roast. Your meat will be tender and delicious every time.
Amazing bonus of this recipe is the rich gravy that get cooked right in the pot to drizzle all over your beef roast! You can serve as it is or whisk corn starch in cold water or some cold cooked liquid until smooth (this is called a slurry). Remove beef and veggies from the broth and bring to a simmer. Then just whisk the slurry into the simmering broth until thickened.
Pot roast is an instant favorite in my household! Not only is it easy to put together, but it makes for great pot roast sandwiches as leftovers, or tucked into a wrap or pita. I served this hearty and heartwarming recipe over mashed potatoes and with a side of homemade red lobster biscuits.
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Ingredients:
1 can Rotel diced tomatoes and green chilies
1/2 cup beef broth or water
1/2 cup ketchup
3 tablespoons brown sugar
2 tablespoons worcestershire sauce
4 teaspoons mustard
3 garlic cloves, minced
1 tablespoon soy sauce
2 teaspoons black pepper powder
2 teaspoon salt, or to taste
1/2 teaspoon crushed red pepper flakes
1 large onion, halved and sliced
1 medium green pepper, halved and sliced
2 carrots cut into chunks or baby carrots
1 beef chuck roast (2 to 3 pounds)
3 tablespoons cornstarch
1/4 cup cold water or cold cooked liquid from roast
1/2 teaspoon crushed red pepper flakes
1 large onion, halved and sliced
1 medium green pepper, halved and sliced
2 carrots cut into chunks or baby carrots
1 beef chuck roast (2 to 3 pounds)
3 tablespoons cornstarch
1/4 cup cold water or cold cooked liquid from roast
Recipe inpired by Taste of Home
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