Good afternoon I are going to share those Again looking for a beef pot roast recipe that is appetizing The method of preparing it is very easy. Just need patience and persistence. So that beef pot roast has aroma and taste that able arouse appetite.

In order for the taste of beef pot roast, you need to pay attention start from the type of ingredients, then selection of ingredients that are fresh to how to make and serve it. No need Confused if want to prepare beef pot roast good as long as you know the trick and how to make this dish able become serving very special.

Ingredients and seasonings required for make

1. Prepare 1 bag(12- ounce) frozen onions
2. Prepare 1 bag(8- ounce(frozen carrots sliced
3. Take 1 beef chunks roast (4 pounds), rinsed and patted dry
4. Take Salt and pepper
5. Prepare 2 tablespoons vegetable oil, Wesson
6. Prepare 1 can (10 3/4 ounce) condensed cream of celery soup, Campbell’s
7. Prepare 1 packet(-ounce) onion soup mix lipton
8. Prepare 1 cup low sodium beef, Swanson
9. Use 1/4 cup steak sauce, A1 steak sauce

In a Dutch oven, heat oil over medium-high heat. Once it boils remove from the heat and nestle the browned chuck roast back in the pot. You want the liquid to go about ½ way up the roast. Take the pot out of the oven, remove the pot roast and cooked carrots from the pot and place on a serving platter.

How to make:process Beef pot roast:

1. Add frozen onions and carrots to the bottom of a 4- to 5-quarts slow cooker.
2. Season roast with salt and pepper. Heat oil in a large skillet over medium- high heat. Brown chuck roast on all sides, then place into slow cooker on top of onions and carrots.
3. In a medium bowl, stir together cream of celery soup, onion soup mix, beef broth, and steak sauce. Pour over top of roast.
4. Cover slow cooker and cook on low- heat setting for 8 to 9 hours or high- heat setting for 3 to 4 hours.
5. Done and ready to serve!

The very best pot roast recipes are low-effort and high-reward, yielding buttery, tender beef that practically falls apart at the touch of a fork. The veggies should melt in your mouth, and everything should be covered in a rich, meaty glaze. It's an absolute showstopper, and it makes awesome leftovers to boot. Brisket is a bit pricier but makes an incredible pot roast. This amazing recipe from Williams Sonoma makes use of a mushroom demi-glace and cipollini onions for a classier spin on a typical pot roast.

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