Good afternoon we are going to share those Are looking for a beef pot roast recipe that is interesting The method of preparing it is very not difficult. Just need patience and persistence. So that beef pot roast has aroma and taste that can arouse appetite.

In order for the taste of beef pot roast, you need to do first from the type of ingredients, then selection of ingredients that are good to how to make and serve it. No need Confused if want prepare beef pot roast delicious as long as you know the trick and how to make this dish can be treat very special.

Ingredients and seasonings required for make

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

Add Potatoes and Vegetables One pound of potatoes to one pound of veggies is our go-to ratio to feed a large family. 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.

Instructions to make Beef Pot Roast:

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.
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. Add stock, wine, if using, onions, garlic, bay leaves, and thyme. In a Dutch oven, heat oil over medium-high heat.

how is this? Easy isn’t it? That’s the prepare beef pot roast that you practice at home. Congratulations enjoy