Good afternoon, I are going to share those Again looking for a beef pot roast recipe that is Delicious How to making it is very not difficult. Just need patience and persistence. So that beef pot roast has aroma and taste that can to 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 until how to make and serve it. No need Confused if want prepare beef pot roast good as long as you know the trick and how to make this dish you can be treat very special.

Ingredients and seasonings used for prepare

1. Use 1 2 1/2 to 3 lb. boneless beef chuck pot roast
2. Prepare 2 tbsp cooking oil
3. Prepare 3/4 cup water, dry wine, or tomato juice
4. Prepare 1 tbsp worcestershire sauce
5. Take 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. Use 2 small onions, cut into wedges
10. Prepare 2 stalks celery, bias sliced into 1 inch pieces
11. Use 1/2 cup cold water
12. Prepare 1/4 cup all purpose flour
13. Prepare 1 salt (optional)
14. Take 1 pepper (optional)

Season the roast with salt and pepper. In a large skillet over medium-high heat, brown the meat on all sides in oil. When it is browned, put it in the slow cooker on top of the vegetables. Heat oil in a large Dutch oven over high.

How 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!

Transfer to a plate; set aside. Add stock, wine, if using, onions, garlic, bay leaves, and thyme. Simmer the Pot Roast on the Stove Pour the cooking liquid over the browned roast. Add Potatoes and Vegetables One pound of potatoes to one pound of veggies is our go-to ratio to feed a large family. In a Dutch oven, heat oil over medium-high heat.

I say thank you for reading the recipe that I convey on here. hope we Hope it’s useful and good luck!