Good afternoon, we are going to share those Again looking for a classic pot roast recipe that is delicious How to making it is very not difficult. Just need patience and persistence. So that classic pot roast has aroma and taste that can to arouse appetite.

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

Ingredients and seasonings required in make

1. Prepare 3 lb rump
2. Prepare 5 sprigs of thyme
3. Prepare 3 sprigs of oregano
4. Use 3 sprigs of Rosemary
5. Prepare 10 sprigs chopped parsley
6. Use 1 onion, chopped
7. Prepare 1 package of mushrooms
8. Prepare 2 dozen baby carrots
9. Use 2 stalks of celery
10. Take 4 potato
11. Prepare 5 clove of garlic minced
12. Use 1 tbsp onion powder
13. Prepare 1 tbsp garlic powder
14. Prepare 1 tbsp salt
15. Prepare 2 tbsp black pepper
16. Use 1 tsp ground nutmeg
17. Take 1 tsp crushed red pepper
18. Take 2 tsp celery salt
19. Use 3 tsp smoked paprika
20. Take 16 oz beef stock
21. Use 6 oz red wine
22. Prepare 1 tbsp olive oil, extra virgin
23. Use 2 bay leaf
24. Prepare 2 tsp turmeric
25. Take 1 pinch saffron

Add roast back to the pot. Peel and cut up your potatoes, carrots and garlic cloves and put them into your dutch oven or large pot around the sides of the roast, but make sure to leave room for the roast itself. Pour in the beef broth, put on the lid, and set it to cook on medium-high heat for three hours. Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast.

How to cook Classic Pot Roast:

1. Go ahead and make sure you have all your ingredients and utensils. This recipe calls for a large stock pot, tongs to handle and turn meat, a cutting board or two, a knife and a crock pot.
2. Lets start by seasoning the meat. Season it with salt, pepper, garlic powder, onion powder,crushed red pepper, smoked paprika, celery salt, nutmeg, rosemary, thyme, oregano and parsley.
3. Next go ahead and prepare your vegetables by chopping and slicing them in your preffered sizes. I like finely diced onion, whole baby carrots, minced or thinly sliced garlic and whole peeled cloves, celery (sliced thin and large chunks,) large potato quarters, sliced and quartered mushrooms. Set them all aside when you have them readied. Make your beef stock now and set that aside too if you arent using a liquid stock. Prepare a sachet for your herbs or simply take one stalk of your thyme and use is as twine to tie your herbs together.
4. Lets turn on the heat on that stock pot to high. Add a little olive oil when the pot gets warm and wait for the oil to become hot.
5. Add the rump to your pot and let it sear, turning every 3-4 minutes to ensure a nice even sear. This will lock in the seasonings and juices during the slow cook to come. After you have completely seared the meat remove the rump from the pot. Do not over cook your roast, it should only take about 8-12 minutes depending on your stove top. Do not remove the pot from heat or discard stuck on stuff or any juice.
6. Add a little red wine to the pot, just a splash or 3 really and take a utensil and scrape the remains of the beef off the bottom of your pot. This will make a lovely beef base for your roast. Dont burn yourself on the steam! XD Now go ahead and add those onions making sure to toss them around a bit to coat them in the wine and base. Let the onions cook down until slightly translucent and then add the minced and whole garlic.
7. Add the remaining vegatables to your pot and then all of the dry herbs and spices. (Do not add the bay leaf yet) Toss them around to coat them evenly. If you are using fresh herbs add them on the next step rather than this one. This will make it easier to remove them from your stew. Nobody likes eating stems ;)
8. Ok so now that we have our veggies partially cooked down its time to place the rump back in and add your beef stock. Placing your herbs (still no bay leaves) gently on top for easy removal. Reduce heat to a low simmer for about 10-15 minutes stirring once or twice.
9. Pull out your herbs and place everything into your crock pot. I use the same herbs once again laying them on top for easy removal. Add the bay leaves now. Turn your crockpot on a low for 6, 12 or even 24 hours. No stirring needed. Set it and forget it. =D
10. Remove the bay leaves and herb bundle before consumption.
11. Favorite, create, cook snap, enjoy and follow!
12. Done and ready to serve!

Season roast with salt, pepper, and garlic salt. Remove from oven, uncover, and surround roast with potatoes and carrots. If using stew meat chunks, toss ingredients together to make sure vegetables are coated with soup and juices. If meat seems dry, add beef broth. Sprinkle salt and pepper on both sides of the roast.

how is this? Easy isn’t it? That’s the make classic pot roast that you try it at home. Hope it’s useful and good luck!