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

In order for the taste of pot roast, you need to do first 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 pot roast good as long as you know the trick and how to make this dish can be treat very special.

Ingredients and seasonings required in prepare

1. Use 4 lb brisket (flat cuts)
2. Take 2 tbsp olive oil
3. Take 1 tsp salt
4. Use 1/4 tsp pepper
5. Use 1 tsp paprika (I use sweet Hungarian from Penzeys)
6. Prepare 1/2 tsp garlic powder
7. Use 1 whole bay leaf
8. Take 1 1/2 cup boiling water
9. Prepare 1 1/2 cup diced onions

Make it unique with beer, cranberries or wine! By Marie Thomas Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Throw the carrots into the same.

Steps to cook Pot Roast:

1. In a heavy Dutch oven, heat the olive oil over medium heat.
2. Add the meat and brown on all sides, 3 minutes or so per side.
3. Add the onion and continue browning, stirring frequently.
4. Once the onion starts to brown, 3 to 5 minutes or so, add the salt, pepper, paprika, garlic, bay leaf and water.
5. Cover and cook over low heat for 2 hours or until tender (different cuts or larger pieces may take longer).
6. You can slice the meat after 1 1/2 hours and continue cooking for another 1/2 hour.
7. You can make this a day ahead and refrigerate it overnight.
8. Skim off fat before reheating.
9. Done and ready to serve!

Generously salt and pepper your chuck roast. Heat a large pot or Dutch oven over medium-high heat. When roast is browned, remove from pan and set on a plate. Add the garlic and carrots to sit on top of the onions. Add the roast and simmer: Set the roast on top of the onions, garlic and carrots.

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