Slow Cooker Pot Roast Bon Appétit

Perfect Slow Cooker Pot Roast

Transfer the meat to the slow cooker pot. Add the onions to the pot and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the garlic and cook until fragrant, about 1 more minute. If the bottom of the pot begins to brown, add a splash of broth. Pour in 1 cup of red wine and bring to a simmer.

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Pot roast is traditionally made with tougher cuts of well-marbled beef. As it cooks, the marbled fat breaks down and tenderizes the meat. There are a few options to choose from: Chuck - You can't go wrong with a shoulder chuck roast. It's affordable and ideal for braising. When finished, the meat is super juicy and easy to shred.

Roasted Pork Tenderloin with Sweet and Sour Cabbage Cooking Pork Roast

Jump to Recipe Classic Sunday Pot Roast is an easy-to-make comfort food that is hearty, filling, and can easily feed the whole family. This recipe will work for a classic oven braise as well as in a slow cooker or Instant Pot. When it comes to a Sunday dinner in America, there's nothing quite as classic as pot roast.

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What is Pot Roast? This is a classic recipe and for good reason! A pot roast is a beef roast that generally starts with a tougher cut of beef. Cooking at a low temperature for a long time breaks down the tough connective tissues resulting in deliciously tender beef with a flavorful gravy.

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Remove the carrots from the pot and allow the pot to get really hot again. Add another tablespoon of oil to the pan. Place the meat in the pot and sear it, about a minute per side. Remove to a plate. Now, with the burner on high, deglaze the pot by adding 1 cup of the beef stock, whisking constantly.

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6 Ratings Jump to recipe Family-friendly Crock-Pot recipes will never fall out of favor and this slow cooker pot roast is one of the best you'll ever try. This recipe takes traditional, fall-apart-tender pot roast from the oven to the slow cooker making it the ultimate fix-it-and-forget-it Sunday meal.

Slow Cooker Pot Roast » LeelaLicious

Directions. Preheat oven to 325°F. Sprinkle roast with 2 1/2 teaspoons of the salt and 3/4 teaspoon of the pepper. Heat oil in a large Dutch oven over high. Add roast to Dutch oven, and cook until browned on all sides, about 14 minutes. Transfer to a plate; set aside. Reduce heat to medium-high.

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Just perfect. The meat comes out incredibly tender and it is simply melt-in-your-mouth fall apart goodness. It's ridiculous, really. The secret is letting it simmer right in the oven for a few hours to make sure all the flavors really come together. Even the veggies soak up all that saucy goodness.

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SAUTÉ: Add onions to the pot and saute for about 8-10 minutes, or until turning translucent, stirring occasionally. Scrape the bottom of the pot to incorporate the fond (browned bits). Add garlic and stir until fragrant, about 1 minute. SIMMER: Add the browned roast back on top of the onions, and pour in beef broth.

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1 First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast. Step. 2 Preheat the oven to 275˚F. Heat a large pot or Dutch oven over medium-high heat. Then, add the olive oil (or you can do half butter, half olive oil). Step.

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Ingredients 1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds) 2 teaspoons pepper 2 teaspoons salt, divided 2 tablespoons canola oil 2 medium onions, cut into 1-inch pieces 2 celery ribs, chopped 3 garlic cloves, minced 1 tablespoon tomato paste 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme 2 bay leaves

Instant Pot Pressure Cooker Pot Roast Recipe PinkWhen

Pot roast isn't a specific cut of meat but rather a method of preparation. And it's a forgiving dish as long as you choose a cut of meat that can stand up to long cooking without drying out..

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Heat 2 tablespoons of oil on medium high heat (hot enough to sear the meat). Pat the roast dry with paper towels. Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.

Osso Bucco and Gremolata Osso bucco recipe

Ingredients 2 teaspoons olive oil 1 (4-pound) boneless chuck roast, trimmed 1 tablespoon kosher salt 1 tablespoon cracked black pepper 2 cups coarsely chopped onion 2 cups low-salt beef broth ¼ cup ketchup 2 tablespoons Worcestershire sauce 1 cup chopped plum tomato 1 ¼ pounds small red potatoes 1 pound carrots, peeled and cut into 1-inch pieces

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Sear the roast. Heat the oil in a 7-quart Dutch oven over medium-high heat until shimmering. Add the roast and brown on all sides, including the ends, until you have a deep golden sear, about 5 minutes per side. Transfer the roast to a large plate and set aside. Sauté the onion.

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Ingredients 1 teaspoon olive oil 1 (3-pound) boneless chuck roast, trimmed 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2 cups coarsely chopped onion 1 cup dry red wine 4 thyme sprigs 3 garlic cloves, chopped 1 (14-ounce) can fat-free, less-sodium beef broth 1 bay leaf 4 large carrots, peeled and cut diagonally into 1-inch pieces