Perfect Pot Roast Recipes

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Pot Roast. Salt and freshly ground black pepper. Perfect for pot roast recipes, inexpensive chuck is one of the most flavorful cuts of beef. Simmering it slowly and gently in the oven results in a wonderfully tender pot roast.

Pot Roast Pot Roast Ingredients: I've given you three ways to cook the roast but the ingredients are all the same. It's one of those hearty meals that brings everyone together around the table for good conversation and great memories. Olive Oil: Can use Canola oil, but I like the extra bit of flavor the Olive Oil adds. You can cook Pot Roast using 5 ingredients and 5 steps. Here is how you cook that.

Ingredients of Pot Roast

  1. You need of Beef roast.
  2. Prepare 1 packet of dry powder ranch mix.
  3. You need 1 packet of dry powder auju mix.
  4. You need 1 stick of butter.
  5. It's 1 jar of pepperoncinis.

Pot roast is one of my absolute favorite meals, and once you figure out the secret to making a good roast, there's no going back! I want you to embrace the pot roast, my friends! Pot roast, when made according to a few fundamental rules, can be a totally delicious addition to your repertoire. Pot roast is also steeped in nostalgia, and many people's favorite recipe is the one they grew up eating every Sunday night.

Pot Roast instructions

  1. Place pot roast in crock-pot.
  2. Pour auju and ranch powder mix on top.
  3. Add whole stick of butter.
  4. Add ~6 whole pepperoncinis.
  5. Cook on low for ~7 hours.

But if you're looking for a new recipe, one to create your own traditions with, I cooked my way through four of the most popular ones to find the very best. With lots of connective tissue (also known as collagen), these cuts can be tough if undercooked or hurried along in the cooking process. However, with slow-cooker pot roast, pressure cooker pot roast, or low-and-slow braised pot roast, the collagen breaks up for tender, succulent meat. Any type of beef roast that contains a lot of connective tissue is a good candidate for pot roast. At low-and-slow cooking temperatures, connective tissue releases gelatin, infusing both the meat and the cooking liquid with rich, juicy flavor.