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 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 have Pot Roast using 7 ingredients and 9 steps. Here is how you cook it.

Ingredients of Pot Roast

It's 3-4 pound of beef roast.
It's 2 lbs of baby carrots.
It's 6 of large potatoes.
Prepare 2 tablespoons of worchestire sauce.
It's of RUB - I tbsp each salt, pepper, onion powder, garlic powder.
Prepare 1 packet of beef stew seasoning (any brand).
You need 1 cup of water.

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 step by step

Mix ingredients for rub. Use 3/4 of it to coat all sides of roast..
Heat skillet on high. Add worcestershire sauce. Sear each side of the roast in a very hot pan..
Place roast in center of roasting pan. Cut potatoes into 4s. Place potatoes and carrots around roast. Sprinkle the reminder of the rub over meat, potatoes and carrots..
Mix beef stew packet with 1/2 cup water. It will be thick! Drizzle it all over the meat, potatoes and carrots..
Cover and bake at 250 for 2 1/2 hours. After the first hour add a 1/2 cup of water. Baste every half hour..
After finished cooking let sit for 15 minutes. Slice meat..
Serve with the potatoes and carrots. Broth will be thick and rich! Enjoy!.
I've made this for large gatherings. Always a crowd pleaser!.
Another look at a larger roast. Just add extra potatoes and carrots!.

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.