Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, pot roast. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Pot Roast is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Pot Roast is something that I’ve loved my entire life.
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To get started with this particular recipe, we have to prepare a few components. You can cook pot roast using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Pot Roast:
- Take 1 good sized Chuck Roast
- Get 1 can cream of mushroom soup
- Make ready 1 can beef broth
- Take 1 envelope ranch dip mix
- Make ready 1 water
- Prepare salt, pepper, garlic powder
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them. Pot roast is a beef dish made by slow-cooking a usually tough cut of beef in moist heat, sometimes with vegetables. While the toughness of the fibers makes them unsuitable for oven roasting, slow cooking tenderizes the meat as the liquid exchanges some of its flavor with the beef.
Instructions to make Pot Roast:
- Warm a pot with a bit of oil in bottom.
- Season Chuck roast with salt, pepper and garlic powder and sear on both sides.
- Add beef broth, cream of mushroom soup and ranch mix along with 3 cans of water….(I used beef broth can for water)
- Bring to boil and then turn down temp to medium low to wear it is barely bubbling and let cook until roast is tender.
Pot roast is a beef dish made by slow-cooking a usually tough cut of beef in moist heat, sometimes with vegetables. While the toughness of the fibers makes them unsuitable for oven roasting, slow cooking tenderizes the meat as the liquid exchanges some of its flavor with the beef. Pot roasts typically use the tougher cuts of beef—a chuck roast or shoulder roast—which have the most flavor. Slow cooking at low heat is what melts the tough connective tissue between the muscle fibers, leaving you with tender meat that pulls apart with your fork. For pot roasts, and other slow cooked tough meats, fat is your friend!
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