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How to Make Tasty Pot Roast

Pot Roast. Pot roasts typically use the tougher cuts of beef—a chuck roast or shoulder roast—which have the most flavor. For pot roasts, and other slow cooked tough meats, fat is your friend! Pot roast is a beef dish made by slow-cooking a usually tough cut of beef in moist heat, sometimes with vegetables.

Pot Roast It's mouthwateringly good, yet simple to make, especially if you use a slow cooker. Make it unique with beer, cranberries or wine! One of the best bang-for-buck meals of all time. You can cook Pot Roast using 6 ingredients and 4 steps. Here is how you cook it.

Ingredients of Pot Roast

  1. Prepare 1 of good sized Chuck Roast.
  2. Prepare 1 can of cream of mushroom soup.
  3. Prepare 1 can of beef broth.
  4. It's 1 envelope of ranch dip mix.
  5. It's 1 of water.
  6. It's of salt, pepper, garlic powder.

Thanks to Turo for sponsoring this video! Pot roast was a one-pot wonder long before that was a term for homey dishes that are both inexpensive and require little hands-on cooking. This dish has long been the Sunday night dinner that. Classic Sunday Pot Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family.

Pot Roast instructions

  1. Warm a pot with a bit of oil in bottom..
  2. Season Chuck roast with salt, pepper and garlic powder and sear on both sides..
  3. Add beef broth, cream of mushroom soup and ranch mix along with 3 cans of water....(I used beef broth can for water).
  4. Bring to boil and then turn down temp to medium low to wear it is barely bubbling and let cook until roast is tender..

This recipe will work for a classic oven braise as well as in a slow cooker or Instant. Pot roast is a classic comfort food and the ultimate way to feed a crowd. Simply add all the ingredients to a slow cooker or Crock Pot, and you'll have dinner ready when you get home from work. Slow Cooker Pot Roast is the ultimate comfort food! It's a super hearty, deliciously flavorful meal in one that's sure to satisfy even the pickiest of eaters.

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