Beef Roast Pot


Classic Sunday Pot Roast is an easy way to prepare delicious, hearty and filling food and the whole family can be fed easily. This recipe will work for both a classic oven roast as well as a slow cooker or instant saucepan.


When it comes to Sunday dinners in America, there is nothing as classic as a pot roast. Of course, the day of the week doesn't really matter, pot roasting is a delicious dinner any day of the week.


Common options include envelope roasting, round roasting, and biscuits. The skillet then needs to be defrosted with the roasting liquid - usually beef broth and red wine. We like to add garlic and Worcestershire sauce for a more complex flavor. It really does lift things up a little.


Pot roast vegetables: The classic vegetable mix that can be added over your roasting pan includes potatoes, onions, and carrots. We recommend white or sweet onions, but yellow onions often work well during the slow cooking process as well.


Carrots can be cut into small pieces, or you can use baby carrots to make them easily. We do not recommend cutting carrots into thin discs as they tend to turn into mush. We recommend using red potatoes or Yukon gold. If you choose to use concrete potatoes, be sure to peel them first.


* Ingredients :


° 1 3 to 5 pounds of roast beef, pie, or breast

° 2 teaspoons salt

° 1 teaspoon black pepper

° 2 tablespoons vegetable oil

° 6 cloves of minced garlic

° 1 to 2 cups of red wine

° 2 cups low-sodium beef broth

° 1/4 cup Worcestershire sauce

° 2 large white onions, chopped into 2-inch pieces

° 1 pound baby carrots

° 1 pound of red potatoes, cut into small chunks

° 1 sprig of fresh rosemary


* Instructions :


Preheat oven 350 degrees F . Get a large, high-heat Dutch oven-safe saucepan.

Season both sides of the grilled chuck with salt and pepper. Add vegetable oil to the saucepan and heat until it turns brown, about 3 to 4 minutes per side.

Remove the roast from the skillet and set aside briefly on a cutting board or board. Add garlic to the saucepan and sauté for 60 seconds. Grease the bowl with red wine and beef broth. Add the roast back to the pot.

Pour the Worcestershire sauce over the grilled meat and place the onion, carrot and potato chunks over and around the meat. Placing a shoot of rosemary on upper .

Place a lid on the skillet and transfer to a 350-degree preheated oven. Cook for 3 hours, or until the meat has reached an internal temperature of 202 ° F and is easily chopped with a fork. Season the vegetables with salt and pepper to taste and serve hot.