Best Pot Roast

Simple Introduction:

Pot roast is a beef dish made by slowly cooking a tough cut of beef with moisture
like water or broth until it becomes tender. It’s usually cooked in a pot on the stove
stove, in the oven, or a slow cooker.

History Pot Roast :

Pot roast uses cuts of beef like chuck steak or bottom round, which are tough but
become tender when simmered. These cuts don’t work well for dry roasting
but are great for moist cooking. Browning the meat first can add flavor. In the
U.S., it’s called “Yankee pot roast” and often includes vegetables like carrots,
potatoes, and onions. The dish has roots in French, German, and Jewish meat
stews, and newer versions like “Mississippi Pot Roast” add flavors like ranch
seasoning and pepperoncini peppers.

Ingredients:

● 3 tablespoons oil
● 3 lb. bottom round roast
● 2 tablespoons garlic salt, divided
● 1 cup no-salt beef broth
● 1 medium onion, sliced
● 1 tablespoon Worcestershire sauce
● 2 tablespoons soy sauce
● Pepper, to taste
● 3 carrots, peeled and cut into 2-inch pieces
● 2 potatoes, peeled and quartered

Directions:

1. Preheat the oven to 350°F.
2. In a large pan, heat olive oil. Season with 1 tablespoon garlic salt. Sear all
   sides of the roast, about 1-2 minutes per side. Remove and place in a large baking
   dish or Dutch oven.
3. Add onions to the pan and deglaze with beef broth. Cook for 1-2 minutes. Add
   Onions into the Dutch oven with the roast.
4. Drizzle Worcestershire sauce and soy sauce over the pot roast and onion, and
   season. Season with the remaining 1 tablespoon of garlic salt and pepper to taste.
   Cover with foil or a lid.
5. Cook for 1 1⁄2 hours. Remove from the oven and add carrots and potatoes.
   Replace foil or lid and return to the oven for an additional 1-1 1⁄2 hours or until the
   internal temperature of the roast reaches 145 ̊F for four minutes using a food
   thermometer.

Nutrition information:

Serving size: 3 oz portion
Calories: 221
Fat: 6.5g
Sodium: 596mg
Carbohydrates: 9g
Sugar: 2g
Fiber: 1g
Protein: 32g

Slow cooker instructions:

Season the roast with salt and pepper as directed in step 2 of the recipe. Searing
in oil in a skillet is an optional step. Place the seared or un-seared meat directly
into a slow cooker. Add in all remaining ingredients and cook for 8 hours.

Instant Pot electric pressure cooker instructions:

Follow the recipe as directed, but instead of searing and baking the roast in a
large pot, you’ll do all this in your pressure cooker. Sear the roast as directed
In step 2, use the sear setting on your electric pressure cooker.

Cook the garlic, and deglaze the pan with liquids, and add in vegetables. Cook on high pressure
for 60 minutes, followed by a 15-minute natural release. Then, switch the release
valve to the venting position. Remove the lid once steam has stopped coming
out.

Conclusion

Pot roast is the ultimate comfort meal, tender, flavorful, and effortlessly adaptable. Whether simmered low-and-slow or pressure-cooked for speed, this hearty dish brings families together with its rich aroma and soul-warming taste. Perfect for busy days or lazy Sundays, it’s a timeless recipe that always satisfies

Also, I wrote an article about Chicken and waffles. In learn this article, you will learn how to cook homemade Chicken and waffles.