Melt in your mouth pot roast is here to stay, so say goodbye to dry, chewy ones. A slow cooker and a little perseverance are all you need to make this wonderfully simple pot roast dish in the Crockpot.
Ingredients:
- 1 tablespoon canola oil
- 1 boneless beef rump or chuck roast (3 to 3-1/2 pounds)
- 1/4 cup red wine, beer, beef broth or water, for deglazing
- 6 medium carrots, cut into thirds
- 6 medium potatoes, peeled and quartered
- 1 large onion, quartered
- 3 teaspoons Montreal steak seasoning
- 1 (32-ounce) box beef broth
- 3 tablespoons cornstarch
- 3 tablespoons water
Instructions:
Step:No:01
Toast the roast.
Although you can omit this step if you're pressed for time, browning the roast will enhance the flavor of the pot roast. To begin, place a large skillet over medium heat with the oil. After adding the roast, cook it for five minutes on each side. When it's done, take the roast to a dish and use a spoon to scrape out any charred parts from the pan while you deglaze it with wine, beer, broth, or water.
Although you can omit this step if you're pressed for time, browning the roast will enhance the flavor of the pot roast. To begin, place a large skillet over medium heat with the oil. After adding the roast, cook it for five minutes on each side. When it's done, take the roast to a dish and use a spoon to scrape out any charred parts from the pan while you deglaze it with wine, beer, broth, or water.
Step:No:02
Get the slow cooker ready and start cooking.
Add the onion, potatoes, and carrots to the bowl of a 6-quart slow cooker and cook while the beef browns. After arranging the roast over the veggies, season it with steak powder. After adding the broth and deglazing liquid, simmer on low, covered, for ten to twelve hours, or until the beef and vegetables are cooked.Editor's Tip: The vegetables should be able to withstand this lengthy, low-and-slow cooking process because we've sliced them into such huge bits. You should add the smaller-cut vegetables during the last three hours of cooking.
Add the onion, potatoes, and carrots to the bowl of a 6-quart slow cooker and cook while the beef browns. After arranging the roast over the veggies, season it with steak powder. After adding the broth and deglazing liquid, simmer on low, covered, for ten to twelve hours, or until the beef and vegetables are cooked.Editor's Tip: The vegetables should be able to withstand this lengthy, low-and-slow cooking process because we've sliced them into such huge bits. You should add the smaller-cut vegetables during the last three hours of cooking.
Step:No:03
Prepare the gravy.
Place the roast and veggies on a serving plate and cover with foil to keep warm. Spoon the cooking liquids into a fat separator via a fine-mesh sieve. (If you don't have one, use these methods to cut excess fat.) After removing the extra fat, transfer the juices into a small saucepan and bring it to a boil over medium-high heat.
In a small bowl, mix the cornstarch and water. Return the mixture to a boil while continuing to whisk the cornstarch slurry into the juices. Simmer the mixture for one to two minutes, or until it thickens. Place the gravy on top of the roast and serve.
Place the roast and veggies on a serving plate and cover with foil to keep warm. Spoon the cooking liquids into a fat separator via a fine-mesh sieve. (If you don't have one, use these methods to cut excess fat.) After removing the extra fat, transfer the juices into a small saucepan and bring it to a boil over medium-high heat.
In a small bowl, mix the cornstarch and water. Return the mixture to a boil while continuing to whisk the cornstarch slurry into the juices. Simmer the mixture for one to two minutes, or until it thickens. Place the gravy on top of the roast and serve.
more details for recipes:https://www.tasteofhome.com/article/easy-pot-roast-crock-pot-recipe/
0 Comments