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After braising for a long period of time—either in a Dutch oven or in the slow cooker—the result is a juicy, tender piece of beef. The Best Meat for Pot Roast. ... Chuck Roast. Chuck roast is ...
(3 1/2-lb.) boneless chuck roast. 1 (1-oz.) packet onion soup mix. 1 tsp. ... Cover skillet with a lid or foil and transfer to oven. Roast beef, turning halfway through, until meat easily pulls ...
If your store doesn't have stew meat out and labeled, look for the same cuts of meat for pot roast: chuck roast, bottom round, and brisket (preferably the fattier part "second cut"). You can ask ...
Pot roast is an American beef dish [1] made by slow cooking a (usually tough) cut of beef in moist heat, on a kitchen stove top with a covered vessel or pressure cooker, in an oven or slow cooker. [2] Cuts such as chuck steak, bottom round, short ribs and 7-bone roast are preferred for this technique. (These are American terms for the cuts ...
Preheat the oven to 300°. In a large Dutch oven, brown pancetta in oil, then transfer to a plate. Season short ribs with salt and pepper, brown in batches, and set aside.
HEAT 1 Tbsp. oil in Dutch oven or large deep skillet on medium-high heat. Add onions; cook and stir 5 to 6 min. or until golden brown. Remove from pan. HEAT remaining oil in pan. Add meat, in batches; cook 8 to 10 min. or until evenly browned, stirring frequently. Remove from pan. Add tomato paste and garlic; cook 1 min. Return meat to pan.
Stew meat or even chuck roast is a great inexpensive option for making this hearty twist on chicken and noodles. It has that stick-to-your-ribs kind of goodness. Get the Beef and Noodles recipe .
Cold-weather comfort food is all we want on a lazy, long winter weekend, and this French onion pot roast is the perfect cross between slow-roasted chuck and classic cheesy French onion soup.