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Martha Stewart’s pot roast recipe caught my eye because it stays true to those classic, no-fuss roots while using a few smart techniques to make the most out of chuck roast, which is my favorite ...
Cooking a meltingly tender pot roast? These are the best cuts of meat for making perfect pot roast every time, including Ree Drummond's favorite!
Season the beef with the salt and black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides.
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 ...
Prep Time: 5 mins. Total Time: 3 hours 30 mins. Ingredients. 1 (3 1/2-lb.) boneless chuck roast. 1 (1-oz.) packet onion soup mix ... Cook beef until just starting to brown, 3 to 4 minutes per side ...
[2] [3] [4] Before cooking, the raw meat is marinated for 5 to 15 days in a mixture of wine or vinegar, water, herbs, spices, and seasonings. Usually, tougher cuts of meat, such as rump roast or bottom round of beef, are used, and the long marinating tenderizes the meat.
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.
Stir the potatoes, carrots, celery, soup and garlic in a 5-quart slow cooker. Season the beef with the black pepper. Add the beef to the cooker and turn to coat.