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For Ree Drummond, that recipe is her Perfect Pot Roast. When made the traditional way, with carrots and onions, it's downright delicious, but she's also made a slow cooker version and an Italian ...
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.
Yankee pot roast using chuck roast cooked in a Dutch oven with carrots, celery and onions. 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 ...
Perfect Pot Roast A classic main player on Midwestern holiday tables, this slow-cooking dish is the meal to make when you want to impress and satisfy without a crazy amount of effort.
Preheat the oven to 350°F. Generously season the beef with salt and pepper. Heat a large Dutch oven or braiser over medium-high, then add 1 tablespoon of the oil to the pot.
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
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.
Fresh herbs like rosemary and thyme, which infuse into the melt-in-your-mouth meat while it roasts in the oven. Get Ree's Pot Roast recipe. Shop Now. Ralph Smith. Rosemary Hasselback Potatoes.