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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
It'll help the gravy thicken to the perfect consistency. Serve, and expect plenty of compliments. Why I Love This "Company Worthy" Recipe. ... Mississippi Pot Roast. Slow-Cooker Pot Roast.
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.
Topped with lots of silky mushroom gravy, ... Slow Cooker Pot Roast. When it comes to comfort food, there’s nothing better than a pot of warm, fragrant pot roast and potatoes.
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 ...
Slow Cooker Pot Roast For a comforting main course that's fit for a crowd, this pot roast is a no-brainer. It becomes meltingly tender when nestled among the potatoes, onions, and carrots.
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. Cover and cook on LOW for 10 to 11 ...
Chuck roast is first seared until charred and browned, then transferred to a slow-cooker to braise with a thick and creamy gravy made with beef broth, onions, bell peppers, garlic and cornstarch.