Pot Roast. Try The Perfect Blend Of Spices And Seasoning For Your Meals With McCormick® Recipes. Slow Cookers Help Make Life A Little Easier. Cook Up Everything With McCormick Place the roast back into the pot and add enough beef stock to cover the meat halfway.
Simmering it slowly and gently in the oven results in a wonderfully tender pot roast.
Vegetables like onions and potatoes give the pot roast recipe from Martha Ste "The roast was very tender and flavorful.
I usually make a pot roast in the slow cooker, but the Instant Pot made the meat so tasty," reviewer Lela says. "My family wants me to make pot roast with this recipe from now on." Directions.
You can cook Pot Roast using 5 ingredients and 5 steps. Here is how you cook that.
Ingredients of Pot Roast
- Prepare of Beef roast.
- It's 1 packet of dry powder ranch mix.
- You need 1 packet of dry powder auju mix.
- You need 1 stick of butter.
- It's 1 jar of pepperoncinis.
Pot Roast Ingredients: I've given you three ways to cook the roast but the ingredients are all the same. It's one of those hearty meals that brings everyone together around the table for good conversation and great memories. Olive Oil: Can use Canola oil, but I like the extra bit of flavor the Olive Oil adds. Pot roast is one of my absolute favorite meals, and once you figure out the secret to making a good roast, there's no going back!
Pot Roast step by step
- Place pot roast in crock-pot.
- Pour auju and ranch powder mix on top.
- Add whole stick of butter.
- Add ~6 whole pepperoncinis.
- Cook on low for ~7 hours.
I want you to embrace the pot roast, my friends! Pot roast, when made according to a few fundamental rules, can be a totally delicious addition to your repertoire. Pot roast is also steeped in nostalgia, and many people's favorite recipe is the one they grew up eating every Sunday night. But if you're looking for a new recipe, one to create your own traditions with, I cooked my way through four of the most popular ones to find the very best. With lots of connective tissue (also known as collagen), these cuts can be tough if undercooked or hurried along in the cooking process.
