Best beef pot roast ever-crockpot. Beef pot roast is Sunday dinner at its best. Make this recipe as a crock pot roast, or cook it in a Dutch oven. Either way, your family will enjoy juicy meat that is so tender, it practically melts in their mouth!
Surround your roast with potatoes, onions, carrots, and herbs. It was one of the first recipes I ever added. It's kind of a silly name, kind of like John Wayne Casserole. You can have Best beef pot roast ever-crockpot using 9 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Best beef pot roast ever-crockpot
- Prepare 2.5-3 lb of boneless chuck roast.
- Prepare 1/2 cup of balsamic vinegar.
- Prepare 1-1.5 cup of lower sodium beef broth.
- You need 2 of bay leaves.
- You need 1 tbsp of dry rosemary.
- Prepare 1 tbsp of garlic powder.
- Prepare 1 tbsp of onion powder.
- It’s 1 tbsp of corn oil (for searing meat).
- You need of Salt & Pepper meat before searing.
There may be other names for this crockpot roast beef too. A good pot roast can be made with any cut of beef roast: chuck roast, round roast, or briskets. The beef is seasoned and seared then added to your slow cooker or Instant pot with a braising liquid—for this recipe you're going to use beef broth and balsamic vinegar. Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network.
Best beef pot roast ever-crockpot instructions
- Heat the oil in a pan. Sear / brown seasoned meat on both sides..
- Remove meat. Add balsamic vinegar and beef broth and deglaze the pan..
- Stir in the rosemary, garlic and onion powder. Bring to boil..
- Place 2 bay leaves on bottom of crockpot. Place seared meat on top. Pour in the liquid from the pan. Liquid needs to come up to just below the top of the meat…. 3/4 the way up the meat..
- Cook on high for 3-4 hours or low for 6-8 hours.
- Remove meat to platter. Thicken the gravy and serve with mashed potatoes..
Fresh rosemary and thyme add rich, herbal Place the roast back into the pot and add enough beef stock to cover the meat halfway. Add in the onions and the carrots, along. Pot roasts typically use the tougher cuts of beef—a chuck roast or shoulder roast—which have the most flavor. Slow cooking at low heat is what melts the tough connective tissue between the muscle fibers, leaving you with tender meat that pulls apart with your fork. For a slow-cooker version of this beef chuck roast, check out our crock-pot recipes.