the best pot roast
(2 ratings)
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Will wonders never cease? I actually got this recipe from my daughter and didn't even know she knew how to cook! Of course,she is married to a chef, so she doesn't HAVE to cook....:-). Anyway, I cooked a roast using this recipe this week and the family went WILD over it! I used the slow cooker, cooked it about 8 hours on low and it was "to die for". You can add potatoes when cooking it, but I prefer mashed potatoes with the gravy, so that is what I did.
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(2 ratings)
yield
8 serving(s)
prep time
30 Min
Ingredients For the best pot roast
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1chuch roast
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1onion, chopped
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5stalks celery, chopped
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2/3 cfinely chopped carots
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2 or 3 tspminced garlic
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2/3 cwine
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extra virgin olive oil
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flour, seasoned
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1 small cantomato paste
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beef stock
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1 pkgbaby carrots
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1bell pepper, chopped
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1 cancream of mushroom soup
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1 large cansliced mushrooms
How To Make the best pot roast
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1Cover the bottom of a skillet or Dutch oven with the olive oil and heat.
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2Dredge the roast through the seasoned flour and shake off any excess.
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3Brown the roast on all sides in the oil and set roast aside.
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4Add the chopped veggies and minced garlic to the olive oil. Saute' until onions are caramelized stirring so as not to burn.
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5Add tomato paste. Mix with sauteed veggies.
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6Add wine. Reduce heat and simmer for a few minutes. If sauce seems too thick, add more wine. (I use cooking wine, but you can use any kind you have on hand or wine of your preference) If you prefer not to use wine, you can use beef stock.
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7If cooking on top of the stove or in the oven, place the roast back into the pot and add enough beef stock to cover the roast. If cooking in a slow cooker, transfer the gravy and roast to the cooker and cover the roast with the beef stock.
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8If cooking on the stove, cook low for approx 3 hours, stirring the gravy every 30 minutes so it won't burn. If cooking in the oven, on 350 degrees for about 3 hours (no need to stir). In a slow cooker, cook according to the directions of your cooker.
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930 minutes before the roast is done, remove it from the sauce, and slice it against the grain.
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10While the roast is out of the gravy,stir in a can of cream of mushroom soup to the gravy to thicken it. Return the roast slices, and finish cooking.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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