Recipes Pot Roast With Potatoes And Vegetables

Healthier (but still awesome) Awesome Slow Cooker …

WEBJan 11, 2023 · Directions. Mix cream of mushroom soup, chopped onion, and chuck roast in a slow cooker. Cook on Low for 8 to 9 hours or High …

Rating: 4.2/5(36)
1. Mix cream of mushroom soup, chopped onion, and chuck roast in a slow cooker.
2. Cook on High for 3 to 4 hours, or on Low for 8 to 9 hours. Add carrots, potatoes, string beans, and parsley 1 1/2 hours before the pot roast done.

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Simple Healthy Oven Pot Roast with Vegetables

WEBOct 27, 2011 · Place the oil in a Dutch oven set over medium-high heat. When it begins to glisten, add the beef and cook it, turning frequently, …

1. Preheat the oven to 350 F.
2. Sprinkle the beef with 1/2 teaspoon salt. Place the oil in a Dutch oven set over medium-high heat.
3. When it begins to glisten, add the beef and cook it, turning frequently, until it is browned on all sides, about 8 minutes total.
4. Add the broth and stir scraping up any browned bits from the bottom of the pot.

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Easy Slow Cooker Pot Roast Classic Recipe with …

WEBAug 2, 2022 · Sprinkle all sides with salt and pepper. Sear the roast: in a large skillet over medium high heat, add 1 tablespoon of olive oil. Once …

1. Use paper towels to dab the roast dry. Sprinkle all sides with salt and pepper.
2. In a large skillet over medium high heat, add 1 tablespoon of olive oil. Once hot, sear the roast for 4 – 5 minutes on each side, until well-browned. Add the beef to the bottom of the slow cooker. (Recommended slow cooker size: 6 or 7 quart.)
3. Add the carrots, potatoes and onion around and on top of the roast in the slow cooker.
4. Add the broth, Worcestershire sauce, thyme and bay leaf to the slow cooker. Depending on the size of your slow cooker you may want to add ½ – 1 cup more of broth (or water) so that the beef and vegetables are almost completely covered in liquid.

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Classic Low Carb Pot Roast with Vegetables & Gravy

WEBNov 11, 2016 · Heat a large dutch oven over medium heat. Dry the chuck roast with a paper towel and season both sides well with salt and …

1. Preheat the oven to 300 F and place the rack to the middle position. Trim any visible fat on the outside of the roast. Measure the seasonings into a small bowl. Peel the pearl onions by first slicing off the stem end, then using the blade of a paring knife to help coax the thin skin off of the onion. It will take several minutes to skin them all.
2. Heat a large dutch oven over medium heat. Dry the chuck roast with a paper towel and season both sides well with salt and pepper. When the pot is very hot, add the fat and swirl to coat the bottom of the pot. Brown the chuck roast on one side for 4-5 minutes then flip and brown the other side for another 4-5 minutes. Turn the heat to low.
3. While the dutch oven is heating and the meat is browning, start preparing the vegetables, adding them to a large bowl as you go. Then, nestle the vegetables in the pot around the browned pot roast. Add the seasonings, sprinkling them evenly over all.
4. In a medium bowl, add the wine to the tomato paste little by little while mixing with a small whisk or fork. Then add the beef broth. Pour the mixture over the ingredients in the dutch oven. The liquid should be almost to the top of the roast. If not, add a little more broth until it is. Turn the heat up to medium until the liquid is hot and begins to simmer.

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