Melt In Your Mouth Pot Roast
Beyond amazing, moist, and flavorful pot roast that will wow your family and guests!
Servings 6 People
Calories 350kcal
Cost 20.00
Equipment
- 1 Crockpot or Dutch Oven
Ingredients
- 2-3 Lbs Chuck Roast Grass fed, venison, and elk are all delicious
- Salt to taste
- Pepper to taste
- 1 Head Garlic Peeled and pressed or chopped
- 4 Onions Quartered
- 2 Cans Fire Roasted Tomatoes
- 8 oz Beef Broth
- 2 Sprigs Fresh Rosemary Dry ok
- 2 Sprigs Fresh Thyme Dry ok
- 2 Sprigs Fresh Parsley Dry ok
- 2 Cups Root vegetables (Potatoes, turnips, carrots, even mushrooms) Optional
Instructions
- Bring roast to room temperature
- While roast is setting out prepare vegetables by peeling and chopping garlic and quartering garlic. It using root vegetable, chop to 1-2 in cubes.
- Salt and pepper the roast on all four sides
- Heat olive oil in Dutch oven or heavy bottomed pot
- Seat roast on all four sides and then set on pot
- Add garlic to pan and Sautee until aromatic
- Add broth, tomatoes, onions, and herbs to pot and heat until boiling (scrap bottom of the pot and stir often)
- Add roast back to pot (or if using crockpot add all ingredients now) and spoon sauce over roast.
- If adding additional vegetable, they can be added now.
- Cook for 3 hours (medium heat on stove, braise on InstaPot Dutch Oven, or high in Crockpot) or 6 hours on low.
- Serve over mashed potatoes, with roasted carrots, or crunchy bread!Check out my leftovers idea above!
Nutrition
Calories: 350kcal
