Pot Roast
Pot Roast
Pot Roast
- Carbohydrate 59.9755 g
- Cholesterol 149.6858 mg
- Fat 14.8637205 g
- Fiber 7.19900015950203 g
- Protein 82.1596645 g
- Saturated Fat 5.40083335 g
- Serving Size 1 1 Serving (747g)
- Sodium 441.3743 mg
- Sugar 52.776499840498 g
- Trans Fat 2.65761 g
- Calories 715 calories
Step-by-step
- Salute the onion, celery and carrots in a little oil in a large skillet until everything's a little brown.
- Remove the veggies; set aside.
- Using the same skillet, brown the roast on all sides. remove the roast and place it into a large crock pot, along with the sauteed veggies.
- Deglaze the pan with a little water (or wine), scraping up all the browned bits of meat and veggie residue.
- Pour the juices into the crock pot and cover the roast with water (about 1 inch higher than the roast).
- Cook the roast on LOW for 8 to 10 hours.
- Once the meat and veggies are done, remove them from the crockpot to your serving platter.
- Skim the fat from the juices or use a fat-skimming cup to remove it.
As a housewife, I've learned the importance of creating hearty and flavorful meals for my family. My go-to recipe for a comforting and satisfying dish is Pot Roast, a classic that never fails to impress.
This recipe is not only incredibly delicious but also incredibly easy to make. The key to a tender and juicy pot roast is in the slow cooking process. By simmering the roast in a flavorful broth for several hours, the meat becomes fall-off-the-bone tender. The combination of savory spices and fresh vegetables creates a rich and aromatic gravy that elevates the entire dish.
