Pot Roast
Pot Roast is an moderately easy dinner. Made with 6 lb. bottom round or rump roast, 1 can college inn beef broth, 2 tbsp. cooking oil, 1 medium size onion, sliced and 3 carrots, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Season meat with garlic powder, black pepper, generously on all sides.
In 8-quart Dutch oven on top of stove, brown meat on all sides in hot cooking oil for about 5 minutes, keeping cover on.
Lower heat to medium.
Add sliced onions until brown.
Add broth and Worcestershire sauce.
Simmer pot roast for 3 to 4 hours.
The last 45 minutes of cooking time, add diced celery, carrots and chopped parsley.
When vegetables are tender, remove meat and keep warm.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment