With This Pot Roast You Will Never Worry Again About How To Feed Your Kids Vegetables…
Pot Roast was hands down, one of my favorite meals to eat growing up. My grandmother made the perfect pot roast every time. The carrots were cooked to perfection, tender with a touch of sweetness and coated in the delicious sauce from the pan drippings.
When grandmother wasn’t looking, I would dip bread right into the pan to sop up the juices. This was a great meal to put on the table to make the kids eat their veggies. I mean, those carrots! Who could resist?! This pot roast recipe recreates those moments in my home every time.
The fresh herbs of rosemary and thyme in this dish create wonderful aromatics throughout the house. Not one person will say, “What’s for dinner?” When you make this recipe. They will be able to tell the moment they walk through the front door.
For The Full List Of Tasty Ingredients & The Delicious Instructions That You Need To Follow For This Amazing Recipe Please Head Over To The Next Page…
Janet Hazelwood going try this for supper
Just put it in the crock pot, with the taters, carrots, and seasoning and let it cook.
yum
I do not want post roast.
Click bait. Pass the post up.
ive never heard of post roast. what is it?
Chuck is absolutely my favorite … gonna give this particular recipe a shot … thanks
Yes, scroll down to Next page, it’s there.
“Post” roast?? Lol!
One 3 to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme
How To Prepare:
To start, you will need to get your oven nice and toasty. Preheat the oven to a somewhat low temperature of about 275 degrees F.
You’ll want to prep the chuck roast by adding some flavor to it with salt and pepper. Use a generous amount to fully coat the meat.
Get a large pot ready by adding a touch of olive oil and warming over medium-high heat. Brown the onions on both sides and then set aside.
Repeat with the carrots.
Repeat with meat. Feel free to add a little more olive oil if necessary. You want to sear the meat on all sides without burning it.
Deglaze the pan to get all of those yummy flavor bits that are stuck to the bottom of the pot. You can use red wine or beef broth to do this.
Place the meat back in the pot and cover with beef broth. Then add the carrots, onions and herbs.
Cover and roast one hour per pound. With that said, the roast is done when the meat is fall apart tender.
I like your recipes. Wish you would make them printable. Old age and arthirits, make writing them down diffacult, and hard to read.
post roast?
YUM !
Wow! Amazing, everybody wants to try this. 🙂
Yum
Will try real soon
Nice :/
+1 :/
loving the comments guys 🙂
Yummy
yummy! I love pot roast!
Keoni Orellana
My favorite (mom’s)
What is the best way to make n cook a pot roast? What is the best meat to use? What temp to set n how long to cook pending what one uses to cook it in ? Thanks for the feedback i love pot roast but i fail missibly in making n cooking it
Chuck roast pressure cooker
Yummm…
This is more like how I make mine. I tried that Mississippi pot roast recipe it was a thumbs down for me
Love pot roast
Looks so tasty
Awesome !
Catriona McGinley
Sounds yummy
That sounds great
yum