Pot Roast Of Beef

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Servings: 6 Difficulty: Intermediate
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Tender, slow-cooked beef with root vegetables in a rich, savory broth
Pot Roast of Beef recipe image

This classic pot roast transforms a tough cut of beef into meltingly tender slices through low-and-slow cooking. The brisket or rump roast simmers gently with onions, potatoes, and carrots, absorbing deep savory flavors from the broth. It’s the ultimate comfort food, perfect for cold evenings or Sunday family dinners. The vegetables become soft and flavorful, soaking up the juices from the meat. Simple to prepare with minimal hands-on time, this dish rewards patience with incredible taste and texture. Serve it straight from the crockpot for a hearty, home-style meal that everyone will love.

Pot Roast of Beef recipe image
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Pot Roast Of Beef

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 895.5

Description

This classic pot roast transforms a tough cut of beef into meltingly tender slices through low-and-slow cooking. The brisket or rump roast simmers gently with onions, potatoes, and carrots, absorbing deep savory flavors from the broth. It&# 226;ÂÂs the ultimate comfort food, perfect for cold evenings or Sunday family dinners. The vegetables become soft and flavorful, soaking up the juices from the meat. Simple to prepare with minimal hands-on time, this dish rewards patience with incredible taste and texture. Serve it straight from the crockpot for a hearty, home-style meal that everyone will love.

Ingredients

Directions

  1. Peel and slice one large onion into thick rings.
  2. Peel and slice 2 to 3 potatoes into halves or chunks.
  3. Peel and slice 2 to 3 carrots into thick rounds.
  4. Place the sliced onions, potatoes, and carrots in the bottom of a slow cooker.
  5. Pat the roast dry with paper towels and season generously with salt and pepper on all sides.
  6. Place the seasoned roast on top of the vegetables in the slow cooker.
  7. Pour 1/2 cup of water or beef consommé into the pot.
  8. Cover the slow cooker and cook on LOW for 10 to 12 hours, or on HIGH for 4 to 5 hours, until the meat is fork-tender.
  9. Carefully remove the meat and vegetables from the pot using a spatula or tongs.
  10. Slice the roast against the grain and serve with the vegetables and cooking juices.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 895.5kcal
% Daily Value *
Total Fat 57.9g90%
Saturated Fat 23.8g119%
Cholesterol 241.8mg81%
Sodium 231.5mg10%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 91.9g184%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For added flavor, consider adding a splash of red wine or beef broth instead of plain water.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Ensure you slice the beef against the grain for maximum tenderness.

Keywords: beef, brisket, crockpot, comfort food, slow cooker, pot roast, dinner, root vegetables, easy, family meal, winter, hearty, one-pot, budget-friendly, classic
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