Pot Roast - A perfect meal for when it's cold outside, can be cooked in the oven or crockpot скачать в хорошем качестве

Pot Roast - A perfect meal for when it's cold outside, can be cooked in the oven or crockpot

When it's cold outside and you want a hot delicious meal then making a nice pot roast is the answer. It is also a great way to feed a crowd for pennies. This meal can be cooked either in the oven or in your crockpot. Pot Roast 4 to 5 Pound whole chuck roast Salt and Pepper, to taste 2 Tablespoon olive oil 2 Whole onions 7 to 8 Whole carrots 1 Cup red wine or beef stock 2 to 3 Cups beef stock 3 Sprigs fresh rosemary (optional) 3 Sprigs fresh thyme (optional) 2 Tablespoon tomato paste (optional) Onion powder and garlic powder to taste 3 to 4 Potatoes cut up (optional) Generously salt and pepper chuck roast. Preheat the oven to 275 degrees. Heat a large pot or Dutch oven over medium-high heat. Then, add the olive oil. Cut the onions in half and cut the carrots into 2-inch slices. When the oil in the pot is very hot, add the onions, browning them on one side and then the other. Remove the onions to a plate. Add the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so. If needed, add a bit more olive oil to the very hot pan. Brown the roast on all side, remove the roast and place on a plate. With the burner on high, use either red wine or beef stock to deglaze the pan, scraping the bottom with a whisk to get all of the flavor up. When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough of the beef stock to cover the meat, halfway. Add in the onion, carrots and seasonings. Add tomato paste if using. Put the lid on, then roast in the oven for 3 to 4 hours. At the 1 1/2 hour mark you can add cut up potatoes. INSTAGRAM   / cookingwithgrandmadebbie   Email:Cookingwithgrandmadebbie@gmail.com