Easiest Way to Prepare Appetizing Classic Pot Roast

Classic Pot Roast. Sprinkle chuck roast with salt and pepper. Classic Sunday Pot Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family. This recipe will work for a classic oven braise as well as in a slow cooker or Instant.

Pot Roast is my absolute favorite! There's something about the tender meat, potatoes, carrots. Classic Pot Roast is an easy comfort food that is an absolute favorite. You can have Classic Pot Roast using 18 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Classic Pot Roast

1. Prepare 3 lb of chuck roast (about 2" thick).
2. Prepare 1 tsp of salt.
3. Prepare 1 tsp of black pepper.
4. You need 3 tbsp of olive oil, divided.
5. It's 2 1/2 cup of thinly sliced yellow or white onions.
6. You need 3/4 cup of diced carrots.
7. It's 3/4 cup of diced celery or celery root.
8. Prepare 1 of parsnip, peeled and diced.
9. You need 8 of garlic cloves, chopped.
10. Prepare 1 lb of shiitake or portabello mushrooms, sliced.
11. You need 1 tsp of chili powder.
12. You need 1 1/2 cup of reduced-sodium, low-fat beef broth.
13. Prepare 8 oz of tomato sauce.
14. It's 1 1/2 cup of red wine.
15. It's 1 1/2 tsp of dried thyme leaves.
16. Prepare 2 of bay leaves.
17. It's 1 tbsp of cornstarch.
18. It's 2 tbsp of cold water.

A one pot meal made easy in the oven, slow cooker or Instant Pot! By now, you've probably guessed how much my family loves a. My family loves this easy slow cooker pot roast recipe. Just dump the ingredients in the pot, hit a button and a healthy dinner is ready when you are.

Classic Pot Roast step by step

1. Preheat oven to 300°F F. Trim beefof all visible fat. Sprinkle with salt and pepper..
2. Heat 2 tablespoons oil in a large Dutch oven. Add beef and brown on all sides. Remove from pan..
3. Add remaining 1 tablespoon oil, onions, carrots, celery and parsnip to pan. Saute' until lightly browned, about 8 minutes..
4. Add garlic, mushrooms, chili powder and cook 3 minutes..
5. Return meat to pan, and add broth, tomato sauce, red wine, thyme and bay leaves. Bring to a boil. Place in oven and cook 3 to 3 1/2 hours, until beef is fork tender. (There will be lots of liquid.).
6. Dissolve cornstarch in cold water. Pour cornstarch mixture into pan, stirring constantly. Return to oven and cook 15 minutes or until sauce has thickened..
7. Per serving: 440 calories, 19g fat, 18mg chol, 42g prot,18g carbs, 3g fiber,510mg sodium.

Pot roast was a one-pot wonder long before that was a term for homey dishes that are both inexpensive and require little hands-on cooking. This dish has long been the Sunday night dinner that. Another key to success is to brown the chuck roast well before braising to create fond, the browned bits in the bottom of the pan that will add incredible. This Instant Pot Pot Roast recipe makes a deliciously classic pot roast in less than an hour. This recipe is so quick and easy that it makes a great weeknight dinner--without using packaged mixes.