Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, classic crock-pot pot roast. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
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Classic Crock-Pot Pot Roast is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Classic Crock-Pot Pot Roast is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have classic crock-pot pot roast using 12 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Classic Crock-Pot Pot Roast:
- Make ready 1.5-2.5 lb chuck roast
- Get 4 large carrots (approx. 2-3in long pieces)
- Get 1 large onion (quartered, sliced)
- Prepare 4 large potatoes (quartered)
- Make ready 2 stalks celery (approx. 2in pieces)
- Make ready 2-3 cloves garlic (minced)
- Take 1/2-1 cup tomato sauce
- Take 1-2 beef bouillon
- Make ready 2 tbs onion powder
- Prepare 1-2 Bay leaves
- Make ready 1/2 cup water
- Prepare salt&pepper
This is the classic, reinvented for today's kitchen—save it to your recipe box now, and keep it for a lifetime! Classic Pot Roast is a staple in our home like our Classic Beef Stew, Slow Cooker Beef Chili, and Ultimate Sloppy Joes. Add the carrots, potatoes, onion, celery, and bay leaves and toss to combine. Cover and cook until tender, on.
Instructions to make Classic Crock-Pot Pot Roast:
- Add roast, cover with veggies. Add spices. Dilute bouillon in water. Cover top with liquids. (I'd suggest cutting the veggies very large. Or adding smaller cut pieces after 2-3 hours.)
- High: 8-10 hours. Low: 12-14 hours.
Heat canola oil in a large skillet over medium heat. Making A Classic Pot Roast In The Slow Cooker. If you plan to be out of the house at work or running errands and you would rather use your Crock Pot to prepare the pot roast, that's definitely an option! I've included instructions for the slow cooker pot roast below, too. Cuts of beef that perform well for pot roasting go by many different names: Blade roast, cross-rib roast (or shoulder clod), seven-bone pot roast, arm pot roast, and boneless chuck roast are all acceptable cuts.
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