Servings: Serves 6 to 8
When you want a hearty dinner of meltingly tender meat, turn to pot roast. Though it takes a few hours to make from start to finish, there’s little work involved, and it can be made a day or two ahead and reheated. Because there are vegetables braised along with the meat, it’s basically a one-pot meal. That said, mashed potatoes, buttered noodles, or even just crusty bread would be most welcome to help mop up the delicious made-right-in-the-pot sauce that accompanies the meat and vegetables. Learn how you can create your own customized pot roast recipe.
Pot roast can be adapted to a slow cooker. Since not much liquid is used, the amount can stay the same. (You may have more juices at the end, however. ) Sear and deglaze on the stove as the recipe directs, then transfer everything to the slow cooker to finish braising. Cook for 4 to 6 hours on high or 6 to 8 hours on low.
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Just wanted to share a very funny thing my husband said when he saw "1/2 cup dry red wine": "How do you dry red wine? With a towel?" I got a great laugh.
I followed the receipe, making this for a weeknight meal. It was very tasty. I did cook it slightly longer than. The recipe called for because the beef wasn’t falling apart yet. No leftovers!
I made this and was not disappointed. The braising sauce is delicious. I used a Cabernet. I will say it took mine several hours longer to roast then the directions suggest but it was well worth it. Delicious!
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