Fork Tender Pot Roast
This really is an entire meal in one; all you need to do is add a salad
and some bread if you’d like.
Equipment
Ingredients
- 1 1ÂĽ-pound bottom round or chuck roast
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon paprika
- ÂĽ teaspoon pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion chopped
- 2 potatoes cubed
- 2 carrots sliced
- 1 10-ounce can condensed tomato soup
- 2 tablespoons cornstarch
- cup water
Instructions
- Trim excess fat from roast.
- On shallow plate, combine flour, salt, paprika, and pepper.
- Dredge roast in this mixture.
- Heat olive oil and butter in large saucepan over medium heat.
- Add roast; brown on both sides, turning once, 5–8 minutes.
- Meanwhile, place onions, potatoes, and carrots in a 5–6-quart slow cooker.
- Top with the browned roast.
- Pour ÂĽ cup water and tomato soup into saucepan and bring to a boil, scraping the pan to loosen drippings.
- Pour over roast.
- Cover and cook on low for 8–10 hours until meat and vegetables are very tender.
- If necessary, you can thicken the gravy.
- Remove the roast and cover with foil.
- Then combine cornstarch and cup water in small bowl and stir into the gravy; cover and cook on high for 20–30 minutes until thickened.
Notes / Tips / Wine Advice:
Beef Choices for Pot Roast
Pot roast is best made from inexpensive cuts of meat because
the slow cooker’s moist environment helps break down fibers
and melt the fat so the meat becomes meltingly tender. Top and
bottom round, chuck steak, and brisket are all good choices. Top
and bottom round are the least expensive of the group.
the slow cooker’s moist environment helps break down fibers
and melt the fat so the meat becomes meltingly tender. Top and
bottom round, chuck steak, and brisket are all good choices. Top
and bottom round are the least expensive of the group.
Nutritional Information
Calories: 580.4 kcal | Protein: 30.94 g | Fat: 19.66 g
