Pot Roast
Pot Roast Season your roast with salt and pepper. In a large pot or Dutch oven set over medium-high heat, heat the oil until hot but not smoking.
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Cooking tools:
- Immersion blender
- Slow cooker
- Dutch oven
- Blender
- Food processor
- Fine-mesh sieve
- Oven
- Stove
- Pot
- Tongs
- Fork
- Plate
- Aluminum foil
- Spoon
- Slotted spoon
- Chef's knife
- Cutting board
Ingredients
- 3-4 lb. chuck roast, rump roast, boneless bottom or eye of round or brisket
- a drizzle of canola or olive oil
- 1 onion, peeled and quartered
- 1 carrot, peeled and cut into chunks
- 2 garlic cloves, crushed or chopped
- 2-4 cups liquid (beef, chicken or vegetable broth, wine, tomato sauce, juice, beer, coffee...)
- 1 Tbsp. Worcestershire sauce, soy sauce, balsamic vinegar, sherry or chili sauce (optional)
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