How To Make Melt in Your Mouth Pot Roast
In a large cast iron skillet heat the olive oil on medium high heat until it starts smoking. Salt and pepper each side of the roast and sear for 2 to 3 minutes on each side to give it a dark brown crust.
In a 5 quart slow cooker add the carrots, potatoes, and onion. Place the roast on top. In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt and pepper. Pour over the top of the roast.
Cook on Low for 10 hours or until tender.
- Calories: 470.92kcal
- Fat: 16.94g
- Saturated Fat: 5.54g
- Trans Fat: 0.56g
- Monounsaturated Fat: 9.35g
- Polyunsaturated Fat: 1.91g
- Carbohydrates: 25.31g
- Fiber: 3.93g
- Sugar: 5.22g
- Protein: 52.20g
- Cholesterol: 145.15mg
- Sodium: 1134.72mg
- Calcium: 86.66mg
- Potassium: 1696.12mg
- Iron: 7.83mg
- Vitamin A: 408.49µg
- Vitamin C: 20.94mg
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The secret to a tender pot roast is to use a crockpot. This equipment can also heighten the flavor of the roast.
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The perfect recipe for busy people who wants to have a filling meal.