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Pot roast is a classic, one-pot comfort food dish, and Ree Drummond’s top-rated pot roast recipe guarantees flavorful, fall-apart tender results every time.
Add the oil to the pot and sear the roast until golden brown all over, 3 to 4 minutes per side. Remove the roast to a rimmed baking sheet or large bowl to catch any juices and set aside.
Sprinkle the roast with 3 tablespoons of the salt, rubbing into the grain and covering all sides. Wrap tightly in plastic wrap and refrigerate at least 3 hours and up to 3 days.
Deselect All. 1 3 1/2- to 4-pound boneless chuck roast, tied crosswise in 3 or 4 spots. Kosher salt and freshly ground pepper. 2 tablespoons extra-virgin olive oil, plus more as needed
Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat.
Pot roast is the perfect Sunday supper. Check out this collection of best-in-show pot roast recipes, and gather 'round the table.
Season the roast with salt and pepper. In a large Dutch oven over medium-high heat, add the oil. When the oil is hot, add the roast and sear on all sides until well browned, about 5 minutes.
Get Pot Roast Recipe from Food Network. Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes.
Transfer the roast to a cutting board and let rest for 15 to 20 minutes. Slice and place on a serving platter. Skim the fat off the braising liquid and serve with the roast.
With a little help from her kids, Joanna prepares her family's Sunday night dinner featuring pot roast, a braided bread, romaine salad with buttermilk ranch dressing and warm apple pie.