Pot Roasts

Pot Roasts give comfort. They slowly simmer unattended providing good and hearty meals complete with vegetables and gravy. Slow cookers make these roasts a good fit for weekday dinners.
Pot Roasts

  1. Heat 2 tbsp (30 mL) vegetable oil in Dutch oven or heavy stockpot over medium-high heat. Season roast; brown all over in hot oil. Remove roast; set aside. Add 1 cup (250 mL) diced vegetables, such as carrot, onion and garlic. Cook until lightly browned, adding more oil if necessary.
  2. Stir in 1 to 2 cups (250 to 500 mL) liquid, such as red wine, broth, canned tomatoes or tomato or mushroom soup, stirring up browned bits. Return roast to pot.
  3. Simmer, covered tightly, in 325°F (160°C) oven or on stove over low heat for about 3 hours or until fork-tender. Add 3 cups (750 mL) vegetable chunks during final 45 minutes, if desired. Skim fat from sauce and season to taste.

COOK’S NOTES

Cook a pot roast on Sunday to enjoy the next night. Just arrange thin slices of leftover cooked roast in the roasting pan with the pan juices, cover and refrigerate. To reheat, cover pan with foil and heat in 325°F (160°C) oven for 30 minutes or until hot.

Source: Canada Beef Inc.