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The BEST Pot Roast Recipe | Oven Recipe | Melt In Your Mouth Pot Roast Recipe

Byamazingfoodstv


The BEST Pot Roast Recipe oven recipe

Pot roast is a comfort food classic! Here’s the easy way to make it perfectly every time!
Ingredients
2 1/2 lbs. chuck
1 cube beef bouillon
1 tsp mined garlic
2 tbsp. unsalted butter
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp celery salt
1/2 tsp ground black pepper
1 tsp dried thyme
1 tsp dried rosemary
1 tbsp. Worcestershire Sauce
2 tbsps. olive oil
2 tbsps. corn starch
3 cup beef broth

Cast iron
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43 Comments

  5. Might want to talk to youtube about the number of ads if more people are only making it to the 5 minute mark… I paused the video for a couple minutes, so it may have been my fault, but damn! 3 ad breaks in 5 mins is a little too thick

  8. I made this today and followed the recipe exactly the way she has it posted. All I can say it this is the best pot roast I’ve ever cooked. I put mine in the oven in a dutch oven. My husband is going in for seconds lol. Thanks for sharing. Simply delicious 😋😋😋😋😋😋

  11. This was delicious! I have probably not had roast in years. Usually the “elders” make it in my family. I made this, and my parents enjoyed it. My sauce didn’t turn out very thick, though, so maybe next time I’ll add a little extra cornstarch.

  15. Delicious recipe, deceiving also. The meat on top on mashed potatoes it's not even close to the color than the meat in the Dutch oven. You must have done something to it, you reduced the juices in a pot.
    I hate it when I look for a recipe by look at the picture that appears on the video before it starts playing, and then it looks nothing like the final result coming out of the oven or pot or pan.

  21. Honey it WAS the bomb. I'm 74 and thought I made a great roast buttttttt, pretty lady you are one fine cook. Never had a better tasting piece of meat. Wanted to drink the gravy. This Texan takes her hat off to you. I'll be waiting for more recipes. Kathleen

  32. I've never thought to use the inner shell of my crock pot inside the oven I'm getting ready to make a roast right now I might try that, usually I use a ceramic dish that's about the size of what you would visualize a lasagna pan to look like about 14 inches long 8 inches wide and 3 in deep and I always felt like that made it cook a little faster but like I commented earlier it's more of a dryer roast because you don't really want to fill it up with too much broth usually I do about a cup of broth because with the tin foil cover on and the vegetables in there it's sweats a lot and I don't want it overflowing, I have just enough time left tonight to try this methodox I'm going to go ahead and do that it's 7:00 p.m. right now I got my cast iron skillet heating up and I'll probably have a little snack while I wait but I'm really excited to try this out

  33. I'll definitely have to try it this way sometime you definitely have a far more advanced way of seasoning, usually I'll take my roast and I'll heat my cast iron skill it up super hot put about a tablespoon of olive oil and butter in there and sear it on all sides until it has a nice crust then I'll add a cup of broth to the pan after removing it and swish it around for a minute and then dump it back into a measuring cup that way I get all those juices back then I'll either put it in a baking dish and bake it in the oven for about 3 hours or I'll throw it in the crock pot along with all the vegetables and goodness and usually in the crock pot if you don't sear it in the pan first it still comes out good but it comes out amazing in the Crock-Pot that way and even better in my opinion in the oven and a little more dry because you've already seared it but as long as you put a tight cover on top of it and you have some vegetables in there to help keep things steamy along with adding a cup of broth in there with it it shouldn't dry out at all, so I don't really use any extra seasonings I usually get a container of McCormick brown gravy mix and I'll add that into the broth until it's at the thickness I like, so that's basically using the cornstarch but it already has extra brown gravy seasoning in it just a little bit of a easier way to do it I'm sure your way tastes better,

  34. The thumbnail made me click immediately, that's exactly how my parents and myself make our plates except we do a piece of bread under and on top of the the roast beef then do a scoop of potatoes on top with a ladle full of that nice dark gravy then add a little bit more beef on top eat it with a fork and a knife and a couple Hawaiian rolls or extra pieces of bread on the side super good I can eat that year-round on a daily basis and never get sick of it, cook some baby reds and baby carrots and celery and onions with it ooooweee

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