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Classic Pot Roast
Classic Pot Roast

Before you jump to Classic Pot Roast recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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Drink water, not alternative drinks. Having a soda or cup of coffee from time to time won’t hurt you too badly. Using them for your sole source of hydration, conversely, is dumb. Choosing water as an alternative to other beverage adds to your body’s health and allows it stay hydrated. This also helps you decrease your caloric intake by hundreds of points without requiring you to buy and eat disgusting diet foods. Successful weight loss efforts often depend entirely on water ingestion.

There are all sorts of things that you can do to get healthy and balanced. Extensive gym visits and narrowly defined diets are not always the answer. It is the little things you choose on a daily basis that really help you with weight loss and becoming healthy. Being clever when you choose your food and activities is where it begins. A good amount of physical activity each day is also critical. Don’t ignore that health isn’t only about simply how much you weigh. You need to make your body as strong it can be.

We hope you got insight from reading it, now let’s go back to classic pot roast recipe. To cook classic pot roast you only need 25 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to prepare Classic Pot Roast:
  1. You need 3 lb rump
  2. Prepare 5 sprigs of thyme
  3. Take 3 sprigs of oregano
  4. Get 3 sprigs of Rosemary
  5. Take 10 sprigs chopped parsley
  6. Get 1 onion, chopped
  7. Provide 1 package of mushrooms
  8. Get 2 dozen baby carrots
  9. Take 2 stalks of celery
  10. Provide 4 potato
  11. Get 5 clove of garlic minced
  12. You need 1 tbsp onion powder
  13. Get 1 tbsp garlic powder
  14. Take 1 tbsp salt
  15. Provide 2 tbsp black pepper
  16. Take 1 tsp ground nutmeg
  17. Provide 1 tsp crushed red pepper
  18. Prepare 2 tsp celery salt
  19. Prepare 3 tsp smoked paprika
  20. Use 16 oz beef stock
  21. Prepare 6 oz red wine
  22. Get 1 tbsp olive oil, extra virgin
  23. You need 2 bay leaf
  24. Provide 2 tsp turmeric
  25. Prepare 1 pinch saffron
Instructions to make Classic Pot Roast:
  1. Go ahead and make sure you have all your ingredients and utensils. This recipe calls for a large stock pot, tongs to handle and turn meat, a cutting board or two, a knife and a crock pot.
  2. Lets start by seasoning the meat. Season it with salt, pepper, garlic powder, onion powder,crushed red pepper, smoked paprika, celery salt, nutmeg, rosemary, thyme, oregano and parsley.
  3. Next go ahead and prepare your vegetables by chopping and slicing them in your preffered sizes. I like finely diced onion, whole baby carrots, minced or thinly sliced garlic and whole peeled cloves, celery (sliced thin and large chunks,) large potato quarters, sliced and quartered mushrooms. Set them all aside when you have them readied. Make your beef stock now and set that aside too if you arent using a liquid stock. Prepare a sachet for your herbs or simply take one stalk of your thyme and use is as twine to tie your herbs together.
  4. Lets turn on the heat on that stock pot to high. Add a little olive oil when the pot gets warm and wait for the oil to become hot.
  5. Add the rump to your pot and let it sear, turning every 3-4 minutes to ensure a nice even sear. This will lock in the seasonings and juices during the slow cook to come. After you have completely seared the meat remove the rump from the pot. Do not over cook your roast, it should only take about 8-12 minutes depending on your stove top. Do not remove the pot from heat or discard stuck on stuff or any juice.
  6. Add a little red wine to the pot, just a splash or 3 really and take a utensil and scrape the remains of the beef off the bottom of your pot. This will make a lovely beef base for your roast. Dont burn yourself on the steam! XD Now go ahead and add those onions making sure to toss them around a bit to coat them in the wine and base. Let the onions cook down until slightly translucent and then add the minced and whole garlic.
  7. Add the remaining vegatables to your pot and then all of the dry herbs and spices. (Do not add the bay leaf yet) Toss them around to coat them evenly. If you are using fresh herbs add them on the next step rather than this one. This will make it easier to remove them from your stew. Nobody likes eating stems ;)
  8. Ok so now that we have our veggies partially cooked down its time to place the rump back in and add your beef stock. Placing your herbs (still no bay leaves) gently on top for easy removal. Reduce heat to a low simmer for about 10-15 minutes stirring once or twice.
  9. Pull out your herbs and place everything into your crock pot. I use the same herbs once again laying them on top for easy removal. Add the bay leaves now. Turn your crockpot on a low for 6, 12 or even 24 hours. No stirring needed. Set it and forget it. =D
  10. Remove the bay leaves and herb bundle before consumption.
  11. Favorite, create, cook snap, enjoy and follow!

Before the era of the crock pot, the oven did all the work. Nothing is as comforting as a flavorful, fork-tender pot roast. Place the roast back into the pot and add enough beef stock to cover the meat halfway. Add in the onions and the carrots, along with the fresh herbs. And what better way to do that than with a classic pot roast?

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