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If you are looking for easy pot roasts recipe that will surely be appreciated by anyone, this recipe is perfect for you. It’s easy to make and at the same time has all the flavors a pot roasts should possess. You will definitely fall in love with this.
Our friend over at Recipe Lion has this to say about this recipe:
“When it comes to home-cooked meals, it’s hard to beat a hearty, comforting dish like pot roast. Here, with this recipe for The Best Old-Fashioned Pot Roast, you can learn how to cook a deliciously mouthwatering version of the classic dish.”
Whenever I cook pot roasts, I always invite friends. Or, if my brother and his family are free, I invite them too. It always feels nice to share pot roasts with familiar people because it always reminds me of home. The comfort shared in eating with the people you love is incomparable.
1 Tyson center cut chuck roast (or 7-blade roast), about 3 pounds
salt and pepper, to taste
oil, to taste
1 quart College Inn beef stock or broth
4 sprigs fresh rosemary
5 cloves garlic, peeled
2 tablespoons Argo corn starch
Preheat oven to 400 degrees F.
Generously season both sides of the roast with salt and pepper. Pour just enough oil into a Dutch oven to cover the bottom and heat over medium-high heat. Brown the roast on both sides. Remove from the heat.
Add the beef stock or broth. If necessary, add enough water to bring the level of liquid halfway up the side of the roast. Add the rosemary and garlic.
Cover tightly and place in preheated oven. Cook for 1 1/2 hours. Remove from oven and allow to stand for 10-15 minutes before slicing.
To make the gravy: Remove the roast from the pot. Place the pot over medium-high heat and bring the liquid to a boil. Dissolve corn starch in cup water and stir into boiling liquid. If desired, mash the softened, cooked garlic and add to the gravy.
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Quick Tip: Serve with rice and with steamed or roasted vegetables on the side.
Thanks again to Recipe Lion for this amazing recipe.