This is an absolute FAVORITE pot roast recipe--with a few modifications. The meat is always ridiculously tender, full of flavor, and tastes amazing!
The changes we made are pretty simple--
I use 1 or 2 cans of beef broth instead of the 1c water (depending on the size of roast, 3.5lbs+ 2 cans, less than 3lbs 1can)
I season the meat with either a montreal steak seasoning or some other seasonings we have handy (garlic salt, onion powder, pepper, maybe some paprika, whatever) and then sear in either a small amount of balsamic vinegar or olive oil.
I like lots of vegetables so we double the vegetables and add half at the beginning (mushy vegetables as a result) but the other half a few hours before the end so they are cooked but not mushy (this is why i add the extra broth since i have lots of extra veggies).
I have also used the beefy onion dry soup mix a few times but really couldn't tell much difference between normal onion soup mix--so i use whatever is on hand.
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This is an absolute FAVORITE pot roast recipe--with a few modifications. The meat is always...