Cooking is as easy as 1, 2, 3
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 and
set aside. Add 1 cup (250 mL) diced vegetables,
such as carrot, onion and garlic, to pan. 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 soup,
stirring up browned bits. Return roast to pot.
3. Simmer, covered tightly, in 325°F (160°C) oven
or on stove top over low heat, until fork-tender,
about 3 hours. Add 3 cups (750 mL) chunks of
vegetables, such as potatoes, carrots or parsnips,
during final 45 minutes, if desired. Skim fat from
sauce and season to taste.
Consider the convenience of a slow-cooking
Pot Roast – once the roast is simmering with
vegetables, the work for is done with little to clean
up. Could there be an easier dinner for guests or
family meal? Try the recipe options here using a
3 to 4 lb (1.5 to 2 kg) Pot Roast.
ROASTING NOTES
• To easily maintain an even simmer, use the
oven instead of stove top, with just enough liquid
to come one-third up the side of the roast.
• To adapt a pot roast recipe for the slow
cooker, reduce the total liquid called for by a
third to a half.
SLOW COOKER CONVERSION
To adapt a favourite recipe to the slow cooker:
1. Season beef; brown meat along with onions and
garlic on stove top and transfer to slow cooker.
2. Deglaze pan with wine, broth or water; transfer
to slow cooker.
3. Use 30 to 50% less cooking liquid than what
the recipe calls for.
4. Slow cook on low setting ideally, adding tender
vegetables and fresh herbs in the last half hour.
5. Season to taste before serving.
BAR BECUE-STYLE POT ROAST
Combine 1 pkg (38.5 g) onion soup mix, 3 onions
(sliced), 1 cup (250 mL) barbecue sauce, 1 bottle
beer and 1/2 cup (125 mL) water. Pour over browned
pot roast in pot and cook. Season to taste.
COOK NOW, EAT LATER
Pot roasts actually taste better when
made the day ahead – the ultimate in
convenience! Here’s how:
Refrigerate whole cooked pot roast overnight
in its braising sauce. Next day, skim any fat
from sauce. Carve roast into slices; place in
ovenproof casserole. Heat sauce, thickening if
desired; pour over meat. Cover and heat in
350°F (180°C) oven until meat is hot, about
25 minutes.