Pot Roast is a simple, delicious and versatile way to cook protein. When you make a pot roast, let’s say a beef pot roast, you braise the meat and basically overcook it at a low temperature for a long period of time. The longer you cook it for, the more it will fall apart when you cut into it. The easiest way to braise something is to use a slow cooker – set the temperature to low and the timer to 6 – 8 hours.
As with any other time I cook meat, I like to sear the meat on both sides to seal in the flavor before placing it in the slow cooker. Always season it generously with salt and pepper, and add some herbs to the slow cooker as well.
One of my favorite things about making a pot roast is that you can use so many different ingredients (including proteins). Potatoes are a common ingredient to use because they add starch which thickens the liquid you are braising with turning it into a stew almost. My favorite ingredients to use for a pot roast are beef, wine and beef stock, and other vegetables. A pot roast is actually a great way to use some of ingredients that may be going bad in your fridge.
For this pot roast I used:
- Beef chuck roast
- Diced potatoes
- Half a bottle of Wine
- 1 QT Beef stock