Bottom round roast pot roast

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Onion and potatoes add Old-World flavor to a family favorite beef roast. It was really good. Did not like the taste of the gravy however, so I added some Beef OXO to add some flavour - it was pretty blah at first.

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If you're looking for a traditional pot roast recipetry this 5-star, no-fail version. Cuts of beef that perform well for pot roasting go by many different names: Blade roast, cross-rib roast or shoulder clodseven-bone pot roast, arm pot roast, and boneless chuck roast are all acceptable cuts. Make it on a cold, rainy day for a cozy dinner that the whole family will love.

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I cooked potatoes, onions and mushrooms with it and they cooked in the roast juices and turned out perfect each time I tested it. To be completely honest, the first time I was going to try this out, I thought I was purchasing a plain old beef roast, not a round roast. Some kind of food blogger I am, huh?!

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January 16, Classic Sunday Pot Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family. This recipe will work for a classic oven braise as well as in a slow cooker or Instant Pot.

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In this edition of Anne Byrn's Taste of a Place column, the bestselling author talks pot roast, telling the story of why you've gotta love it to get it right, and offers a blueprint on making your next roast your best roast. She loved good food, and she enjoyed cooking it and sharing with others. And I've spent my adult life trying to recreate the way she made many of the comfort foods I adored as a child: slow-roasted pork roast with apples and onions, homemade yeast bread swirled with cinnamonand her much-celebrated Christmas toffee.

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Braising makes this bottom round roast tender and delicious. Apple juice and beef broth team up as the braising liquid, and a bit of vinegar adds tanginess. Serve this roast with mashed potatoes and broccoli or your choice of vegetables for a fabulous family dinner.

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If you want to learn how to cook pot roast so it's deliciously tender and juicy every time, it helps to have tips and a little guidance to set you on the right path. Facing a big chunk of meat can be intimidating and cooking it the right way is one of the biggest kitchen challenges. Common cuts used for pot roast include chuck, brisket, top round, bottom round, and rump.

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Lean and economical, this cut is best enjoyed braised. When roasted in the oven, slice thin against the grain to maximize tenderness. Bottom Round Roast Lean and economical, this cut is best enjoyed braised.

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Q: What cut of meat is best for pot roast? I've seen recipes that use top round, bottom round and chuck, but I don't know the difference between these cuts. Those are all tough cuts of meat, which makes them all a good choice for pot roast.

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