Beef Pot Roast Recipe
Dust off those crock pots because Chef Sacco has been heating up in the kitchen! Bringing you delicious recipe after recipe, this Beef Pot Roast is no different. Don't be afraid to try something new and serve this roast over cauliflower rice! It's all below, hope you're hungry!
Sautéing and browning the meat is key to locking in flavors. Feel free to eliminate or add any vegetables. Peas are an easy addition at the last minute. Salt the meat generously.
1 large sauté pan big enough to sear the pot roast
1-4lb boneless beef chuck roast
1 medium yellow onion, large dice
1 lb baby bellas, brown or cremini mushrooms
6 carrots, large dice
8 oz. frozen or fresh peas
2-32oz beef broth (you're not going to need all of it)
1 cup Marsala wine
1 sprig of Rosemary (not the whole bunch)
6 oz. can tomato paste
Salt and pepper
Pat the chuck roast dry with a paper towel
Salt and pepper the chuck roast liberally