The Best Pot Roast Ever

As the hot sunny days of summer change into the cool breezes of early fall, we turn from grilling simple meals to the more substantial fare that is lovingly known as comfort food. One of the most popular comfort foods is the pot roast. Hearty beef that cooks all day in its own juices served with a side of mashed potatoes screams comfort. You'll feel comforted, too, with my recipe for the best pot roast ever.

I created this recipe quite by accident during the frenzied rush of a weekday morning. With barely enough time to think, I yanked a chunk of beef from the refrigerator, seasoned it well and tossed it in the Crock Pot. I then scoured the pantry for things to throw in with it. Eight hours later we dined on the most flavorful, incredible pot roast we'd ever had.

Want to know how to make the best pot roast ever? Read on!

It all starts with the beef.

For the best pot roast ever, I recommend using Certified Angus Beef® (CAB). I've experimented with several types of beef, but Certified Angus Beef offers the best flavor, hands down.

Ever wonder why CAB beef is so special? It's hand-selected, -raised and -fed by generations of American farmers and ranchers. In fact, less than 8% of all beef is good enough for CAB brand's high standards.

All CAB beef is subject to ten very strict quality specifications: three specifications for marbling and maturity; three specifications for a uniform steak size; finally, four specifications for appearance and tenderness. For more details, be sure to visit the Ten Quality Specifications page on the CAB website.

The Recipe

Two-Ingredient Best Pot Roast Ever

1 Certified Angus Beef boneless chuck eye roast

1 Envelope dry onion soup mix (any brand)

Dry red wine, 3 or 4 glugs around the Crock Pot

Generously season both sides of the roast with kosher salt and freshly ground black pepper. Place seasoned beef in Crock Pot. Sprinkle dry soup mix over beef. Add wine. Cook according to your schedule.

Best Pot Roast Ever Tips

*It's incredibly important to properly season the roast with kosher salt & pepper. Even though there's sodium in the dry soup mix, it doesn't replace proper seasoning.

*Use of a CAB (Certified Angus Beef) roast is important in this recipe. Watch for it to go on sale, then stock-up. When on sale in the mid-West United States, CAB chuck eye roasts sell for $1.99/pound.

*Inexpensive dry red wine is fine. Just taste it. If you can't drink it, don't cook with it.

*The pot roast will be delicious whether you cook it on high or low. Cook according to your schedule.

*if you want to add vegetables to the Crock Pot, go right ahead.

Are you hungry for the best pot roast ever? I hope you and your family enjoy this simple, flavorful recipe.

Sources

Personal Experience

http://www.certifiedangusbeef.com/