26 October, 2020
Easiest Way to Make Tasty Beef Pot Roast infused with Pear!
Beef Pot Roast infused with Pear!. Beef Pot Roast infused with Pear! My husband said this is the best one I ever made! Add sliced onion, the reserved pear syrup, cider vinegar, and whole cloves, and ginger.
Brush meaty tops with oil; sprinkle with salt and pepper. Beef Pot Roast in a Slow Cooker. Chuck Roast, Knorr Vegetable Soup Mix, beef stock, Granulated Garlic, salt, ground black pepper Meagan Starr. You can cook Beef Pot Roast infused with Pear! using 10 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Beef Pot Roast infused with Pear!
- You need 2 Lb. of Beef roast.
- You need 1 of small can rotel.
- You need 6 of small red potatoes,cubed.
- You need 1/2 of onion sliced.
- It’s 6 pieces of bacon.
- You need of add your seasonings for taste.
- Prepare splash of Worcestershire.
- You need splash of liquid smoke.
- Prepare 1 of garlic clove.
- It’s 1 can of pears.
A pot roast braised in beer is a perfect example. Whether a classic Dutch oven pot roast or a crock pot version, cooking beef low and slow in a flavorful beer infused liquid never disappoints – tender texture and amazing flavors are guaranteed. To demonstrate this recipe we are using rump and porter ale. We also list the most suitable beef.
Beef Pot Roast infused with Pear! step by step
- Place bacon slices in bottom of crock pot. Add some sliced onions,and a few pears..
- Heat a skillet for some of the onion and garlic,saute over low-medium heat. Add Ro-tel,and the Worcestershire, as well as the liquid smoke..
- Rub your dry seasonings of your choose to the beef roast. Place in crock pot,top with the saute onions.
- Cook on high for 8hrs.
Heat the olive oil in a Dutch oven. Brown the pot roast on all sides in the hot oil; remove from pan and set aside. The Romertopf Beef roast is a meat dish that is made in a so called Romertopf which is a special clay pot that is similar to a crock pot or sklow cooker but is made out of clay and will be used in the oven. The history of the clay pot is quite interesting. For centuries food has been cooked in earthenware pots over open fires or in brick ovens.