A great pot roast recipe everyone will love!

This is an extremely flavorful recipe handed down from my grandfather. It's my favorite of all the pot roast recipes I've tried!

I figured to try something new so I came up with my pot roast

A very easy and delicious version of good old pot roast

I tried many times over the years to make pot roast in the crock pot. Everyone always raves about crock pot roast being so tender and juicy, but I never once got a tender, juicy roast out of my crock pot. Seriously, how do people rave over crock pot roast? It just never gets tender for me.However, I learned how to make delicious pot roast the "traditional" way (aka oven) and have perfected the methods of my own recipe over the last couple years.This recipe comes out fork tender every single time, and it's always bursting with flavor. This is definitely best suited for a weekend meal if you're a busy cook. It's a lengthy process, but worth the effort!

I was introduced to pot stickers and they were boring, so I decided to do a lil sumth'n sumth'n...

Super tender, big flavor, wonderful pot-roast!! ENJOY!! :chef

How to make Instant Pot pot roast that is so tender, it melts in your mouth. This easy recipe makes ultra-flavorful beef guaranteed to satisfy the entire family. Use an Instant Pot or another brand of electric pressure cooker. The best cuts of beef for pot roast are tougher cuts of meat like chuck, brisket, and round. Baby potatoes are optional. They get very soft and can be served whole or mashed and served alongside the pot roast.FAQ: If you do not have the same size cut of meat as called for in the recipe, assume 20 minutes of cook time for every pound of meat. So a 4-pound roast will need 80 minutes of cook time and a 5-pound roast will need 100 minutes of cook time.Source: https://www.inspiredtaste.net/41089/pressure-cooker-pot-roast/

I cooked it around Chritmas season. Pork is simmered with red wine,so it smells good. It's soft and tasty. You can cook vegetables in the same pot. Enjoy!

They were perfect 👌🏼🤤

This pot roast has been honed over the years to suit my taste. I prefer a pot roast with slices of beef, instead of shredded like some recipes, but if you like shredded, you can shred the beef instead. I use a pressure cooker to speed the process up, but if you don't have one, you can roast this traditionally in the oven with a dutch oven (adjustments are in the recipe). I find that 3 cups of total liquid is the right amount for using a pressure cooker but if you're using a dutch oven, add extra water as needed while it cooks.

My rendition of a classic pot roast.