Ingredients. 907 g beef chuck roast, cut into 100 g cubes; 1 tbsp salt; 3 tsp black pepper; 2 tbsp vegetable oil; 1 large carrot, diced; 2 stalks celery, diced ...

There’s something magical about a tender, melt-in-your-mouth pot roast served over a bed of creamy mashed potatoes. This ...

Let the roast cook for 3-4 hours, or until the beef is fork-tender and the vegetables are soft and flavorful. Serve and Enjoy ...

Made with ranch dressing and aus ju mix, plus pepperoncini peppers and plenty of butter, Mississippi pot roast with potatoes and carrots has the best tangy, zesty flavor with a rich, buttery texture.

Place potatoes in large pot, cover with water and bring to a boil over high heat. Reduce heat to medium, then tightly cover with lid and simmer for about 20 minutes, until potatoes are soft and cooked ...

You’ll love sinking your fork into each bite of this Leftover Roast Beef Shepherd’s Pie. The crust is buttery mashed potatoes covered with cheese, then bites of roast beef with carrots and peas ...

2) Roast the Beef: Place the roast on a rack in a shallow roasting pan. Roast uncovered for about 1 1/2 to 2 hours or until the internal temperature reaches 135F for medium-rare. Rest the roast ...

To the same pot over medium heat, add carrots, celery, onion and garlic and cook for 2 to 3 minutes. Add mushrooms and cook, stirring occasionally, for another 3 minutes.