Chuck roast: Chuck roast is the perfect cut of meat for this recipe.It's higher in fat than a rump roast, giving you a ton of ...

Strain the beef broth left behind in the slow cooker into a medium stock pot. There should be at least 1 cup of liquid.

Already flavorful chuck roast gets a tangy, complex, umami boost with balsamic vinegar, and fresh and dried mushrooms. Skip to main content Skip to main menu Skip to search Skip to footer.

In today's Cooking Corner, she shows us how to make a pot roast with pearl onions, carrots, and mushroom gravy! Monday, October 18th 2021, 12:58 pm By: David Prock ...

Beef stock is a common — and expected — choice for pot roast. With this recipe, I make a mushroom stock out of dried porcinis to set it apart from the rest and amp up the umami even more.

INGREDIENTS: 1 beef Blade Chuck Roast, Boneless (about 3-1/2 pounds) 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 3 tablespoons olive oil, divided ...