You'll first need a beef chuck roast, salt, stone ground mustard, garlic, and olive oil to start the pot roast. If you don't have stone-ground mustard, Dijon will work in a pinch.

My favorite is the chuck roast. It’s a large cut of beef that has fiberous tendons running down the middle. While it has a lot of connective tissues, but it cooks up so well and shreds to nice ...

It was on sale for less than half the original price of $27.19. Nostalgia made me want to taste the pot roast of my youth, so we set out to recreate that recipe in a kicked-up version.

Here's a recap of the blog's version of the recipe: Add an about 3-pound chuck roast to a Crock Pot or other slow cooker. Sprinkle over the meat dry packets of ranch dressing and au jus gravy mix.

Beef chuck pot roast and whole onions are cooked in beef broth until fork tender. Served with creamy polenta and topped with sharp parmesan cheese, you'll likely be going back for seconds.

Coborn's registered dietitian Amy Petersen shared this recipe for After-Work Beef Pot Roast with WCCO Mid-Morning viewers. Press dressing mix evenly onto all surfaces of beef Bottom Round Rump ...

Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to simmer. Cover pan and bake at 350 degrees for 1-1/2 hours or until the roast is almost tender.

We enjoyed our Mississippi Pot Roast leftovers the same way the following day, but some members of the slow-cooker subreddit report having roast beef sandwiches later in the week with the extras ...