Are you looking for an easy but delicious recipe for pot roast and rice? Look no further! This pot roast and rice recipe are guaranteed to give you the most incredible flavors you’ve ever tasted. It’s so easy to make; you’ll be amazed! You can create a mouth-watering meal with just a few simple ingredients that the whole family will love. Read on to find out how to make this delicious pot roast and rice recipe home!
Choose Your Meat
Pot Roast 2 to 2.5lbs of beef pot roast (thawed) 6 garlic cloves, minced 3 tbsp soy sauce 3/4 cup red wine 1 tsp freshly ground black pepper 1 tsp dried thyme 2 tbsp olive oil Freshly chopped parsley (optional) Place the meat in a Dutch oven or heavy-bottom pot. Add garlic, soy sauce, red wine, pepper, and thyme. Cover with a lid or aluminum foil, then simmer for about 4 hours on low heat or until the meat is tender enough to pull apart with a fork. Serve with rice if desired, garnished with parsley if desired.
Add The Vegetables
Add the onions and garlic, with the red and green bell peppers. Season the vegetables with salt, pepper, and chili powder. Cook for two minutes until they soften, then add the tomatoes (or tomato sauce). Next, add 3 cups of water or broth to create a sauce covering your pot roast. Turn up the heat and boil, then reduce heat to simmer uncovered for 30 minutes.
Season The Meat
Salt, pepper, garlic powder, onion powder, and bay leaves. Add the seasoned meat to a large pot or dutch oven with some olive oil over medium-high heat and sear it on all sides until browned, about 5 minutes per side. Add onions, carrots, celery, and thyme to the pot with a little more olive oil over medium-high heat for about 5 minutes. Pour in a 12oz bottle of red wine (or use beef broth) and deglaze the pan by scraping up any bits that may have stuck to the bottom of the pot. Add broth or water until it comes halfway up the meat but not covering it completely; then add potatoes and parsnips into a steamer basket or colander above it, so they don’t touch the liquid (they’ll absorb too much fluid). Bring everything to a boil, then reduce heat to simmer on low for 3 hours or until meat is tender enough to shred easily with two forks.
Cook The Meat
After sauteing the vegetables. Brown the pot roast on all sides. In a large bowl, whisk together soy sauce, teriyaki sauce, Worcestershire sauce, garlic powder, onion powder, red pepper flakes, and cayenne pepper (if desired). Pour into the pot roast pan to deglaze by scraping brown bits from the bottom with a wooden spoon or spatula. Cook for about 2 minutes over medium-high heat until mixture is boiling, then pour over pot roast in a slow cooker dish.
Let It All Simmer
For about 45 minutes. Checking on the meat periodically. Once it comes to a boil, add rice until cooked thoroughly. Next, take out the bay leaves and thyme. Stir in tomatoes, carrots, celery, parsley, salt, pepper, and Worcestershire sauce. Add water if necessary, so the liquid covers the rice (about 2 cups). Put the lid on the pot and allow to simmer for another 15-20 minutes or until the rice is cooked through.
It’s finally time for dinner! Season with salt and pepper before serving your pot roast meal with all your favorite sides.
Serve And Enjoy!
With an excellent cabernet sauvignon. Easy meals, quick meals, seasonal meals, simple ingredients, pot roast meals.