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Serving: Serve hot with crusty bread or over egg noodles.
Storage: Refrigerate leftovers in airtight containers for up to 3 days. Freeze for up to 3 months.
Reheating: Reheat gently on the stovetop or microwave, adding a splash of broth if needed.
Variations:
Add mushrooms or celery along with the other vegetables.
Use red wine in place of some beef broth for deeper flavor.
Try slow cooking in a crockpot for an even more tender roast.
FAQ:
Q: Can I use a different cut of beef?
A: Chuck roast is best for tenderness, but brisket or round roast can work.
Q: How do I know when the roast is done?
A: It should be fork-tender and easy to shred or slice.
Q: Can I prepare this in a slow cooker?
A: Yes, cook on low for 8 hours or high for 4–5 hours.
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