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 ...

Ingredients: 1 beef Shoulder Roast Boneless (3 to 3-1/2 pounds) 2 teaspoons olive oil; 1-1/2 teaspoons salt; 3/4 teaspoon pepper, divided; 1 cup chopped onion ...

Slow-Cooked Pot Roast With Mustard and Horseradish Gravy. From Fine Cooking. Ingredients. 2 carrots, peeled and cut in half widthwise 1 medium yellow onion, peeled, root trimmed but left intact ...

Add a lid to the cooker and set the pot to pressure setting. Cook for 1 hour. After cooking, release the. pressure from your cooker. Take the cooked pot roast out of the cooker and place it into a ...

1. Heat the oven to 325°F. Place the beef, fat-side up, onto a rack in a shallow roasting pan. Season the beef with half the black pepper. 2.

Remove the beef from the oven, place foil on top of the meat, then let the meat rest for 15 minutes while you make the gravy. Gravy ingredients 59.15 g cold water ...