Forget Bland Broth — Pot Roast Is 10x More Flavorful When You Add This Canned Soup

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Sometimes, it's the little things that make all the difference. Small adjustments in a recipe may read as minor, but can greatly impact the final product. Any home cooks worth their Alton Brown-approved Maldon salt know this. Such is the case for this super-handy pot roast recipe swap. All you need to do is replace the beef broth in your pot roast with beef consommé. 

The added consommé gives your roast a more intense beefy flavor since it's a more concentrated, clarified take on the usual broth. On top of this, it can help contribute a rich, velvety texture to your final dish. The best part? You needn't master the art of consommé making (a rather intense process); simply reach for a can or carton of the stuff next time you pop by the grocery store. Store-bought options, such as Campbell's Beef Consommé, are delicious and work just as well as homemade in many recipes. No need for any extra muss or fuss.

If you're a bit apprehensive about using beef consommé as a total swap for beef broth in your next pot roast, there are a few ways to incorporate it in a more subtle way, starting with using the consommé as a supplement to broth. This way, you get just a kiss of consommé smoothness and richness. You can further boost this beefiness by adding a few splashes of Worcestershire sauce, or even some mushrooms for a lovely earthiness. Alternatively, you can go totally canned by combining a can of consommé with a can of French onion soup to create a super savory, rich pot roast.

The key to enhancing the consommé flavor is to really play up its savory flavor and rich, velvety texture. Oone simple way to make your roast's texture super smooth is by adding butter using the monter au beurre method. For this, simply cook your roast as usual, then take it out of the oven and stir in a few cubes of cold butter. This plays up the sumptuous texture of that consommé. Plus, more butter is always better — at least if you ask me.