How to cook a pot roast I suspect may be tough meat?!


Question: I have bought a pot roast and want a recipe on preparation of this meat as I feel it could be a tough piece of meat. I would appreciate your favourite recipes on how to cook this.

Thanks so much.


Answers: I have bought a pot roast and want a recipe on preparation of this meat as I feel it could be a tough piece of meat. I would appreciate your favourite recipes on how to cook this.

Thanks so much.

Ok, this is the best pot roast recipe I know. Have had so many complements.
First of all you will need a big pot.
Season it with a little salt and pepper, don't go crazy or your gravy will be really salty.
Then sear the meat it the pot in a little oil. Make sure ALL sides have a nice dark caramel colour.
Add rough chopped carrots, celery, onions, and a few whole garlic cloves.
Add enough beef broth, just use store bought, until it reaches about 1/2 way up the meat.
Set on med/high and cover until it starts to boil.
Turn down to just simmering, and cover
It doesn't take very long (maybe 45min, if it's huge)
I would say use a meat thermometer.
Pull out the meat when it's one level less then what you want. (ex. you want medium, pull out at medium rare) It will continue to cook after you pull it out.
Cover with tin foil.
Strain out the veg if you want, or blend it into sauce.
I always thicken the leftover juice with a little flour and oil mixed together. Just whisk into boiling sauce. Will be lumpy free if you mixed the flour and oil together first.
Hope it works out for you.

Seer the outside of the roast in a pan, then put in a crock pot on low heat. Add 2 cans cream of mushroom soup. (Or cream of chicken if you don't like mushroom) Also add enough water to mostly submerge the roast. Cook for 2 hours, then switch to high heat and cook another 1 hour or until done inside as you like. Will be moist and tender, no matter what you started with. (Season to taste before serving)

slow cooking and covering to prevent it from drying out..
I once cooked one this way.. I dredged the roast in flour seasoned with pepper and salt... then browned it a bit on the stove top.. I then rubbed it all over with a small amount of mayonnaise with crushed garlic all over it.. I placed it in a roasting pan, and put huge chopped chunks of carrots, onions, and potatoes around it. added 1 cup of water or broth. seasoned it with more salt and pepper in the pan. and covered it with the roasting pan lid.. if not, cover it with aluminum foil.. and cook it on 350F.. for an hour and 1/2... dont peek... it will come out falling apart so juicy and tender... you can remove the meat and vegetables and use the pan drippings to make a nice beef gravy.. mmmm!

The trick is to cook it on low heat for a long time.
If you have a crock pot, put it in the crockpot, sprinkle on a package of onion soup mix,add your carrots and spuds, add about half a cup of water, put the lid on, turn it to low and cook for 6-8 hours without lifting the lid.
If you're using the oven, put it in an oven proof roaster, sprinkle on the soup, add the half cup of water, DON'T cover it, bake it for 4-5 hours at 325 degrees F.You can add your carrots and spuds in the last hour and a half.

Can you tell us what cut of meat it is specifically?

If it is a chuck roast, you are best off cooking it and using the meat after it is cooled and shredded...

Basic rule of thumb: Brown in a teeny bit of oil on all sides.
Add salt, black pepper, garlic, a little onion, and add enough water to the pan to reach halfway up the side of the MEAT.

Cover, and cook at least 2 hours for a 3 pound roast, then let the meat cool in the liquid.

If you want a true pot roast with veggies, cook about 2 hours, then add potatoes, and veggies, and 1/2 teasp thyme, and cook about 20 minutes, until soft enough for your liking.

Any tough cut of meat should be cooked at a low temperature for a long time. If you have a crock pot that is ideal, if not, put the roast in a big pot with some beef broth and veggies & spices and cook on low heat on the stove (with a lid on the pot) for at least 6 hours.

Low and slow Use a braise. Crock pot is the best. Take a can of cream of (whatever) soup a package of onion soup mix celery, carrots potatos pepper garlic olawrys and half a can of water or stock, dump into your croc pot or deep baking dish and cook on low all day, Or 250 for 5 hours. I GARuANTEE it will turn out tender and delish!!

I usually cook it in a slow cooker. I season the meat very well with salt, cayenne pepper (I am from Louisiana so I cook pretty spicy), garlic powder and put it in the slow cooker filled with water to cover almost all of the meat. Then I add carrots, onions, potatoes, parsley, bell pepper, and sometimes a can of green beans (drained). Cover and cook on high for about 5 hours then cook on low another hour or 2. I usually put it cooking in the morning and it is done and ready to eat for dinner.

I use 1 large chopped onion and 2 crushed cloves of garlic. Brown in a bit in a large pot. Add your meat, add 1 cup of red wine, some beef cubes, chopped rosemary or dried, 1/2 cup of tomato sauce. Cook it long and slow until meat is very tender. Add salt and pepper to taste. I actually remove the meat after and then thicken the sauce up with some cornflour for a gravy.

i would cook it in a slow cooker with a little water to steam it slowly or put in the oven and roast it slow and low heat.. cover with foil at 350 degrees, for 2 hours and check it, if it feels like it is almost ready i would add the other items you want to serve with the roast and cook for another hour or soo...

I've never been one for pot roast because it's always been dry, but I just made the following pot roast last weekend and it turned out great!!

ingredients
One 4-pound chuck eye roast or other chuck roast, tied
Kosher salt and freshly ground pepper
All-purpose flour, for dusting
1/4 cup extra-virgin olive oil
1 large onion, coarsely chopped
3 garlic cloves
4 cups beef stock or low-sodium broth
6 thyme sprigs, 6 parsley sprigs and 2 bay leaves, tied
1/2 pound white button mushrooms, quartered
1 pound large carrots, sliced diagonally 1/2 inch thick
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
1 1/2 teaspoons cornstarch mixed with 2 tablespoons water

Directions:
1. Preheat the oven to 300°. Season the roast with salt and pepper and dust with flour. In a medium, enameled cast-iron pot, heat 2 tablespoons of the oil. Add the roast; cook over moderate heat, turning, until browned all over, 20 minutes. Transfer to a plate.

2. Add the onion and garlic to the pot and cook, stirring, until softened, 5 minutes. Add the stock and herb bundle and bring to a boil. Return the meat to the pot, cover and transfer to the oven. Braise for 2 1/2 hours or until tender, turning once halfway through.

3. Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the mushrooms, season with salt and pepper and cook over high heat until golden, about 8 minutes.

4. Transfer the roast to a plate. Strain the cooking liquid into a bowl; discard the solids. Skim off the fat and return the liquid and meat to the pot. Add the mushrooms, carrots and potatoes. Cover and braise in the oven for 30 minutes, until the vegetables are tender.

5. Transfer the roast to a work surface. Using a slotted spoon, transfer the vegetables to a deep serving platter; cover. Boil the liquid until reduced to 3 1/2 cups. Stir the cornstarch slurry and whisk it into the simmering liquid until thickened.

6. Remove the strings from the roast and cut into thick slices; arrange on the platter and pour the sauce on top.

SERVE WITH: Buttered egg noodles and prepared horseradish.

Yep, low temps, long times, and moist heat are the secrets for tenderizing a tough cut of meat.

I like to cook mine tougher cuts in a crock pot with onions, garlic, and potatoes.

Doc





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