I want to make a good old fashioned pot roast. What do I need?!
Answers: One of those slow cooked, fall apart type of roasts my grandmother used to make. I have no idea how to do it. I don't want to use a frozen starter kit. What cut of meat do I use? Whats the best method to prepare it? What are the secrets? Tricks? Veggies?
Ooh your going for the best kind of roast. I'll try to help but I've only made a slow-cooker one once but the cut you would want I think is top round or rib-eye now if your cooking it in a slow cooker you will want to start it 6-8 hours before dinner time to give it plenty of time to get done but if you want to to do a large amount for leftovers then use your oven set at 250
(you can use your oven for a smaller amount too). For veggies I usually do carrots, potatoes (new, reds, russets, Yukon's or whatever you prefer) onions, & rutabaga but it's up to you really. Now for getting it ready(when putting it in the oven) I usually start the roast by pouring in some beef broth (or water when I dont hae any) and then sprinkling it with thyme, italian seasoning & black pepper then laying some sliced onions on top of that and baking it for a couple of hours before adding the other vegetables. But if you cook it in a slow cooker then I put the veggies under the roast so it's easier to check it and cook it on low (checking it very little though) if you have a timer on your cooker then set it for 6-7 hours from when you start it. Hope this helps.
I like a chuck roast. I splash some Worcestershire over it, then a package of onion soup, sliced onions, then surround it with potato and carrot chunks.
Cover , bake at 325 for 3 hours.
A good roast does not have to be complicated.
I know just what you mean. I wasn't successful until I purchased a cast iron dutch oven to cook it in, that is the key.
The cocking method is the key. Start out with a 3-4 pound chuck roast or rump roast. Flower, salt pepper it first then brown it on all sides in a slightly oiled skillet or use your new cast iron dutch oven. When that is done add some red wine to the skillet or Dutch oven and glaze the pot. Add some fresh thyme cut up carrots, large onion, and cut up potato.
return the meat to the pot, add 1/2 can of low sodium beef broth, Add a package of dried pot roast seasoning mix, any kind will work, you get it in any grocery store. Put the lid back on the pot, roast in a 275 degree oven for 4-5 hours . It will become Grandmas magic.
You need a good pot roast to start with. You cook it in a slow cooker for about 4 hours until its done, if you like carrots you can use them, some taters, a touch of salt, a touch of black peper and a small onion sliced thin. Put all that in with the roast and like it do its thing.. Oh yeah put about 3 cups of water in that too. Don't forget to cover it with the lid. Enjoy!
I just buy a big lean beef roast. Put 1-2 cans(depending on how big the roast and how large your crockpot is) of beef broth in the crockpot. A rule of thumb I use is to make sure that there's enough broth so that about half the roast is out of the liquid. Add cut up potatoes and baby carrots. Normally when I do this I'll put it on in the morning before i go to work and let it simmer on med or low all day. It depends on how much time you have. The roast will cook down and the juices from it plus the broth are very tasty. Depending on your taste, you can add more salt or seasonings. The last few roasts that I've cooked I've sprinkled Landry's seasoning mix on before cooking (in place of the salt and pepper). You want to go sparingly with this b/c it's pretty powerful stuff but very tasty.
good luck
I;ve read some of the other answers & they are okay but this works just as well if not better and it is very easy====Just get that McCormicks roast beef seasoning that comes with the bag.Follow instructions on package ezcept [put just 1 hole in the center of bag AFTER it has been on oven for about 20 minutes] Put fresh carrotts,potatoes (unpeeled okay bc peel is good for you)& quartered onionsin bag with roast until bag is full.Close the end of bag sit it on a cookie sheet palce ibn oven after 20 min make a small hole with the tip of steak knife in the center of bag just a tiny hole is enough.Let this cook abot 1 hr & it is ready to serve.I promise you will love it.
This is so easy.
Pick out the leanest chuck roast you can find.
Heat enough oil in the bottom of your dutch oven,(large pot) Once the oil is pretty hot sear the sides of the roast and brown. Then cover with water, add salt and pepper, a chunked up onion and three bay leaves. Simmer for several hours until desired tenderness is reached. Remove the roast and bay leaves and thicken the broth with some corn starch mixed into cold water. Makes a wonderful roast and the best gravy for those mashed potatoes.
a enamel coated cast iron dutch oven will give the best result but if you don't have one just brown roast ina skillet and transfer to a pot with cover that can go in the oven or use an oven bag. first you want to get a chuck roast, it should have some fat. you don't want the leanest one you can find because you will end up with a dry roast no matter how much liquid you use. coat meat with flour seasoned with salt, pepper, garlic powder and any other seasonings you like. brown on stove over medium heat using a little oil in what ever pan you use. transfer to pan for the oven if you are using a skillet for the browning. next add about 1/2 cup of liquid to the pan you browned the meat in. you can use water, red wine, balsamic vineagar, or broth. scrape the bottom of the pan with the liquid in it to get all of the browned bits loosened. to this add 2 cups of water and 1 package of lipton onion soup mix. pour over meat. if you are using the same pan for on top of the stove and the oven just put the roast back in the pan. cover the pan and put in a 325 oven for 2 hours. add peeled and quartered red potatoes and baby carrots. cook an additional hour. if the liquid needs to be thickened at the end place on top of stove and slowly whisk in flour and bring to a boil for 1 minute, it seems like a lot of work but well worth it. i think this is what i'll have to have for sunday dinner now.