Help With Pot Roast/Recipes 10 points?!
Answers: I need your help i have a 5lb (no bone) pot roast how long do i cook it and at what temp. Any recipes you have will be great i will give 10 points to the best. Thank You
Take your roast & pat it dry. Heat about 2 tablespoons oil in a heavy skillet & brown your roast on all sides - this is important! It adds a ton of flavor & richness to your finished dish. Once browned, place in a large oven-safe pan (a roasting pan is good here!) Fill the pan about halfway with water/broth/beer or a combo of those things. Add a few cloves of crushed garlic & some onion slices, a bay leaf, thyme and some some salt & pepper. Cover with lid or foil and slow roast at 300 for about 1 1/2 hours. Take out and add some potato chunks, celery, carrots, onions, parnips, turnips - whatever you love & then recover & return to oven for another 1 1/2 to 2 hours. The meat should be super tender & flavorful, as with your veggies! Enjoy!!!
I'd stick it in the crockpot! Here is a great recipe:
1 5 lb. pot roast
1 tablespoon kosher salt
1 tsp fresh ground pepper
1 tablespoon thyme
1 package Lipton's Onion Soup Mix
1 can beef broth
1 can cream of mushroom soup
1/2 cup steak sauce (or barbecue)
1 onion cut into quarters
1/2 pound baby red potatos cut in half
1/2 pound baby carrots
1/2 pound crimini mushrooms.
Season roast with mixture of salt, pepper and thyme. Place onion and veges in crock pot. Place roast on top of it. Mix broth with soup, steak sauce and dry soup mix. Pour mixture on top of potroast and cover. Cook on high for 6 - 8 hours. If you opt to not use your crockpot, then place the roast in a baking pan following the above directions and bake at 375 for approximately 2 -2 1/2 hours or until tender.
Pot Roast Recipe
Pot roast was a standard growing up, and still continues to be in my parent's household. It requires slow cooking over low heat to ensure tender, flavorful meat. Pot roasts typically use the tougher cuts of beef - a chuck roast or shoulder roast - which have the most flavor. The slow cooking at low heat is what melts the tough connective tissue between the muscle fibers, leaving you with tender meat that flakes apart with your fork. This is my mother's tried and true recipe for pot roast. She only adds a half cup of liquid to the pot because she's able to keep the heat very low and her pot has a tight cover.
* 3 1/2 lb of beef shoulder or boneless chuck roast
* 1 Tbsp olive or grapeseed oil
* Salt, pepper, italian seasoning to taste
* 1 large yellow onion, chopped or sliced
* 4 cloves of garlic, peeled
* 1/2 cup of red wine
* Several carrots, peeled and cut lengthwise
1 Use a thick-bottomed covered pot, such as a dutch oven, just large enough to hold roast and vegetables. Heat 1 Tbsp of oil on medium high heat (hot enough to sear the meat). Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.
2 When roast is browned, lift up the meat and add garlic and chopped onion to the bottom of the pan. Let the roast sit on top of the onions. Add 1/2 cup of red wine. Cover. Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a low simmer when covered (we cook our roast on the warm setting of our electric range)*.
3 Cook for 3 1/2 to 4 hours, until meat is tender. (If you are using a pressure cooker, cut the time by half). Near the end of the cooking, add carrots, cook until tender, about an additional 10 minutes.
After cooking 3 1/2 hours, before adding the carrots. Note how much liquid has been released by the meat. This comes from slow cooking at a very low temperature. If your pot roast is too dry, make sure the pan you are using has a tight fitting lid and that you are cooking at the lowest possible heat to maintain the low simmering.
Serves 4. Suggest serving with green beans and potatoes
This is easy hun , no need for the points ,lol Go to the store and buy a bag of pot roast seasoning , there on the labled instructions is all you need to know and besides the pot roast will taste awesome. I always make some and temp the oven by 450 degrees and it will be done about a 1 to 2 hr max (depending of the temp of oven . When you have another question regarding food temp and cooking it , its always labled on the instructions of the seasoning bags the fixings are also noticable on the bags what to put in them .Its all a matter of what you want in it. . Have a great day!
The very best thing you can do is put it in a slow cooker for 8-10 hours on low. The next best thing is to do it in the oven or roaster oven, tightly covered, at a temperature of 300 for about 6 hours (but check for doneness).
I quarter potatoes and chunk some carrots. Throw them in the cooker or roaster with about a cup of red wine and a packet of Lipton beefy onion. That's all!
The easiest and tastiest pot roast I have very made was with Lipton Onion Soup. Here is the recipe.
COUNTRY-STYLE POT ROAST
3-to 3-1/2- lb. boneless beef pot roast (rump, chuck or round)
1 envelope Lipton? Recipe Secrets? Onion Soup Mix
2-1/2 cups water
4 medium all-purpose potatoes (about 2 lbs.), cut into 1-inch pieces
4 carrots, sliced
2 to 4 Tbsp. all-purpose flour
In Dutch oven or 6-quart saucepot, brown roast over medium-high heat. Add Lipton? Recipe Secrets? Onion Soup Mix blended with 2 cups water. Bring to a boil over high heat. Reduce heat to low and simmer covered, turning roast occasionally, 2 hours.
Add vegetables and cook an additional 30 minutes or until vegetables and roast are tender; remove roast and vegetables.
For gravy, blend remaining 1/2 cup water with flour; stir into Dutch oven. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring constantly, until thickened, about 5 minutes.
SLOW COOKER METHOD: In slow cooker, add vegetables, then roast. Add Soup Mix blended with 2 cups water. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours or until roast is tender. Remove roast and vegetables to serving platter. Blend remaining 1/2 cup water with flour and stir into juices in slow cooker. Cook covered on HIGH 15 minutes or until thickened.
Also terrific with Lipton? Recipe Secrets? Onion Mushroom Soup Mix or Lipton? Recipe Secrets? Beefy Onion Soup Mix.
Serves: 8
Preparation Time: 10 Minute(s)
Cook Time: 2 Hour(s) 40 Minute(s)
You didn't say what type of pot roast (Chuck or Round). For Chuck, you don't need to tenderize it; for Round, you will need to do so (just pierce it about twenty times across the roast to break up some of the sinew).
I have adapted this recipe for the size of your roast. It is one of the simplest and best tasting pot roast recipes I know ... makes great gravy while cooking:
5 lbs Chuck Roast
2 cans Cream of Mushroom Soup
1 and a half packets of dried Onion Soup mix (I prefer Lipton)
Preheat oven to 350.
Lightly spray an oven-proof pot with a lid. If you need to cut the meat into two pieces for it to fit, that is okay.
Mix the two types of soup together in a bowl. DO NOT ADD LIQUID.
Put the roast in the pan and pour the soup mixture over all of it.
Cook covered for 2.5 hours (1/2 hour for each pound).
We serve this with boiled potatoes and peas or green beans.
Good luck and happy cooking!!
Pot roasts mean you put the roast in a pot and semi boil it for hours with onions and veggies with lid on until tender.
That rarely works, because the meat ends up tough and tasteless.
Instead do a slow roast in an oven in an open pan with a little water (1") in pan. This way you can turn any tough grizzly roast into a type of roast beef. If you want a sweet tender roasted beef, slow cook it at 275 for 1.5 - 2 hrs hrs per pound in oven. The lower the temperature and the longer you cook it, the sweeter and more tender it gets.Put a pan of water in the oven to keep it moist.
Here are some ways to garnish:
You can do something delicious that is done in China for roasts:
first rub a little sugar on the outside of roast along with salt (or soysauce) and pepper (very sinful). Sugar acts as a tenderizer.
Cover the roast with a thin layer of pie crust (sweetened or unsweetened)
lay the filo dough or thin pie crust over the top of roast and pat it tight (like a sweater).
My Italian Grandfather used to make a sweet tender roast by covering his roast completely with thick slices of onion held onto the roast with toothpicks.
I miss that.
For the Italian style, season first with oregano, a little crushed red pepper and salt and pepper (and stinky Romano)
When you are done, enjoy it.
Chef Sloppy!
I use my crock pot my roast. Brown your roast first, put in crock pot with 1 small can of beef broth, 1 envelope of beefy onion lipton soup mix, carrots, potatoes and cook on low for 8 hours. It will be real tender.