Looking for the Perfect crock pot, pot roast. Can you top everyone elses recipe?!
Here are the ingredients I have on hand
1 lean sirloin tip roast about 3 lbs
celery
onion
carrots
small red new potatoes
beef stock-ina-box
I have all different kinds of tomatoes ( not really looking to use those however)
and some many different spices and herbs on hand, just name it!.
I need to know, do you sear your with flour!?
Under the veggies or on top and does it make its own gravy!?
Thanks for your time and I will make it tomorrow, then judgeWww@FoodAQ@Com
1 lean sirloin tip roast about 3 lbs
celery
onion
carrots
small red new potatoes
beef stock-ina-box
I have all different kinds of tomatoes ( not really looking to use those however)
and some many different spices and herbs on hand, just name it!.
I need to know, do you sear your with flour!?
Under the veggies or on top and does it make its own gravy!?
Thanks for your time and I will make it tomorrow, then judgeWww@FoodAQ@Com
Answers:
Hey there~hope all's well!.!.!.!.!.!.!.So, a crock pot roast challenge, eh!?!?!? Of course I got this late, and my recipe archives are on my home computer!.!.!.!.!.!.But I'll post it later!.!.!.!.!.!.BTW, did you ever try that rolled meatloaf recipe with the provolone and roasted red peppers!?!?!?!?
EDIT:
After looking over my recipe archives, the recipes that I've had published in Family Circle, Gourmet, Sunset (So Cal edition) and San Diego Home and Garden!.!.!.!.!.!.I have to say, I cannot produce the "never fail" crock pot Pot Roast, and here are the reasons and the "fixes" to remedy that:
Not bore every one here to tears, but suffice it to say that the ROAST part of this problem to be solved is in that the Roast needs to be fork-tender and the vegetables to be cooked, but not MUSHY, and that's what happens after carrots, potatoes and celery are cooked for 6-8 hours!.!.!.!.!.!.!.Finally, I had to submit to my Cooking Bible, The Science of Food:
Cooking the meat and the veggies at the same time, whether on top, the bottom or the sides, adding the veggies at "2 to 3 hours" before the meat is done, AIN'T GONNA WORK!!!
There is a solution, but it, of course requires either some fancy footwork (which is the antithisis of the Pot Roast/Crock Pot ENTIRELY, which is hands on, only ONCE, NOT multiple times!.!.!.!.!.!.!.!.) Two crockpots that start at different times!.!.!.!.!.!.
Libby, you have the perfect ingredients on hand, but to "toss everything in and be perfect in 6-8 hours, is NOT going to happen in this life!.!.!.!.!.!.!.The only method that I've found to be both effective and on the bold side: use to crockpots and start at different times: For the meat to be fork tender, the roast has to braise in the crockpot until the collagen in the meat fibers dissolves!.!.!.!.!.!.!.to accomplish that, WITH the addition of vegetables is impossible:
The addition of veggies, stock or wine only worsen this effect!. The collagen that has just reached the gelatination process, is halted (which makes for a stringy texture in the meat) at which time, the crock is also lowered as the room temperature veggies have to come to proper heat, then cook through!.!.!.!.!.!.!.!.
Since you're probably asleep now from my boring you, let me cut to the chase: Start the roast, and about 5 hours into the cooking process, either cut your veggies and STEAM them for 45 minutes and THEN add them to the pot roast!.!.!.!.!.!.OR
If you have 2 crock pots, cook the roast in one, and the veggies in another: just add some of the Roast Stock from one crockpot to the veggies in the other!.!.!.!.!.!.!.
That's the best scientific and logical solution that I've come up with!.!.!.!.!.!.!.!.but a LOT of people don't have 2 crocks, (I have 3, imagine that!!!) So give the steaming a try~you can also do the steaming outside on the grill, if you don't want to heat up the kitchen!.!.!.!.!.or if you have a large electric steamer, use that and the transfer to the crock at the appropriate time!.!.!.!.!.!.!.
Gee, I need a cocktail after that typing!!!! Hope that helps!.!.!.!.!.
Christopher
EDIT # 8 million:
I FINALLY found one from a very savvy lady, my friend Paula Deen (yes, I've met her, and she's just a PEACH of a lady, just as friendly as she is on TV) OH, AND LIBBY, THIS ONE USES CHARDONNAY WINE!.!.!.!.!.!.!.!.
Pot Roast, courtesy of Paula Deen:
1 (3-pound) boneless chuck roast
1 1/2 teaspoons House seasoning, recipe follows
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 garlic cloves, crushed
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 cup Chardonnay
Sprinkle roast on all sides with house seasoning!. Using a skillet over high heat, sear roast until brown in oil!. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup!. Add the Chardonnay and cover with enough water to cover all of the ingredients!. Cook on the low setting for 8 hours!.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months
ChristopherWww@FoodAQ@Com
EDIT:
After looking over my recipe archives, the recipes that I've had published in Family Circle, Gourmet, Sunset (So Cal edition) and San Diego Home and Garden!.!.!.!.!.!.I have to say, I cannot produce the "never fail" crock pot Pot Roast, and here are the reasons and the "fixes" to remedy that:
Not bore every one here to tears, but suffice it to say that the ROAST part of this problem to be solved is in that the Roast needs to be fork-tender and the vegetables to be cooked, but not MUSHY, and that's what happens after carrots, potatoes and celery are cooked for 6-8 hours!.!.!.!.!.!.!.Finally, I had to submit to my Cooking Bible, The Science of Food:
Cooking the meat and the veggies at the same time, whether on top, the bottom or the sides, adding the veggies at "2 to 3 hours" before the meat is done, AIN'T GONNA WORK!!!
There is a solution, but it, of course requires either some fancy footwork (which is the antithisis of the Pot Roast/Crock Pot ENTIRELY, which is hands on, only ONCE, NOT multiple times!.!.!.!.!.!.!.!.) Two crockpots that start at different times!.!.!.!.!.!.
Libby, you have the perfect ingredients on hand, but to "toss everything in and be perfect in 6-8 hours, is NOT going to happen in this life!.!.!.!.!.!.!.The only method that I've found to be both effective and on the bold side: use to crockpots and start at different times: For the meat to be fork tender, the roast has to braise in the crockpot until the collagen in the meat fibers dissolves!.!.!.!.!.!.!.to accomplish that, WITH the addition of vegetables is impossible:
The addition of veggies, stock or wine only worsen this effect!. The collagen that has just reached the gelatination process, is halted (which makes for a stringy texture in the meat) at which time, the crock is also lowered as the room temperature veggies have to come to proper heat, then cook through!.!.!.!.!.!.!.!.
Since you're probably asleep now from my boring you, let me cut to the chase: Start the roast, and about 5 hours into the cooking process, either cut your veggies and STEAM them for 45 minutes and THEN add them to the pot roast!.!.!.!.!.!.OR
If you have 2 crock pots, cook the roast in one, and the veggies in another: just add some of the Roast Stock from one crockpot to the veggies in the other!.!.!.!.!.!.!.
That's the best scientific and logical solution that I've come up with!.!.!.!.!.!.!.!.but a LOT of people don't have 2 crocks, (I have 3, imagine that!!!) So give the steaming a try~you can also do the steaming outside on the grill, if you don't want to heat up the kitchen!.!.!.!.!.or if you have a large electric steamer, use that and the transfer to the crock at the appropriate time!.!.!.!.!.!.!.
Gee, I need a cocktail after that typing!!!! Hope that helps!.!.!.!.!.
Christopher
EDIT # 8 million:
I FINALLY found one from a very savvy lady, my friend Paula Deen (yes, I've met her, and she's just a PEACH of a lady, just as friendly as she is on TV) OH, AND LIBBY, THIS ONE USES CHARDONNAY WINE!.!.!.!.!.!.!.!.
Pot Roast, courtesy of Paula Deen:
1 (3-pound) boneless chuck roast
1 1/2 teaspoons House seasoning, recipe follows
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 garlic cloves, crushed
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 cup Chardonnay
Sprinkle roast on all sides with house seasoning!. Using a skillet over high heat, sear roast until brown in oil!. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup!. Add the Chardonnay and cover with enough water to cover all of the ingredients!. Cook on the low setting for 8 hours!.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months
ChristopherWww@FoodAQ@Com
Easy Delicious Crockpot Roast
Description
This recipe can be made in the morning before work and you will have a wonderful meal when you return home ready to serve!. The gravy goes well with any pork or beef you would like to make in the crockpot!.
Ingredients
1 4 to 5lb English chuck roast(any roast or chop will do) 5 or 6 peeled and cubed potatoes
2 or 3 carrots peeled and sliced
1 10!.5oz can of cream of mushroom soup
1 10!.5oz can of cream of celery soup
1 package of dry onion soup mix
1 12oz can of coke
Directions
Season your roast with your favorite seasonings and set aside(any meat, pork or beef is delicious cooked with this gravy) Mix together the soups,onion soup mix and coke in a bowl with a whisk!. Mix it until it is smooth!. Add roast, potatoes,and carrots to Crockpot, pour the gravy over this and set at low!. Cook 6 to 8 hours!. This is great served with any other kind of your favorite vegetables and cornbread!. The coke tenderizes the meat to perfection and makes the most wonderful gravy!.
Prep Time: 30 MinWww@FoodAQ@Com
Description
This recipe can be made in the morning before work and you will have a wonderful meal when you return home ready to serve!. The gravy goes well with any pork or beef you would like to make in the crockpot!.
Ingredients
1 4 to 5lb English chuck roast(any roast or chop will do) 5 or 6 peeled and cubed potatoes
2 or 3 carrots peeled and sliced
1 10!.5oz can of cream of mushroom soup
1 10!.5oz can of cream of celery soup
1 package of dry onion soup mix
1 12oz can of coke
Directions
Season your roast with your favorite seasonings and set aside(any meat, pork or beef is delicious cooked with this gravy) Mix together the soups,onion soup mix and coke in a bowl with a whisk!. Mix it until it is smooth!. Add roast, potatoes,and carrots to Crockpot, pour the gravy over this and set at low!. Cook 6 to 8 hours!. This is great served with any other kind of your favorite vegetables and cornbread!. The coke tenderizes the meat to perfection and makes the most wonderful gravy!.
Prep Time: 30 MinWww@FoodAQ@Com
pound pot roast
1 package of Lipton Onion Soup Mix
1 can stewed tomatoes
1/2 cup flour
1 can whole mushrooms
1 can Cream of Mushroom Soup
2 tablespoons Kitchen Bouquet
3 tablespoons olive oil
Roll roast in flour!. Sear roast in 3 tablespoons olive oil!. Place in Crock-pot along with soup, tomatoes, mushrooms, the package of onion soup mix and Kitchen Bouquet!. Cook on low for 8 to 10 hours!.Www@FoodAQ@Com
1 package of Lipton Onion Soup Mix
1 can stewed tomatoes
1/2 cup flour
1 can whole mushrooms
1 can Cream of Mushroom Soup
2 tablespoons Kitchen Bouquet
3 tablespoons olive oil
Roll roast in flour!. Sear roast in 3 tablespoons olive oil!. Place in Crock-pot along with soup, tomatoes, mushrooms, the package of onion soup mix and Kitchen Bouquet!. Cook on low for 8 to 10 hours!.Www@FoodAQ@Com
USE WINE USE WINE
and um it makes its own gravy
use the tomatoes!. it adds a nice flavor!. but then you don't need to use much else liquid and use more flour, because tomatoes have a lot of water
edit: whatever wine you have around!. the alcohol evaporates anyway!.
also try cooking it with raisins :)Www@FoodAQ@Com
and um it makes its own gravy
use the tomatoes!. it adds a nice flavor!. but then you don't need to use much else liquid and use more flour, because tomatoes have a lot of water
edit: whatever wine you have around!. the alcohol evaporates anyway!.
also try cooking it with raisins :)Www@FoodAQ@Com
the simplar the better for me
I cut up the potatos, onion, carrots and place on bottom of crockpot!.!.put roast on top (i don't sear it) then on top of that I put mushrooms (fresh and just the tops whole), 1/4c of worchestshire sauce and the seasonings from a McCormack bag/seasoning set!.!.!.keep the bag for something else!.!.!.!. then I set it on at 11am on high till 5pm-6pm!. yummyWww@FoodAQ@Com
I cut up the potatos, onion, carrots and place on bottom of crockpot!.!.put roast on top (i don't sear it) then on top of that I put mushrooms (fresh and just the tops whole), 1/4c of worchestshire sauce and the seasonings from a McCormack bag/seasoning set!.!.!.keep the bag for something else!.!.!.!. then I set it on at 11am on high till 5pm-6pm!. yummyWww@FoodAQ@Com
Sear roast browning on both sides!. Put it in crock pot with box of beef broth!. Add one packet of Knorr Onion Soup Mix on top!. You can add vegs if you want!. You can use flour if you want a little thickened gravy!. I just dump the vegs in!. I've put them under the roast and don't notice any difference!.
Cook til meat falls apart!. Serve & enjoy!.Www@FoodAQ@Com
Cook til meat falls apart!. Serve & enjoy!.Www@FoodAQ@Com
Beef Pot Roast
1 (12-ounce) bag frozen onions
1 (8-ounce) bag frozen baby carrots
1 (8-ounce) package sliced mushrooms
1/2 pound small new potatoes, halved
4 pounds beef chuck roast, rinsed and patted dry
Salt and pepper
2 tablespoons canola oil
1 (10!.75-ounce) can condensed cream of celery soup
1 packet onion soup mix
1 cup low-sodium beef broth
1/4 cup steak sauce
Into a slow cooker, put the onions, carrots, mushrooms, and potatoes!.
Season the roast with salt and pepper!. In a large skillet over medium-high heat, brown the meat on all sides in oil!. When it is browned, put it in the slow cooker on top of the vegetables!.
In a small bowl, stir together the cream of celery soup, onion soup mix, beef broth, and steak sauce!. Pour over top of roast!. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours!.Www@FoodAQ@Com
1 (12-ounce) bag frozen onions
1 (8-ounce) bag frozen baby carrots
1 (8-ounce) package sliced mushrooms
1/2 pound small new potatoes, halved
4 pounds beef chuck roast, rinsed and patted dry
Salt and pepper
2 tablespoons canola oil
1 (10!.75-ounce) can condensed cream of celery soup
1 packet onion soup mix
1 cup low-sodium beef broth
1/4 cup steak sauce
Into a slow cooker, put the onions, carrots, mushrooms, and potatoes!.
Season the roast with salt and pepper!. In a large skillet over medium-high heat, brown the meat on all sides in oil!. When it is browned, put it in the slow cooker on top of the vegetables!.
In a small bowl, stir together the cream of celery soup, onion soup mix, beef broth, and steak sauce!. Pour over top of roast!. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours!.Www@FoodAQ@Com
POT ROAST
Your choice of beef or pork (to fit crock-pot)
1 pkg!. dry Ranch dressing mix
1 pkg!. dry Italian dressing mix
1 pkg!. dry Brown Gravy mix
1 cup water
Put beef in pot!.
Mix together all the dry mixes…!.then add water …pour over meat and cover & cook on high 4-6 hours!.
Until meat is tender!.
The first time I mad it I didn’t have the Italian Dressing mix…!.so I added a pkg!. of Onion Soup Mix…!.I have to say I liked that better!.
If you use more water you might want to add more Brown Gravy mix…!.to make a thicker sauce!. Was gonna add
potatoes and carrots…but never got around to it!.Www@FoodAQ@Com
Your choice of beef or pork (to fit crock-pot)
1 pkg!. dry Ranch dressing mix
1 pkg!. dry Italian dressing mix
1 pkg!. dry Brown Gravy mix
1 cup water
Put beef in pot!.
Mix together all the dry mixes…!.then add water …pour over meat and cover & cook on high 4-6 hours!.
Until meat is tender!.
The first time I mad it I didn’t have the Italian Dressing mix…!.so I added a pkg!. of Onion Soup Mix…!.I have to say I liked that better!.
If you use more water you might want to add more Brown Gravy mix…!.to make a thicker sauce!. Was gonna add
potatoes and carrots…but never got around to it!.Www@FoodAQ@Com
I pretty much use what you have listed,but never add beef stock in a box,and don't put tomato's in mine ether!.!.
I put in celery,onion,carrots,any kind of potato,but the little red ones are the best,salt and pepper,and Lawry's season salt for the best flavor!.!.Never heard of putting any flour in a roast cooking before,I take the juice out afterwords and put it in a separate pan,to make gravy,and then I slowly put in flour and a little cream of tarter!.!.
I would think if you put the flour in while the roast was cooking,you would have a bunch of lumps of flour,since when you make gravy you have to stir it all the time,to keep it smooth,other wise you have dumplings,how would you be able to stir the juice for gravy while the roast was cooking!.!.Www@FoodAQ@Com
I put in celery,onion,carrots,any kind of potato,but the little red ones are the best,salt and pepper,and Lawry's season salt for the best flavor!.!.Never heard of putting any flour in a roast cooking before,I take the juice out afterwords and put it in a separate pan,to make gravy,and then I slowly put in flour and a little cream of tarter!.!.
I would think if you put the flour in while the roast was cooking,you would have a bunch of lumps of flour,since when you make gravy you have to stir it all the time,to keep it smooth,other wise you have dumplings,how would you be able to stir the juice for gravy while the roast was cooking!.!.Www@FoodAQ@Com
I just brown my roast in a cast iron skillet after inserting a couple of cloves of garlic in it!. Then I put it in my slow cooker!. It is the Westbend slow cooker that sits on a griddle like pan!. It has 5 temperature settings!.
I put a little water in the slow cooker, add some bay leaf, onion and another clove or two of garlic!. Then I put a couple of pieces of green pepper on the top!. I also slice up an onion in it as well!.
I let it cook on 5 for a couple of hours!.(if I am home) then turn it down to 3!. If I am not at home I leave it on the 5!.
When ready to eat, take it out of the slow cooker and put it on the cutting board to rest!. I take the cooker, strain the juice from it and put it in a medium size sauce pan and bring it to boiling!. I add some Kitchen Bouquet, a little worchestshire sauce and thicken it with some corn starch slurry, Add salt and pepper to taste and slice meat( may fall apart) and eat!.
I cook potatoes on the side as I don't like slow cooked potatoes!. So I make mashed potatoes!.Www@FoodAQ@Com
I put a little water in the slow cooker, add some bay leaf, onion and another clove or two of garlic!. Then I put a couple of pieces of green pepper on the top!. I also slice up an onion in it as well!.
I let it cook on 5 for a couple of hours!.(if I am home) then turn it down to 3!. If I am not at home I leave it on the 5!.
When ready to eat, take it out of the slow cooker and put it on the cutting board to rest!. I take the cooker, strain the juice from it and put it in a medium size sauce pan and bring it to boiling!. I add some Kitchen Bouquet, a little worchestshire sauce and thicken it with some corn starch slurry, Add salt and pepper to taste and slice meat( may fall apart) and eat!.
I cook potatoes on the side as I don't like slow cooked potatoes!. So I make mashed potatoes!.Www@FoodAQ@Com
You should not be asking about crack pipes on this webpageWww@FoodAQ@Com