Beef Pot Roast?!

Beef Pot Roast?

My mum always used to make a beef pot roast using a crock pot.

To my dismay I don't have one for my kitchen yet, so how would you make a pot roast in the oven? I only have a 5 1/2 to 6 inch deep stove pot with a glass lid. I would use that, but I'm afraid the glass would break from the heat.

I can't afford to go out and buy a dutch oven or a crock pot, so what kind of pan would you reccomend using?

1 day ago
Does anyone have any good recipes also?

Hi there....you can use just about any pan you have as long as it is not too light weight, the pan needs to be heavy so the meat does not burn easily. Do you have a large frying pan with a lid?
I hope so....if the roast is about 2 to 3 inches thick the frying pan would work fine.
Heat the pan to high add about 1/4 cup olive oil....then lightly flour the roast also salt it lightly and use black pepper too. Place the meat in the hot oil and begin to brown....it's going to pop a little so be prepared for the noise and action..reduce the heat to medium as you brown it.....then let it brown on all sides you need to keep turning it about every 3 to 4 minutes until it browns very well....have ready a 1 or 2 cup measuring cup...and to this add 1 and 1/2 cups water....after the meat is brown add the water slowly.....take a long handled cooking spoon and stir up the brown bits that form on the bottom of the pan..... then put the lid on it and let it simmer for a at last 1 1/2 to 2 1/2 hours... depending on the weight..when it's fork tender it's done....you can by some "gravy master" or add "Worcestershire sauce" about 3 tablespoons... for added color and richness...I also mix up a couple tablespoons of cornstarch in cold water to make a paste and add this to the brown juices to make the gravy thicker....it will thicken it very well...just still it until it's done....

Hint...you can always cut up the roast...and use it like stewing meat...follow the directions above as if it was a large piece of meat.....

good luck,
Mama Jazzy Geri

The roast I usually use is sweet and a little courser in texture but has the best flavor...called a "chuck roast".

I can always think of more things to say about cooking...such as ...cut up carrots, cubed potatoes and a couple onions add to the roast at the last 45 minutes of cooking..then you have 1 pot to clean....enough from this motor mouth! LOL