How can i cook a 3.5lb potroast without it drying out???!
Answers: Also, how do I make a baked potato, and is it possible to cook it at the same time as the potroast?
Put some flour and seasonings in a bag (seasoning salt, garlic)shake the meat to coat. Brown it well on all sides. Add about 1/2 liquid, water, red wine, or beef boullion.Add some carrots and some bay leaves cover and cook really slow 250 -300 for about 3 hours or until the meat and it comes right off the fork. Yes you can cook the potato as well. the longer and slower the better the potato(about 2 hours. Crunchy on the outside and fluffy on the inside.
SLOW COOK AND ROTATE WITH THE JUICES. POTROAST TAKES LONGER THAN A BAKED POTATOE
I usually put foil into a pan, put my roast in, add in beef broth, cover with foil and cook at 325...how long depends on your oven. i would check it after an hour and a half with a fork. ends up falling apart. as for baked potatoes. wash them good, coat with margarine and salt and pepper, wrap in foil and throw them in the oven with your roast. depending on size of your potatoes, should take as long as the roast.
I hope you don't plan on making this tonight. It won't be done for at least three hours. A lot of people throw their pot roast in a crock pot, but I like mine in the oven. I like the roasted taste of the veggies. You can also buy a bag in the supermarket next to the powdered gravy that will produce a great pot roast, although it has a lot of unnecessary preservatives.
Generally I let the pot roast come to room temp. Then I add a little olive oil to a pan that can fit the pot roast easily. Season one side of the pot roast liberally with salt and pepper. When I say liberally I mean about 2 tbsp. each. Put this side down in a hot pan. Let this sear until the meat is browned and carmelized. Again season liberally on the other side and flip and let this side brown.
I put this in a baking dish that I have lined with no stick foil paper (although I have been making this for years and just have become accostomed to this so you probably could use regular foil paper). Then I add 2 - 3 thick sliced onions, a few cloves of diced garlic, a bag of baby carrots, and 4 - 5 quartered potaotes and a stalk of sliced celery. The veggies need to be seasoned so I like to cut them all up and season with salt and pepper before I add it to the pan. Let this cook on 300 for about 2.5 hours covered with more foil paper. Don't open it, don't check it. Then take the foil paper off the top and let cook another 30 - 45 minutes. Your meat should be done. Your just trying to get a little carmelization on the veggies. YUM!
Thisis a truly great recipe....
1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 cup canned crushed tomatoes
1 cup water
2 red onions, halved
2 garlic cloves, chopped
8 carrots, sliced
2 celery stalks, sliced
1 cup button mushrooms, stems removed
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.
You can do one of two things. Use your crockpot or your oven on a low setting. I do about 300 degrees in the oven. I also like to put 2 envelopes (1box) of lipton onion soup mix in and enough water to cover the roast by 1 - 2 inches. Just put the roast in your crock put or oven safe pot, pour the soup mix on top, cover with water and stir the soup in with a fork. Let it cook for at least 6 hours (whether you use the oven or the crockpot), and you will have a moist tender delicous roast. And, an extra tip: You can use the juice to make gravy. Just scoop out some of the liquid, about 2 - 3 cups depending on how much gravy you want, into a saucepan and pour in a cornstarch or flour mix (just mix 1 - 2 Tbs. cornstarch or flour with about 1/2 cup cold water), stir together and bring to a slow boil. Enjoy!!
Allow 30-35 minutes per lb at 165C add the potatoes in the last 45 minutes.
Bake your roast in the oven low and slow. Meaning, a 325 or 350 oven for about 2 1/2 hours. Place foil over the pan. Also make sure the roast is at room temperature before baking. The roast will be cooked evenly when baked from room temperature.
I always do my pot roast in the crock pot. I stab it with a knife and put garlic cloves in the wholes...cover it with water and put bay leaves, s & P and onions in the water. Cook it all day and when you get home it'll be falling apart tender...I promise
Braise the beef. OMG cook a potato . Get a cook book.