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Question: TERIYAKI POT ROAST

1/2 cup flour
2-3 cloves garlic
1/2 teaspoon each onion and garlic powder
1/4 teaspoon black pepper
3 to 5 lb chuck pot roast
2 tablespoons olive oil
1/2 cup Kikkoman Teriyaki Marinade & Sauce
6 baby potatoes, scrubbed
6 small white onions (or 1 large, quartered)
6 baby carrots

A new twist on an old favorite.
Peel garlic and onions.

In a large Ziploc bag, shake together garlic powder, onion powder, pepper and flour until well mixed. Place meat into bag, seal and coat meat well with mixture on all sides. Remove meat; add 1/2 cup water to the bag, mixing well, seal and set bag aside (save for later in refrigerator).

In a Dutch oven or large skillet, brown meat on both sides in olive oil. When meat is on second side, add whole, crushed garlic cloves. Pour Teriyaki sauce into a large measuring cup filled with 1 1/2 cups water. Stir, and pour over meat in pan. Cover and simmer for about 90 minutes. Add onions, carrots, and potatoes, then stir in the contents of the Ziploc bag. Simmer over medium-low heat, covered, for another 35 minutes or until vegetables are fork tender (stir in additional water if gravy becomes too thick as vegetables cook).

Remove meat and vegetables from pot when vegetables are cooked. Slice meat to desired thickness across the grain (if meat appears stringy, slice in the other direction). Pour gravy over meat; serve with vegetables surrounding.

Remember, pot roast is intended to be cooked over low heat. To develop flavor and tenderize the meat, avoid high temperature cooking for this recipe.

Adapted from a recipe by Kikkoman.


Answers: TERIYAKI POT ROAST

1/2 cup flour
2-3 cloves garlic
1/2 teaspoon each onion and garlic powder
1/4 teaspoon black pepper
3 to 5 lb chuck pot roast
2 tablespoons olive oil
1/2 cup Kikkoman Teriyaki Marinade & Sauce
6 baby potatoes, scrubbed
6 small white onions (or 1 large, quartered)
6 baby carrots

A new twist on an old favorite.
Peel garlic and onions.

In a large Ziploc bag, shake together garlic powder, onion powder, pepper and flour until well mixed. Place meat into bag, seal and coat meat well with mixture on all sides. Remove meat; add 1/2 cup water to the bag, mixing well, seal and set bag aside (save for later in refrigerator).

In a Dutch oven or large skillet, brown meat on both sides in olive oil. When meat is on second side, add whole, crushed garlic cloves. Pour Teriyaki sauce into a large measuring cup filled with 1 1/2 cups water. Stir, and pour over meat in pan. Cover and simmer for about 90 minutes. Add onions, carrots, and potatoes, then stir in the contents of the Ziploc bag. Simmer over medium-low heat, covered, for another 35 minutes or until vegetables are fork tender (stir in additional water if gravy becomes too thick as vegetables cook).

Remove meat and vegetables from pot when vegetables are cooked. Slice meat to desired thickness across the grain (if meat appears stringy, slice in the other direction). Pour gravy over meat; serve with vegetables surrounding.

Remember, pot roast is intended to be cooked over low heat. To develop flavor and tenderize the meat, avoid high temperature cooking for this recipe.

Adapted from a recipe by Kikkoman.

This is easy to prepare, and it makes great leftovers.
Many cooks are reluctant to make gravy because of the potential for lumps. Admittedly, there is a knack to making gravy but, with practice, it is soon acquired. And remember, a lump or two never hurt anyone. There's always that strainer.

Another technique for making gravy is this: Put the flour in a small bowl and add a little liquid to make a smooth paste. Gradually add more liquid until you have used about half of it. Then, pour the mixture into the Dutch oven with the remaining liquid. Cook until gravy thickens, stirring constantly.

Grandma's Pot Roast with Vegetables and Gravy
3-1/2 to 4-pound chuck roast
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
3 tablespoons canola oil
2 cups water
1 large onion (or 2 medium onions) cut into wedges
5 medium carrots, peeled and cut into 2-inch pieces
3 or 4 medium potatoes, peeled and quartered
1/2 cup all-purpose flour
Rub the salt, pepper and garlic powder into the roast. Heat the oil in a large, heavy Dutch oven, and brown the roast over medium-high heat on both sides. Then pour the water around it, reduce the heat to low. Cover tightly and simmer for 2 hours.

Place the onions, carrots and potatoes around the cooked roast, sprinkle lightly with salt, cover the Dutch oven, and simmer for 30 minutes.

Remove from heat. Transfer the roast and vegetables to a platter and keep warm.

Measure the liquid remaining in the pan. Add enough water to make 3 cups of liquid. Pour about one-third of the liquid into the Dutch oven. Over medium heat, sprinkle in the flour, and stir rapidly with a whisk or wooden spoon, adding the rest of the liquid gradually, and smoothing out any lumps. Cook until gravy thickens, stirring constantly. Season to taste with salt and pepper.

CROCK POT, CARROTS, POTATOES, PEAS, ROAST, GRAVY PACKET, ONION SOUP PACKET AND 2 TABLE SPOONS OF GREY POUPON MUSTARD, COOK ALL DAY!

This recipe can be made in the oven or a crock pot. I love pot roast. I make it by eye, but I can get you pretty close.

Season your meat well with salt and pepper. Let this sit and slice up some onions, potatoes, celery, and dice some garlic. I mix and coat these with olive oil, salt and pepper. Then I sear the pot roast on high heat in a pan with a little olive oil.

Once it's cooked I either pop it in a 300 oven in a covered dish with about 1 c. of beef stock and 1 pack of dry onion mushroom soup for 3 hours or in a low crock pot for 5. Then I add the veggies, that are already seasoned, with a small bag of baby carrots for another hour.

Tender, flavorful and delish.

Many stores label meat with cooking method. Chuck is a good cut of meat for long cooking, but you can use any beef roast marked "Pot Roast"
1 beef pot roast, chuck arm or chuck blade, about 4 pounds
1 tablespoon flour
2 teaspoons salt
1/4 teaspoon pepper
1/2 cup chopped onion
2 to 3 tablespoons oil or combination of butter and oil
1/2 to 1 cup beef broth or water
6 medium potatoes, halved
1 cup baby carrots









Combine flour, salt,and pepper. Dredge meat with flour mixture. Brown meat and chopped onion in a skillet in hot oil or oil and butter. Pour off drippings and add 1/2 cup beef broth or water. Cover tightly and simmer for 3 to 4 hours, until tender. Add more water or broth as needed. About 30 minutes before done, add potatoes and carrots. Beef pot roast serves 6.

Herbed Pot Roast with Vegetables:

Nothing says home cooking like slow simmered pot roast and vegetables, it's a classic.

Prep Time:25 min
Start to Finish:2 hr 50 min
Makes:6 servings

1 beef arm, blade or cross rib pot roast or boneless chuck eye or shoulder roast, 4 pounds
1 1/2 teaspoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
1 teaspoon chopped fresh basil leaves or 1/4 teaspoon dried basil leaves
1 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, crushed
1/4 cup apple cider
1/4 cup water
5 medium carrots, cut into 2-inch pieces
4 medium turnips, cut into fourths
1 medium onion, cut into fourths
2 medium celery stalks, cut into 1-inch pieces (1 cup)
2 tablespoons chopped fresh parsley
1 medium green bell pepper, cut into 1-inch pieces

1. Trim excess fat from beef. Rub Dutch oven with fat.
2. Cook beef in Dutch oven over medium heat about 10 minutes or until brown.
3. Sprinkle with marjoram, basil, salt, pepper and garlic; add cider and water. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.
4. Add vegetables, parsley and, if necessary, 1/4 cup water. Cover and simmer about 45 minutes or until vegetables and beef are tender.





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