best way to cook a pot roast?

Question

i just got a new roaster for christmas and i have never used one before i wanted to try to make a roast(beef) in it. does any one have any good recipes or tips on how to do this? thanks

Answer 1

Perfect pot roast EVERY time, is very easy. Take your roast, season it, dredge it in flour, then sear in a HOT skillet in oil on all sides until it is WELL BROWN, almost burnt looking on the outside. Put the excess dry flour from dredging in the bottom of the roaster. Put the roast in the roaster. Take an onion, sliced, and fry it up in the skillet until it is carmelized, then lay them over the roast. Take a can and a half of Budweiser or another pilsener beer and mix it in a bowl with a package of Lipton Onion Soup mix. Dump it in the roaster. Throw in your carrots (make sure they are good sized ones (so they hold up to the long cooking), four WHOLE peeled cloves of garlic, a bay leaf, a few grinds of pepper, and put the lid on. Roast for about 6 to 8 hours on low. NO PEEKING until you put in your potatoes in at the last hour and a half of cooking! This roast should turn out FORK TENDER, with a sort of gravy at the bottom of the pan. I been making it like this forever!

Answer 2

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



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.

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 the lowest heat possible to maintain a low simmer (we cook our roast on the warm setting of our range)*.

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.

Answer 3

Pot roast is different than roast beef. For a pot roast brown the meat, add carrots, onions, celery, a bay leaf, salt & pepper and some liquid such as beef bouillon or wine. Add some cut up potatoes about 1/2 hour before done. Cook at 325 for about 2 hours. Make sure you have enough liquid--add more if needed. You can thicken the juice with flour so you will have some nice gravy.

For roast beef--follow the directions in any cookbook re size and number of minutes for rare, medium, etc. Cook uncovered and seasoned with salt and pepper and cloves. To serve, slice very thinly.

Answer 4

place the roast in the pan mix a couple packages of gravy in a sauce pan with water cook until heated and lump free pour over roast add carrots and onions heat oven to 400 f for about 2 hours cut up potatoes add last hour baste meat after an hour or take a spatula and turn meat over if its a big roast it might take another hour keep covered so it will steam and be moist

Answer 5

two words: CROCK POT, what i do is season the meat to my liking, sear the meat in a fry pan, deglaze the pan with water, broth, or wine and then put it all in the crock pot and leave it alone for a couple of hours, about 1 1/2-2 hrs b4 u wanna eat throw in some cut up potatoes n carrots, i usually take out some of the "juice" and make a gravy with it using a little cornstarch