how do you make pot roast??

Question

please help!
also, i want the nice cooked pot roast that shreds, not roast beef. i know i used to get the 2 confused:)

oh, and please start from beginning to end assuming i know nothing!

thanks!

Answer 1

Simple Perfect Pot Roast
This is the Cook's Illustrated recipe, but it tastes exactly like Mom's recipe. She used to put it in the oven before we went to church, and then served it with hot rolls and a crisp salad.
1 boneless chuck roast (about 3 1/2 lbs)
salt and pepper
2 tablespoons vegetable oil
1 medium onion, chopped
1 small carrot, chopped
1 small celery rib, chopped
2 cloves garlic, minced
2 teaspoons sugar
1 cup canned low sodium beef broth
1 cup low-sodium chicken stock
1 sprig fresh thyme
1-1 1/2 cup water
1/4 cup dry red wine
4-6 servings

1. Adjust oven rack to middle position and heat oven to 300 degrees F.
2. Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
3. Heat oil in large heavy-bottomed Dutch oven over medium high heat until shimmering but not smoking.
4. Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8- 10 minutes.
5. Transfer roast to a large plate; set aside.
6. Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6- 8 minutes.
7. Add garlic and sugar; cook until fragrant, about 30 seconds.
8. Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits.
9. Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast.
10. Bring liquid to simmer over medium heat, then cover tightly and transfer pot to oven.
11. Cook, turning roast every 30 minutes until fully tender and meat fork slips in and out of meat very easily.
12. (3 1/2- 4 hours) Transfer roast to carving board, tent with foil to keep warm.
13. Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface; discard thyme sprig.
14. Boil over high heat until reduced to about 1 1/2 cups, about 8 minutes.
15. Add red wine and reduce again to 1 1/2 cups, about 2 minutes.
16. Season to taste with salt and pepper.
17. Cut meat into 1/2 inch slices, or pull apart in pieces; tranfer meat to warmed serving platter and pour about 1/2 cup sauce over meat.
18. Serve, passing remaining sauce.
19. Note: Can add small red potatoes and sliced carrots and/or parsnips about 45 minutes before roast is finished.

Answer 2

Line Pan With Foil,Enough To Completely Wrap Roast And Carrots Potatoes Onions What Ever Veggies. You May want,Wash Meat,Clean And Slice Veggies,Add Salt And Pepper To Taste Season W/Tenderizer Put In Pan Cook At 350 Till Done 4-5 Hours ,Add A Little Water If Necessary To Keep Moist Good Luck,Use Big Pan And Plenty Of Vegetables

Answer 3

omg, i am making pot roast tonight for dinner. this is the recipe i started using a few monthes ago. i myself do not like brown gravy and this has a nice twist.
3- to 4-pound beef pot roast
flour
1/4 cup butter
1 teaspoon salt
1/8 teaspoon pepper
1 beef bouillon cube or base
1/2 cup hot water
12 to 18 small white onions, peeled
4 large potatoes, peeled and quartered
1 pound carrots, peeled and quartered

Sour cream gravy
1 1/3 cups drippings
3 tablespoons all-purpose flour
1/4 cup cold water
1 cup sour cream, room temperature

PREPARATION:

Coat both sides of pot roast with flour. In a Dutch oven or large deep baking dish, melt butter; brown meat slowly on both sides. Sprinkle with 1 teaspoon salt and the pepper. Dissolve bouillon cube in hot water; pour over meat. Cover and place in a preheated 350° oven; cook 1 1/2 hours.

Add onions and carrots; cook 15 minutes. Add potatoes; sprinkle with a little more salt. Cook about 45 minutes or until vegetables are tender. Remove meat and vegetables to a warm platter; keep warm.

Prepare sour cream gravy:
Pour drippings from pot roast into saucepan. Blend together flour and water. Heat drippings to boiling; gradually stir in flour and water mixture and cook, stirring constantly until gravy is thickened. Cook 2 minutes longer. Remove from heat and slowly stir in sour cream. Heat through, but do not boil.
Makes 6 to 8 servings

Answer 4

I usually just drop the roast in the slow cooker in the morning with a can or two of beef broth. Add whatever veggies you like and season with some salt, pepper, dill, and whatever else you like. Cover it. Cook on low all day. It will definitely shred!!

Answer 5

I am making one right now for tonights' supper. If you have a slow cooker (crock pot) read on.

4 medium potatoes, cut into a little larger than bite size chunks
6 medium carrots, chopped into a little larger than bite size chunks
5 stalks celery, cut into a little larger than bite size chunks
1 Onion, sliced then cut in half
4 cloves garlic, rough chopped
3-4 lb chuck roast
Flour
Olive oil
1 can cream of musroom soup
1 soup can water
Salt and ground black pepper
Cayenne (optional)

Cut up the potatoes, carrots, celery, onion and garlic and place in the bottom of your slow cooker. Salt, black pepper and cayenne to taste. Sprinkle salt, black pepper and cayenne on roast, then dredge in flour, pressing the flour into the roast. Heat a skillet on the stove, add olive oil and when hot brown roast on all sides. When browned, place in slow cooker on top of the vegetables. In a large bowl, mix cream of mushroom soup with water and pour over roast and vegetables. Cook on low 8-10 hours, or on high 4-5 hours.

That's it. Quick, easy and no added heat in your kitchen on a hot day. Good luck.

Answer 6

Start in the morning and let it cook slowly all day. First put your meat in a roasting pan. Put water in it just enough to cover the meat.Than put your peeled potatoes, onions,carrots all in the pan with the meat. Season with pepper,seasoned salt. And just let it cook slowly all day and your meat will come out really tender.

Answer 7

put it in the slow cooker for about 6 hours

Answer 8

http://www.elise.com/recipes/archives/000307pot_roast.php

Use brisket of beef in this recipe for "shredding".

Enjoy!