Distinguished cooks/chefs, kindly tell me the ingredients and how to cook......?

Question

..... a delicious and juicy POT ROAST ??? thanks a lot !!!

Answer 1

Since most of the answers here are missing some important steps, I'll pitch in with some professional tips:

1. Use a cheap cut of meat - they have the most flavor and are best suited for a pot roast.

2. Sear the meat on very high heat to brown it on all sides. This develops a lot of the meat's flavor. Sear it in grapeseed oil, or some other oil with a high smoke point. Do not use olive oil or butter.

3. Once the meat is seared, drain out all of the oil and fat that was rendered out of the meat. Wipe the pan or pot clean.

4. Start with cold water and cover the meat.

5. Add parsley stems, a bay leaf, a few sprigs of thyme, and a dozen or so black peppercorns.

6. Preheat the oven to 300 degrees.

7. Bring the liquid to a simmer, not a boil, on the stove and move into the oven. Braise, covered, until the meat is fairly tender. I personally do not like the meat completely falling apart, but its your call. A couple of hours is usually fine.

8. For the last 45 minutes, add your vegetables. I like leeks, carrots, onions, garlic, and celery root. I do not add the vegetables at the beginning since they will lose all their flavor and also absorb some of your braising liquid, which is not a good thing. If you have the time and inclination, sautee the vegetables first till lightly browned.

9. Remove the pot from the oven. Set meat and vegetables aside. Remove and discard herbs and peppercorns. Strain braising liquid and bring to a boil on high heat. Reduce until thickened...you'll usually end up with 1/2 to 1 cup of liquid at most.

And that is how its done at restaurants, minus a step or two.

Answer 2

I love making pot roast. Usually I use a well seasoned cast iron pot. Believe it or not steak seasoning does great on a roast. I take the steak seasoning and coat the entire roast and let it sit for about 30 minutes. Afterwords I slice 1- 2 yellow or white or sweet onions and garlic and add that to the roast in the cast iron pot.

I stick it in the oven and let it cook for about about 2-3 three hours depending on the size and make sure to take it and flip it so that the topside of the roast gets a chance to cook in the juices. I wait until the meat begins to pull slightly from the bone before taking it out.

As a side dish I like making scalloped potatoes with white sauce and asparagus tips or fresh green beans with orange marmalade and light soy sauce. Curried vegetables also taste great with any roast.

However, this is how I do it. There are plenty of ways to cook a great juicy pot roast . If you want more recipes I suggest checking out:

http://foodnetwork.com

Answer 3

All those answers have the right ingredients, but if you don't have a crock pot you can cook it in your oven @350 degrees for an hour or so.
My secret for any beef roast or stew beef is to fry it in a frying pan first, before any crock pot or oven. Fry it in butter with onions, salt and pepper, parsley flakes and a browning sauce, there are a couple of brand name ones. You add just a little as the roast slowly is starting to fry. This lil bit of browning sauce will give your beef a dark brown color, a delicious taste. Excellent for gravies, even chicken and turkey gravy if it is too light. Fry the roast until it's brown all over, then bake or slow cook it.

Answer 4

Farm Pot Roast

Ingredients

(8 servings)

----INGREDIENTS-----
1 4-6 pound Beef Round
2 tb Shortening
1 tb Salt
2 Whole cloves of garlic
2 lg Onions; sliced
2 lg Carrots; sliced
2 cn (16 oz) Stewed Tomatoes
1/2 c - Water
2 tb Flour
1/4 c - Cold water


Instructions

AN EXCELLENT POT ROAST GREAT FOR ENTERTAINING
Dredge the meat in the 1/4 cup flour, season with salt and a little pepper if you like. Brown slowly on all sides in shortening with garlic cloves in a heavy kettle. Watch that garlic--when it's brown lift it out! Add vegetables, return garlic, season to taste. Add 1/2 cup water. Simmer covered, until tender, about 3-1/2 hours. Turn the pot roast occasionally, adding more water if needed. Remove the meat, strain vegetables, and measure broth in pot and add enough meat stock to make 2 cups. Blend and add the 2 tablespoons of flour and 1/4 cup cold water. Cook, stirring constantly, until thickened.

Answer 5

First stuff the roast with some sliced garlic, the rub it with a little olive oil..that is to hold the spices. Then sprinkle with onion powder, garlic powder, salt and pepper. Brown a little on both sides in a little shortening and make a roux (borwn gravy) from the drippings. Put it all in a roaster and cook until almost done and then add your potatoes, carrots, onions and celery. Cook till tender and then pull out the plates and silver ware to enjoy.

Answer 6

A crockpot is the best. It's so tender, you can cut the meat with a fork. I just put the roast in the crockpot, add some vegetables (carrots, potatoes, celery and onions) cover with water and add an envelope of Lipton Onion Soup Mix. Wait 8 hours and there you are.

Answer 7

Cola Pot Roast (it's the best)

1 can cola
1can cream of mushroom soup
1 envelope onion soup mix
1 envelope of brown gravy mix
Roast any cut
carrots, potatoes
Mix cola, soups and gravy packet , layer veggies around roast , cook in crock pot 8 - 10hrs. The cola makes it tender and it has it's own gravy

Answer 8

Roast(2 or 3 LB.)
Potatoes(4 cut into wedges-leave skin on)
Carrots(4-6 peeled)
Onion(1 medium cut up into wedges)
Garlic(1 Tb. minced or chopped)
Beef Stew Mix(like McCormick's)
Water (just to cover bottom of pot)
Put in crock pot and slow cook.
Use the liquid as gravy. Thicken with cold water and cornstarch if you want.

YUMMY.

Answer 9

Adolfs meat tenderizer, potatoes, carrots and season saltt...don't foget the roast. Sprinkle the roast with the tenderizer, then brown it in a pan. second, simmer it in a cup and a half of beef broth. Cook until done.

Answer 10

Cooking Bag and seasonings that come with it. Low heat. You can add potatos, carrots and onions if you want to. Never had one go tough this way.