Does anyone have a good pot roast recipe that doesn't require a dutch oven or crock pot?

Answer 1

My mom used to make chuck roast on top of the stove in a cast iron skillet; any good, heavy pan will work.
Heat the pan to a good medium high heat; add a couple of tbs of oil; salt and pepper meat and sear it until it is good and brown on both sides; add a couple of cups of water or beef stock and bring up to a good boil; reduce heat to simmer and put on the lid.
Now I don't know exactly how long it will take to cook, depends on the size of the roast; you'll just have to test it with a fork or meat thermometer. The thermometer is the best bet. One caveat--KEEP YOUR EYE ON THE WATER LEVEL--you may have to add some.

Answer 2

This isn't a recipe as much as just general directions, but when I want to do an easy pot roast, I use a 9 x 11 inch baking pan. Place the roast in it and over it pour a can of cream of mushroom soup (or any cream based soup) and a can of beef broth. On top of that, add whatever spices or herbs "float your boat"---I've done savory herbs like garlic and thyme, or an Asian or Tex-Mex theme. Then cover with a tent of aluminum foil (sealed around the edges) and bake at 350 degrees for about 3 hours or so. You will have a nice gravy of sorts when done, and the roast is very tender.

Answer 3

Delicious Pot Roast
1 1/2 - 2 lbs chuck roast
1/2 lb carrots
2-3 large onions cut in half
3 medium potatoes cut in pieces
1/4 tsp garlic powder
1 can cream of celery or mushroom soup
1/2 stalk celery
1 T worcestershire sauce
salt and pepper to taste
Place roast and vegetables in a large roasting pan. Add seasonings. Pour soup over everthing. Cover adn bake for 5-6 hours at 300 degrees. Check on it thru baking time.

Answer 4

Oven Pot Roast

This is so easy and tastes great. It makes wonderful gravy while it's cooking."
Original recipe yield: 12 servings.

(some of theese can be opptionall)

INGREDIENTS:
1/2 cup all-purpose flour
ground black pepper to taste
3 1/2 pounds rump roast
1/4 cup butter
1/2 (1 ounce) envelope dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup dry vermouth

DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C).
In a large mixing bowl, combine the flour and black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess.
In a large pot over medium/high heat, melt the butter and brown the roast on all sides. Place in a 4 quart casserole dish with lid.
In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.
Cover and bake in preheated oven for 3 hours or until desired doneness.

Enjoy

Answer 5

Lipton Onion Pot Roast
1 Package of Onion Soup Mix
Roast (beef or pork)
1 teaspoon of tyme
1/2 teaspoon of garlic salt
Carrots
Potatoes
3/4 cup red wine (for beef) or Apple Juice (for pork)
Rub soup on meat. Place meat on foil. Add vegetables ( which should be cut up if they are medium size vegetables). Add seasonings. Pour juice or wine over meat. Seal with foil. Back at 350 F for 1 to 1 1/2 hours.

Pot Roast Raves
1 3 pound beef roast
1 package Onion soup mix (envelope)
1 10 ounce can of Condensed cream of mushroom soup
4-6 Medium potatoes
4-6 Medium carrots
4-6 Celery Sticks
Place roast onto large pieces of foil in roaster. Sprinkle with onion soup mix. Spoon muschrrom soup over top. Gather up edges of foil to seal. Cover. Bake in 200 F over for 2 1/2 hours
Peel poatatoes and carrots. Cut celery sticks into 3 pieces each. Open foil. Place vegetables around meat. Reseal. Cover Bake in 325 F over for 1 1/2 hours. Serves 4 to 6 people.

Answer 6

Try this: This is my own recipe.
*Cut a chicken into 8 pieces, remove skin and wash.
*Cut 2 potatoes into medium size chunks.
* Cut two tomatoes so that you have 6 pieces from each.
Don't cut the tomatoe in half, cut from it stalk center
downwards.
*Chop some leeks or celery

Put everthing including chicken into big dish.

Now, add some salt and pepper over it now, a tablespoon of mild curry powder and mix this all up so everything is coated well.

Boil 1 big glass of water and add one chicken stock to it.

meanwhile warm oven ( low -medium heat)

Add all the ingredients in bowl to a casserole dish. I use a deep but wide one. Pour over this the stock and cover with lid. Put in oven for about a hour or so, or until cooked. It is absolutely delicious. Serve with a big salad.

Answer 7

i just put my roast in a large pot fill with water to the top of the roast. put in over on 250 for 3-5hrs turns out great everytime

Answer 8

Sure!! Use a cake pan, ,put roast in,fill 1/2 full of water,add 1/2 cup of worcestershire sauce,4tblsp.garlic powder,salt and pepper,add sliced onions (optional).Cover with a foil "tent"(make sure to crimp it tight to the lip of the pan).Put in oven at 325,for about 3 hrs.(when you cook it slow,it won't get tough).Check it once in a while ,as you may need to add water,to bring it back up to 1/2 full.It's done when you put a fork in it and it falls apart.You can add potatoes,and carrots if you like,in the last hour of cooking.When you remove it from the pan,pour the water mixture into a sauce pan(add water to bring it to 1/2 full),bring to boil. ..In a drinking glass,put four tblsp.cornstarch,and add water to fill,stir with fork.Pour this mixture into boiling mixture,a little at a time,while stirring with a fork,or wire whisk,to make gravy.(You may not need all of the cornstarch mixture,just use enough to make it as thick as you like).

Answer 9

yea! get one of those oven bags and read the instructions for a roast. they are very good. u can put all the vegetables in the oven bags and u even get a little bit of gravy. u can also try a nesco roaster, which i like better cuz the nesco roaster doesn't heat up the whole house like the oven bags do.

Answer 10

Krystal with you being a chef, is it that you have lost some of that spark cause you have a picky husband? I have a couple of Dutch oven recipes, but I am a lazy SOB. I do not like to overpower (as we both learned) the base ingredient with spices and herbs, everything in moderation. Before I forget, does he like wines in cooking or deadly brandy main courses? How is he with pork, specially the hocks? Can you please let me know, and I will start sending you parts of the ten commandments, to re-spark your culinary imagination, as the lecturer used to put it lolol.