what is the best way to cook pot roast?

Question

i also need a good homemade sauce.

Answer 1

Slow cook in the oven. Make sure you use a heavy dish that has a good tight fitting lid or place heavy duty foil on top and secure tightly. Put some flour and water in the bottom of the dish, then the meat along with all your seasonings and veggies. Bake and let it smell up your house real good. About 350 for about 2 - 21/2 hours (really depends on how big your roast is - but slow cook it). You'll have a tender roast with gravy.!

Answer 2

Whenever I cook any kind of meat I always use a tenderizer and if you have a while to make it I put mine on low in the crock pot half way add the potatoes & then at the end add the carrots & onions or whatever you're gonna use. Everyone likes there veggies cooked at different levels some like them soft & others like them crisp. Your best bet is to just taste them to see what you like. I usually use about 4-5 bullion cubes which I put in the water that covers the beef in the crock pot. If you want a thick sauce mix together flour & water & heat on the stove and add to the water in the crockpot . I remove mine from the crockpot and put it all into a baking dish & mix up drop bisquits which you can find a recipe for on the back of a box of jiffy and then I bake them on top of my roast. My husband loves it. I also cut up my roast this cooks it more evenly & quicker and that way you can dish it out easily and not have to mess with it later. A good seasoning to use is Mrs. Dash that way you don't have to buy them all seperate seasonings can be really pricey.

Answer 3

Pot roasts are generally a cheaper cut of roast that are cooked at a lower heat for a longer period of time than the more expensive cuts. The more it is "stewed" the tenderer it gets. Some people roast with potatoes, onions and carrots also. Usually not much is needed for the sauce. Some additional flavouring may or may not be used. (Beef base and/or spices.) Remove roast and veggies when done, strain the broth add base/spice, heat and while whisking briskly add a "slurry" (mixture of cold water and flour, some people put in a little cornstarch). The easiest way to make a slurry is to add a couple of teaspoons of flour to a container with a little COLD water (about a quarter cup?)and shake it until all the lumps are gone/blended. My sister in law told me this many years ago, and as I've never had luck with making a rue for gravy, I have since made all my gravies like this for years. It's once of the best pieces of advice she ever gave me. Otherwise If you have a slow cooker, they are great for cooking pot roasts in. One more tip, the veggies take much less time than the roast. Put them in later, otherwise they will be mush!

Answer 4

Here's a recipe for you pasted down from my mother to me. She was celbrated as the best cook in our church of over three hundred and fifty people. She knew how to add just the right flavor and how long to cook something to make it perfect...

First put a rub on the roast(combination of salt, pepper, cinnamon, cayenne pepper and garlic more or less depending on how spicy you want it,) then place in the crock pot adding sliced carrots, potatoes, onions , garlic, celery and bay leaf spice. Cook on low for about eight hours, give or take about thirty mintues depending on the size of the roast. The roast should come out moist and tender, with a lot of flavor. Hope this helps!!!

Answer 5

Mix a can of cream of mushroom soup with a packet of Lipton Onion Soup Mix. Place roast in crock pot, pour soup mixture over top and cook on low for 8 hours. This makes the best gravy!

Answer 6

Can't help you with the sauce. But if you put in the crock pot with about a cup and half of water, a can of stewed tomatoes, some beef seasoning and let cook on slow for about 8 hours. There's your meal. Eat over some white rice.

Answer 7

put the pot roast in a crock with 1 1/2 c of water, 4 beef bullion cubes, medium onion chopped, 1 c celery chopped, 1 sm can tomatoes, 1t salt, 1 1/2 t pepper, small bag of "ready" carrots.

add all but the carrots into a crock pot cook on high all day add carrots 2 hrs before service. thichen "juice" with a cornstarch mixture or can of crm soup

Answer 8

I cut small slits into the pot roast and insert sliced pieces of garlic in it, then I put a little water in the roasting pan. I also add carrots and potatoes and onions, and keep basting the food until it is done. I also from time to time take the juices left add 1 or 2 beef bullion cubes with 1 table spoon of flour in a small saucepan and cook until done. Very tasty, it goes fast in my house.

Answer 9

well in order to make a "homemade" sauce you would have to have "jus" juice from the roast. and in order to get that you have to cook it in an oven rather than say a crock pot. mix beef stock, with the mirepoix, and the juice in the bottom of the pan together to get a good sauce.

I prefer the method above me. however. dont forget the cream of mushroom and the cream of celery (both condensed) when you do it in the crock pot. its wonderful.

Answer 10

Cola Pot Roast II
The rich brown gravy this makes is wonderful, with just a slight hint of sweetness. Everyone asks for the recipe, and NO ONE ever guesses the secret ingredient...cola!

Original recipe yield: 8 servings.

Prep Time:15 Minutes
Cook Time:5 Hours
Ready In:5 Hours 15 Minutes
Servings:8
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INGREDIENTS:
4 pounds beef sirloin roast
3 carrots, chopped
3 stalks celery, chopped
1 clove garlic, minced
1/2 (.75 ounce) package dry brown gravy mix
2 tablespoons water
1 (1 ounce) package dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
10 fluid ounces cola-flavored carbonated beverage

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DIRECTIONS:
Preheat oven to 350 degrees

Place meat in a roasting pan.

Sprinkle carrots, celery and minced garlic around roast.

In a small bowl, combine the brown gravy mix and water, mixing into a smooth paste. Add onion soup mix, cream of mushroom soup and cola-flavored carbonated beverage. Pour over the roast.

Cover pan, and cook 1 hour in the preheated oven.

Reduce oven temperature to 225 degrees F
and continue cooking 2 hours.

Remove from oven, and turn roast over so that the top is now covered with the gravy.

Cover pan, and return to oven for a minimum of 2 hours.

Remove from oven, and let meat rest for 10 minutes before slicing.