I need a good ressipe for pot roast?

Answer 1

I love roasts and I will tell you how I do mine. It melts in your mouth and is very tasty. I buy a chuck roast because it has such a good flavor and has enough fat marbled into the meat to keep it from drying. Wash the roast and place it into a deep roasting pan.Poke holes in it and add whorchestershire sauce,garlic, quartered med onion( I like yellow onion best)salt and pepper,add about 1 1/2 -2 in. of water, and cover tightly with foil or with a roating pan lid but make sure it fits well or all of the liquid and flavor will leave through the cracks. Bake at 350 for one hr. and ten turn it down and to 300 for about 1-2 hrs according to the size of roast. Remove it and add carrots,quartered poatatoes,and celery. (I also like to add button mushrooms or cut others into halves. I sometimes add a head of cabbage cut into wedges for a change. I lay the cabbage on top of everything and it is actually steamed.)Salt and pepper the veggies and cover tightly and bake at 350 for about 45 min-1 hr.If you wan to brown the potatoes more you can uncover it for the last 15-20 min. This is my way that I have prepared roast for about 45 yrs!No complaints yet and my grandkids love it! I always make soup out of the leftovers-YUM! Hope this helps!

Answer 2

Beer Pot Roast

INGREDIENTS:

* 4 pound pot roast, chuck, shoulder, top round, etc.
* 1 tablespoon all-purpose flour
* 3 tablespoons vegetable oil
* 1/2 cup chopped onion
* 12 ounces sliced mushrooms
* 1 can (10 1/2 ounces) condensed beef broth or beef consommeé soup, undiluted
* 1 can (12 ounces) beer
* 1/4 teaspoon seasoned salt, or to taste
* 1/8 teaspoon pepper
* 1/2 teaspoon thyme

PREPARATION:
In a large skillet, heat oil over medium heat. Coat pot roast with flour; brown in hot oil on all sides. Remove roast to a baking dish. Pour off excess grease from skillet, leaving about 1 tablespoon. To skillet add onion and mushrooms; sauté until onions are tender.

Add beef soup, beer, salt and pepper, and thyme. Bring mixture to a boil; pour over roast. Cover and bake at 350° for 3 hours. Serve with noodles or mashed potatoes. Serves 6.

Answer 3

Mom's recipe:
marinade the meat in Dales for 45 minutes, fill a pan with water & boil, add roast, potatoes, carrots, small onion, 1/4 tsp, garlic powder, & 1/4 tsp salt.
Turn heat down to low & cover. Let cook for 1-2 hours. Keep the water high enough to cover the meat at all times.

My recipe:
Marinade in Dales 1 hour,
Put roast in large pan of boiling water
Add 1/4 tsp garlic powder, 1/4 cup soy sauce, 1/4 tsp salt
Cover w/lid
Lower heat to simmer for 2 hours
When the roast is done remove from heat
Put a large tortilla on a plate
Cover in Shredded Cheese (Sharp Cheddar)
Pull apart & lay strips of meat on the cheese
Wrap the tortilla tightly
Place on Foreman grill (or frying pan) until cheese melts
Enjoy!

Answer 4

POT ROAST

1 whole onion
1/2 lb baby carrots
Adobo seasoning
seasoning salt
black pepper
1 pot roast
3 teaspoons of vinegar
1 cup of water

Soak pot roast in vinegar and water for 5 minutes. While waiting for the pot roast to clean, wash carrots and peel onion. Wash the onion in cool water. Chop onion as thinly as you like and set aside.
If you are able to get a roasting bag, then do so and place the roast in it.

Sprinkle the Adobo, seasoning salt and black pepper (as much as you desire, to taste) on the roast in the bag.

Place carrots and onions in the roast bag along with the roast.

Cook for 1 hour or until meat is tender and thoroughly cooked.

EASIEST EVER POT ROAST

3 or 4 lb. beef chuck roast (bone in if possible)
1 can cream of mushroom soup
1 or 2 bags frozen stew vegtables

Put roast in crock pot,cover with the bag(s) of stew veggies and pour the cream of mushroom soup over the veggies.
Turn crockpot on low and do NOT take the lid off!! Leave for 8 hours.

The best beef stew ever!

www.cooks.com

Answer 5

A lot of these recipes sound yummy, don't they?!
This is what I always make:

"New England Pot Roast" - 8 servings
4-pound beef arm, blade or cross rib pot roast (3-pound beef bottom round, rolled rump, tip or chuck eye roast can be substituted; decrease the salt to 2 teaspoons.)
1 tablespoon salt
1 teaspoon pepper
1 (5 oz.) jar prepared horseradish
1 cup water
8 small potatoes; cut into halves
8 medium carrots; cut into fourths
8 small onions
Pot Roast Gravy (below)

Cook beef in Dutch oven (large pot) over medium heat until brown; reduce heat. Sprinkle with salt and pepper. Spread horseradish over both sides of beef. Add water. Heat to boiling; reduce heat. Cover and simmer on top of range or bake in 325* oven 2 1/2 hours. Add vegetables. Cover and cook until beef and vegetables are tender, about 1 hour longer. Remove to warm platter; keep warm. Prepare Pot Roast Gravy; serve with beef and vegetables.
Pot Roast Gravy: Skim excess fat from broth; add enough water to broth to measure 2 cups. Shake 1/2 cup cold water with 1/4 cup all-purpose flour in tightly-covered container (or jar); gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Answer 6

Mexican Pot Roast:

1/4 cup all-purpose flour, divided
2 teaspoons salt
1 tablespoon paprika
1 teaspoon chili powder
1 (4- to 5-pound) boneless chuck roast
3 tablespoons vegetable oil
21 whole cloves
3 medium onions
1 (14 1/2-ounce) can beef broth, divided
1 (3-inch) cinnamon stick
Garnish: fresh cilantro sprig

Stir together 2 tablespoons flour and next 3 ingredients in a shallow dish. Dredge roast in mixture.

Brown roast in hot oil in a Dutch oven. Insert cloves into onions, and add onions to Dutch oven. Reserve 1/4 cup broth. Add remaining broth and cinnamon stick to Dutch oven; bring to a boil. Cover, reduce heat, and simmer 2 to 2 1/2 hours or until meat is tender.

Transfer roast to a serving platter, reserving drippings; keep roast warm. Remove and discard onions. Add water to drippings to make 2 cups, and return to Dutch oven. Whisk together remaining 2 tablespoons flour and reserved 1/4 cup beef broth until smooth; whisk into drippings. Cook over medium heat, whisking constantly, until thickened and bubbly. Serve gravy with roast. Garnish, if desired.

Yield: Makes 6 servings

Answer 7

This is my favorite;

1-2lb roast of beef

1 can cream of mushroom soup

1 can golden cream of mushroom

1 pk of dry onion soup mix

1 sm can of mush room

4 med potatoes cut in quarters



place the roast in the Crock-Pot .Place potatoes on next.Spinkle dry soup mix next.Drain the mushroom and pour in.Then por the other soups over the top.Cook 8-10 hours on low.


My family loves it.

Answer 8

Ingredients:
5 pounds Pot Roast
2 pounds carrots peeled
8 large potatoes peeled and halved
1 large onion quartered
1 teaspoon ground dried sage
1 teaspoon ground black pepper
1 tablespoon salt
3 stalks celery chopped (optional)
2 dried bay leaves
3 tablespoons corn starch
water as directed


Directions:

Oven: Place all ingredients inside a large roasting bag, seal, shake thoroughly and place in large baking dish. Puncture bag on top to allow steam to escape. Bake at 350F for two hours.

Place potatoes on the bottom of a greased roasting pan, flat side down to allow browning. Add meat. Arrange remaining vegetables around the roast in an attractive way. Pour 3 cups of water mixed with the 3 Tbsp cornstarch and spices over the meat and vegetables. Cover with tight fitting lid or with aluminum foil. Bake for two and one half hours at 350F.

Crockpot: Place potatoes on bottom of greased LARGE interior crock. Place meat on top of the potatoes. Arrange vegetables over the meat and potatoes. add 2 C water and spices and cornstarch. Use low power for eight hours.




Best beef pot roast/cp Recipe

Best Beef Pot Roast/CP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Beef chuck or blade roast
1 md Onion chopped
1 teaspoon Seasoned salt
1 teaspoon Seasoned pepper
3/4 cup Water

Brown roast. Place in crockpot. Salt and pepper. Cook roast in
crockpot for 7 to 9 hours on low. Simmer about a cup of water in the
skillet you browned the roast in and stir to get all the brown bits in the
skillet mixed in. Save for gravy.

Answer 9

Well, I tried this last week and it tasted amazing.

I put the roast in a slow cooker, brushed it with olive oil, rubbed crushed peppercorn and herb spices into it, and then let it cook on low for 8 hours. MMMMM

Answer 10

The best resource for any recipe online is www.allrecipes.com - check it out under Seasonal Recipes on the left column for Slow Cooker Recipes. You can also check out the Top 20 as rated by the users. There is a section where you can give feedback and rate the recipes plus have your own Recipe Box - a list of all your favourite recipes so you can always find them. Yummy!!