how do yu cook a pot roast?

Answer 1

I sprinkle Montreal steak seasoning on mine and pan sear it to lock in the juice... I then cover and cook it in the oven at 350 F in a roasting pan with 1/2 inch of water until the meat is almost tender. I then add carrots, potatoes and onions... which I also sprinkle with seasoning and garlic. When the potatoes are done, I uncover and cook for an additional 10 minutes. Good broth and very tasty, IMHO

Answer 2

Pot roast is definately the best thing to come out of a crock pot.

Brown the chuck roast (you don't have to, but it's better). I have a crock pot that I can put right on the stove so I don't have to dirty an extra pan. (If you use a separate pan to brown the meat, remove the meat to the crock pot.)

Add two large onions cut in quarters, a 4-5 of large stalks of celery cut in big pieces and a large handful of baby carrots to the browning pan. Brown them a little bit and add them to the pot roast. Again, you don't have to brown the veggies either but it's better. The dish will be good without browning, just not as good, depends on how much time and effort you have.

Add a carton of beef stock to the crock pot til it's almost to the top of the roast. Cook until it's done. I cook it on high if I'm in a hurry or low if I'm gone all day. Start it in the morning, it's good to eat when you get home from work. It should cook at least six hours.

You can make a thick gravy or serve the juice just the way it is. You might have to add some boullion to make it taste good. I like Wylers brand. This recipe is also good with beef cubes (stew meat) you just don't have to cook it as long.

I serve the roast with potatoes and carrots, you can add them to the crock pot close to the end or cook them separate.

If you don't want to use a crock pot you can cook the roast in the oven. Follow the directions above but use a roasting pan instead of a crock pot. You can brown everything in the roasting pan. Bake in the oven at 350 degrees for 3-4 hours. It took 3 hours at sea level, it takes 4 hours at 5000 feet.

Answer 3

Easiest possible way to cook a pot roast, even if it's frozen solid:

Take a sheet of heavy-duty aluminum foil and place in a baking pan. Put the roast in the center of the foil, and add a packet of onion soup mix and three or four shakes of Worchestershire sauce.

Fold the foil tightly over the roast to form a packet. If roast is frozen, bake at 250 degrees for approximately 6 to 8 hours. If roast is thawed, bake for 3 to 4 hours. (Time approximate, depending on size of roast.)

When the roast is tender, remove it to a platter while you make the gravy. Blend 2 tablespoons of flour with 2 tablespoons of pan drippings until smooth. Add the paste to the remaining drippings, and heat over low flame, stirring constantly until desired consistency,

This recipe is almost goof-proof, and the meat is not overpowered by the taste of the onion soup mix. The meat is especially tender and juicy if cooked from a frozen state.

Answer 4

Cut several small slits in roast then stuff holes with cloves of garlic, sprinkle with meat tenderizer, salt, black & red pepper and garlic powder. Dust roast with flour and brown in a little oil in baking pan on top of the stove. When browned on all sides, add sliced onions to pan and small amount of water, cover and bake in 350'F oven 2-3 hours or until tender. If you want to add vegetables like carrots and/or potatoes, add them about the last 45 minutes of baking time.
To make the gravy, take vegetables out of pot and add 1 Knorr bouillon cube and 1 1/2 cups water and let simmer until thick. You can add a slurry of a little flour and water to the gravy if it is not thick enough. It will be tender and delicious!

Answer 5

if you have a pressure cooker, do this...

put in the pot roast, add about 2 cups of water. salt, pepper, a yellow onion quatered and a few crushed garlic cloves and a tablespoon of tomato paste. get your pressure cooker up and going for about 20 minutes, then release (safely of course) the pressure, and put in a few peeled potatoes and carrots and and reapply the pressure for another 10 minutes, then check for doneness. If the fork goes right through, it's done. take out the meat and veggies and you can thicken the broth left over for an awesome gravy ( i use a tablespoon of flour in a 1/8 cup of ice cold water... horseradish on the side is an absolute must.

Answer 6

Americana Pot Roast:

The leftover broth and beef from this pot roast provide the foundation for our Cozy Shephard's Pie.

This recipe goes with Cozy Shepherd's Pie, Cozy Shepherd's Pie

Cooking spray
1 (4-pound) boned rump roast
6 cups (1/4-inch-thick) sliced onion (about 3 medium)
2 tablespoons Hungarian sweet paprika
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
3 garlic cloves, crushed
1/2 cup water
1/2 cup dry red wine or 2 tablespoons red wine vinegar
1 (14 1/4-ounce) can low-salt beef broth
6 small red potatoes (about 1 pound)
1/2 teaspoon salt
1/4 teaspoon black pepper
6 carrots, cut into 1 1/2-inch-thick pieces (about 1 pound)

Preheat oven to 300°.

Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add roast, browning on all sides. Remove from pan; reduce heat to medium. Add onion; sauté 10 minutes. Add paprika, basil, oregano, thyme, and garlic; sauté 1 minute. Add water, wine, and broth; bring to a boil. Peel a 1/2-inch strip around each potato. Stir in salt, pepper, carrots, and potatoes. Return roast to pan. Cover and bake at 300° for 2 hours. Turn roast; cover and bake an additional hour or until tender. Serve with vegetables and broth.

Yield: 10 servings (serving size: 3 ounces beef, 2/3 cup vegetables, and 1/4 cup broth)

Answer 7

I like this one. Cook it very often on busy days.

1 (3 lb.) boneless chuck roast
1 (28 oz.) can tomatoes
1 (16 oz.) can sauerkraut
1/4 cup brown sugar
1 apple, thinly sliced
1 envelope onion gravy mix or 1 packet onion soup mix plus 1 Tbsp. flour

Place roast in Dutch oven or covered roasting pan. Add all except gravy mix. Cover and simmer on top of stove or bake in moderate oven about 3 hours. Remove from heat, skim off any excess fat. Stir in gravy mix and heat to boiling and thick. May need extra water for gravy consistency you like.

Answer 8

in a slow cooker low setting with 1 cup water, 1 can condensed mushroom soup, 1 package onion soup mix, 1 package dry brown gravy OR 1 can brown gravy. Remember low setting for about 6-8 hours. remove carefully, it will be very tender. You can put in your carrots and potatoes right at the beginning if that's what you're going to serve with the roast.

Answer 9

To cook a pot roast place in roasting pan add a cup of water or red wine or beef stock.Crush three cloves of garlic and rub it on meat. sprinkle with black pepper, cover with lid (or foil). place in oven at 325 and cook to desired doneness.

Answer 10

I salt and pepper both sides. Sometimes I put fresh garlic on it then I brown both sides in the skillet. Then I put in the crock pot for about 5-6 hours on high. 1-2 hours before it is done I put jars of mushrooms, carrots and cans of potatoes. You know it is done when the meat just falls apart. My family swears by it !! They love when I cook this. It is so simple too......