how do i cook a potroast that is not dried out this is killing me?

Answer 1

I put my pot roast in a pan with a cup of water and a couple boullion cubes and cover it with foil and bake in a 350* oven for about 2-3 hrs. depending on the size.

Or

If you have a slow cooker, put the roast in there with the water and boullion cubes and put it on high and cook it for 6-8 hours. This is always tender and not dried out.

Answer 2

You have the heat too high under the roast, and/ or you did not add enough liquid to start with. My Mom used a stove top dutch oven. She browned the roast on one side in Crisco, , turned it over, browned that side briefly, added water or beef broth from a can, until the roast was just covered, and turned down the heat to simmer, and put the lid on. About 1 hours later, she wold turn it over, . About 1 hour after that, she added potatoes, cut up small { no bigger than 1/4 of a medium potato for a fast cooking time and a a little onion, cut up very small, and later added the carrots. She added more water or broth if it had dried up faster than she predicted. and cooked it until it fell apart.
Then she removed the roast and veggies, and mixed flour and water, and added that, and cooked it, to make gravy.
And I would not use all broth, unless it is unsalted, or part of it is. It makes it too salty for me. So I use a can, and then use water to finnish covering the roast.
Hope this helps.
Try this recipe, it is not exactly a pot roast, but almost.
2 pounds round steak, pounded by the butcher
1 can cream of mushroom soup
1/2 cup water
1 envelope Lipton dry onion soup mix
optional: one small can mushrooms
optional: 1-2 tablespoons red wine
Cut the meat into @3x2 pieces, flour them, and fry them in Crisco until just lightly brown on both sides. Turn down the heat. Mix the soup, water, and the dry soup in a bowl, and put it in the meat, stir it a bit to cover the meat on the bottom, so it will not stick. Simmer for 1 1/2 hours, lid on, then turn it over, and cook at least an hour more. Just before cooking time is done, add the mushrooms, drained, and/ or the wine, if you wish.. You just want to stir them in and heat through. If you want a little thiner gravy, just add a bit of water, and stir, and heat the mixture back up. The meat gets so tender you can cut it with a fork.
I've served this a couple times, and people do not realize it is soup! My aunt was a chef, and she thought it was delicious. .

Answer 3

The best way is to put it in the crockpot. If you work days, turn it on low in the morning before you leave for work and let it cook all day. Just put your roast in it. I add potatoes, carrots, onions, parsley flakes, and pepper, and a can of Coke. The coke will make the meat so very tender and it adds enough juice to it so you don't have to add water. Add the coke before you add the veggies though. It will make the best roast ever with the can of Coke. Give it a shot, and you will never make a roast without it. Don't use Pepsi or a generic brand of cola though, I have tried this, and it does not work the same way at all. Good luck!

Answer 4

I make pot roast at work on an almost weekly basis.

First, get a nice, tender roast, some carrots, white onions
Also get some beef base or beef bouillon.

Rub the roast well with a mixture of salt and pepper
Place it in a roasting pan with cleaned carrots and onions.
Make enough beef stock out of the beef base or beef bouillon to completely cover the roast. You can add a little red wine to kick up the taste
Put it in a 300-325 oven and let it roast all day if you can, that'll allow the liquid to absorb the flavors of the roast, onion and carrot as well as thicken up.
When I make it at work it usually has about 6 hours to cook down and it is absolutely tender and delicious!

Answer 5

Crockpot!!! Seriously the BEST way to cook a moist potroast ever! There are some really easy and great tasting recipies for crockpot potroast out on the web!

Answer 6

bebe soak it over night in a marinade that way the meat soaks up the juice and when you cook it make sure the meat is totally submerged in the liquid and then cook it for a long time you must do all of these to have tender juicy potroast falling off the bones mmmmmmmmmmmmm

Answer 7

Brown the outside of the roast with some chopped onions in olive oil and then transfer to a crockpot. Add about 32 oz (one large box) of beef/vegetable stock and simmer on low for 4 to 5 hours.

Answer 8

What kind are you buying? The one that looks like a round roast is hard to get tender, that one is better off in the crock pot.

I prefer the bottom chuck (?). It looks like a thick steak.
Put it in a foil bag, or wrap tightly with foil. Add 1 pkg Onion Soup mix and about 1 half cup or more of water. Make sure it is sealed up tight.
Bake 300 deg. 3 hrs. It will melt in your mouth.

Answer 9

Place it in a crockpot and cover with water. Cook for about 6-8 hours. (I put mine in the crockpot in the morning when I wake up and it is ready by dinner).

It is always moist.

Or you can do it on the stove.

Sear (brown) roast on all sides in hot oil. Add your liquids (I use water, cream of mushroom soup, and lipton onion soup packets...it is really yummy!) Let is simmer for a few hours, then add veggies and cook for about 45 minutes more or until tender.

Answer 10

I put mine in a slow cooker with lots of water, carrots, potatoes, season salt, garlic salt, and a couple beef buillion cubes. I start it at about 7 in the morning and cook it on med all day til about 5 in the evening making sure it has plenty of water throughout the day and it is so tender and juicy. It's a family favorite in my house