how to cook a pot roast?

Answer 1

Home-Style Pot Roast With Vegetables and Gravy

This is an old-fashioned beef pot roast with vegetables and gravy. Feel free to add other vegetables to this pot roast, such as small white onions, parsnips, or sweet potato chunks.

INGREDIENTS:
1 chuck pot roast, tender chuck, chuck arm, etc., 3 to 4 pounds
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon onion powder
dash leaf thyme
dash garlic powder
1/8 teaspoon black pepper
1 tablespoon olive oil
3 cups beef broth
5 to 6 medium potatoes, peeled, quartered (about 1 1/4 pounds)
1 cup baby carrots
1 small rutabaga or a few turnips, peeled and cut in chunks
1 medium yellow onion, cut in chunks
1/2 cup red wine or more beef broth
3 tablespoons all-purpose flour
3 to 4 tablespoons cold water

PREPARATION:
In a food storage bag, toss pot roast with the first 6 ingredients. Heat oil in a Dutch oven or large saucepan; add the pot roast and brown on all sides. Add beef broth and bring to a simmer. Reduce heat to low, cover, and simmer for 2 1/2 hours.
Add 1/2 cup red wine or beef broth, along with the vegetables. Cover and simmer for 45 minutes longer, or until vegetables are tender. Strain juices into a saucepan and bring to a boil; reduce heat to a simmer. Simmer for 5 minutes. Combine 3 tablespoons flour with 3 to 4 tablespoons water and whisk to make a smooth mixture. Stir into the simmering broth, a little at a time, until thickened as desired.
Arrange sliced pot roast and vegetables on a platter. Drizzle some of the gravy over the sliced beef or serve gravy on the side.
Serves 6.

Answer 2

There are many ways to cook a pot roast, but my favorite is to first tenderize with Adolf's meat tenderizer. (found on the spice isle of the grocery store). Sprinkle on some Adolfs, then pierce with a fork all over your roast. Several times. It will explain this on the Adolf's container.
Heat up a deep cast iron skillet on medium heat until it is hot. Place pot roast in skillet, it should really sizzle when you do this. Let it cook this way on both sides until a nice dark 'crust' has formed.
This will sear in the juices and also adds wonderful flavor. Salt and pepper to taste. After searing the meat on all sides, place in a crock pot on high. Let it cook this way for about an hour, then turn to low and let it slow cook until it is 'fall apart' tender. The slower you cook it, the more tender it will be. This can take up to six hours or more depending on the size of the roast. Good Luck!

Answer 3

soak it the night before in a marinade and then when you go to cook it the next day get you a can of french onion soup condensed and then a can of cream of mushroom soup condensed and put the pot roast in the crock pot and then both cans and then fill each can with water and pour that in cook for at least 8 hours and you will have the best moist pot roast in your life good luck bon appetite ~Chef Abby

Answer 4

Take 3 pounds of lean meat. Trim off any fat and then roll it according to cookbook instructions. Secure in place with meat thread and clip. Coat with a light olive oil and season with garlic powder, black pepper and seasoning salt. Place in a roasting pan with the drip collector beneath. Pour two cups of a sweet red wine over the roast and bake for two hours in an oven preheated to 250 degrees F.

In the meantime, slice boiled potatoes in their skins. Set aside potato water for the gravy. Chop some celery and leeks. Carrots, broccolli and brussels sprouts are also good choices. Use a medium cut lengthwise. About thirty minutes before the roast is done, add the vegetables in a layered fashion. Mix in with oil, wine and drippings and sprinkle with salt and pepper.

Let roast sit on stove top. Cover with foil. Take drippings and add to potato water. Thicken with a mixture of butter and flour. Cook for five minutes and whisk several times till thick. Strain and serve on the side.

Answer 5

I put my roast in a roadter pot, put a couple of cups of water in the bottom of the pot, season the roast with season-all, chopped garlic, onion powder, and parsley. I'll cut up about 4 regular sized potatoes and put it in the bottom of the pot also. After a couple of hours of cooking, I'll add my gravy packs to the seasoned water. I use about two BROWN gravy packs. Cook on about 400 degrees.

Answer 6

really those cooking bags are great..

or,put in large pan,cup or two of water and add more later(check ofton),lid 350 for 25/35 min per lb.
a little "accent" meat tenderizer/pierce holes with fork all over roast.. for tenderizing is easiest..

Flour the roast before baking ,add a little oil to pan,just brown some.This will help seal in juices and then add a little flour/and cold water with pan drippings for gravy,when all cooked and you have removed roast from pan.. Don't forget to{add carrots or taters last twenty or thirty min of bake time...}
Mom's pot roast ...

Answer 7

get a medium size beef roast get one can of cream of celery and one can of cream of mushroom and one packet of onion lipton soup mix put it all in a roast pan use of of the cans and add 2 cans of water bake at 350 for about 2 1/2 hours or til the meat falls apart it will make a good brown gravy its to die for yummy

Answer 8

oven set at 325.. rinse roast off on both sides.. lay roast in a pot called a dutch oven.. put enough water in pot 2 where it shows about a inch at bottom.. sprinkle meat tenderizer, garlic salt and black pepper.. and season salt kinda light, not heavy on one side of meat only..add one choped onion.. cover and bake 2 hours.. i found the carrots 2 come out tasting nasty if the carrots lay in bottom with juice.. so i just put them on top of roast.. if your using big carrots, add them in at the begining of baking the roast : )

Answer 9

brown roast on all side in veg oil.........remove...sautee onions and chopped garlic in remaining oil and drippings...remove when onions are clear..don't burn garlic though..pour red wine in pan and scrape the bottom of the pan....put roast ,veggies and liquid from pan in an oven pan high side doesn't matter as long as it't high enough and big enough for your meal....add chopped carrots,diced potatoes,and quartered onions,,,any other veggie you want...cover with foil if pan doesn't have it's own cover bake in low oven 275 to 350 for atleast 4 hours meat should be fork tender

Answer 10

I use beef and pork ones. But you add whatever meat you like, so for example lets use beef! You add chunks of beef, cut up, peeled potatoes, and baby carrots, cream of mushroom soup, and beef stew mix. you mix it together and put it in a crock pot. you put it on high for about 7 hours, and it will be so tender and good and ready to eat when you come home from work. with pork, just put pork stew mix in it with some water. goodluck! this is the best meal ever! I just had both of them in the past 3 days.