any good tips for making pot roast..I want it to fall apart and be good and juicy..?

Question

it is a 4 pound chuck roast and I have made in the past and it was tuff....HELP... family requested this....package says to cook for a few hrs. at 350?? any suggestions?

Answer 1

Slow moist cooking, when I worked as a chef, we made sure for any piece of meat to be done that way to maintain a good level of moisture, lots of flavour and a strong intial flavour base to make it not only tender and juicy, but having as much taste as possible.


Satrt by browning the meat first in a pan on the stove, make sure you use lots of vegetables (Onions, Garlic, Carrots, Celery, Herbs and Spices), make sure the cooking vessel has a tight fitting lid, a like I said Low and Slow, beef broth or stock, wine if you want, and a bay leaf or branches of Thyme.

Cook at 325 for 2 1/2 to 3 hours, let it rest out of the oven for 10 minutes before carving, let it set on the cutting board, and then thicken the sauce with flour or cornstarch, leave the veg whole or run a hand blender though them and make a thcik rich gravy, and serve with nice fresh Mashed Potatos and a side veg of your choice.

Answer 2

The best way to make pot roast is in a slow cooker/crock pot. It needs alot of liquid since a chuck roast is a pretty tough piece of meat. I usually set to cooker to 8 or 10 hours. If you want to cook it in the oven, make sure it is in a pan with either a tight fitting lid or cover the pan with saran wrap then with foil. The pan cannot lose the steam it will produce. The liquid you add should be chicken or beef stock and it should come up level with the top of the roast. It might look like alot but after the roast is done you can reduce the liquid to make gravy. I would also turn the heat to 325 instead of 350. 4 hours or longer or until you can shred the meat with a fork. Good luck with your home cooking!

Answer 3

Since my crock-pot is in storage, I cook my New England Pot Roast in a Dutch oven (or large pot) on the stove. After browning (and spreading horseradish over the roast), I pour in 1 cup water, cover and simmer for 4 hours. After 3 hours, I put in the potatoes, carrots, onions and garlic.
Hope this offers a kind of guideline.

Answer 4

I always cook it on the stove top in a large skillet. Add water on low heat. I check it after 45 minutes to make sure there's enough water & then every 1/2 hr. Turn it over once. When I turn it over I add salt & pepper, sometimes garlic salt. And I keep checking until it falls apart.

In the last 1/2 hr, I add the potatoes, carrots & onions.
I've never weighed mine but I figure it usually takes anywhere from 2-2 1/2 hrs.

It is always moist & tender.
It's faster than a crockpot & I wouldn't bother to buy a pressure cooker if you don't have one. I have always received compliments on it & many have asked for the "recipe."

Answer 5

the superb thank you to make pot roast is in a slow cooker/crock pot. It desires alot of liquid on the grounds that a chuck roast is a rather difficult piece of meat. I oftentimes set to cooker to eight or 10 hours. in case you choose for to prepare dinner it interior the oven, be certain this is in a pan with the two a good setting up lid or conceal the pan with saran wrap then with foil. The pan can't lose the steam this is going to produce. The liquid you upload ought to be fowl or pink meat inventory and this is going to arise point with the proper of the roast. it may look like alot yet after the roast is finished you may cut back the liquid to make gravy. i could additionally turn the warmth to 325 particularly of 350. 4 hours or longer or till you may shred the beef with a fork. stable success with your place cooking!

Answer 6

I always use a roasting bag, placed inside a casserole dish deep enough for lid to cover. Rinse roast, then sprinkle with steak seasoning. Place in bag, then add 1 can cream of mushroom soup & 1 pkg dry onion soup mix with a little water. Cook @ 350 for a couple of hours, then last 30 - 40 minutes, open bag & add diced potatos, baby carrots & onion chunks.....Serve with homemade cornbread of course!!

Answer 7

Sure, seer your roast in a deep pan using about 3tbs of flour mixed into hot oil, add your favourite spices, then brown or seer your roast on all sides. Transfer your roast to the roasting pan. Add a little of stock to the pan you seared your roast in and stir it a bit then transfer that to your roasting pot. Add about 1 or 2 cups of stock. Taste for flavor. Keep an eye on it as it cooks. You can add your stock of preferred flavor, beef, chicken whatever suits your fancy and add vegetables for extra flavors. You can add the amount of stock you thinks it needs, as it may thicken as it cooks, so that would be your preference, good luck!

Answer 8

I always cook mine in a Reynolds cooking bag on a low temp for 2.5 to three hours, but instead of water or stock, I use a 20oz bottle of 7-UP. The carbonation in the 7-UP tenderizes the meat, and makes it taste yummy. My grandmother is the one who taught me to us 7-UP, it's the only way she ever cooked her roasts. I once tried using diet 7-UP, but it didn't work as good.

Answer 9

Cook it in a stock pot in water, celery, onions, bay leaf or two, several carrots and potatoes in the last half hour on the stove top. The longer you cook it the more tender it should become.

Answer 10

Use a crock pot if you have one. Reynold's oven bags are also great. They even come with recipes inside the box!