What's the best way to make pot roast?

Question

I know some people make it in the oven while others make it on the stove top. Which is best? Any recipe recommendations?

Answer 1

Cook the chopped onions, minced garlic, and the cubed meat in a hot oil pan for half an hour at medium heat. Throw the meat mixture, five cups of water, cumin, chili flakes, salt, black pepper, the rough chopped carrot, celery, tomatoes, and turnips into the slow cooker, and cook about six hours. Add cilantro and dry oregano powder at the last minute. Use the shredded cheddar cheese and sour cream as the toppings.

Answer 2

The best way to make pot roast is to use an oven roasting bag. These disposable bags are sold in the baking section of the supermarket. Use a FRESH only cut of chuck roast. Never use meat that has been frozen and then thawed. It ruins the meat and makes it tough. Put it in the bag and then add about a pound of carrots and a couple of large baking potatoes, peeled and cut into large chunks. Throw some herbs in there if you want. Fresh garlic is good as is dill. Seal the bag up with the special tie and put it on a roasting pan. Cook at 350 degrees for an hour, hour and a half.

Should serve two to three people including sides of vegetables (which are delicious btw as they absorb the essence of the meat cooked like that). The meat will be very tender and juicy (unless you foolishly used a frozen cut of meat, hehe). Cleanup is a breeze because of the oven bag.

Answer 3

Pot roast was a standard growing up, and still continues to be in my parent's household. It requires slow cooking over low heat to ensure tender, flavorful meat. This is my mother's method.

3 1/2 lb of beef shoulder or boneless chuck roast
1 Tbsp olive or grapeseed oil
salt, pepper, italian seasoning to taste
1 large yellow onion, chopped or sliced
4 cloves of garlic, peeled
1/2 cup of red wine
Several carrots, peeled and cut lengthwise




1 Use a thick-bottomed covered pot, such as a dutch oven, just large enough to hold roast and vegetables. Heat 1 Tbsp of oil on medium high heat (hot enough to sear the meat). Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.


2 When roast is browned, lift up the meat and add garlic and chopped onion to the bottom of the pan. Let the roast sit on top of the onions. Add 1/2 cup of red wine. Cover. Bring to simmer and the lowest heat possible to maintain a low simmer (we cook our roast on the warm setting of our range)*.

3 Cook for 3 1/2 to 4 hours, until meat is tender. (If you are using a pressure cooker, cut the time by half). Near the end of the cooking, add carrots, cook until tender, about an additional 10 minutes.


After cooking 3 1/2 hours, before adding the carrots. Note how much liquid has been released by the meat. This comes from slow cooking at a very low temperature. If your pot roast is too dry, make sure the pan you are using has a tight fitting lid and that you are cooking at the lowest possible heat to maintain the low simmering.

Serves 4. Suggest serving with green beans and potatoes

Answer 4

I brown a 5 - 7 lb. roast in oil. Then put it in the crock pot with 1 can beef broth & 1/4 C red cooking wine. Set temp on high. Quarter 2 large onions. Throw in 3 stalks celery, leaves and all. Season with you favorite all purpose seasoning. (I use Morton's Season all) 1 clove garlic. 1 bay leaf.
When the pot is very hot almost to a boil turn to low setting.
Now wait 8 hours.

Add baby carrots and cook on high 20 minutes. Add potatoes (I use small red un-peeled halved). Cook until tender.
If you like zippy flavor (i do) add at least one turnip. I add more because we like them but, if you don't, only add 1 peeled and cut in half so you can remove it after it's flavor is cookied into the broth. I do this even when I know someone does not care for turnips. They never know, and as I said it will give it zip.
Once every thing is done transfer to serving platter (get rid of the celery) Use 1/4 C cold water and 1/4C cornstarch. Mix together and stir into broth to make gravy. Watch it closely it can get too thick fast.

Enjoy

Answer 5

Hi,

I like to brown a roast in frying pan on all sides. Then put into a roasting pan with some salt and pepper, about 1 inch of water into bottom of pan, put the lid on and bake in oven at 275 for 4 or 5 hours. Long and slow always works the best for a nice tender, meat falling apart and awesome gravy. Oh ya make sure you add anything left in the frying pan as that adds flavour too. Just put a bit of water into the frying pan if stuff is stuck and put it on a burner and stir with a spatula until all the bits come off and then pour in to roast pan.

Answer 6

G’Mama’s Crockpot Roast

Your choice of Roast, Seared in a hot skillet with oil, salt and pepper
Red potatoes, about 6-8 halved
Celery, 3 stalks course cut
Onion, 1 Lrg, cut into 4’s
Tomato’s, 4, cut into 4’s
Mushroom’s, if you have’um toss um in
Carrots 4, cut into 4’s
Bay Leaves 2
1/2 tsp Thyme
1/2 tsp Rosemary
1/4 C Worcestershire sauce
1 C Water

Put in the Roast and all the goodness on Medium and go shopping for 5 hours.
You did wash your hands when you started didn’t you?

Answer 7

I don't knowhow big your roast is..but what I do is..take a pan and add a envelope of onion soup mix with a couple of cups of water..put the roast in salt, pepper, lowerys all over the top of the roast ..turn the oven on to 325 and let it cook 4 hours..checking it often to make sure the onion and water is not drying up..if it is add more water. 1 1/2 hours before the 4 hours is up..put in a can of cream of mushoom soup and small peeled carrots potato cut up..mix well with the water and soup..cover let it coof til done..check it after a 1/2 hour and baste the roast with the gravy
I like my roast really tender and well done..its easy..you can do it!!! Oh ya..in the oven

Answer 8

I make my roast in a crockpot, it always turns out tender and juicy, and falls apart!


Rub roast with a mixture of seasoning salt, garlic powder, salt and black pepper. Slice an onion and place them in a layer in the bottom of the crockpot. Peel 4 medium potatoes and cut into chunks, place those over the onions. (You can also add carrots, leeks, etc.) Put roast on top and pour in 1 1/2 to 2 cups water, red wine, or beef stock (i use beef boullion cubes and water). Cook for 6-8 hours on low setting.

Answer 9

I PUT THE MEAT IN A CROCK POT, PUT H2O IN IT W/ A FEW BEEF BULLION CUBES, CARROTS, POTATOES, ONIONS, AND A LITTLE CELERY...ALSO SALT AND PEPPER. GOOD LUCK. IT'S NOT HARD AT ALL. JUST READ THE MEATS INSTRUCTIONS ON HOW LONG TO COOK IT PER LB.

Answer 10

in the oven all day seasoned with herbs and with diced potato chuncks and carrots and onion in its juices that u can braise it with