I am looking for an easy pot roast recipe?

Question

Everytime I cook pot roast in my Crock Pot it always ends up being tough.I am looking for a recipe that is easy and will make the pot roast more tender.

Answer 1

I don't understand how cooking your roast in the crockpot leaves it tough. That is the best way to cook a roast and the meat just falls apart. You should cook it on low for 8-10 hours.

Try allrecipes.com

A lot of people like to use dry onion soup mix

Answer 2

I think the first recipe sounded great, on your first answer. But, my experience with roasts sounds like some of your other answers. If you brown the roast first, in a skillet with a little vegetable oil, makes it taste great and juicy. Then I slice up some potatoes, and carrots to about half full, in the crock pot. Place the roast on top of the vegetables. This lets the juices flow, and makes your veggies taste good, and keeps them from drying out. It is best, to just leave it cooking all through the night. I'll start one about 8:00 to 9:00, and just let it go! On slow setting. Check it in the morning. It should be tender. It has never gone wrong. I think the browning does seal in the juices. Try that! And, the crock pot, overnight cooking is wonderful.

Answer 3

For a spicer flavor, cook a few potatoes (white and sweet), some carrots, and a roast in the crock pot, and dump a 16 oz. jar of salsa, even the cheap kind, over the top. It is delicious.

I think if your meat is tough, you aren't cooking it long enough. A roast should cook in the crock pot for a long time, 7-8 hours, and should fall apart when you try to get it out. That's why they are sometimes called spoon roasts, because you can cut them with a spoon.

Also, make sure your meat is fresh. Any roast that has spent too much time dehydrating in the freezer will be tough.

Answer 4

1 (3 to 4 pound) piece beef chuck roast
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 cup canned crushed tomatoes
1 cup water
2 red onions, halved
2 garlic cloves, chopped
8 carrots, sliced
2 celery stalks, sliced
1 cup button mushrooms, stems removed
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves


Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

Answer 5

use a frozen roast and cook on low in a crock pot with a can of beef broth, a little salt and pepper and add any vegetables let cook over night or while you are at work. using a frozen pot roast is the trick cook 8 to 10 hours works every time

Answer 6

Easy recipe

Cut of roast, your choice
place in Crockpot

Pour a family sized can of cream of mushroom soup over roast

let cook at least 6 hrs (would be a cook recipe to start before you head to work) when done, the meat will litterally be falling apart.

You can also add vegetables (potatos, carrots, etc) for something a little different.

Answer 7

I've tried a number of recipes over the years... pot-roast is the IDEAL single-guy food !!

Honestly the BEST I've found is the recipe on those brown-in-a-bag packages !! The BAG keeps the meat juicy and tender...

I also use red wine for half of the liquid... more flavor and the acid helps tenderize the meat.

Great, you've gotten me hungry and I have to go to market for a 7-blade chuck steak now !!

Answer 8

A tender pot roast will take too long in a crock pot....probably 8 hours or more.
It does not get hot enough.
A good piece of boneless beef chuck......
water to cover half....
two large yellow onions, wedged.....
6 beef boullion cubes.....
2 tblspn garlic powder.....
2 tblspn crushed thyme.....
and the secret ingredient.......
6 cans of strong beer.
Add more beer if more liquid is needed to keep the meat covered.
Cook until the meat almost falls apart.
you can add quartered potatoes an hour before it is done if you so choose.
The liquid will also make a superb gravy.
Thicken with a flour roux (melted butter and flour)
YUM!

Answer 9

You can't screw this one up!

Easy Crockpot Beef Roast

1 chuck or rump Beef Roast (sized for your crockpot)
1/2 Cup of Water
1 Packet of Ranch Dressing Mix
1 Packet of Italian Dressing Mix
1 Packet of Brown Gravy Mix

Put roast in crockpot, pour water around the base. Sprinkle all 3 dry seasoning packets over roast. Cover and cook for 6-7 hours on low. Remove roast to cutting board and let sit 15 minutes; slice thinly across the grain (electric knife works best).

It makes great tasting gravy too, that tastes like you browned it and simmered it all day on the stove.

Answer 10

I think one of the key steps in any pot roast recipe is browning it before placing in the crock pot. Browning it allows the juices to be sealed in.