How do I cook a 5.5 lb pot roast?

Question

I'm only used to cooking a 3 lb one and I don't know if I have to do something different. I want to add in potatoes and vegetables with it too though. help!

Answer 1

there is no reason why you cannot cut the 5.5 roast into two 2.75 roasts. This smaller size may cook more evenly.
You may cook them in an oven, tightly covered, or in a crock pot if you have one big enough, or in a heavy bottomed pot on top of the stove, but make sure you have plenty of liquid around the meat so it will braise, rather than roast. (I use V-8 juice and beef broth)
Check the internal temperature with an instant-read thermometer if you have one...

Answer 2

I think the best way to do it (and most flavorful) is the the crock pot. My family usualy does it this way: Put the crock pot on low. Season the roast with salt pepper, seasoned salt whatevery you like. Put it in the pot. Cut up onion, celery, carrots, potatoes, and put them in. Get a can of cream of mushroom soup, and a can of french onion soup (or you can use the packages too), put them in with a couple cans of water and let it cook all day. When it's done it will still be a little pinkish brown in the middle, but the meat should flake. It is so good this way! It stays moist, when you cook roasts in the oven they tend to dry out. If you don't want to use the cream of mushroom or the onion soup just put enough water in to cover the meat and veggies. Another variation is to omitt the potatoes and make mashed potatoes and serve the gravey (made in the pot by the soups) and meat over the potatoes.

Answer 3

Pot Roast

Ingredients
1 4-6 pound Beef Round
2 tb Shortening
1 tb Salt
2 Whole cloves of garlic
2 lg Onions; sliced
2 lg Carrots; sliced
2 cn (16 oz) Stewed Tomatoes
1/2 c - Water
2 tb Flour
1/4 c - Cold water

Instructions

Dredge the meat in the 1/4 cup flour, season with salt and a little pepper if you like. Brown slowly on all sides in shortening with garlic cloves in a heavy kettle. Watch that garlic--when it's brown lift it out! Add vegetables, return garlic, season to taste. Add 1/2 cup water. Simmer covered, until tender, about 3-1/2 hours. Turn the pot roast occasionally, adding more water if needed. Remove the meat, strain vegetables, and measure broth in pot and add enough meat stock to make 2 cups. Blend and add the 2 tablespoons of flour and 1/4 cup cold water. Cook, stirring constantly, until thickened.

Answer 4

You cook it exactly the same way as the 3 lb roast. My problem is that I find I've run out of room for the spuds and carrots with the bigger roast and I like my vegies cooked in with the meat. I thnk the best thing would be to have a bigger pot...which I don't. I've tried separating some of the juices and cooking the vegies separately but it didn't turn out the same. I'm curious what others have to say!
Good luck with your roast.....

Answer 5

cook it the same way, just longer cooking time. Cook in oven about 3 hrs and then add pot and carrots. I use a dutch oven, I flour and season the roast, then brown on both sides, add to pan.

Answer 6

you can cook it the same way, but depend on how well done you want it you will have to cook it a little longer and you can add the veggies and potatoes. Good luck!

Answer 7

You cook it the same, usually if I have a larger roast, I will cut it into halves or thirds, so it doesn't take as long.

Answer 8

In the oven

Answer 9

chop it in two pices and that should work :D