Receipe for GOOD pot Roast??

Question

and where can i buy pot roast..can i get it at any supermarket..

this will be my first time cooking pot Roast

Answer 1

LOL this is what I'm having on Sunday and I didn't like my Joy of Cooking version so I am going with a recipe from www.foodtv.com
BRAISED POT ROAST WITH VEGGIES
1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
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.
Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

(I'm doing it in a crockpot and omitting the mushrooms )
I like to itserve over buttered egg noodles)

Answer 2

MARK’S POT ROAST

3 lb. chuck roast
Olive oil as needed
Salt and pepper to taste
1 pint beef stock
1 cup red wine
1 tablespoon tomato paste (optional)
2 bay leaves
Chopped thyme, rosemary and parsley to taste
4-5 red potatoes
4 large carrots
20 pearl onions or 2 medium Spanish onions
4 cloves garlic, chopped

Take the widest covered pot you have and place it on the stove on high heat. Brush the roast with olive oil and sprinkle both sides with salt and pepper. Add oil to the pot, wait till it starts to smoke and sear the roast on each side until browned. Remove the roast, add the wine and deglaze the pot, scraping the browned bits off the bottom, as the wine comes to a boil. Add the stock and tomato paste, return it to a boil, and then reduce it to a simmer. Add salt, pepper, bay leaves, thyme and rosemary. Add the meat back into the pot and cover. Place the pot in a 350 degree oven or maintain it at a very gentle simmer on the stovetop for two hours. Meanwhile, peel and cut the potatoes into quarters and place them in a bowl of water to prevent them from browning. Cut the carrots into large chunks. Peel the pearl onions and leave them whole or peel and quarter the Spanish onions. At the 90 minute point add all of the vegetables and garlic. Cook for another half hour or until the vegetables are tender. If it takes a little longer than two total hours that’s fine. A little extra cooking time will not harm the meat. Add the chopped parsley just before service.

Answer 3

Bruce Aidells has written (with Denis Kelly) a wonderful book called "The Complete Meat Cookbook." In it, he notes that the cross rib roast, a particularly flavorful roast, can be used for pot roast or roasted like a sirloin roast. For the latter, he suggests preheating the oven to 450 degrees, then brushing the meat with some balsamic vinegar and applying an herb paste made of 2 tablespoons minced garlic, 2 tablespoons chopped fresh thyme (or 2 teaspoons dried), 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried), 2 to 3 tablespoons salt (depending on the size of the roast), 1 to 2 teaspoons freshly ground black pepper (depending on the size of the roast) and 1 tablespoon olive oil. Roast in the middle of the oven for 15 minutes, then turn the heat down to 350. Continue cooking 35 to 45 minutes. After 25 minutes check the internal temperature with an instant read thermometer--much better than a meat thermometer. Remove when the temperature reaches 125 to 130 degrees for medium rare. Take the meat out and cover loosely with foil for 15 to 25 minutes at room temperature. It's a great recipe.

Answer 4

Have the Butcher help you select the right cut and size Roast for your needs
Farmers 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 5

5 lbs. chuck roast
1/4 cup italian dressing
1 can tomato paste
1/2 cup water
fresh ground black pepper
salt
Sliced onion
sliced celery and carrot

In the bottom of the crockpot, mix the italian dressing, paste and water. Season the meat well with the pepper and salt, roll the roast in the tomato mixture. Top with the onion, celery and carrot.

Answer 6

Easiest Crock pot roast ever!

1 roast.
peeled and cut potatoes. ( how ever much you want)
cut carrots
large onion ( i use yellow) cut up
2 envelopes lipton mushroom onion soup mix, or savory herb soup mix,dry

put the roast in the bottom of the crock pot. put just enough water to cover the bottom of the roast . then put your potatoes, carrots, and onions on top cook it on med about 5-6 hrs. or so and the last 2 hrs add the lipton dry soup mix. stir and let it cook. it taste great and falls apart on your fork. good luck to ya