best pot roast recipe, please. chuck or rump roast?

Question

I usually use chuck, but wanted to see what you guys do. thanks

Answer 1

My Mom's Yankee Pot Roast:

Chuck, Bottom round or Rump Roast are all fine, but I personally like bottom round the best.

Heat a couple tablespoonfuls of oil in a heavy Dutch oven. On med-high heat, brown the roast on all sides for several minutes. After it is browned all over, add 1/2 cup of cider vinegar. Then add liquid (water of beef broth) to the pot so that it is 1/4 of the way up the roast. Lower the heat and simmer, covered, until the roast is tender. (The amount of time will vary depending on the type of roast and how much it weighs.)

When done, remove to a warm platter and cover with foil. Mix a cup of cold water and 3 tablespoons of flour with a fork. Whisk it into the still simmering liquid and let cook for several minutes to cook the flour, and thicken the gravy. This is really good served with mashed potatoes and carrots.

I've made it this way for over 30 years, and, no, I'm not THAT old!

Answer 2

I like chuck okay, but the best thing I've found is arm roast.

Answer 3

yes you can but but it wont be as tasty as chuck but if that's what you have then go for it remember it wont be as tasty and no doubt about it tender too just put loads of veg in such as carrots onions celery and leeks and the gravy would be fab

Answer 4

Sam Arnold's Cowboy Pot Roast
The Fort, an award-winning restaurant located in Southwest Denver, is one of the nation's most recognized establishments and sells more buffalo steaks than any other restaurant in the country. Featuring fine beef, buffalo, game and seafood, The Fort's menu offers a tantalizing selection of old and new foods from the Great West.

4-6 servings
3 lbs pot roast
2 tablespoons margarine or canola oil
1/2 cup chopped white onions
1 1/4 cups beef stock
1 teaspoon sugar
6 ounces dried apricots (about 1 package)
1 teaspoon grated lemons, rind of
salt & pepper
leeks, white parts only

Preheat oven to 350 degrees F.
Cut the pot roast into small cubes (about 1-inch in size).
Put a Dutch oven over medium-high heat on the stove top with the margarine or oil and the chopped onions to brown and caramelize.
When the onions are transparent and browned, add the meat to quickly brown.
Add the beef stock, apricots, lemon peel and sugar, reduce the heat and simmer for 15 minutes.
Carefully clean leeks; cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only (dirt can get in between the leaves, so wash them out well). Blanch the leeks with boiling water and then slice them.
Heat the oven to 350 degrees F. and add the drained blanched leeks to the pot and adjust the salt and pepper to taste.
Bake in the oven for 2 hours or until beef is tender.
The Fort serves its Colorado Territory Beef entree with: Fort Breads - A selection of pumpkin walnut muffins and sourdough rolls. Fort Dinner Salad - Seven crisp greens, pickled ginger, diced jicama, and toasted pepitas and a peppadew pepper. Chef's Choice of Seasonal Vegetable. Potatoes, Fort Style or Garlic Cheddar Mashed (unless otherwise noted). Dressing Choices: Chunky Maytag blue cheese, *Herbal Daminana house Vinaigrette, Jalapeno-Buttermilk Ranch, Chipotle Honey, Balsamic Vinegar & Fine Extra Virgin Olive Oil (*reputed aphrodisiac herb). The Fort's special toppings to complement your Angus steak: Rich Buffalo Jus, Dixon Red Chile, Hatch Green Chili (hot or mild). Be creative, serve your roast with approximations with some of the above! :)

Italian Pot Roast
8 servings 3¼ hours 5 min prep

1 (5 lb) chuck roast
1 1/2 cups water
2 teaspoons beef base
2 bay leaves
2 tablespoons dried basil leaves, crushed
1 1/2 tablespoons dried oregano leaves, crushed
2 1/2 teaspoons salt
1 teaspoon crushed dried red peppers
1/2 teaspoon garlic powder

Heat oil in a large Dutch oven over medium heat and brown roast on all sides.
Combine water and remaining ingredients, mixing well.
Pour over roast; bring to a boil.
Cover and reduce heat.
Simmer for 3 hours or until tender.
Let cool slightly; cover and chill.
Remove roast from broth; cut into very thin slices.
Return meat to broth; cook over medium heat until thoroughly heated.
Remove bay leaves and serve.

Mexican Pot Roast
It has a mild Mexican taste and offers a different way to fix an inexpensive piece of meat.
8 servings ½ day 30 min prep

3 lbs beef brisket
2 tablespoons oil
1/2 cup slivered almonds
2 cups mild picante sauce
2 tablespoons vinegar
1 teaspoon garlic salt
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/8 teaspoon ground cloves
1/8 teaspoon pepper
1/2 cup water, can add up to 3/4 cup water,as needed

Brown beef in 2 Tablespoons of oil.
Place in crock pot.
Combine remaining ingredients and pour over meat.
Cover and cook on Low 10 to 12 hours.
Add extra water as needed.
Serve with garlic potatoes, herb butter noodles, or rice.

Tender Pot Roast
This is a sure fire method of making a tender pot roast every time.
6 servings 1 Roast 4¼ hours 10 min prep

3-4 lbs chuck roast, trimmed
2 tablespoons vegetable oil
salt and pepper
1 cup carrots, chopped
1 cup onions, chopped
1 cup celery
4 cloves garlic, minced
2 cups chicken stock or beef stock (or a combination)
2 tablespoons sugar
1 sprig thyme
1/4 cup dry red wine
water

Pre heat oven to 300 degrees.
Season roast with salt and pepper on all sides.
In a large dutch oven heat oil, over a medium high heat, do not allow to smoke.
Brown meat on all sides in dutch oven, this should take about 10 mins.
If at any time the oil starts to smoke remove from heat, lower the temperature and continue cooking.
Once browned remove meat from pot and place on a deep plate (to catch the juices).
Add vegetables to dutch oven, stirring often, cook until lightly browned and tender.
Add garlic and cook until fragrant, about 1 minute.
Add stock, bring to a boil and stir/scrape until all the brown bits are removed from the bottom of the pan.
Add redwine and sugar. Allow to boil until alcohol smell is gone, put thyme, meat and accumulated juices back in pan.
Add water until liquid comes halfway up sides of the meat.
Bring to a simmer, cover with a large piece of foil and the pan lid (to assure seal).
Place in oven, be sure to turn the meat over every 30 minutes or so.
Cook until fork tender, 2 1/2- 3 1/2 hrs.
(meat needs to remain above 200 degrees F. for 30 minutes).
Remove meat from pan onto serving plate, cover with foil.
Place dutch oven back on stove, boil till liquid is reduced to 1 1/2 cups or so, (about 15 mins).
Thicken if desired.

Cajun Pot Roast
A versatile recipe that can be used with a variety of meats: pork, lamb, venison, etc. Based on a recipe in the Sugar Busters Quick and Easy Cookbook, but dressed to kill, the way I like it!
4-6 servings 2¼ hours 10 min prep

4 lbs rump roast
2 1/4 cups Italian salad dressing
2 tablespoons olive oil
1 teaspoon seasoning salt
1 teaspoon ground black pepper
1/4 cup water
1 teaspoon minced garlic
2 bay leaves
1/4 cup red wine vinegar
1 can sliced mushrooms, with liquid
1 medium yellow onion, sliced
7 whole cloves

Combine the roast and 2 cups of salad dressing in a large plastic storage bag.
Seal tightly.
Marinate in the refrigerator for 2 hours or overnight.
Preheat a heavy Dutch oven over high heat.
Add the oil.
Remove the roast from the marinade and add to the pan.
Brown on all sides, 4 to 5 minutes.
Sprinkle meat with seasoned salt and pepper.
Add water,the remaining 1/4 cup salad dressing, the vinegar, garlic, mushrooms with liquid, onion, bay leaves, 7 whole cloves.
Cover, reduce heat to low, and cook for two to three hours, until very tender.