pot roast, any one have the ultimate recipe? thanks.?

Answer 1

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 2

Pot Roast
3 lb.eye round, chuck, or sirloin tip roast
garlic powder
Worcestershire Sauce
9-10 medium cooking onions
1 lb. carrots
2 tbsp. olive oil

Place meat in heavy pot in which olive oil has been heated. Brown on all sides. Sprinkle liberally with garlic powder. Then cover with Worcestershire sauce(approx. 1/4 cup). Add enough water to come half way up the sides of the roast. Bring almost to a boil, then turn down heat, cover and simmer for 3-4 hours. Add peeled onion, and carrots peeled and cut into 2 inch lengths. Partially cover and simmer for an additional hour. Meat is done when fork slides through easily. Remove meat and vegetables and allow to "rest" while you make gravy from the juices in which the meat has been cooking. Taste the juices, and add salt and pepper to your liking. Add 2-3 tbsp. flour mixed with 1/4 cup of water to the pot. Stir and bring to a boil. Lower heat and simmer, stirring for and additional 1-2 minutes. Serve pot roast and vegetables with mashed potatoes and gravy on the side.

Answer 3

I have the awesomest Pot roast recipe....here we goooooo...

Whatever pound of meat you wish to use....

One can of cream of mushroom soup
One and a half can of milk and mix together.....then
One packet of onion soup mix and put that on top of the roast after the mushroom soup and milk mixture is in the casserole dish and then cut up an onion. Not in little pieces but leave them round like and place on top of the roast. Cover with aluminum foil and cook according to the size of the roast. Check roast ever 20 minutes and use a spoon to put the mixture over the roast so that it is moisturized throughout the cooking process. YUM....hope you enjoy the recipe. It is great !

Answer 4

TERIYAKI POT ROAST

1/2 cup flour
2-3 cloves garlic
1/2 teaspoon each onion and garlic powder
1/4 teaspoon black pepper
3 to 5 lb chuck pot roast
2 tablespoons olive oil
1/2 cup Kikkoman Teriyaki Marinade & Sauce
6 baby potatoes, scrubbed
6 small white onions (or 1 large, quartered)
6 baby carrots

A new twist on an old favorite.
Peel garlic and onions.

In a large Ziploc bag, shake together garlic powder, onion powder, pepper and flour until well mixed. Place meat into bag, seal and coat meat well with mixture on all sides. Remove meat; add 1/2 cup water to the bag, mixing well, seal and set bag aside (save for later in refrigerator).

In a Dutch oven or large skillet, brown meat on both sides in olive oil. When meat is on second side, add whole, crushed garlic cloves. Pour Teriyaki sauce into a large measuring cup filled with 1 1/2 cups water. Stir, and pour over meat in pan. Cover and simmer for about 90 minutes. Add onions, carrots, and potatoes, then stir in the contents of the Ziploc bag. Simmer over medium-low heat, covered, for another 35 minutes or until vegetables are fork tender (stir in additional water if gravy becomes too thick as vegetables cook).

Remove meat and vegetables from pot when vegetables are cooked. Slice meat to desired thickness across the grain (if meat appears stringy, slice in the other direction). Pour gravy over meat; serve with vegetables surrounding.

Remember, pot roast is intended to be cooked over low heat. To develop flavor and tenderize the meat, avoid high temperature cooking for this recipe.

Adapted from a recipe by Kikkoman.

Answer 5

Pot Roast:

3½ hours 30 min prep
6-8 servings

3-4 lbs pot roast
2 tablespoons cooking oil
5 ounces beef broth
1 lb baby carrots
4 red potatoes, quartered or in eighths, depending on size
3 onions, quartered
2 tablespoons flour
1 (8 ounce) container sour cream

1. Brown roast on all sides in oil on med-high heat.
2. Transfer roast to small roasting pan.
3. Save pan you browned the roast in, but do not wash.
4. Pour broth over roast.
5. Cover pan and roast@ 350*F for two hours.
6. Add vegetables.
7. Cover and continue roasting for 1 hour or until vegetables are tender.
8. Remove roast and vegetables to serving platter.
9. Cover and keep warm.
10. Add 4 tbsp drippings to original pan.
11. Add flour to drippings and make roux, stirring constantly, making sure to loosen browned bits, until smooth and thickened.
12. Add remaining drippings, stirring constantly until slightly thickened.
13. Add sour cream and cook on low heat, stirring until completely combined.
14. Serve sauce drizzled over roast and roasted vegetables.

Answer 6

Put it in a crock pot with bell peppers, onions, and a little soy sauce. Then you can use the juice for au jus and slice the pot roast for sandwiches.

Answer 7

I heat olive oil to sear the meat, just before putting in the meat I cover oil with garlic powder. Sear both sides of the meat then put in the oven for at least 3 hours with two packages of onion soup mix and water as directions state.
After two hours I add potatoes and carrots, sometimes celery and cooked onions on top of meat. If I have time, I let it all cook for two more hours.

Answer 8

It's the best when you put a pack of onion recipe soup over the roast and whatever else ya want. stick it in the oven and cook. It is soooo yummy!

Answer 9

GO TO WWW.FOODTV.COM

IT SHOULD GIVE YOU A FEW DIFFERENT RECIPES. CHECK THEM OUT AND SEE WHICH ONE YOU LIKE BEST. GOOD LUCK