do you know how to make this?

Question

I was wondering if anyone out there has a good recipe for pot roast.
Like when you make it with carrots,celery,potatos, and whatever else.
OR
if you have any new ideas for what I could make for supper.
if you have any suggestions could you please let me know?
thanks in advance

Answer 1

I cook mine in a crock pot, but you can also use a roasting pan in the oven for hours.
I start with lipton french onion soup mix, and about 2 cups of water. Then I cut up my onions and celery and add to the soup. Put the roast in, but I rub a bunch of spices on the roast. Garlic, onion, parsley, oregano, thyme, cumin, whatever you have in your spice rack and place it in the soup and veggies. Then I add enough water to cover the meat and start cooking it in my slow cooker. About an hour and a half before serving, I add my potatos and carrots so they are tender when the meat is finished.
Good luck and enjoy!!

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

I have several good ones, first there is my basic recipe, where you put the roast in the crock pot, add potatoes carrots, onions, celery, mushrooms, then you add water and cream of mushroom soup and set until done.

Then there is my favorite where you add all of the above ingredients except the soup, then you add a taco seasoning package, then fill the crock pot with water covering the other ingredients. THIS IS SOOOOO good. That is if you like a little spice with your food.

Answer 4

I cook mine in a crock pot with Lipton Onion Soup Mix. I don't put the carrots/potatoes in until about 2 hours before eating.

Answer 5

Using a Crockpot

1 Tbsp. olive oil
boneless round roast
4 carrots, cut into 2'' pieces
4 potaotes, cut into quarters
2 onions, quartered
3 celery, chopped into 2" pieces
1 cup fat free beef broth
1 garlic clove, diced
1/2 tsp Mrs. Dash
1/2 tsp. salt
1/2 tsp. pepper
.7oz pkg. dry Italian salad dressing mix

Add potatoes, carrots, celery & onions to pot.
Rub down the meat with all seasoning except Italian.
In a skillet brown all sides of roast & then let cool & slice.
Place meat into pot then pour in broth & all seasoning over roast.
Cover & cook on low for 8 hours or on high for 6.


You could also.........
1 cup of wild rice, rinsed & drained
1 cup of celery, chopped
1 cup of carrots, chopped
2 4oz cans of mushrooms, drained
1 large onion, chopped
1/2 cup of slivered alomds
3 beef bouilion cubes
2 1/2 tsp. seasoned salt
2lbs boneless round roast, browned on all sized & cut into bitesize pieces
3 cups of water

Layer in crockpot in order .
Cover. Cook on low 6-8 hours. Stir before serving.

It's good to add & take from other ideas to forn your own dish.