Pot roast recipe needed?

Question

Does anyone have a great pot roast recipe they'd like to share? I'm looking for one that uses a chuck roast (or similar cut of meat) that's very tender and makes great gravy. Please, no links to recipe websites. I'm perfectly capable of doing that myself. :) I'm looking for *tried and true* recipes. Thank you!

Answer 1

Here is my version for the stovetop. You can also make this in the crockpot, but DO NOT skip the browning step. Browning the meat makes the pot roast go from good to great.

3 - 4 lb chuck roast
1 large onion sliced
1 envelope lipton onion soup (I personally only use 1/2 envelope because I find most things too salty)
2 - 3 bay leaves
pepper

Sprinkle pepper on both sides of roast (you can use salt, too, but the salt from the soup mix should be plenty for the recipe). Brown really well on both sides in a dutch over or cast iron skillet. If your skillet is not non-stick brown in canola oil. When meat is very brown, turn down heat and arrange sliced onions on top.

Mix soup with two to three cups of very hot water and pour over meat and onions. Add bay leaves and bring to a simmer. Cover and simmer 2-3 hours until very tender. If you like, add 1 inch pieces of carrots and quartered potatoes to the liquid during the last half hour of cooking.

I use the gravy as is, but you can thicken it with flour if you prefer a thicker gravy. Remove the meat and vegetables and sprinkle a little flour into the liquid. Raise the heat to medium and stir until thickened.

Good luck, I hope you find a recipe you like.

Answer 2

A1 Pot Roast Recipe

Answer 3

Hmmm a simple one would be get a roasting pan with a lid, put the roast in the pan. Now the flavor is going to come from the liquid you put in with the roast. You do not want to add water. Water adds nothing to the flavor. I would use beef stock/broth, woorstisure sauce(sorry bout spells)/A1, white wine, parsley, a little mint, carrots, potatos, whole can of tomatos, anything other flavor/herbs you like. Fill up til the liquid just about covers the roasts. Cook on 325-350 for about a couple hours or until you think it's done. This should be pretty good because beef is meant to be with herbs, salty, and a little acidic. We got the herbs, the A1, and the white wine to cover those bases. Plus the veggies will make a good side. As for gravy, my gravies are terrible so your on your own.

Answer 4

Easy Pot Roast:

This is my version of pot roast. It makes a lot of gravy.

3¼ hours 15 min prep
4-6 servings

4-5 lbs chuck roast
2 (10 1/4 ounce) cans cream of mushroom soup
1 (1 1/4 ounce) envelope onion soup mix (I use beefy onion flavor)
2 medium onions, peeled and sliced thin
seasoning salt
garlic powder
pepper
1 1/2-2 cups water

1. Preheat oven to 350°F.
2. Season the roast with the dry seasonings (don't overdo).
3. Sprinkle the dry soup mix onto the meat.
4. Spread mushroom soup over the top and add onions.
5. Add water, cover tightly with foil.
6. Bake for three hours.
7. Add any desired vegetables (potatoes, carrots, etc.) during the last hour of cooking.

Answer 5

Mine is extremely simple:
Roast
1 potato each person - cut in half
1-2 carrots each person - cut in lg pieces
1 lg onion - cut into wedges
Put roast in crock pot, place vegis around the roast. Salt & Pepper to taste and add water to cover the roast -- the guy said that you need to add herbs because water has no taste -- you get the gravy taste from the roast & vegis!! Cook on low all day. When you are ready to serve, remove the roast & vegis and place on a platter. You will thicken the juices (that is why you put so much water in the pot) with corn starch to the desired thickness. You can turn the crock pot on high and slowly add the cornstarch (mixed with water of course) and stir until thickened.

Answer 6

Try this crockpot very tender pot roast recipe

Ingredients:
2 1/2 pounds beef bottom round roast
4 medium potatoes, cut into quarters
2 cups whole baby carrots
1 celery stalk, cut into 1-inch pieces
1 medium Italian plum tomato, diced
1/2 teaspoon ground black pepper
1 can (10 1/2-ounce size) tomato soup
1/2 cup water
1 tablespoon chopped roasted garlic
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon dried parsley flakes, crushed
1 teaspoon vinegar


Directions:

Place the potatoes, carrots, celery and tomato in a 3-1/2-quart slow cooker. Season the roast with pepper and place on top. Mix the soup, water, garlic, basil, oregano, parsley and vinegar. Pour over all. Cover and cook on low for 10 to 12 hours or until done.

Answer 7

Easy & Fabulous Crockpot Beef Roast

1 chuck or rump Beef Roast (sized for your crockpot)
1/2 Cup of Water
1 Packet of Ranch Dressing Mix
1 Packet of Italian Dressing Mix
1 Packet of Brown Gravy Mix

Put roast in crockpot, pour water around the base. Sprinkle all 3 dry seasoning packets over roast. Cover and cook for 6-7 hours on low. Remove roast to cutting board and let sit 15 minutes; slice thinly across the grain (electric knife works best).

It makes great tasting gravy too, that tastes like you browned it and simmered it all day on the stove.

Answer 8

Grandmas Pot Roast

1 - 4 lb roast (Round bone, pot, or chuck)
1 tbs steak sauce
1 can cream of mushroom soup
1 package lipton onion soup mix
1 cup water
1 cup carrots
1 - 1 1/2 cup potatoes

Add meat to roasting pan or crock pot. Pour steak sauce on meat. Add mushroom soup on top. Sprinke onion soup on top of mushroom soup and pour on water. Bake at 300 F for 2 hours or on high in crock pot for 5 hours. Add vegetables and bake for 1 1/2 hours in oven or on high in crock pot for 2 hours.

Answer 9

i make mine in the crockpot i take a package of french onion soup mix and some water in the bottom then add my meat and veggies (onions and potatoes.) i then leave it alone til dinner time. at dinner time i just serve as the potatoe starch will thicken the gravy as they cook.