Does anyone have any good tips for cooking a roast?

Question

Using any method.

Answer 1

I put a frozen roast in a large deep corning ware dish with a lid . or a roasting pan a Little bigger then the roast .add 1& 1/2 cup water or brouth , onions flakes , crushed garlic I always keep in a jar in the frig .
Bake at 400" for 1 hour , turn down to 325" till tender .
will stay moist & very good . I serve with mashed potatos , brown gravy , cole slaw I make with sour cream , a little suger , light touch of vinigar to taiste salt & peper . .

Answer 2

My mom make the best roast. Here is her recipe.

Roast (4-5 lb)
2 tbs steak sauce
1 can cream of mushroom soup
1 package dried lipton onion soup mix
1 can of water
4-5 cut up potatoes (peeled)
1 1/2 cup chopped carrots or baby carrots

Place roast in a roasting pan. Add steak sauce to top of roast, spread. Add mushroom soup and sprinkle onion soup on top. Add water, cover and bake for 3-4 hours at 300 F. Add vegetables last hour of cooking.

Answer 3

Believe it or not, they make a cooking bag and seasoning for roasts that is quite good. You simply mix the seasoning with a little water, put your roast in the bag with carrots and potatoes, pour the seasoning over it, tie loosely and bake according to the directions. Flavorful, moist, and yummy!

Answer 4

the way i make it, is go to the store, in the area where they have all the spices, get a roast cooking bag..it has all the spices and the bag in the package..it costs about 1.50..put your roast in the bag, add the spices and water..if you want some carrots or potatoes, add them too..tie the bag at the end with the twisty the package provides, cook to the time on the package and there you go..soft, tasty roast in about 2 hours..

Answer 5

OVEN POT ROAST

INGREDIENTS
1/2 cup all-purpose flour
ground black pepper to taste
3 1/2 pounds rump roast
1/4 cup butter
1/2 (1 ounce) envelope dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup dry vermouth

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
In a large mixing bowl, combine the flour and black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess.
In a large pot over medium/high heat, melt the butter and brown the roast on all sides. Place in a 4 quart casserole dish with lid.
In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.
Cover and bake in preheated oven for 3 hours or until desired doneness.


STOVE TOP YANKEE POTROAST

INGREDIENTS
1/4 cup olive oil
1 (3 pound) beef round tip roast
flour for dredging
3 medium onions, sliced
3 large carrots, peeled and cut into small chunks
3 large stalks celery, diced
4 cloves garlic, minced
3 whole allspice berries
salt and pepper to taste
1 cup dry red wine
2 (12 ounce) cans beef broth
2 tablespoons cornstarch dissolved in a small amount of water

DIRECTIONS
Heat the oil in a heavy, cast iron pot over medium heat. Dredge the roast in the flour, shake off the excess, and brown in the hot oil on all sides. Stir in the onions, carrots, celery, garlic, and allspice; cook till lightly browned. Pour in the red wine and bring to a simmer before pouring in the beef broth. Reduce heat to low, cover and cook until the beef is tender, about 2 to 3 hours.
When the meat has finished cooking, remove to a cutting board, and allow to rest for 10 minutes. While beef is resting, thicken the cooking liquid with the cornstarch. Slice the beef and serve with the gravy