pot roast please?

Question

would like good old fashioned pot roast recipe please and what to have with it cheers

Answer 1

MMmmm, it's making me hungry just thinking about it. All you need is a slow cooker, (or oven), a good size piece of meat, a pack of onion soup mix, carrots, and potatos.

Put the roast in the slow cooker, pour onion soup mix over it add water, carrots, and potatos (small salt potatos, or peeled and cut russets). Slow cook for about 7 hours or place in pan and cook in oven at 375 for 3 hours.

To make gravy pour drippings from roast into a pot, heat over stove and slowly add cornstarch mixture (cornstarch and a little water, makes it not clumpy) till desired consistency.

Makes a tasty meal, just add cresent rolls or your choice of biscuit and a drink and enjoy.

Answer 2

Ingredients
3 1/2 pound rump roast
1 (10.75 oz) can Cream of Mushroom condensed soup
1/2 (1 oz) package dry onion soup mix
1/2 cup all-purpose flour
1/2 cup dry vermouth
1/4 cup butter
ground black pepper (to taste)

Directions
Preheat oven to 325 degrees F.
Combine flour and pepper (to taste) in a large sized mixing bowl. Rub the rump roast in the flour mixture until well coated, then shake off the excess.
Over medium to high heat, melt the butter in a large pot and brown the roast on all sides. Now, place into in a 4 qt casserole dish, with lid.
Mix together the soup mix, mushroom soup and vermouth (or white wine) then pour over roast.
Cover, and bake for 3 hours, or until its reached your desired doneness.

Answer 3

Take a 3-4# Chuck Roast.

Rub salt and pepper into it on both sides.

In a dutch oven, or stovetop casserole, just as big around as the roast is, BROWN the roast over very high heat on both sides.

Throw in 1/2 onion, peeled & cut in half,
One clove garic, cut in half,
One small tomato, cut in a few pieces.
Cover with enough water so that the water just barely covers the meat/veggies.
Cover and simmer on very low heat 2 hours, and add more water if it evaporates.

Put in a few peeled, halved potatoes, a few scraped, carrots (cut in 3rds), a handful of peeled pearl onions, and about 3T chopped fresh parsley, and 1teaspoon fresh or dry thyme. Cook until potatoes and carrots are tender (1/2 hour?)

Done.

Answer 4

I put my beef roast in the crock pot, season with salt, pepper, and a little garlic powder. Then I mix one can of beef broth with two cans of cream of mushroom soup, and pour over the roast. Cook on low all day. The meat is very tender and the gravy is already made. Delicious with mashed potatoes and other vegetable of your choice.

Answer 5

1) Use beef brisket and a large heavy cooking pan that it fits inside with the lid on.
2) Put a little oil in the pan and fry the brisket all over until brown to seal it.
3) Add stock to about 1- 1.5 inches (can add red wine or beer if you like but my kids prefer plain stock!)
4) Add peeled onion, carrot, bay leaf, thyme, whole pepper corns (all are optional and you can add other root veg if you like)
5) Cook (with lid on) for a least 3 hours depending on size of brisket and turn regularly. Add more stock if necessary.
6) To serve, remove the joint and make gravy by adding cornflour disolved in water to the stock and adjust seasoning.
7) Serve with any veg you like... we usually have normal roast dinner veg.

Answer 6

Roast Beef!

Answer 7

I make mine in the crock pot.I use pork roast with or without bone.Onion cut into chunks, salt and pepper.Worcestershire sauce and garlic ,minced,water 1/2 cup.Cover turn on low for 5 to 6 hours.Enjoy.

Answer 8

Too funny. I just made one on Sunday. Slow cooked in crock pot with Spanish seasonings......It cooked from 10-6...it was so good. I threw in some extra red potato's and a few veggies and served over Spanish rice....yummy wish I had some left overs right now. :)

Answer 9

All of the above sound great. Just remember to pick well muscled hunk of meat like chuck or brisket, to brown it well and to cook it in a low oven with a completely tight fitting lid!

Answer 10

check out www.yummyfood.net kate on there is from southern parts of the USA, and has some great recipes passed down from her mother