wat is exactally a pot roast?and wats the ingrediants?

Question

yum this sounds lovely

Answer 1

Try cruising your meat counter. Look for anything labeled "chuck roast". Here is a good recipe that works awesome in a slow cooker or low oven.

In your slow cooker place your roast. In a small bowl mix one can of condensed cream of mushroom soup and 1 envelope of dried onion soup mix. Spread this mixture over the top of your roast.

This creamy mixture plus the juices from the meat makes an awesome mushroom gravy to go along with the roast itself. Serve with any side you like!

Answer 2

Just a cut of beef roast that is cooked with veggies usually. There are different cuts of beef you can use for pot roast. If you are cooking in the oven the more expensive cuts are usually a better bet. In a crock pot use a cheaper cut like a rump roast. Add carrots, potatoes, onion. You can spice, but I suggest you look at the packaged spices in the grocery store. They are not that expensive and easier.

Answer 3

well there is no single definition because a lot of cultures have their own variety. The american version goes something like this. You have about a 4 lb bottom round roast, stuffed with garlic ( stab slits into the meat and fill with garlic) run some olive oil on it and place in a pan with onions, sliced carrots, and quarterd new potatoes (the small purple ones) leave the skins on. You sprinkle everything with salt and pepper and bake...im not sure how long.

The greek version goes like this...get a bottom round of the same size stuff with garlic and brown in a large pot on all sides, add 8 small hunts tomato sauce cans with the equivalent amount of water and about 20 whole allspice. let cook for about 5 hours, the last hour add quarterd idaho potatoes about 4 of them and serve over siti with parm cheese.

Answer 4

Pot roast is:
Bottom Round Roast, floured and browned in a pot.
Then add water & gravy master or beef stock and simmer slowly...about 2 hours. Then add potatoes, celery and carrot to the stock and simmer for another 45 minutes to 1 hours. Thicken the stock with flour and serve.

Answer 5

I agree with Alamahara, that's my favorite way!!! I'll add some veggies to it also, like some carrots, red potatoes, and onion....excellent!!!!! (& cute picture too!!!)