Pot Roast ?

Question

Does anyone have a pot roast Recipe. Like mom would make. I can remember my mom would make on sunday ( she has pass away) Can you help me?

Answer 1

I'm sorry about your mom.
I hope one of these helps! =]

***COUNTRY POT ROAST

1/3 c. flour
1 tsp. salt
1 tsp. pepper
1/2 tsp. dried mustard
3 lb. roast beef
1 c. onion
1 c. tomato juice
1 tbsp. Worcestershire sauce
2 c. water
4 lg. carrots

Combine flour, salt, pepper and mustard; rub over meat. Mix together remaining ingredients, except carrots, and pour over beef. Cover and simmer for 2 hours. Add carrots and simmer for another 30 minutes.


**POT ROAST

1 whole onion
1/2 lb baby carrots
Adobo seasoning
seasoning salt
black pepper
1 pot roast
3 teaspoons of vinegar
1 cup of water

Soak pot roast in vinegar and water for 5 minutes. While waiting for the pot roast to clean, wash carrots and peel onion. Wash the onion in cool water. Chop onion as thinly as you like and set aside.
If you are able to get a roasting bag, then do so and place the roast in it.

Sprinkle the Adobo, seasoning salt and black pepper (as much as you desire, to taste) on the roast in the bag.

Place carrots and onions in the roast bag along with the roast.

Cook for 1 hour or until meat is tender and thoroughly cooked.


***CROCK POT ROAST

3-5 lb. roast (beef)
1 onion
5 or 6 large carrots, peeled
4 or 5 potatoes
1/2 lb. fresh green beans (optional)
1 pkg. McCormick pot roast or beef stew seasoning
1 pkg. sazon
1/2 cup catchup
1 cup water
adobo, to taste
small can of diced tomatoes (optional)

Chop onion and place in bottom of crock pot. Sprinkle some flour on the onion. Add some butter (1-2 tablespoons) and sauté until soft. Then place roast on top of onion.
Mix McCormick seasoning with water and pour over roast. Add catchup and Sazon. Stir.

Cover and leave on high. Cut up potatoes and carrots and add to pot.

Sprinkle adobo on to taste. Turn on low and cook for 6 or more hours.

The longer the better. This recipe is very tasty, you will be surprised.

Editors Note: If you don't have seasoning packets on hand, use 1 beef bouillon or 1 1/2 teaspoons Minor's beef base, 1/2 tsp each garlic and onion powder or 3-4 cloves minced garlic and one chopped onion. A bay leaf can also be added and removed before serving.


***EASIEST EVER POT ROAST

3 or 4 lb. beef chuck roast (bone in if possible)
1 can cream of mushroom soup
1 or 2 bags frozen stew vegtables

Put roast in crock pot,cover with the bag(s) of stew veggies and pour the cream of mushroom soup over the veggies.
Turn crockpot on low and do NOT take the lid off!! Leave for 8 hours.

The best beef stew ever!

Answer 2

Get a nice big chuck roast, brown on all sides in oil ( you can add a little butter too for flavor). Remove roast to a cooking pot large enough for the roast and veggies or one that you can cover with foil such as a roasting pan. Add your veggies to the oiled pan. Peeled and chunked carrots, celery, garlic and onions. Just a few as these are for flavor you'll discard them and add your real veggies later . As the for flavoring ones get mushy during the long cooking time. When the veggies have browned a bit place them with the roast. Add some liquid. Beef broth, beer or wine, veggie broth even tomato juice just what you like. A little worchestershire sauce coiver and cook at 350 for 3 to 4 hours when the beef starts to feel tender remove the disposable veggies. and add the veggies you want with dinner you might want to add mushrooms and potatoes too. The supposedly disposable veggies can be blended with some of the pot liquid and added back to the broth for nutrition and flavor.

Answer 3

I make a really easy pot roast thats very yummy. All you do is put the roast in a crock pot, pour onion soup mix on top and then add water until there is about an inch goin around the roast. Cook is for several hours or until it looks done and enjoy!

Answer 4

Pot Roast
Ingredients
pot roast
potatoes-peeled and cut into chunks
baby carrots
canned whole green beans-optional
can of cream of mushroom
lipton onion soup envelope
soup can of water
place roast in roasting pan, place veggies around roast, mix soups and water and pour over roast and veggies. cook for about 1-2 hours, depending on size of roast. 400 degree oven. serve biscuits to sop up gravy... Can also cook this in a crock pot for 4-6 hours on low

Answer 5

Pot Roast is easy

simply season both sides with salt and pepper and put it in a skillet with some oil to brown on all sides get it nice and brown and then put it in a Roasting pan. Add garlic, quartered onions to taste potatoes, root vegetables as desired I like them all parsnips carrots turnips celery, add water about 1/2 way up and cover with foil roast in 350 to 375 degree oven until tender and vegetables are done.
Let roast set for about 15 minutes before carving
Put vegetables in serving dish. Make gravy out of broth if desired by putting 2-4 Tbs. butter in skillet let melt add 2-4 Tbs. flour cook and stir until there are no lumps get fat off juice add to flour mixture and stir add salt and pepper as needed.

If you do not want vegetables around your roast omit them and just make the roast the same way.

Answer 6

I love a good chuck roast too. I was taught to cook it on the stove instead of the oven in a dutch oven with lid.

3-4 lb. chuck roast
1 envelope lipton recipe secrets onion soup mix
2 1/2 cups water
4 medium potatoes cut into 1 inch pieces
4 carrots, sliced
1 to 4 tablespoons flour

Brown roast in oil over medium high heat, both sides. Add soup mix blended with 2 cups water. Bring to a boil over high heat. Reduce heat to low and simmer covered turning roast occasionally, about 2 hours.
Add vegetables and cook an additional 30 minutes or until vegetables and roast are tender, remove roast and vegetables. Strain liquid. Put clear liquid back into pot.
GRAVY:
Blend remaining 1/2 cup water with flour, stir into pan. Bring to to a boil over high heat. Reduce heat to low and simmer uncovered, stirring constantly until thickened..about 4 minutes.

Answer 7

4 pounds boneless rump roast
2 tablespoons vegetable oil
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 bay leaf
3 cups water, divided
8 medium potatoes, peeled and quartered
8 large carrots
1 pound small onions, peeled
1/2 cup all-purpose flour
1/2 teaspoon browning sauce (optional)
Additional salt and pepper to taste





In a Dutch oven, brown the roast in oil.
Combine salt, pepper and thyme; sprinkle over meat. Add bay leaf and 2 cups of water; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours.
Add potatoes, carrots and onions. Cover and simmer 45 minutes longer or until the meat and vegetables are tender. Remove the roast and vegetables to a serving platter; keep warm. Discard bay leaf.
Skim fat from pan juices; add water to measure 2 cups. Mix flour and remaining water until smooth; stir into juices. Cook and stir until thickened and bubbly; cook and stir 1 minute longer. Stir in browning sauce if desired. Season with salt and pepper.
Slice roast; serve with vegetables and gravy.

Answer 8

Okay, this is really easy and delish!
Put roast in baking bag

Mix together:
French onion soup mix
small can of tomato paste
chopped onions
garlic
mushrooms
Put over the roast.

Bake according to directions.

Have made this for company many times & had rave reviews

It couldn't be any easier and clean up is a snap.

Answer 9

arm roast is the best one to get
brown the meat in a small bit of oil in a real heavy pan.add enough water to cover simmer for 1 hour covered.turn it over and add onions,celery ,and carrots and some salt..to taste add as many veggies as you like usualy 3 potatoes quartered
,4 carrots cut into 4,and 3 or 4 stalks celery cut into 4 and 2 onions cut into 4,add some pepper,about1/4 tsp and if you like garlic and one or 2 cloves. then let it all simmer untill meat is falling apart and all veggies are done.add water as needed,,remove all and make a slurry with 1 tlb flour and about 1/4 water cold,,mix fast and well then slowly add to the beef broth sturring with a wisk ,stur well and keep sturing untill it simmers ,,simmer for 5 min on med

Answer 10

If u do the pot roast interior the morning it will be finished on low for dinner if u positioned it in at lunch greater useful do it for top to make sure ideal cooking and u ought to upload the vegetables while u start up the roast and that they are going to be finished to perfection too...