Do you have a recipe for pot roast that doesn't involve a slow cooker or a can of soup?

Question

I find that cooking a roast with soup in a slow cooker makes it soggy. Also, what cut of meat is best for pot roast? Thanks!

Answer 1

Get a chuck roast. It's pretty inexpensive. Buy one larger than you would think you need. They cook down pretty low.

Season the night before with seasoning salt, garlic powder and onion powder. The day you are going to cook it layer a whole large yellow onion, a few cloves of whole garlic (maybe 4) and baby carrots on top of your roast. Wrap it tightly in foil paper. Pop it in the oven on 300 for about 3 hours (really depends on the size of your roast). Then take the roast out of the oven and drain off any of the liquid that you have. Keep it and put the roast back in the oven with some quartered potaoes for about 40 minutes more. With the liquid make a gravy. Take everything out of the oven and remove the veggies. Add them to the gravy. Let the meat set for about 5 minutes and slice. You should have a perfect roast. As for the gravy just melt equal amounts of butter and flour into a frying pan until it gets mixed and slightly cooked, maybe 3 minutes. Then add your meat juice. You might need to add a little stock salt and pepper. I am a thyme freak, I really like it. Generally I add a sprig of thyme on top of my meat before I bake it.

Answer 2

I prefer a chuck roast for a pot roast.

This recipe makes an excellent one:
1 (2-pound) blade cut chuck roast
2 teaspoons kosher salt
2 teaspoons cumin
Vegetable oil
1 medium onion, chopped
5 to 6 cloves garlic, smashed
1 cup tomato juice
1/3 cup balsamic vinegar
1 cup cocktail olives, drained and broken
1/2 cup dark raisins

Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.

Answer 3

I believe you just need to buy a roast.

You can brown the meat in a frying pan. You can precook in oven and then cut in small pieces. Or if the meat is fresh, cut into small pieces. You should make a gravy from the meat. Boil some pasta or potatoes. Add some carrots and other vegetables. Add in the meat with gravy after draining.
It doesn't take long to make, maybe an hour. You can make it a day in advance. The next day, it should be very flavorful.

Answer 4

I like Round Roast. Get a package of Reynold's Cooking Bags (they're usually around the aluminum foils) and follow the directions ... basically, put a tablespoon of flour in the bottom and make six slits on the top (for venting) after you've filled the bag. Place your roast, potatoes, carrots, and onion in the bag, salt & pepper and bake according to the directions that come in the box. You can also add some onion soup mix to it if you like. Reynold's Bags are also good for turkey, chicken, etc.

Answer 5

I like using a chuck roast. For a 5 pound roast I put it in the oven at 300 degrees, covered for about three hours. I season it with salt, pepper, and garlic. Comes out juicy and tender. Very good

Answer 6

i like to marinate the meat in some kind of marinade such as red wine, worcestershire sauce, salt and pepper, garlic.
i sear my roast in a black iron skillet on all sides, then wrap tightly in aluminum foil and put in a low oven for about four hours.
I've had good luck with shoulder roast and chuck roast.

Answer 7

2 ideas:
1--put meat in pressure cooker with a little bit of water, carrots, onions, potatoes, anything else you think and cook for I think about 45 minutes to an hour (the way my mom used to do it.
2--I bake it in the oven at 350* in a Reynolds baking bag for about an hour it comes out med rare (more if you like it more well done, less if you like it rarer) with potatoes, carrots, etc

As far as which cut of meat, I generally use a chuck steak.

Yummy....making me hungry
Good Luck

Answer 8

If you will brown or sear all sides of your roast before you cook it, it will help to keep the juices, flavor and texture in better. Also, be careful to not Overcook your meat, this tends to make it fall apart. If you want it firmer for slicing, shorten your cook time.

Answer 9

Is dependent on the context really. Which is better as a snack - fresh fruit for me personally. It's tastier and gives you that tad of sweetness. Which can be better as a snack if you are trying hard to lower back on sugar and lose weight vegetables