How to make a juicy pot roast?

Question

I'm going to be cooking a 3lb pot roast. I'm using one of those Mccormick bags that come with the seasoning and little cooking bag. I just wanted to know if anyone has any extra advice on how to make sure it does NOT dry out and stays juicy. Also additional seasoning tips are helpful
Thanks!

Answer 1

Wrap it in placenta before placing in the oven.

Answer 2

I am not sure about the McCormick bags but I know when you cook a pot roast in a crock pot it stays very juicy, and also it just falls apart. I have found that this is the best way to cook pot roast!

Answer 3

Rub the seasoning packet mix on the outside of the meat (or just use a little salt, pepper, and onion powder). Sear the outside of the roast before you put it in the bag--put it in a frypan with just a little bit of oil and brown the sides of the roast. This keeps all the juices inside the meat and creates a delicious outer coating. Then put the meat in the bag with 2 cups of beef broth and put it in the oven at 350 degrees F for about 3 1/2 or 4 hours. After about half the time, put some peeled potatoes, carrots, and onions in the bag with the roast. It's going to be delicious!

You can put this in the crockpot and it'll take longer (6 to 8 hours) but the meat will literally melt in your mouth!

Answer 4

Keep the pot roast dry by adding dried fruits (I use apricots or prunes), honey (I use the whole little Bear-shaped squeezer), or fruit juices (instead of wines) to the braise. Slow-cooking the roast for a long time over VERY LOW heat will make the roast easy to chew, will have it falling off the bone. Do not add the veggies to the roast until the last hour of cooking. Add tougher vegetables like carrots, parsnips and potatoes, during the last hour before the roast is expected to be ready. It takes practice. I'm still learning how to keep roast vegetables cooked just right. With onions, don't slice them --just take the skin off, and cut the points off so the onion doesn't fall apart or dissolve. Do not cut or skin the potatoes, just scrub them -- the smaller the spuds, the better.

Answer 5

My mother-in-law likes to pan sear her roast before putting it in the oven. I've seen cooking shows do this also. A little bit of oil in a pan, keep turning the roast to a new side when the bottom browns. It's supposed to seal in the juices. I don't do that. I cut up potatoes, onions, celery and carrots then line the bottom of the pan and place the roast on top. Add one cup of water. I season mine with a mix of paprika, mustard powder, salt and pepper. I make a tent with tinfoil and place it over top leaving small openings on the left and right of the pan. The veggies on the bottom protect it from burning or sticking and the steam adds more flavor. The juice that collects in the bottom, I drain and put into a small pan. One cup of water and a few teaspoons of flour mixed in I add to the drippings. Keep stirring until it comes to a boil. Take off the heat let stand a few minutes. It'll thicken and make a great gravy. Remember to let your roast stand for about 5 to 10 minutes when you take it out of the oven so the inner juices settle and create a moister inside before cutting it. When I serve it, I lay out the veggies and roast pretty much the same way it was in the pan. Good luck :)

Answer 6

Dust with flour and pan sear the whole outside before roasting. This seals in the juices. Make sure you let it rest about 10 or 15 minutes after removing from the oven before cutting so the juices are contained in the meat.

Answer 7

i dont use a crock pot to cook a roast and mine comes out extremely juicy....first i clean the roast, then add seasoning(salt, pepper, worchestershire sauce, liquid smoke), place in a glass baking dish, then add carrots and chopped potatoes, then add just enough water so that half of the roast is covered, then i top with sliced onions....cover with foil, and place in 325 electric oven and cook for about 3 or 4 hrs, until tender.....it will melt in your mouth!

Answer 8

IDK but my dad can make a pretty juicy roast he doesn't us the bags thought he just puts it in a roasting pan and adds the McCormick's pot roast seasoning(follow direction on McCormick season packet) and then he sprays on some liquid smoke.

Answer 9

I have never done it that way, but I am sure it will be nice and juicy. I use the cooking bags for my turkey and it turns out so much better so the cooking will keep the moisture in the meat. You can always invite me over for a taste test though. lol

Answer 10

my sister had me do this one and it turned out nicely used three cans of beef broth and two packets of italian seasoning some fresh garlic cloves and bay leaf and sliced onion in crock pot and let it go for at least 8 hours on high...it falls to peices in your mouth and so juicy you will never cook it anywhere else.

Answer 11

Add one cup beef broth. Other than that I think the seasoning packet will be enough you don't want to over season the roast or you will not want to eat it.