How do I make a pot roast?

Question

Please include the recipe and types of ingredients to buy. Thanks!

Answer 1

I use a Crock Pot (Slow Cooker) to make mine.

I use:

3 lb Beef for roasting
3 carrots
5 medium sized potatoes
2 stalks of celery
1 small onion
1 cup of water

Depending on how long you have to cook it you can set it for 4 hours on high or 8 hours on low. This is what I use but if you like a certain veggie more, you can add more or less. I really depends on what you like.

Answer 2

I always slice a bunch of little holes in the pot roast then stuff the holes with garlic and onion, about 1 -1 1\2 garlic cloves (well those sections). Then I would rub, your preferred dry ingredients all over the roast flip it over so the sliced side is down. Rub dry ingredients on other side. Add about a 1\2in. to and 1in. of water with 2 (I don't no how to spell this) bull yong cube's cover and stick in oven on 325 - 350 and slow cook take out when meat is done leave sit for 3-5min. You can also cook carrot's and potatoes in the water the meat is cooking in. Easy sides.

Answer 3

Buy the cheapest roast beef you can find, 3-4-lbs. Mix i envelope of dry onion soup with 1 can of cream of mushroom soup. Spread over roast in roast pan (or casserole dish, anything deep). Peel and cut 4-5 potatoes, 4-5- carrots and place all around roast. Salt & Pepper top of roast. Add water to about 1 1/2 inches deep in pan. Put in a 300 oven and cook all afternoon, about 5 hrs. It will melt in your mouth. If you want gravy, just pour juices into a pot and thicken with flour and water or remove vegetables and thicken right in the pot you cooked the roast in. This is easy and its foolproof, I guarantee it.

Answer 4

Coke Roast
Pepsi Roast

You will need:
a 3lb. roast (approx.)
1 can of Coca-Cola
I can of mushroom soup (the small ones)
1 pkg. of Lipton dry onion soup mix
Veggies of your choice (I like carrots, potatoes, onions)
Mushrooms (optional)
Some chopped garlic (to taste - not too much!
Salt
Pepper
A crock-pot

Chop up your veggies, mushrooms, onions, etc. and place half of them in the bottom of the crock pot. Place the roast on top of that and then fill in around the roast with the remaining veggies. Now, cover the roast with the mushroom soup. Sprinkle the Lipton dry onion soup mix over that and then gently pour the Coke over the top of that. Cover and wait approximately 5-6 hours with your crock set to low.

This is a wonderful recipe!!!!

nfd♥

Answer 5

season the roast. Get a frying pan very HOT sear the meat 1 minute on all sides. put the roast in a slow cooker. add 1 quart of water to the frying pan. deglaze the pan and add the broth to the slow cooker. if you wish cut the water to 1 cup add a lipton onion soup mix and a can of cream of mushroom soup to the slow cooker. cook on high for 3 hours turn to low and cook until tender 1 to 3 more hours. if you iwsh you can add potatoes onions & carrot to the broth. leave it on high if you are adding potatoes/ veg.

Answer 6

4 TABLESPOONS VEGETABLE OIL
1 CHUCK ROAST
SALT AND PEPPER

4 CUPS BREWED COFFEE
4 CUPS WATER
1 PKG DRY LIPTON ONION SOUP MIX (GENERIC
BRAND WILL WORK


3 TABLESPOONS CORN STARCH
1 TABLESPOON FLOUR
1 CUP WATER

Salt and pepper both sides of roast.
Heat oil on high heat quickly.
Brown both sides of roast in hot oil.

Add soup mix water and brewed coffee.
Heat on high until boiling
Cover and simmer on low-med low 2 1/2 hours

Remove roast to a plate.
Shake water corn starch and flour in a glass jar.
until combined.
Bring liquid left in pan to boiling
Wisk in flour mixture stirring constantly for 2 minutes after it returns to a boil.

You might need to check to consistency of you gravy by adding a little more water or a little more cornstarch and water

Return roast back to gravy.

This is totally awesome. Don't freak out about the coffee, you don't taste it, it just brings out the flavor of the roast.
Everybody who has had my roast now adds coffee to theirs.

Answer 7

beef roast or pork roast....brown sides of roast in a frying pan with about teaspoon of grease...shortening etc...place browned roast in roaster add 2-3 inches of water, salt and pepper...add minced onion if you like...roast at 350 degrees for about 1 1/2 hours to 2 depending on how big...poke with fork..falls apart when done...about 1 hour i peel my potatoes and add to roast...check water level occasionally...want to make sure you have enough for the gravy...add carrots to the roast is you want also...went everything is done...take out of pan...to make gravy add salt and pepper to tast to the left over juice....should be nice and brown..thats why you browned it in the beginning...heat on stove..once juice starts boiling add a mixture of cornstarch (mixed in water) this will thicken your juice...stir fast so it doesn't get lumpy....good luck hope it's good

Answer 8

This can be cooked either in the oven or in the slow cooker/crock pot.

Sunday Oven Pot Roast
Prep: 30 minutes
Roast: 2 hours 5 minutes

Ingredients
1 2-1/2- to 3-lb. boneless beef chuck pot roast
Salt and ground black pepper
2 Tbsp. olive oil or cooking oil
1 14-oz. can beef broth
1 large onion, chopped
2 stalks celery, cut into 2-inch lengths
5 cups cups assorted vegetables such as peeled Yukon gold or sweet potatoes, cut into 2-inch chunks; whole shallots or garlic bulbs, halved horizontally; medium carrots, peeled and cut into 1-1/2-inch pieces.
1/4 cup cold water
3 Tbsp. all-purpose flour

Directions
1. Preheat oven to 325 degrees F. Trim fat from meat. Sprinkle meat with salt and pepper. In a roasting pan or large Dutch oven brown roast on all sides in hot oil over medium heat. Carefully drain fat from pan; discard. Add beef broth, onion, and celery to pan.

2. Roast, covered, for 1-1/4 hours. Remove celery with slotted spoon; discard. Add desired vegetables around roast. Roast, uncovered, for 50 to 60 minutes more or until meat and vegetables are tender, spooning juices twice during roasting.

3. Using a slotted spoon, remove meat and vegetables to platter. For gravy, measure pan juices; skim off any fat. Discard enough pan juice or add enough water to equal 1-1/2 cups. In a saucepan whisk together the cold water and flour until well combined; add the 1-1/2 cups pan juices. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Season with salt and pepper. Pass gravy with meat and vegetables. Makes 6 to 8 servings.

Slow Cooker instructions: Place vegetables in a 5- to 6-quart slow cooker. Trim fat from meat. Sprinkle with salt and pepper. Cut roast to fit, if necessary; place on top of vegetables. Omit cooking oil. Add beef broth to cooker. Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4-1/2 to 5-1/2 hours. Remove meat and vegetables from cooker; cover to keep warm. Using 1-1/2 cups of the cooking juices, prepare gravy as directed in Step 3. Season to taste with salt and pepper. Pass gravy.

Answer 9

stick the roast in a pot and cook it :D

http://www.elise.com/recipes/archives/004316italian_pot_roast.php

http://southernfood.about.com/od/potroastrecipes/Pot_Roast_Recipes_Beef_Pot_Roasts.htm