Pot Roast..

Want a good recipe!!!!!
How do you make one?

Message edited 10/19/2005 3:21:26 PM.

Re: Pot Roast..Help needed

I just made this for the first time on Thursday, it's my husbands godmother's recipe. It came out awesome and it was fairly easy too! It just takes a lot of cooking time, not prepartion time.


She recommends a rump roast, but I have heard of using eye-round as well.

Trim all visible fat
In a large pot heat a small amount of oil.
Coat meat with salt, pepper,and paprika
Brown meat in oil until all sides are brown (sear it)
Add 1 cup of water and simmer 1 hour (covered).
Add another cup of water and turn roast- cook another hour
Add 2 cans of beef gravy(Franco American or Campbells)- cook for half an hour
Add a few whole onions, peeled carrots and more cans of gravy to cover three-quarters of the meat.
Cook for another hour or until veggies are tender.
I like my gravy thick, it will be watery, so I added corn starch when it was finished.

In total I used 4 cans of gravy.


It came out really delicious, I was very proud of myself

Re: Pot Roast..Help needed

I wound up making this one in my crockpot. Was absolutely great. Started it in the AM and we were able to come home at 6:30pm and have a meal waiting for us. out of everythinig I've made, my boyfriend said this is TOPS THE BEST!!! I was surprised..I thought was good, but not better than some of my other dishes.

Home-Style Pot Roast
INGREDIENTS:
• 4 chopped potatoes
• 1 chopped onion
• 4 chopped carrot
• 2 chopped celery
• 1 clove garlic, minced
• 1 lean beef chuck or top round pot roast, about 3 to 4 pounds, cut in 2 pieces if necessary to fit
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1/4 teaspoon pepper
1/2 cup dry red wine or beef broth
• 2 tablespoons fresh minced parsley
• 1/4 cup cold water
• 3 tablespoons all-purpose flour
PREPARATION:
In slow cooker combine the chopped potato, onion, carrot, celery, and garlic. Trim the beef roast. Heat vegetable oil in a large skillet over medium heat; brown roast on all sides. Place meat on the vegetables.
Sprinkle roast with salt and pepper; pour the 1/2 cup wine or beef broth over roast.
Cover and cook on LOW for 8 to 10 hours.
Remove the pot roast to a warm serving platter.
Strain the vegetables; reserve 2 cups cooking liquid.
If necessary, add water to make 2 cups. Put the reserved liquid in freezer for a few minutes, so fat will quickly rise to top.
Spoon the vegetables around roast and sprinkle with parsley. Cover meat with foil to keep warm while preparing gravy.
Skim excess fat from reserved cooking liquid; pour liquid into a saucepan. Blend the 1/4 cup cold water slowly into flour, stirring until smooth; stir into cooking liquid. Cook over medium-low heat, stirring until thicken and bubbly. Serve gravy with pot roast and vegetables.
Serves 6 to 8.

Re: Pot Roast..

I have one of these going in the slow cooker now, I made one a few weeks ago and it was fantastic.

This timeI left out the can of tomatoes because they made the whole thing a bit too rich for my liking.
-----------------------------------------------------
BRISKET
Cooking Time: 8 hours on LOW or 5 to 6 hours on HIGH
Slow Cooker Size: 5 1/2- to 6-quart oval
I think the slow cooker was invented with brisket in mind. This sweet and savory version is perfection itself, melting in your mouth. It's very important to buy a "first-cut" or "flat-cut" brisket, which has far less fat than other cuts.

4 Idaho potatoes, peeled and cut into 1/2-inch slices
2 tablespoons vegetable oil
1 (5- to 6-pound) first-cut or flat-cut brisket
2 large onions, peeled and cut into 1/4-inch slices
4 garlic cloves, peeled and minced
1 (12-ounce) can beer
1/2 cup low-sodium beef broth
4 celery stalks, cut into 1/2-inch slices
1/2 cup tomato paste
1 (14 1/2-ounce) can stewed tomatoes
2 bay leaves
1/2 cup packed dark brown sugar
1/3 cup Dijon mustard
1/2 cup red wine vinegar
1/4 cup regular molasses
1/3 cup soy sauce
1 teaspoon paprika
Salt and freshly ground black pepper to taste

Lay the potatoes across the bottom of the insert of the slow cooker.
Heat 1 tablespoon of the oil in a large sauté pan over medium-high heat. Brown the brisket well on all sides. Place the browned meat in the slow cooker insert. Add more oil, if needed, and sauté the onions until soft, about 4 minutes. Add the garlic and cook 2 minutes more. Scrape the vegetables into the insert.

Pour the beer and broth into the sauté pan and bring to a boil, scraping up the meat bits in the pan with a wooden spoon. Pour over the meat. Add the celery, tomato paste, stewed tomatoes, bay leaves, brown sugar, mustard, vinegar, molasses, soy sauce, and paprika to the insert. Cover and cook for 8 hours on LOW or 5 to 6 hours on HIGH, or until the meat is fork-tender.

Remove the meat to a cutting board and slice it thinly against the grain. Skim any fat from the cooking liquid, discard the bay leaves, taste for seasoning, and add salt and pepper. Transfer the meat and potatoes to a serving platter or serve them on individual plates. Spoon the cooking liquid on top or on the side.

Re: Pot Roast..

Here is my recipe - It is yummy

Scott

Amazing pot roast for Crockpot

1 3 lb rump or bottom round roast
1 can condensed beef broth (campbell's)
1-1/2 cups water
1 packet Lipton onion soup
1 4oz can sliced mushrooms (drained)
2 onions quartered
1/2 bag carrots (you may want to use the full bag - I don't eat them, just FH does)
1 lb red potatoes, cut in half

Put the roast in the Crockpot and cover with the mushrooms
In a bowl, mix the water, beef broth and onion soup mix; pour on top of the roast (make sure it's basically covered with liquid; if not, add some more water or you can add a beer, water and Worcestershire sauce mixture. just make sure it's a light beer/ale)
Add the potatoes and onions; cover and cook.

Add the carrots about an hour before it's done.

Cook on low 9-11 hours
Cook on high 5-6 hours