Pot Roast?????

I know I'm clearly missing something but pot roast just stumps me, any tips, suggestions or recipes you want to share??

Re: Pot Roast?????

I just kind of wing it and it always comes out great!

I always brown the meat in a frying pan first. I lightly season it with salt and garlic powder

I always make it in my slow cooker

Cut up celery, onion, carrots and mushrooms and potatos, place in slow cooker. Season with salt, pepper, thyme. Place meat on top of the veggies. I then I then put about 1 1/4 cup of beef stock and about a cup and a half of vegitable juice (like V-8), but regular tomato juice works as well.

Cover slow cooker, and cook on the low setting for 8-10 hours.

after it's cooked, I remove the meat and and veggies with a slotted spoon.

take about a 1/2 cup of the liquid in slow cooker, mix it with 1/4 cup of flour until it's smooth, then put that mixure back in the slow cooker with the rest of the liquid, mix it around cover, put on high heat for an additonal 15 minutes or until liquid has thickened up into a gravy.

Re: Pot Roast?????

I always make mine in the crockpot with one of those pot roast powder mixes. I know it's cheating but it comes out really good

Re: Pot Roast?????

I use this recipe...I don't like pot roast but the family does and they beg for this one...Pot Roast

Re: Pot Roast?????

Another crock pot recipe....



2-3lbs london broil....browned in pan

Place it on bottom of crock...cut up carrots, celery, potatoes and place on top of meat

In a large bowl or 4cups measuring cup I mix 1 can beef broth with a dry Italian salad dressing packet, dry hidden vally ranch packet, and a dry pot roast season packet. Mix well and pour over meat.

Cook on low 7-8hrs or High 4-5hrs. The remaining juice makes a great gravy or auju

Re: Pot Roast?????

I've make this one in my Tagine all the time. I am sure you can put it in a crock pot though.

1 (4 to 5-pound) sirloin tip roast, netted or tied at 1-inch intervals
10 cloves garlic, peeled and halved lengthwise, plus 4 to 6 garlic cloves, peeled
1 1/4 teaspoons freshly ground black pepper
1 1/4 teaspoons salt
1 cup dry red wine
3 tablespoons tomato paste
4 large carrots, scrubbed
2 stalks celery, trimmed and cut in half crosswise
2 medium yellow onions, peeled and quartered
1 pound small new potatoes
2 tablespoons vegetable oil
1 cup beef stock, or canned low-sodium beef broth
2 bay leaves

Directions
With a small, sharp knife, make 30 (1 1/2-inch deep) slits around the outside of the roast. Insert the half cloves of garlic into the slits. Rub the roast with 1 teaspoon of the black pepper, and 1 teaspoon of the salt.

Preheat the oven to 400 degrees F.

Heat the oil in a large, heavy skillet over medium-high heat. Add the roast and sear on all sides, about 4 minutes per side. Remove from the pan. Deglaze the pan with the red wine, scraping up any brown bits on the bottom of the pan with a wooden spoon. In a mixing bowl, whisk together the tomato paste and 1 cup of water. Add the tomato paste mixture to the red wine and cook for 2 minutes.

Meanwhile, in a large roasting pan or Dutch oven, alternate the carrots and celery flat on the bottom of the pot. Place the bay leaves on the vegetables. Scatter the onions, potatoes, and garlic over the bottom. (The vegetables will form a "nest" on which the roast will be placed.) Place the roast on top of the vegetables. Add the red wine mixture and the stock. Cover the roasting pan tightly with aluminum foil and bake for 1 1/2 hours.

Uncover the pot roast, baste with the pan juices, and lower the heat to 350 degrees F. Cover the roast and continue cooking until the meat is completely tender and begins to fall apart, 2 to 2 1/2 hours, uncovering and basting each hour. Remove from the oven, uncover, and baste. Let rest for 15 minutes before carving. Serve each portion of the carved roast with onion quarters, new potatoes, 1 carrot, and 1 piece of celery. Spoon the pan juices over the meat and vegetables, and serve.

Re: Pot Roast?????

i make mine in the oven...and I wing it...

but I brown a bottom round on all sides, searing the sides shut. saute onion in it and a little garlic.

Then I pour a bottle of beer over the whole thing, a few squirts of mustard, a few dashes of worschechire sauce, a package of onion soup mix, throw in some carrots, a can of beef broth. I make sure that the liquid comes at least 1/2 way up the roast, cover and put int he oven at 300 for a few hours. I love the way it falls apart. You don't even need a knife.

Re: Pot Roast?????

Thanks so much for all the great suggestions. You have inspired me to give pot roast another try

Message edited 10/8/2008 11:09:52 AM.