Looking for a pot roast recipe

I am off on Wednesday and was thinking of making pot roast. I have a dutch oven or crock pot. TIA!

Re: Looking for a pot roast recipe

i usually just throw mine in the crockpot with a little bit of beef broth, some baby carrots, a couple potatoes cut up, an onion cut up and some other spices, like salt, pepper, garlic, thyme... whatever i feel like throwing in there
cook it on low for 8 hours, and you have a full meal in one pot

Re: Looking for a pot roast recipe

I get a rump roaste usually about 3-4 lbs. In a large heavy stock pot, heat olive or vegetable oil, on med high. Season roast on all sides with salt & pepper. Sear roast on all sides. Take roast out with tongs and place on plate. Lower heat to medium and place cut veggies in pot wtih roast. I usually cut up a red onion into wedges a few carrots peeled, mushrooms and a little garlic. a few potatoes peeled and cut in quarters. Sautee with oil from the roast that you seared. After all veggies are added, and sauteed for about 5 mins i add the roast back to the pan and then i add about a 1/4 cup red wine, a half to 3/4 can of beef broth and a small can of ( 4 oz) of tomato sauce. Simmer on stove on med low for 3 hours. If you check and the roast is not cooking or sauce not hot enough aftefr two hours raise the temp a little bit. you can add whatever herbs you like to the dish .. sometimes i will add some fresh thyme cut up or some fresh parsley.. its delicious!

Re: Looking for a pot roast recipe

My father makes this one in a dutch oven and it is DELICIOUS!!! It is also time consuming. I will also post one that I made in the crockpot the other say which was also very good.

Simple Perfect Pot Roast
(Cook's Illustrated recipe)
Ingredients:
1 boneless chuck roast (about 3 1/2 lbs)
salt and pepper
2 tablespoons vegetable oil
1 medium onion, chopped
1 small carrot, chopped
1 small celery rib, chopped
2 garlic cloves, minced
2 teaspoons sugar
1 cup canned low sodium beef broth
1 cup low sodium chicken broth
1 sprig fresh thyme
1-1 1/2 cup water
1/4 cup dry red wine
Directions
1Adjust oven rack to middle position and heat oven to 300°F.
2Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
3Heat oil in large heavy-bottomed Dutch oven over medium high heat until shimmering but not smoking.
4Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8- 10 minutes.
5Transfer roast to a large plate; set aside.
6Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6- 8 minutes.
7Add garlic and sugar; cook until fragrant, about 30 seconds.
8Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits.
9Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast.
10Bring liquid to simmer over medium heat, then cover tightly and transfer pot to oven.
11Cook, turning roast every 30 minutes until fully tender and meat fork slips in and out of meat very easily (3 1/2- 4 hours).
12Transfer roast to carving board, tent with foil to keep warm.
13Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface; discard thyme sprig.
14Boil over high heat until reduced to about 1 1/2 cups, about 8 minutes.
15Add red wine and reduce again to 1 1/2 cups, about 2 minutes.
16Season to taste with salt and pepper.
17Cut meat into 1/2 inch slices, or pull apart in pieces; transfer meat to warmed serving platter and pour about 1/2 cup sauce over meat.
18Serve, passing remaining sauce.
19Note: Can add small red potatoes and sliced carrots and/or parsnips about 45 minutes before roast is finished.


Crockpot recipe
Caramelized Onion Pot Roast
(Betty Crocker)
1 boneless beef chuck roast (4 lb)
1 tablespoon olive or vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
6 medium onions, sliced
1 1/2 cups Progresso® beef flavored broth (from 32-oz carton)
3/4 cup regular or nonalcoholic beer
2 tablespoons packed brown sugar
3 tablespoons Dijon mustard
2 tablespoons cider vinegar

1. Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt and pepper.

2. Place onions in 3 1/2- to 6-quart slow cooker. Place beef on onions.

3. Mix remaining ingredients; pour over beef and onions. Cover and cook on low heat setting 8 to 10 hours or until beef is tender.

I added some cornstarch at the end to thicken the gravy. I also added baby carrots from the beginning.

Re: Looking for a pot roast recipe

I have a pot roast in my crock pot as we speak.

I prepared it all lastnite, this way when I got up this morning, all I had to do was take the big pot out of the fridge and put it in the crock pot and cook.

I put chopped carrots, turnips, onion, potatoes and peas. Then I put the Roast on top of all the veggies. I then added 1 cup of water, some seasonings, S&P, poured about 2 Tablespoons of Worcestire sauce onto the meat for extra flavor and then I had a packet of McCormicks Pot Roast Seasoning that I also poured over the meat as well.

Thats it. Cover on and Cook Low for 8 hours..........

Re: Looking for a pot roast recipe

Thanks, they all sound so delicious! I'll let you know how it goes.

Re: Looking for a pot roast recipe

This is called firehouse Pot Roast

1 bottom round
4-6 cans cream of mushroom soup
2 packs lipton onion soup mix

Lay out reynolds wrap and put meat on top of reynolds wrap pour soup mix and canned soup and wrap tightly

bake at 350 for 3 hours

make noodles and a veggie and thats it