Comments on: Pot Roast Cooking Tips?

By: bill d

bill d — Mon, 23 Nov 2009 13:17:35 +0000

just made 1 last nite, use a slow cooker,set it on low , cook 8-10 hours, dont lift top off, just let it cook
use 1 cup of beer in crock pot
meat will fall apart, enjoy bill

By: nanna60

nanna60 — Mon, 23 Nov 2009 08:06:44 +0000

I put a lot of seasoning on it, then I rub flour all over it and place it in a hot skillet that has enough oil in it to cover the bottom of the pan. Brown it on both sides. then take it out of the pan and put 2 or 3 tbsp, of flour in it and stir until the oil is coated. then add water until you get it the thickness that you want. then place the roast back in pan and put a lid on it and let it cook on low to med. heat. If your skillet isn’t big enough, put in a roasting pot and put in the oven on about 300. Cook until tender. I start mine first thing in the morning on top of my stove and let it cook all day on low. It falls to pieces. You came put some potatoes, onions &carrots in it when its amost done.

By: Nathalie K

Nathalie K — Mon, 23 Nov 2009 07:29:07 +0000

The secret to tender pot roast is cooking it for a long time on low heat…..in a crock pot,stove top,or in a dutch oven .
dust your roast with flour…and brown it on all sides….place in a pot and add enough broth to almost cover…..bring to a boil …then turn down to a simmer ,and cover…let cook no less than 4 hours..
If you do not have broth and are useing just water….add aromatics such as carrots,celery & onions ……you can remove them by straining the broth when the roast is finished cooking…
for gravy pour broth into a sauce pan and cook it on high reducing it …I have found that the flour I used to dust the roast with helps with the thickening…

By: ohnoitsm

ohnoitsm — Mon, 23 Nov 2009 02:11:38 +0000

use meet <3

By: ladynaav

ladynaav — Mon, 23 Nov 2009 00:25:16 +0000

I think my recipe works great. I’ve never had it fail. I would avoid uber lean cuts.
Wynter’s Perfect Pot Roast
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t. salt
1/2 t. onion powder
1/4 t. pepper
1 3/4 t garlic powder
1 beef chuck roast (3-4 lbs)
light sprinkle of flour
2 T. vegetable oil
3/4 cup water
1/4 cup red wine
1 large onion — chopped
1 chopped small green bell pepper (about 3/4 cup)
2 garlic cloves minced
2 t. dried parsley flakes
1/4 thyme
Combine first 4 ingredients, rub on roast. Sprinkle lightly with flour.
Pan fry roast in 2 tablespoons oil inside Dutch oven until golden brown on both sides. Remove from heat.
Chop onion, garlic, green pepper. Place in Dutch oven with roast.
Pour 1/4 cup red wine, 3/4 water on roast and pan contents. Sprinkle with 2 teaspoons dried parsley flakes and 1/4 teaspoon thyme.
Cook 2.5 hours at 325 degrees or until done.

By: oldknowi

oldknowi — Sun, 22 Nov 2009 23:37:39 +0000

I brown the roast on both sides. Then I pour dry onion soup mix on top of meat. Pour in a inch or less water. Put lid on skillet and cook at 400 degrees for an hour or slow cook at 250 degrees for 3 or 4 hours. Then add all the veggies, adjust water and cook for 1 hour or until veggies are tender.

By: olympics junkie

olympics junkie — Sun, 22 Nov 2009 22:04:37 +0000

You can do it in the oven or the crockpot. Dump 2 cans of mushroom soup over the meat, & sprinkle with an envelope of dry onion soup mix. Cover & roast 325 for about 2 1/2 hrs. or cover & cook low for about 8 hrs. Either way, you will have fork-tender meat & awesome gravy. Make mashed potatoes, add a veggie & a salad. How easy is that??

By: Marie

Marie — Sun, 22 Nov 2009 18:38:44 +0000

Use a slow cooker. Get a 5-6 lb roast. Pour in onion soup mix and 1-2 cups water. Set your slow cooker 8-9 hours. It is the best! My husband loves this with mashed potatoes and Italian green beans! Fool proof and so easy!

By: Mr. Peachy®

Mr. Peachy® — Sun, 22 Nov 2009 18:35:49 +0000

I always use a tri-tip (bottom sirloin) roast and cook it in McCormick’s “Bag ‘n Season” according to the instructions along with the potatoes, carrots, and yellow onion. Yummy!http://www.mccormick.com/productdetail.c…

By: scrgrl

scrgrl — Sun, 22 Nov 2009 15:26:16 +0000

I would just cook it until it’s tender. Different cuts of meat take different amounts of time. The easiest way to tell if the meat is tender is to stick a fork into it. If it slides out easily, it’s done. If you can lift the meat with it, I’d probably say another hour. I look for no resistance on the fork at all.