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I'll never roast a pot roast again...

MaggieD

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So yesterday, I made a pot roast in the oven with carrots, quartered onions and celery. I baked it tightly sealed with a pot roast seasoning gravy for three hours at 300 degrees. It was still tough, although the veggies were perfect. So I sadly put it in the fridge...

TODAY, I took the pot roast only and threw it in the crockpot with some of the juice. Three hours on low and you can cut it with a fork.

im sick of that pot roast!!

From now on? Crock pot.

How do you cook a pot roast?
 

Whoa.



I didn't even know people did them in the oven. Crock pot all the way. And never add the veggies to the meat, till an hour or two before the meat melting. I add SOME carrots right away, for flavor, and tons of garlic, onions, and a Guinness, and let that cook in the crock pot for about 5-6 hours. For meat, I use shoulder clod. After about 5-6 hours, or about 2-3 hours prior to eating, I add the potatoes and carrots.
 
Yeah. A crock pot is definitely the way to unless you have a good dutch oven.
 
If I roast one in the oven, I use a brown-in-bag...nothin' beats it...moist, juicy, and tender...
 
Sear it good then crock pot. For us it counts as an "easy meal", so we wont' do it any other way because of that. I used to do chicken instead of beef for a while because, you know why.
was always bleh. Did dark meat, not bad. Did a roast last month after years of not doing it, absolutely amazing with little effort.

I did go buy a larger crock pot, I was getting aggravated with stuffing it to the top, and having it cook down to basically 3-4 servings. I want LEFTOEVERS please!

I've seen people do steaks in the oven too, some combination of cast iron/sear then into the oven. I don't know, it just seems like a lot of work. On the grill, I have no issues with it, and grilling is kind of a thing to do, and there are no pans to clean up or cast iron smoke, etc. Some of those alternate ways I don't see being worth it.
Coffee drip vs keurig, I understand that one
 
I like doing steaks in the oven...the key is a very hot oven...500 degrees...and cast iron...get the pan smokin' hot and sear both sides on a hot eye for 2-3 minutes each and then back in the oven until it's cooked the way you like it...it's really good...almost as good as on the grill...I've also done chicken...juicy and tender...
 
we generally use a crock pot. we have an older model. looks like this one :

 

A crock pot is never necessary but it is always the easiest way, to slow cook something in an oven is a tedious task, same with slow cooking it on a burner, too much care needed over a long period of time. A crock pot idiot proofs the slow cooking, set it and forget it for a while.
 
chuck roast - 3.5 to 4.5 lb., cleaned/rinsed/pat dry with paper towels/dry brine(salt), place in pre-heated - lightly oiled dutch oven, brown on stove top @ medium to high heat for ~10 minutes each side

take roast out, line bottom of pot with quartered onion & celery pieces, put roast on top of onion/celery, fill with water to just below the top of roast, crush four beef cubes & sprinkle on top surface of roast, place potatoes down first on top of roast then carrots

cover, place into 350 oven for 20 - 30 minutes, drop temp to 250 & continue to cook for ~3 hours

that's it ....................... um um um .......................
 
Pre-heat oven to 350, rub salt, pepper into meat, sear roast. Put into roasting pan with 2 tbsps. oil, sprinkle with 1-2 tbsp. beef bouillon granules, 3 cloves crushed garlic, 1 c. sliced onions, 2 bay leaves on top of the meat.. Combine a can of cream of mushroom soup (low sodium), 1/2 soup can of water, 2 tbsps. Worcestershire sauce and 1/4 -1/2 c. of red wine, preferably one you'll have with the roast, and pour over the roast and carrots, potatoes and mushrooms. Cover and roast 2-2 1/2 hours. This can be done in a crock pot on a medium setting but increase cooking time to about 4 hours or lo
 
I cook my pot roasts in the crock pot. But I think it is a good idea to sear the roast on both sides before putting it into the crock pot.
I salt and pepper both sides of the roast. I prefer kosher sea salt and fresh cracked black peppercorns.
On top of the roast I toss in a couple of crushed garlic cloves. The next layer is a sliced onion and on top of the onion a handful of leaves from a bunch of celery. I place a couple of bay leaves on opposite sides of the crock pot. I let it cook on high for about an hour and a half. Then I turn it down on low until it is tender. The broth is delicious. At times I have added carrots and potatoes. But the leftover meat I shred with a fork pouring all the remainder of the broth over it and the next day make barbecue beef sandwiches.
 

Crock pot... and a couple bottles of wine, some cheese, and some crackers.
 
Beaudreaux said:
Crock pot... and a couple bottles of wine, some cheese, and some crackers.
Click to expand...

and then you won't care if the meat is tough or not...shucks, you won't even know...:giggle1:
 


same here = BBQ beef samich or beef enchiladas w/red sauce ................ can't go wrong with either ..............
 
cuban smokes said:
same here = BBQ beef samich or beef enchiladas w/red sauce ................ can't go wrong with either ..............
Click to expand...

I love it when you can make two completely different meals out of one piece of meat. I make the enchiladas the day after having a roasted chicken. One red bell pepper, can of black beans drained, onion sliced, chicken from the night before, package of Mexican shredded cheese, corn tortillas and 2 cans of red sauce. Saute pepper, and onions in olive oil just till crisp tender, add beans and chicken and remove from heat. Pour a can of red sauce into the bottom of a 9x13 baking dish. Start making your enchiladas with the chicken/bean mixture and adding cheese. Place them seam side down into the red sauce. You should be able to fit 9-10 in the dish. Pour the second can of red sauce over the enchiladas. Then sprinkle the remainder of your chicken/bean/red pepper/onion mixture over them then top with the rest of the cheese. Bake at 350 for about 30 minutes or until it is bubbly.
 
Lutherf said:
Yeah. A crock pot is definitely the way to unless you have a good dutch oven.
Click to expand...

Greetings, Lutherf. :2wave:

I got a large square heavy copper pan with a dome-type raised glass lid as a Mother's Day gift from my daughter this year, and after using it almost constantly ever since, I honestly don't know how I ever cooked/baked/sautéed etc without it! I cooked a large still frozen (because I forgot to take it out of the freezer), beef pot roast on top of the stove - adding potatoes, onions and carrots later in the cooking process - and it was juicy and tender enough to cut with a fork after only one-and-a-half hours of cooking! Amazing!

I also cooked a pork roast to have pulled pork in sauce on buns for a large group of neighbors over the Summer, as my contribution to the celebration, but I cooked that roast in the oven and it also turned out great! Lots of compliments on those, with everyone coming back for seconds!

The really great part is nothing sticks to the copper pan, so cleanup takes about 30 seconds to squirt a few drops of dishwashing soap in the pan, run some hot water and swish it around a bit with a dish cloth, rinse and dry. Done! I love to cook, so whoever invented copper cookware is a genius, IMO! It came with a recipe booklet so I'm going to try to make some desserts next, AND I'm going to start adding more copper cookware to my kitchen. I think I'll get a skillet next and use it for making scrambled eggs, since some always want to stick to the bottom of the pan, no matter how carefully I watch them while cooking! :thumbdown:
 

In the summer on the grill in a heavy cast iron baking pan. I love the smoke flavor and a cool house.

I start out hot usually 450 for the first 20 minutes until I see some browning. I then add water and cover with foil reducing heat to 300. I then cook for several hours until tender and then add my vegetables if I am going to add them. I usually do baked potatoes and grilled vegetables rather than cooking them in the pot roast. It also gives more variety and options for my vegetables.

 

Wow! That pan sounds wonderful
 

When I was in my 20's the crock pot and the grill kept me from starving. I loved the low setting on the crock pot. I would load it up the night before take it out in the morning and plug it in and off to work I would go. I would come home to some of the best meals you could ever imagine. Soups and pot roast are for beginners. I would put a small chicken in the crock pot on low with just a small amount of water and when I got home it was fall apart awesome.

15 beans (that come in the plastic bag with seasoning) with fresh sausage, onions, and hot peppers over rice. I would soak the beans over night and add everything in the morning except the rice and let it cook all day on low. Awesome.
 

I am eventually going to get one of those copper pans. I love to sear on high heat but most frying pans are too shallow and all the spatter gets all over the place.
 

Get a good chuck roast with a fair amount of fat. Too lean is too tough. Simmer stove top in wine, water, tomato paste, spices for a few hours until nearly fall apart. Then add veggies until tender.

IMO major pot roast fails.

Meat too lean.

Cooking temp too hot. (barely simmering about right)
Cooking time too short.
Cooking time too long,
Veggies added too soon.
 

Just noticed 300 degrees. Too hot IMO. But I've never used an oven.
 

I add a mirapoix and chopped fresh garlic to the liquid as seasoning. Prefer wine to beer.
 
I never liked pot roast- it was always tasteless for me. Maybe it was just from my mom's horrible cooking. :neutral:
 
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