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britfish
01-28-2012, 09:13 AM
I want to make pot roast in the crock pot tomorrow and I would love some suggestions or even a recipe. The last few times I attempted pot roast the meat was tough and chewy, almost dry - which I can figure out because it was in the crock all day in liquid. I tried to look for suggestions on line and the only thing I can think I did wrong was I did not brown the meat first.
I have mastered the chili in to crock pot but the last two times I tried pot roast we threw all the leftovers away and I definitely don't want to do that again!

PlutoPony
01-28-2012, 09:34 AM
What kind of roast did you use - do you remember? I regularly put a chuck roast in the crock pot and have never had a problem with it being tough, usually it's almost falling apart. You want a piece of meat that has some fat in it to keep it moist, and have the fat side facing up while it's cooking. Very very good cuts don't seem to work as well for me in the crock pot as the less expensive ones. I put peeled potatoes in first, some sliced onion, then the roast goes on top with a little more onion and maybe throw in a couple cloves of garlic. Pour a cup or 2 of water over and let it go. The meat is actually not laying in the liquid most of the time it's cooking. Also, what setting do you cook it on - do you use high? If so, you might want to try a low setting for a longer period of time, high temp may be contributing to the toughness. HTH

Btw, I do not brown the meat first fwiw.

andychris14
01-28-2012, 09:34 AM
the same thing was happening to me with pot roasts and I gave up. I was talking to my friend and she says her is always delicious so I gave it a try and it sure was.
4 cans of cream of mushroom soup
2 cans of water
1 package of lipton onion soup mix
bag of baby carrots
3-4 lb roast

Mix all of the soup,water, onion soup mix together in crock pot. Add carrots and then the pot roast on top. Put crock pot on low for 8-10 hours.

It was delicious-we did not need a knife to cut it

Enjoy!!!

britfish
01-28-2012, 09:45 AM
thanks for the quick replies. I'm not sure what type of meat I used, DH said of course it was dry because the meat I used did not have much fat in it and the fat is what makes it tender.

mommymeg
01-28-2012, 09:54 AM
I did a roast last weekend that came out perfect!
4-5 lb chuck roast
season w/ salt/pepper and brown in olive oil in hot skillet. Deglaze pan with 1/2 can of beef broth
transfer to crock pot (meat and broth) and top with one family sized can of cream of mushroom soup
3 cloves minced garlic
1/2 seasoning packet of onion soup mix
3TB worcestershire sauce
1 can mushrooms (that's if you like mushrooms!)

I put the crockpot on low at 9am, by 5pm the house was smelling amazing and the meat was falling apart. No need to do anything to the gravy... perfect consistancy and flavor. I served this with steamed brocolli and mashed potatos. Was hoping to make hot roast beef sandwiches with the leftovers, but there wasn't any! My family devoured it! This will be the way I do it forever...

Good luck!

britfish
01-28-2012, 10:02 AM
Thanks so much, I'm going to try this again tomorrow! While I have some good recipes going here, any suggestions for a beef stew crock pot recipe? I'd like to try that at some point also.

hsmamato2
01-28-2012, 10:12 AM
Pour 1/2 to a full can of coke over your roast- I guarantee it will be the best you've ever eaten...I think I learned that here on the DIs!:thumbsup2
seriously,it horrifies my DH when I tell him what's on it,yet it tastes better than anything else!:lmao:

CTdiznymom
01-28-2012, 12:52 PM
Start with a good bottom round or chuck roast. Mix together one can of cream of mushroom, one can of cream of celery, and packet of onion soup mix. Put roast in crock, and slather mixture on roast. Set on low for about 8 hrs. Remove roast, and drain liquid into saucepan. Thicken sauce like you would make a gravy with a flour or cornstarch slurry. I serve over noodles.

kthshh
01-28-2012, 12:59 PM
You've got some good recipes so I won't provide a new one. But I will address the toughness issue. You really should brown the sides first and cook the roast on low. I use either Lipton Onion Soup mix or the McCormick's Bag n Season to fix my roasts and they both are good.

dislal
01-28-2012, 01:03 PM
I don't put any liquid on my roast nor do I brown it.
I buy the cheapest roast I can get put it in crockpot with carrots, potatos and onion put the lid on and 8 hours later I make some gravy from the juice in the bottom and it's great. My mom and grandma always said putting liquid on it is what makes it tough.

ilovemk76
01-28-2012, 01:14 PM
I don't put any liquid on my roast nor do I brown it.
I buy the cheapest roast I can get put it in crockpot with carrots, potatos and onion put the lid on and 8 hours later I make some gravy from the juice in the bottom and it's great. My mom and grandma always said putting liquid on it is what makes it tough.

The trick is the cheap cut of meat. Chuck roasts work great. Now I do not use them because I try to eat healthier. The leaner roasts do not fall apart.

Sandy61
01-28-2012, 05:30 PM
It sounds as if it was cooked too long. I cook my frozen roasts a couple hours on high and a couple hours on low. It is no longer pink by that time and I use a meat thermometer to check it...we can't eat pink meat even tho it is ok for roasts and steaks. I have a couple inches of water it the bottom, maybe only an inch. Let the roast rest for at least 5 minutes after taking it out so the juices won't run out before cutting it.

The next day we will make shredded bbq sandwiches or put the meat in a skillet with stirfry veggies and sauce mix for oriental meals. It doesn't matter if it is dry the next day because you are adding it to moist stuff.

DizneyDogs
01-28-2012, 05:59 PM
I use this recipe but do in the crock pot

http://thepioneerwoman.com/cooking/2011/09/2008_the_year_of_the_pot_roast/

I also make Italian Pot Roast in the crock pot

Roast - place in crock pot and then stab it to death
then add the following
2 packages of dry Italian Dressing mix
1/2 jar of sliced pepperoncini peppers - add a little bit of the juice
1 package of Au Jus mixed with 2 cups water
then when it's done we put it on hoagie rolls with pepper jack cheese and add fresh pepperoncinis

Pooh Girl 71
01-28-2012, 06:39 PM
The best pot roast I have ever had.

To Die For Pot Roast
hunk of beef
1 package dry Ranch dressing mix
1 package dry brown gravy mix (I get the low sodium kind)
1 package dry Zesty Italian dressing mix
1/2 cup water
add veggies/potatoes if you want.

Cook in crockpot on low all day.

It makes a fantastic gravy and the meat is always very tender

britfish
01-28-2012, 07:01 PM
Thank you for all the recipes! I am kind kind of thinking maybe I did over cook it the last time. It was such a bummer because I threw away an expensive piece of meat (may have been part of the problem too)!

Also, if I want to make a beef stew do I just ject the small chunks of meat that say "stew meat" and cook it similar to the pot roast?

Deb loves Disney
01-28-2012, 07:37 PM
Another tip....next time your meat comes out dry save it for the next day. Cut the meat into smallish pieces and pour a bottle of barbeque sauce on it and mix (we like Sweet Baby Rays). Cook in crockpot on low for around 5-6 hours. It comes out really moist and tender and is delicious. You can shred it for sandwiches or just eat as is. This way you won't have to throw away a good cut of meat! :thumbsup2

Sandy61
01-28-2012, 07:57 PM
Thank you for all the recipes! I am kind kind of thinking maybe I did over cook it the last time. It was such a bummer because I threw away an expensive piece of meat (may have been part of the problem too)!

Also, if I want to make a beef stew do I just ject the small chunks of meat that say "stew meat" and cook it similar to the pot roast?

It takes a lot of years and a lot of experimenting to make the recipes your own. When I first got married I could barely make Hamburger Helper. There are still times when I will try a new recipe and it just doesn't come out right. I love this budget board because you get to talk to everyone about these things.

walkdmc
01-28-2012, 08:31 PM
I put chuck roast in my crock pot for 24 hours. Yes, that's right, 24 hours. I usually put a packet of onion soup mix and about 1/2 c. water in the crock with the meat. It falls apart when I take it out. I love to put this on rolls with provolone cheese. I don't brown the meat ahead of time, no need when it sits in the pot that long.

PhillyMc
01-28-2012, 09:11 PM
Like BBQ LOW and Slow is the best way with cheep meat. I do a pork butt with only a rub no extra liquid and the same way with my pot roast. I cross hatch the roast, rub down with salt and pepper set in the crockpot and let it go. The fat will slowly render out and keep it moist. If you cook it on hight you'll cook to fast and the connective tissue does not break down.

momof3ds
01-28-2012, 09:27 PM
For pot roast, I use a chuck roast and roll it in flour and brown all sides (usually). After browning, I use red wine (1 cup) and beef stock to deglaze the pan. Add the liquid to the crock pot with carrots, celery and potatoes. Salt, pepper and onion seasoning.

For stew, it is pretty much the same but I double the liquid and add more potatoes and tomato paste and diced tomatoes.

Mouseless2Long
01-28-2012, 09:37 PM
Easiest (and delicious!) recipe I've used is put the beef in the crock pot and dump a jar of pepperoncini's on top and let it cook on low until it's done (I usually do it in the morning before work and it's done when i get home. Crock pot is on low). I was so surprised the first time I had it, at how delicious it was.

walkdmc
01-28-2012, 09:48 PM
Easiest (and delicious!) recipe I've used is put the beef in the crock pot and dump a jar of pepperoncini's on top and let it cook on low until it's done (I usually do it in the morning before work and it's done when i get home. Crock pot is on low). I was so surprised the first time I had it, at how delicious it was.

Mmmm....this sounds good. I love spicy foods. Does it come out spicy? What do you do with the finished meat?

pamrob
01-28-2012, 10:00 PM
For beef, I agree with many others - chuck roast. Never had one of those get dry. They are more marbled with fat so they tend to cook up juicy. If I try another cut of roast I tend to end up with dry meat.

I have also had good luck with pork butt roasts. These are great for pulled pork.

Mouseless2Long
01-29-2012, 08:29 AM
Mmmm....this sounds good. I love spicy foods. Does it come out spicy? What do you do with the finished meat?

I'm not big on spicy, so I use mild peppernocini's. I'm sure if you use hotter pepperoncini's you get more spice. Depends on what piece of beef I use. I usually just shred for sandwiches, but I have just eaten it plain.

cey
01-29-2012, 10:22 AM
I never add as much liquid as the recipe calls for. If your roast is immersed in liquid it will tend to boil and that is what makes it super tough! You want a small amount of liquid on the bottom if any so the roast will slow cook and shred nicely! I use a small rack in my slow cooker which lifts the roast out of the liquid or else you can put a layer of potatoes and onions on the bottom which will do the same thing. :goodvibes

KigerKat
01-29-2012, 11:55 AM
1 pkg. brown gravy mix
1 pkg. Italian dressing mix
1 cup of water
Mix these together and pour over the following:
Chuck roast (size depends on your crockpot)
Baby carrots
Potato chunks
Quartered sweet onion
Diced red bell pepper
Bay leaf
Salt, pepper, garlic salt to taste

Cook on low for 8 hours

Kellydelly
01-29-2012, 11:56 AM
I don't put any liquid on my roast nor do I brown it.
I buy the cheapest roast I can get put it in crockpot with carrots, potatos and onion put the lid on and 8 hours later I make some gravy from the juice in the bottom and it's great. My mom and grandma always said putting liquid on it is what makes it tough.

I cooked a roast in my crock last week with onion soup mix and 2 cups of water and it was falling apart tender (it was a chuck roast). I had it on low for about 8 hrs. I didn't mean to add that much liquid, the meat was swimming in it :upsidedow, but it didn't make it tough at all. I always put liquid in the crock with roast beef unless it's a frozen roast. Chicken, on the other hand always makes it's own juice. Sometimes I sear my beef roasts, sometimes I don't.

ekatiel
01-29-2012, 03:15 PM
The best pot roast I have ever had.

To Die For Pot Roast
hunk of beef
1 package dry Ranch dressing mix
1 package dry brown gravy mix (I get the low sodium kind)
1 package dry Zesty Italian dressing mix
1/2 cup water
add veggies/potatoes if you want.

Cook in crockpot on low all day.

It makes a fantastic gravy and the meat is always very tender

This is the recipe I use. MMMMMMMMM!!! I add carrots and potatoes around the roast. It's never been dry, and that gravy is SOOOO yummy! --Katie

britfish
01-29-2012, 06:50 PM
SUCCESS!!! Thank you all so much! I did a combo of several of your suggestions. I ended up buying stew meat because the chuck roast was a very big piece of meat and very expensive.
I used the c /0 mushroom soup and the onion soup mix. I had a slight panic there wasn't going to be enough liquid so I ended up adding a can of undrained chopped tomatoes. I now know that wasn't necessary because there was tons of liquid when I came home today. I did cook it on low this time which was a big help.
Thanks again for all your input, I suppose it really is a matter of trial and error! Hubby loved it and DD loved, loved, loved the gravy! :worship:

RweTHEREyet
02-16-2012, 04:37 PM
btt

sweetmonkey
02-16-2012, 05:11 PM
You are making me want some roast!

I make roast fairly reguarly and I hated them until recently. Here is the thing I found: it is critical for me to sear and salt the meat prior to placing it in the crockpot. Otherwise, I get dry meat and all the juice ends up outside the meat, and not inside.

So, get your pan (on the stove top) ripping hot with about 2 T of oil (somthing that can take the heat- not olive with its lower smoke point). Add your patted dry roast and stand back and watch it for 6-8 min. I know. It seems like forever. Go start your crockpot warming. While one side of the roast is down, salt and pepper the other side liberally (probably 2 tsp or so). When the bottom side is very nicely browned, flip it over and repeat salting. Peel and quarter and onion, place it in the crockpot. Throw in 2-3 cloves chopped garlic. Let them rest on the bottom. Meanwhile back on the stove, turn off the heat and transfer the roast on top of the onions. Do not nestle it down against the bottom. You are finishing by braising it in the liquid. It will be floating and bathing, not sinking and drowning. :)

I use a can/package of mushrooms, 2 c of decently cheap red wine, and maybe 2-3c of water to deglaze the searing pan. (I like to think of this as precleaning :rotfl2:) Dump them in and run a wooden spoon around the bottom of the pan to loosen all the seared bits of flavor (frond) from the pan. Dump over the roast and leave it for several hours. I add potatos and carrots about an hour before serving or sometimes, I cook them separately - the horror! :eek: :rotfl2:

That is it. Cooking time seems to vary by the crock pot and size of the roast, but generally 4-5 hours is enough for me. It is tender, juicy, and rich. Oh, and I remove it to slice and thicken the braising liguid into gravy just by adding a cornstarch slurry (2 T starch to 3-4 T water, stir well and dump into the liquid, stirring to incorporate.)

Makes really good left over sandwhiches!!! :dog2:

Muushka
02-16-2012, 07:26 PM
I didn't read all of the responses, but just thought I would add that I found my pot roasts and even chicken would sometimes be dry.

So I started paying close attention to how long I cook it and realized I was over cooking my meats! They are much better these days....

shefor24
02-16-2012, 08:50 PM
This is THE quickest, best pot roast type recipe for the crockpot EVER.

1 packet of Hidden Valley Ranch
1 packet McCormicks Peppercorn & Garlic
1 packet of Italian dressing

Thats it.
Mix these three packets with 2 cups of water, put the roast in and cook all day...delicious. It is awesome by itself, but also good with noodles like "beef and noodles". mmmm...

goofyredraider
02-16-2012, 09:09 PM
I didn't read all of the responses, but just thought I would add that I found my pot roasts and even chicken would sometimes be dry.

So I started paying close attention to how long I cook it and realized I was over cooking my meats! They are much better these days....

This was my first thought also, because I've btdt many years ago. If it is tough or chewy, it is either over or undercooked.

I typically start with about 1.5 cups of water, add some pepper, sometimes some beef bouillon and chopped onion or minced,dry onion if I don't have any fresh. I put the roast in, and flip it over at some point so the other side is on the bottom for a while. I also make "cuts" in the meat to allow the broth to penetrate it. I'll move it around a bit every now and then, too. I add carrots and allow them to cook for a while...then I'll add either russet or red potatoes.
Mine always comes out wonderfully.
I do like the suggestions in this thread...I'm going to try out the ranch and coke methods at some point!

MomiTo2SwtGuys
02-16-2012, 09:41 PM
You've got some good recipes so I won't provide a new one. But I will address the toughness issue. You really should brown the sides first and cook the roast on low. I use either Lipton Onion Soup mix or the McCormick's Bag n Season to fix my roasts and they both are good.

I second the browning. It seals in all the juices. After browning for a very short time on all sides, add to crock pot. And I always add a coke and a packet of lipton onion soup mix. Cover with water and cook on low for 6-7 hours. It is always falling apart and an amazing taste!:thumbsup2

luvmy3
02-16-2012, 09:53 PM
I always brown the meat before putting it in the crockpot and that helps alot. Also, even if the meat is sitting in liquid it can be overcooked and that will make it tough. I actually prefer to do my roasts in the oven, its just easier to get them perfect.

pigletto
02-17-2012, 06:16 AM
Cook time and temp seems to be the issue for me. I had one the other day that was dryish and just the week before it had been perfect with the same recipe!

The first one I had cooked on the high setting on the crockpot for maybe 3.5 hours? The dry one had been on low for 6-7 hours. So even though I had always heard that it was better on low for a long time, it worked out much better on high for a shorter time. These we both smallish roasts too if that makes a difference.

MichiganKris
02-17-2012, 09:29 AM
This is the recipe I use, except I use a crock pot. It always turns out excellent, tender and moist.

http://www.foodnetwork.com/recipes/emeril-lagasse/cola-braised-pot-roast-recipe/index.html

Green-bay
02-17-2012, 10:24 AM
Easiest (and delicious!) recipe I've used is put the beef in the crock pot and dump a jar of pepperoncini's on top and let it cook on low until it's done (I usually do it in the morning before work and it's done when i get home. Crock pot is on low). I was so surprised the first time I had it, at how delicious it was.

This is the one that I do all the time - so simple and so good!!!!:goodvibes

angierae
02-17-2012, 12:00 PM
I never brown my meat. The secret really is buying a cheap cut of meat. The fat will dissolve and the meat will fall apart. I usually cook it on low from about 7:30am until I get home at 6 and it's never dried out, if anything, it's like a soup and I have to ladle all the meat out. :)