Pot roast recipe (crock pot) that is not chewy

Discussion in 'Budget Board' started by britfish, Jan 28, 2012.

  1. britfish

    britfish DIS Veteran

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    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!
     
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  3. PlutoPony

    PlutoPony DIS Veteran

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    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.
     
  4. andychris14

    andychris14 DIS Veteran

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    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!!!
     
  5. britfish

    britfish DIS Veteran

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    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.
     
  6. mommymeg

    mommymeg Mouseketeer

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    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!
     
  7. britfish

    britfish DIS Veteran

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    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.
     
  8. hsmamato2

    hsmamato2 <font color=magenta>Tink in Training-Good Girl,Bad

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    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:
     
  9. CTdiznymom

    CTdiznymom DIS Veteran

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    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.
     
  10. kthshh

    kthshh Mouseketeer

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    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.
     
  11. dislal

    dislal DIS Veteran

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    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.
     
  12. ilovemk76

    ilovemk76 DIS Veteran

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    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.
     
  13. Sandy61

    Sandy61 Mouseketeer

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    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.
     
  14. DizneyDogs

    DizneyDogs <font color=red>Mouseketeer<br><font color=navy>Sc

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    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
     
  15. Pooh Girl 71

    Pooh Girl 71 <font color=red>Good looking, half naked men and c

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    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
     
  16. britfish

    britfish DIS Veteran

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    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?
     
  17. Deb loves Disney

    Deb loves Disney Keep Moving Forward

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    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
     
  18. Sandy61

    Sandy61 Mouseketeer

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    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.
     
  19. walkdmc

    walkdmc <a href="http://www.wdwinfo.com/dis-sponsor/" targ

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    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.
     
  20. PhillyMc

    PhillyMc Mouseketeer

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    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.
     
  21. momof3ds

    momof3ds Mouseketeer

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    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.
     

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