Best pot roast recipe

[Mousemom234]

I do mine completely on the stovetop. I use an old cast iron 'chicken fryer', that I picked up at a yard sale and re-seasoned. It's about 10 inches wide, 4 deep, with a tight glass lid. So tight, I have to tap it down to keep it in place. This makes it self-basting, as the moisture condenses on the lid, and drips back into the pan

Slice a large onion thin, cook it in a bit of olive oil, or render out some of the beef fat, until it turns just past clear, then push to one side.
Brown the roast well on all sides, then salt & pepper it. Sprinkle on some garlic powder or Mrs Dash, if you want. Lift it out for a moment, spread the onions out, and put the meat back in the pan on top of them.
Then I pour about a cup of water, 1/4 cup red wine. and a spoonful of beef concentrate (stirred together) over it. Cover and cook on medium/4 for an hour or so, at a low simmer then arrange peeled, halved or quartered potatoes and carrots (3 inch chunks) around it to soak up all the yummy beefy flavour, and cook on low/2 for another hour or 2.

The cut is usually a bottom round, eye of round, or a boneless tied chuck shoulder. I've found other cuts don't do as well with the long cooking time. Let it cool about 10 minutes before slicing.

 

[stardebby]

Can't wait to try some of these recipes.

 

[The Mystery Machine]

Since we are talking pot roasts, I am eating my leftovers from last night right now.

I cut up the beef which has onions and mushrooms in the beef gravy, heated it and put it on french bread for hot beef sandwiches.

YUM!

 

[marcyinPA]

I actually made pot roast for dinner tonight! I made the Pioneer Woman recipe. I just snuck a taste and it is delicious!!!

The last time I made pot roast, I made it in my crock pot and it was horrible. It was dry and tough, despite cooking it low and slow with liquid. I decided to give the cooking low and slow in the oven method a try- SUCCESS!

 

[lucas]

This sounds a little weird but works every time. Add any veggies you want.

POT ROAST

2 boneless chuck roasts (2.5 pounds each)
1 envelope Ranch dressing mix
1 envelope Italian dressing mix
1 envelope brown gravy mix
1/2 cup water
carrots

Place roasts in a slow cooker. In a small bowl, combine mixes and water. Whisk together. Pour over roasts. Add some carrots to pot. Cover and cook on low 7-8 hours until tender. (Or, cook in oven for 4 hours at 350 degrees.)

 

[Dancind]

My favorite is the French version with red wine. Smells so good when it's cooking, and the alcohol cooks away if that is a concern. Start with good quality beef, sear it with good quality fat (used duck fat on the last one), lay it in the crock pot on top of a layer of big pieces of onions and carrots, arrange some baby potatoes around it, or add browned mushrooms when it is done. Pour over some decent red wine, about half the bottle, add some herbs, a bay leaf, and a couple tablespoons of tomato paste. Throw a few garlic cloves into the liquid. Cook on low 7 or 8 hours.

Sometimes I use the Le Creuset for this, depends on when I have time to put it together. Whichever way, low and slow. Turns out very tender.

 

[SpecialK]

Mystery -I love my Le Creuset dutch oven. It is the oblong shape. It is heavy but any kind of meat cooked low and slow it in is wonderful. I got it at an after Christmas sale at Williams Sonoma a few years ago.

Couldn't not agree more! I have the same ale Crueset Dutch oven and it makes a great pot roast.

I tend to go simple for pot roast and it turns out great every time.

I use a chuck roast. Let the meat come to room temperature, season with salt and pepper, then brown it well in a couple of tablespoons of oil. Remove meat from pan and sauté onion until it starts to brown. Add minced garlic and cook just until it becomes aromatic.

After everything is browned, I deglaze with red wine if I have some open or beef broth. Add the meat and any juices back into the pan along with beef broth, cover and cook at 275 or 300 (depending on your oven) for four hours. Add potatoes and carrots for the last hour. After the meat and veg are cooked, I take them from the pan and make gravy.

Between browning the meat, the heavy pan and the low and slow cook, it's pretty much a sure thing every time.

 

[cabanafrau]

This is our favorite pot roast, which I have served to guests with rave reviews, despite being simply a chuck cut. I rub the roast all over with garlic powder and brown in olive oil. I use my ancient Pampered Chef stoneware baking pan with baking bowl as a cover, which really helps keep the roast moist and tender, but I'm sure the Le Creuset dutch oven or something similar would work well also.

Roast for about an hour and 15 minutes at 325 in a quarter cup dry white wine, some garlic cloves and onion wedges. After that I add whatever veggies we want and roast for an additional hour. Roast literally cuts like butter. The leftovers are delicious in a pot of beef barley soup.

Experimenting with the veggies you throw in can yield some interesting results. We've enjoyed things like zucchini and brussel sprouts, instead of the usual potato and carrots.

 

[The Mystery Machine]

This is our favorite pot roast, which I have served to guests with rave reviews, despite being simply a chuck cut. I rub the roast all over with garlic powder and brown in olive oil. I use my ancient Pampered Chef stoneware baking pan with baking bowl as a cover, which really helps keep the roast moist and tender, but I'm sure the Le Creuset dutch oven or something similar would work well also.

Roast for about an hour and 15 minutes at 325 in a quarter cup dry white wine, some garlic cloves and onion wedges. After that I add whatever veggies we want and roast for an additional hour. Roast literally cuts like butter. The leftovers are delicious in a pot of beef barley soup.

Experimenting with the veggies you throw in can yield some interesting results. We've enjoyed things like zucchini and brussel sprouts, instead of the usual potato and carrots.

Sounds yummy. What lb chuck roast are we talking here? Or does it matter?

 

[cabanafrau]

Sounds yummy. What lb chuck roast are we talking here? Or does it matter?

When I make it for just us, it's generally 2 to 2-1/2 lbs so I have leftovers for a pot of soup. When we have two to three guests I usually go around 3 lbs, I've never really had to add roasting time, but I guess you might if the cut was quite large.

 

[The Mystery Machine]

When I make it for just us, it's generally 2 to 2-1/2 lbs so I have leftovers for a pot of soup. When we have two to three guests I usually go around 3 lbs, I've never really had to add roasting time, but I guess you might if the cut was quite large.

Thanks!

 

[BadgerGirl84]

I like The Pioneer Woman's recipe. She just puts carrots and onions in with the roast. The carrots dont get too mushy.

Me too. I used to do mine with a can of cream of mushroom soup, but had to find a new recipe when my DD was diagnosed with milk protein allergy.

 

[MissManda]

I also follow the Pioneer Woman's recipe. I have to say its a big hit at our house. I throw some potato's in the pot along with the carrots and onions.

 

[ilovepcot]

My pot roast is *scrumptious*. Those are the words of the Tag Fairy who dines on my pot roast every Sunday. I'd be happy to share the recipe but the Tag Fairy won't allow it.