Pot Roast Questions - On a Quest for a Perfect Recipe

[cabanafrau]

My favorite way to prepare a chuck roast is to coat on all sides with garlic powder & brown in hot skillet in a little olive oil. Then I put it in my stoneware baking with a quartered small onion, several peeled garlic cloves and a quarter cup dry white wine (yes white). Bake for an hour at 325 degrees.

After one hour add in quartered potatoes, sliced carrots, more quartered onion, zucchini slices or whatever kind of veg you like. Bake for another hour or so until veg are tender and meat is cooked through.

I use my stoneware baking pan w/ baking bowl over top like a dome, but this would probably work well in a dutch oven or roasting pan covered with foil.

 

[Buckalew11]

I made the Pioneer Woman's pot roast exactly to her directions and it was the BEST pot roast we ever had. The rosemary is def. a big part of it so do b=not leave that out if you decide to try her recipe. It became a family favorite!

 

[mickeysgal]

I made the Pioneer Woman's pot roast exactly to her directions and it was the BEST pot roast we ever had. The rosemary is def. a big part of it so do b=not leave that out if you decide to try her recipe. It became a family favorite!

The Pioneer Woman thread and your reference to the pot roast is what started me again on my pot roast kick. I just couldn't remember what cuts of meat I've used in the past. I think I've used bottom round roasts before...I could be wrong. I make it very rarely.

I'm taking the advice of this thread and using a chuck roast...and triming off the major fat afterwards.

 

[denisem]

Ok, we like the veggies roasted. I make mashed with chicken.

I season my roast with Lipton Onion Mushroom soup (dry soup).

Do you sear in the pan first before roasting?

DH is the pot roast king around here and he sears the chuck roast on the grill before crockpot. I know it's not necessary, but does add a bit of flavor.

We've also tried every method known to man for doing lean eye of round roast (or "beef logs" as DH calls them), but haven't had much success.

 

[Wishing on a star]

It is not just the excess bands of fat...
With beef, it is ALL in the 'marble'.

Buy a good quality well marbled roast (Certified Angus, NOT 'select')
That is also very important!
I don't know if it is possible to get a good roast out of a cheaper 'Select' cut of beef... no matter how fakey red it looks.

I bought some cheap, on-sale, cubed steak the other day.
It was good Certified Angus ( from Food City for those who have those stores )
Tender to the point of falling apart. No need for a knife at all.

And, for carrots.
On all the recent food/holiday threads, I have seen so many people mention the 'baby carrots'.


I swear, I am tempted to post a whole new thread - PSA about carrots.

Throwing in baby carrots is just like saying, I will eat instant, hard, tasteless, unripe, bitter carrots, because I can't spend two minutes to peel and slice a carrot.

Here is the tip.
Buy a large bag of good sized carrots.
Keep them in the bottom of your fridge in the bin.
They only get riper and sweeter and darker orange and more tender, as long as they are there! These are an absolute MUST around here for soups, roasts, etc... Just cannot be beat.

 

[mickeysgal]

It is not just the excess bands of fat...
With beef, it is ALL in the 'marble'.

Buy a good quality well marbled roast (Certified Angus, NOT 'select')
That is also very important!
I don't know if it is possible to get a good roast out of a cheaper 'Select' cut of beef... no matter how fakey red it looks.

I bought some cheap, on-sale, cubed steak the other day.
It was good Certified Angus ( from Food City for those who have those stores )
Tender to the point of falling apart. No need for a knife at all.

And, for carrots.
On all the recent food/holiday threads, I have seen so many people mention the 'baby carrots'.


I swear, I am tempted to post a whole new thread - PSA about carrots.Throwing in baby carrots is just like saying, I will eat instant, hard, tasteless, unripe, bitter carrots, because I can't spend two minutes to peel and slice a carrot.

Here is the tip.
Buy a large bag of good sized carrots.
Keep them in the bottom of your fridge in the bin.
They only get riper and sweeter and darker orange and more tender, as long as they are there! These are an absolute MUST around here for soups, roasts, etc... Just cannot be beat.

Good point about the Certified Angus beef.

Regarding the carrots - the Pioneer Woman recipe calls for very washed, unpeeled carrots. She likes them more rustic. I think it's the first time I've seen a recipe call for unpeeled carrots.

 

[Buckalew11]

It is not just the excess bands of fat...
With beef, it is ALL in the 'marble'.

Buy a good quality well marbled roast (Certified Angus, NOT 'select')
That is also very important!
I don't know if it is possible to get a good roast out of a cheaper 'Select' cut of beef... no matter how fakey red it looks.

I bought some cheap, on-sale, cubed steak the other day.
It was good Certified Angus ( from Food City for those who have those stores )
Tender to the point of falling apart. No need for a knife at all.

And, for carrots.
On all the recent food/holiday threads, I have seen so many people mention the 'baby carrots'.


I swear, I am tempted to post a whole new thread - PSA about carrots.

Throwing in baby carrots is just like saying, I will eat instant, hard, tasteless, unripe, bitter carrots, because I can't spend two minutes to peel and slice a carrot.

Here is the tip.
Buy a large bag of good sized carrots.
Keep them in the bottom of your fridge in the bin.
They only get riper and sweeter and darker orange and more tender, as long as they are there! These are an absolute MUST around here for soups, roasts, etc... Just cannot be beat.

Can I give you a HUGE Amen?! I had been using "baby carrots" for so long now I forgot how good "real carrots" are! My gosh, the difference between the two is like NIGHT and DAY!!

It takes seconds to peel a regular carrot and it is so worth it. I promise, promise, promise!

Good point about the Certified Angus beef.

Regarding the carrots - the Pioneer Woman recipe calls for very washed, unpeeled carrots. She likes them more rustic. I think it's the first time I've seen a recipe call for unpeeled carrots.

And I did mine that rustic, Washed them really, really good and cut them up. Frankly, I couldn't really tell much difference. But normally I peel my "real carrots."

 

[mackeysmom]

For the past few years, I have been using McCormick's Pot Roast Bag and Seasoning packet. It includes the roasting bag and spices. You simply add water and veggies (optional - I put carrots & onions) and cook for a few hours.

I use chuck and it comes out perfectly each time. Best of all? No clean-up.

- Laura

 

[2BigKIdz]

This sounds a little weird but it works. It is fantastic! I cooked 1 rump roast in the oven it really came out great.

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.)

This is the recipe I have been using most recently, it is terrific, and I agree I thought it didn't sound very appealing. It makes a great gravy! I do add more than 1/2 cup water as I think it is a bit salty but it could be the brands of dressing/gravy mix I buy have more sodium. I do add some rosemary also.

As for cuts of meat I have used eye round roast, sirloin tip and london broil.

 

[muffyn]

chuck roast
2 cans mushroom soup
2 pkgs onion soup
2 cans water
(sometimes I use 3 of each)

cover/cook at 350 for 2 hours

add potatos/carrots/onions

cook another hour or till poatos/carrots are done

gravy rarely needs thickening.
(usually have to scoope out roast & veggies & stir up what is left in pan , since it is real thick on bottom)