Yum, pot roast. I make it so many different ways and always get a tender, fall apart, melt in your mouth meal. My 21 yr. old son makes a killer roast too but he uses a bunch of herbs.
Easiest if a brisket in a roasting pan. I got this tip from a butcher. Put about one inch of water in the bottom with an envelop of Lipton onion, beefy onion, beefy mushroom soup. Stir to disolve and put meat in fat side up. Cover and roast in 325 degree oven for about 2 hours. Turn meat and leave lid off, checking every 30-45 min. Turn again if you like and if the liquid dries up, add more warm water. I cook it about 4 hours. I even start it frozen at times, a lot of times.
I don't care for the veggies it it personally. I then remove the roast and add slury to the juices, usually I use cornstarch, to make gravy. Mashed potatoes, corn and I am in heaven.
I sometimes make it on the stove in this wonderful pan I got that can also go in the oven. I do brown it a little, no fat in the pan. I then add the Lipton soup and water. To this I do add potatoes and carrots and celery when the roast is about half way cooked.
Both are delish but if you like a really intense beef flavor and browned meat, oven is best for me.
I also like chuck roast, English cut and 7 bone roast. The inexpensive, accross the muscle grain roasts are the most tender.
My mother used a chuck roast and browned it lightly in a dutch oven. She then sprinkled salt, pepper, oregano and put sliced onions on it. Roast for the 3-5 hour time in a 325 oven.
My sister makes hers on the grill. She heats up one side of the grill and puts the meat on the other side for indirect cooking. She puts the roast in an aluminum disposable pan with onions, salt and pepper and water and covers with foil. She roasts it for 2-3 hours. It is good but I like mine better.
So, have fun experimenting. A good pan can make a difference. I have an old blue speckled roasting pain I love for the oven and my Calphalon type pan for the top of the stove. I don't sweat the quality of the meat, I buy the regluar meats in the case. I have, on occassion, gotten huge roasts special cut by my butcher when I have a large group to feed. I have also bought Sam's Club meats and just made two roasts. I find them all very good.
Now, for leftovers I cut the remaining meat, if there is any, into small pieces and put it and the juices in a frypan. I dice potatoes and toss in frozen veggies and corn to make roast beef hash. I use just a small amount of oil to start. It is wonderful.
Easiest if a brisket in a roasting pan. I got this tip from a butcher. Put about one inch of water in the bottom with an envelop of Lipton onion, beefy onion, beefy mushroom soup. Stir to disolve and put meat in fat side up. Cover and roast in 325 degree oven for about 2 hours. Turn meat and leave lid off, checking every 30-45 min. Turn again if you like and if the liquid dries up, add more warm water. I cook it about 4 hours. I even start it frozen at times, a lot of times.
I don't care for the veggies it it personally. I then remove the roast and add slury to the juices, usually I use cornstarch, to make gravy. Mashed potatoes, corn and I am in heaven.I sometimes make it on the stove in this wonderful pan I got that can also go in the oven. I do brown it a little, no fat in the pan. I then add the Lipton soup and water. To this I do add potatoes and carrots and celery when the roast is about half way cooked.
Both are delish but if you like a really intense beef flavor and browned meat, oven is best for me.
I also like chuck roast, English cut and 7 bone roast. The inexpensive, accross the muscle grain roasts are the most tender.
My mother used a chuck roast and browned it lightly in a dutch oven. She then sprinkled salt, pepper, oregano and put sliced onions on it. Roast for the 3-5 hour time in a 325 oven.
My sister makes hers on the grill. She heats up one side of the grill and puts the meat on the other side for indirect cooking. She puts the roast in an aluminum disposable pan with onions, salt and pepper and water and covers with foil. She roasts it for 2-3 hours. It is good but I like mine better.
So, have fun experimenting. A good pan can make a difference. I have an old blue speckled roasting pain I love for the oven and my Calphalon type pan for the top of the stove. I don't sweat the quality of the meat, I buy the regluar meats in the case. I have, on occassion, gotten huge roasts special cut by my butcher when I have a large group to feed. I have also bought Sam's Club meats and just made two roasts. I find them all very good.
Now, for leftovers I cut the remaining meat, if there is any, into small pieces and put it and the juices in a frypan. I dice potatoes and toss in frozen veggies and corn to make roast beef hash. I use just a small amount of oil to start. It is wonderful.
