When I cook pot roast sometimes it is delicious and sometimes it's so chewy and tough it's barely edible. I'm not sure what makes the difference. I just bought an expensive sirlion roast and really don't want to mess it up.Do you have a fool proof pot roast recipe?
Thanks to all who answered. I will be putting this to vote since I can't sample them all.
Anonymous
Favorite Answer
Sear on both sides before cooking
the cut of meat and marbeling makes a difference. slow cook w/ water or broth 4-6 hrs. poke holes in the meat before cooking and stuff garlic cloves in the holes. rub with seasonings also before and if possible let that sit 4 hrs or so.... good luck I am hungry
olympics junkie
You can do it in the oven or the crockpot. Dump 2 cans of mushroom soup over the meat, & sprinkle with an envelope of dry onion soup mix. Cover & roast 325 for about 2 1/2 hrs. or cover & cook low for about 8 hrs. Either way, you will have fork-tender meat & awesome gravy. Make mashed potatoes, add a veggie & a salad. How easy is that??
oldknowitall
I brown the roast on both sides. Then I pour dry onion soup mix on top of meat. Pour in a inch or less water. Put lid on skillet and cook at 400 degrees for an hour or slow cook at 250 degrees for 3 or 4 hours. Then add all the veggies, adjust water and cook for 1 hour or until veggies are tender.
ladynaava
I think my recipe works great. I've never had it fail. I would avoid uber lean cuts.
Wynter's Perfect Pot Roast
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 t. salt
1/2 t. onion powder
1/4 t. pepper
1 3/4 t garlic powder
1 beef chuck roast (3-4 lbs)
light sprinkle of flour
2 T. vegetable oil
3/4 cup water
1/4 cup red wine
1 large onion -- chopped
1 chopped small green bell pepper (about 3/4 cup)
2 garlic cloves minced
2 t. dried parsley flakes
1/4 thyme
Combine first 4 ingredients, rub on roast. Sprinkle lightly with flour.
Pan fry roast in 2 tablespoons oil inside Dutch oven until golden brown on both sides. Remove from heat.
Chop onion, garlic, green pepper. Place in Dutch oven with roast.
Pour 1/4 cup red wine, 3/4 water on roast and pan contents. Sprinkle with 2 teaspoons dried parsley flakes and 1/4 teaspoon thyme.
Cook 2.5 hours at 325 degrees or until done.
Nathalie K
The secret to tender pot roast is cooking it for a long time on low heat.....in a crock pot,stove top,or in a dutch oven .
dust your roast with flour...and brown it on all sides....place in a pot and add enough broth to almost cover.....bring to a boil ...then turn down to a simmer ,and cover...let cook no less than 4 hours..
If you do not have broth and are useing just water....add aromatics such as carrots,celery & onions ......you can remove them by straining the broth when the roast is finished cooking...
for gravy pour broth into a sauce pan and cook it on high reducing it ...I have found that the flour I used to dust the roast with helps with the thickening...