Cook on the stove or in the oven ?What is the difference?
Cook uncovered or covered ?
This is what I was going to do ......
Heat a little oil in the pot on the stove and sear the pot roast on both sides.
Put a can of gravy in the pot, maybe some onion slices.
Cover it and put it in the oven at 300 degrees for 2-3 hours.
Maybe take the cover off the last 15 minutes to brown the top.
Anything I should change ?
2009-09-15T10:59:16Z
Oh and Im not sure if the pot I have is a Dutch Oven orCrock Pot.Its red and I think it is ceramic.
Michaelfan582009-09-15T11:11:29Z
Favorite Answer
A Dutch Oven is like a large pot and you use it stove top. A Crock Pot, or Slow Cooker, stands on it's own and has it's own plug, and a dial on the front of it.
I would season the roast with salt and cinnamon. The cinnamon will give the roast the most wonderful flavor. Now mind you, DO NOT use cinnamon that has sugar added to it. Use just the cinnamon. Just put one or two teaspoons in your hand, along with some salt, and rub it on and into the meat. Then set the meat in a pan for baking. Add some sliced onions and 1/2 cup to 1 cup water in the pan; add cubed potatoes and carrots during last hour of roasting. Cover with foil and bake, in 325* oven for 2-3 hours; you can uncover for the last half hour of roasting if you like, to brown up the meat a bit.
My mom makes the best pot roast I have ever eaten she cooks it on the stove with a little butter and seasoning (salt & pepper or season-all). After it has been cooking a while take it out and slice it and then put it back to cook until tender then she takes a pack of brown gravy mix and mixes it with a cup of water and puts it in with the roast and cooks until the gravy turns thick then serves it over hot cooked rice. It is awesome even my friends think she has the best pot roast and the secret is simplicity.
Place raw 2lb. pot roast in crock pot. Season it with salt and pepper and a generous amount of onion onion mix from Tastefully simple. I would say a good 2 Tbs. Pour 1 cup of water in bottom Cut up a few carrots if you like em if not leave em out. Cook on High about 5 hours. We eat this with corn and mashed potatoes- Of course after using the drippings to make the gravy! SO EASY!
I would salt and pepper it and sear it. Then take it out and in the same pan saute onions, carrots, and garlic. Deglaze the pan with a little wine or beef stock. Throw in a 28 oz can of whole tomatoes, put the roast back in with some diced potatoes. Cook at 350 for about 2 hours. Remove the roast and you can either serve it as is or reduce the gravy to thicken.