Cooking a roast?

I put mine in a crock pot with sliced potatoes and carrots. I put some dale's liquid seasoning (about 1 1/2 tsp), some salt, black pepper, garlic powder, onion powder, and a package of mushroom gravy mix over it and add about 1/2 cup of water. I let it cook on low for anywhere from 3-6 hours, depending on the size of the roast. No crock pot? You can do the same thing in a covered dutch oven in your oven....cook on 325 for 4-6 hours.

beer is a natural tenderizer and adds a good flavor. all the alcohol cooks out by the time it's done. i fixed one earlier this week with a new recipe. 1 can of beer, 2 cups vinager, 1/2 cup brown suger, 2 cups ketchup, 1 onion cut up, some cajun seasoning, brush some liquid smoke on the roast. the directions said boil the sauce for a few min. then put it over roast and cook in oven but i didn't have enough time to wait for the oven to cook it so i just put the roast in the sauce and cooked it on the stove. it cooked in around 1 1/2 hours and the sauce was really yummy. kinda sweet and spicy. and it was sooooo moist and tender.

This works with Pork also:

Beef Roasted in Salt Crust

Ingredients

3 c Coarse kosher salt

6 lb Standing rib roast, trimmed

Instructions

In a bowl, stir together the salt and 3/4 cup water until the mixture forms a slightly stiff paste, resembling wet snow. Arrange the roast, fat side up, in a roasting pan, and coat completely with the salt mixture, patting it on about 1/4-inch thick.

Roast the beef in the middle of a preheated 325f oven for 2 hours (about 22 minutes per pound) or until it registers 130f on a meat thermometer. Transfer to a cutting board and let it stand for 15 minutes.

Remove crust with a hammer, carve and serve.

Lightly flour your roast and brown on both sides in a dutch oven with a little oil. Add 1 can Campbells French Onion soup and 1 can Campbells Golden Mushroom soup. Add baby carrots, onion, and celery. Cook for about 1 1/2 hours. It should be really tender.

The pre-in part cooked types like Aunt Bessie's are designed to be cooked on their own, for roast spuds from scratch parboil them for six-7 minutes, coat in slightly warm oil or fat (goose fat is incredibly sturdy) and optionally upload slightly bit flavouring (i exploit garlic powder & dried thyme) bung in the right of a warm oven and swap & baste each 15-20 minutes, they are going to be waiting in below an hour, extra exciting than out of a packet and tastier too.

It is better to cook it slow at a lower temperature for a longer period of time to get that meat tender. Cook at 325 degrees in a covered corning ware dish for 2 to 3 hours. Cut up some onions and add some onion gravy mix. Enjoy.....

I would recommend a Slow Roasted Shoulder of Pork. It is extremely tender and the flavour is just wonderfull. Check out this excellent recipe:

http://www.gourmet-food-revolution.com/roast-pork-...

Place it in a roasting pan with a lid or use a cooking bag add water and you will have a nice juicy roast. Remember not to cook it on too high a temp.

That is what I'am making now put it in a crock pot and let cook all day... I put some carrots and celery or no veggies and some water to cover the meat and later make mashed potatoes and I have a gravy from meat

Heat it at 425 for 3 hours