Pot Roast recipes... How do you make your's?

i rub roast all over with coarse salt and pepper, then roast on high 450' for fifteen minutes, then turn it down to 325'-350'. i baste with a mix of onion soup mix/water and gingerale and wine. mix your basting liquid to taste.

halfway through cooking i throw in my veggies including parsnips, turnips, potatoes, carrots, onions and sweet potato.

once its done i make my gravy and serve with warm french bread and butter.

i havent' had any complaints yet! lol

everyone's recipes sound yummy and pot roast makes a great meal! enjoy!

SECRET POT ROAST

1 large pot roast (approx 4-5 lbs)

1 envelope Lipton Onion Soup Mix

salt, pepper, garlic and onion powder to taste

beef bouillon powder (optional)

Sprinkle pot roast with seasonings and beef boullion if you have some available.

Open envelope and pour entire onion soup mix into the center of two long sheets (double thickness) of aluminum foil wrap. Roll the beef in the soup mix to coat. Wrap tightly with the foil, sealing well. Place package in a large open roaster in oven and set on low heat (275-300 degrees F) for 4-5 hours. If meat is frozen when you start, set oven to 225-250 degrees F for 8-10 hours instead.

During the last hour or so of cooking, add foil-wrapped potatoes to the pan for a side dish. Scrub potatoes well, rub with olive oil and wrap in foil. During last 10 minutes of cooking, unwrap top of potato, make a large X with knife, squeeze potato to soften and drop in butter or cheese to melt. Cook 10 more minutes under broiler. Season with salt and pepper and top with gravy from roast.

Serve.

This is an easy to prepare meal for those days when you're busy elsewhere than the kitchen as it takes very little preparation and basically cooks itself. An added bonus is that the cleanup is easy - everything is cooked in foil!

You can also make this in a Slow cooker (or even in your barbecue or smoker if you plan to have it going most of the day.)

Mine is made in a tomato based sauce and is very tasty and tender. Comes out great every time - and yes - the house smells heavenly when you come home from work and there's this great meal just waiting for you. Best part is the left-overs, if you manage to have any. Everyone at work will be extremely jealous when they smell the wonderful aroma coming out of the microwave at lunch time.

Don't worry if the ingredients seem like an odd combination - they work very well together and can easily be substituted for. Give it a try - I bet you will like it.

CROCKPOT POT ROAST

1 (2-pound) blade cut chuck roast

2 teaspoons kosher salt

2 teaspoons cumin or your favorite seasoning/dry rub

Vegetable oil

1 medium onion, chopped

5 to 6 cloves garlic, smashed

1-2 cans (8 oz) tomato juice or V-8

1/2 cup balsamic vinegar

1 cup cocktail olives, drained and broken

1/2 cup dark raisins

Carrots (baby carrots or approx. 1” chunks of peeled carrots)

Potatoes, cubed (approx. 1”) (waxy potatoes like Yukon Gold or redskin)

Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Place half of the potatoes and carrots in the crock pot. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan and place in crock pot and cover with remaining carrots and potatoes. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid slightly. Pour the sauce over everything and cook on low for 8 hours. Slice meat thinly, or pull apart with a fork. Serve with sauce and a nice crusty bread. Leftovers – if you have any – will be even more delicious the second day.

Feel free to add any veggies you prefer, such as turnips or parsnips instead of or in addition to carrots and potatoes. Veggies like green beans, corn or peas can be added for the last hour or so of cooking.

My recipe is modified from the original recipe by Alton Brown “Good Eats” and can be found at http://www.foodnetwork.com/food/recipes/recipe/0,,...

I splash some Worcestershire over the roast, then a package of dry onion soup, sliced onion, carrots, potatoes, fresh parsley.... cover and bake in the oven for about 2- 2/ 1/2 hours at 325. The onion soup and worcestershire combine to make a nice au jus gravy.

I have rotated making mine in the slow cooker or the oven. The benefit of the slow cooker is that the smell really seems to take over my entire house... I LOVE IT.

For my roast, I put it in the slow cooker or a glass casserole dish, surround it with about an inch of water, cover the top of the roast with chopped garlic and onion, sprinkle with salt, pour whole peppercorns over the top of it (my husband LOVES that--I avoid the peppercorns--big enough to avoid).

Then I surround it with uncooked chopped onions, potatoes, carrots and sweet potatoes. (Any combination of those that I have on hand.)

Always a big hit.

Sprinkle roast with Paprika and sear on all sides (use a dutch oven or large covered pot). Mix (beforehand and have ready) 2 envelopes of Lipton Beefy Onion soup mix, two cups water, and two cups red wine. When roast is seared on all sides, pour mixture over roast into pan. Add cut up or baby carrots. (Don't slice them into little slices, but cut into one-inch pieces if using whole carrots.) Simmer covered for one hour. Add cut up potatoes (or you can use the whole small canned potatoes, works just as good). Bring back to a boil, turn down, cover and simmer for one hour.

Remove roast from pot. Using a slotted spoon, remove potatoes and carrots (I try to fish them out and separate them into two different bowls.) Bring gravy to a simmer and thicken as desired.

Slice roast, you're done.

Both oven & crockpot make a good roast. I made one in the oven yesterday: Lay the meat in roasting pan--dump 2 canns of mushroom soup over it--sprinkle with 1 envelope of dry onion soup mix--cover & roast 2 1/2 hkr at 325. The soups make great gravy, & except for thinnning it slightly there is nothing to do!! I usually make mashed potatoes & a veggie. Today I made a stove-top hash with the leftovers..

In Texas, where I am at, it is against the law to cook a pot roast with no garlic. Brown it good on all sides in a dutch oven on top of the stove to seal in all of the juices after you have stabbed it good and shoved pods of garlic in the holes. Wouldn't want to break the law. Then put the lid on the dutch oven and put it in the oven on 250 degrees for about four hours. Everything is big in Texas including roast, so four hours is about right. Fix a nice pot of rice and a skillet of pepper gravy and enjoy "Roast and Rice and Gravy". O. K., a side dish or two of vegetables will please the healthy eater in the crowd. Shiner Bock is also a given. ( In Texas you don't have to mention the obvious. )

I use the slow cooker (although I always them Crock Pots, no matter what brand they are!) sometimes, but I mostly make it on the stove in a cast iron dutch oven. I season it with garlic powder, equal parts of soy sauce and water, and pepper (no added salt 'cause of the soy--very high in sodium, which is why I cut it with water). Let it cook on medium low heat for about five or six hours, and then throw in some mixed vegetables--carrots and potatoes if I feel traditional, or sometimes parsnips, turnips, whatever I feel like trying.

Isn't the smell of pot roast heavenly? Now I want to make one.

I season my roast with s&p then dust with flour...in a large sauce pan I heat a 2Tbsp oil.....and brown roast on all sides then remove to a platter...In the same pan I add 3 Tbsp of butter 1 lg onion sliced,1 tsp salt and let it cook on low until the onions are caramelized...then add 2 cups water and a bay leaf...return the roast to the pot ...bring to a boil ...then turn down to a simmer.and let cook 4 hours...during the last hour add potatoes,carrots and celery.