need help Cooking a pot roast?

I would think at least 8-10 hours, but don't put veggies in until the last hour. I would put a package or two of dry onion soup on the roast when you put it on. It gives it so much flavor.

First,brown it in a large pan on the stove.Put a little vegetable oil in the pan,add two or three onions,chopped,and let them saute for a few minutes,then add the roast and three cloves of garlic,chopped.Sprinkle the roast with black pepper and Lawry's seasoned salt. Brown on both side. Move it around in the pan so the onions and garlic won't burn.When it's nice and brown,transfer the meat to the crock pot,then deglaze the hot pan with some canned beef broth ( about a cup or two of broth) and stir to loosen the browned bits. Pour it over the roast,onions and all. For a roast that big,I would start it at about 9:00 a.m. and cook for about 8 hours.Add the potatoes and carrots after the roast has cooked for about 5 hours.

Do leave the bone in your roast, as the bone gives the roast a lot of flavor.

Lightly flour all sides of your roast and brown all sides in about four tablespoons of bacon grease in a large dutch oven. When roast is browned, add enough water to cover the roast and bake in a 350 degree oven for two hours. Check tenderness of roast. If not done to tenderness desired, add more water, and bake for another hour. Check again. If roast is beginning to come to desired tenderness, add potatoes and carrots, and bake for another 45 minutes. Check tenderness of potatoes and carrots. If done to desired consistency, remove from oven.

I really don't think you can cook a 9 lb pot roast, to any degree of tenderness, in less than five hours in a conventional oven. I don't know how many hours you would need to cook a 9 lb pot roast in a crock pot.

That is a big hunk of meat! I would brown the roast, then use moist heat. After browning, either cook all day in a slow cooker, or bake, covered, in a heavy pot, like a dutch oven, in a 300 degree oven for 5 to 6 hours. Add the vegetables the last hour. If you use the slow cooker, wave the veggies to start them and put them on the bottom, then the roast on top. If you use the oven, check it after 4 hours, and test to see if it's fork tender. You can cover it with sauteed onions and garlic, or some onion soup mix before roasting. Take the meat and veggies out and pour the juices into a clear container, to remove the fat. Thicken the gravy, or not. I like to slice or shred the leftovers and use it for barbeque beef sandwiches, or burritos.

Good luck!

I would cook this in the oven. A roast that big would take at least 10 hours in a crock pot even if it would fit. Bake at 350 degrees for at least 5 hours. Use a heavy pot or dutch oven and add beef broth for moistness and flavor. Add vegetables the last two hours.

About 12 hours is my guestimate. I just cooked a 2.5 lb chuck roast no bone yesterday and it took 6 hours. 1 hour on high. 5 hours on low.

Nine pounds is huge. Mine are usually 3-5 lbs., depending on the cut of meat, and they take 3-4 hours, depending on how they're prepared.

There are several ways. It all depends on where you're planning on cooking it (oven, slow cooker), what you're planning on cooking (beef, pork), how much it weighs (for two, no more than 1.5lbs) and what you want to cook with it. And also, it depends on how much effort you're willing to put into it. Slow cookers are easier. For one, you don't have to do much, just set it in there and walk away (pretty well, there is some preparation involved). Here's how I do it: For a nice, tender beef roast (slow cooker/oven directions). Ingredients White/Yellow Onion Medium Sized, Cut into Rings Carrots, peeled, chopped, 3 or 4 regular sized will do fine Potatoes, Red Russets work best with a roast, do not peel, take out bad spots, clean thoroughly and chop into cubes, 2 or 3 medium Beef Bouillon cube, only use one, to flavor the water for the slow cooker or the roast pan Salt, Pepper, Mrs. Dash Original and Table Variety (for the potatoes), Parsley flakes, hint of Basil, hint of Sage Worcestershire Sauce, BBQ sauce, steak sauce 1.5lb roast water First, make sure that your roast does not have a great deal of fat on it. When you are at the store, select a nice cut roast that is red on top. A lot of roasts have a fat chunk on the bottom, use a nice sharp knife to cut this away before you prepare it. Make sure that the entire roast is completely thawed (if frozen) before preparation. This alters cooking times. For the slow cooker you will want to give yourself at least 5-6 hours, for the oven at least 3-4. For a tender roast you will want to cover it almost completely with water and cover the dish with either a lid or tin foil to keep the moisture inside. This allows the juices to seep inside of the roast and the flavor to stay in. First, fill either the roasting pan or the slow cooker with enough water that it will cover most of the meat. It does not have to cover the entire roast, just most of it. This will make the slow cooker rather heavy, so be cautious, especially if you are using a large slow cooker. Place the bouillon cube inside the water to allow it to start dissolving. Go ahead and put the meat inside the pan/slow cooker but do not turn the slow cooker on or put pan inside of the oven. If you are using the oven, pre-heat to 350. Start preparing the vegetables. Slice the onions into rings (do not dice, by using rings you can place atop the roast allowing the flavor of the vegetable to permeate the meat), cube the potatoes and cut the carrots into sticks. Once you have prepared the vegetables, arrange carrots and potatoes around the roast and the onions atop and around as desired. Very lightly salt and pepper the water and roast. Add a few shakes of both types of Mrs. Dash and Parsley. Hold off the Sage and Basil till the next round. You will have to season the roast a couple of times. Add a few drops of Worcestershire sauce to the water and baste over the roast. A drop of two of BBQ sauce and steak sauce will add some flavor to the roast, but don't go over board. If you are afraid of pouring, add to a spoon over the sink and then add to the water and baste. Cover the roast. If you are using a slow cooker, set to the low setting for two hours. If you are using the oven, make sure it has been pre-heating for at least 10 minutes and then set a time for an hour. Check the roast every two hours in the slow cooker and every hour in the oven. Baste every time you check it. Re-season it at three hours in the slow cooker and two hours in the oven, this is when you add basil and sage. Also, be sure to adjust the temperature of the slow cooker to high setting at this time, to allow the vegetables to cook more thoroughly. Add the same amounts as before of salt, pepper, Mrs. Dash's, Parsley and sauces. Make sure to check the vegetables as well as the roast for readiness at the six hour and four hour marks. Be sure to check the roast throughout for readiness. Hope this helped.

For me it takes 2 hours if u put it on 300

At least 18 hours, check to see i you need to cook it all at once, that is huge.

Enough for about 30 people