How To Cook Pot Roast?

Season the roast and dredge in flour. In hot oil, brown on all sides. Remove from oil and place in roasting pot with chunks of potatoes, onions, and carrots. Add generous splashes of Worcestershire sauce, 1/2 cup or more of red wine, and 1 cup of water. Cover and cook in oven at 350 degrees for 1 hour. Test to check tenderness and cook longer if needed.

Remove roast and veggies from pot. Combine 2-3 T. flour with about 3/4 cup cold water and add slowly to juices over low heat, stirring to make gravy. Serve gravy on the side or return meat and veggies to pot.

if you have a crock pot that would be great, put in the roast, fill the pot until it is almost full, add Liptons onion soup mix, probably 2 packs would be best. leave it on low in the morning and let it cook all day, it will be nice and tender then. and an hour before add some potatoes and carrots or if you dont have a crock pot put it in a deep pan and put the roast in and fill it up with the water, add the onion soup mix and put it on about 425 for about 4 hours, and then add your potatoes, and carrots. make sure the water doesnt get too low either way you cook it, you may have to add extra water because sometimes it boils away. thats really sweet of you to make your girlfriend dinner by the way:-) your a good guy!

EDIT: oh yeah and I forgot, the potatoes cook nicer(in my opinion) if you cut them long ways, like for example cut the potato in half from the top and then cut it in half again, so you have 4 pieces if you have any questions you can email me at dontmesswithheather@yahoo.com id be happy to help ya

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??

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.

the night before, put the roast in a crock pot, fill 1/2 with water, add salt, and pepper.Peel and Cut up carrots and put in crock pot. set on low and go to bed. Keep stirring off and on. Around 12 or 1 p.m., peel and quarter potatoes, rinse and place in crock, add water as needed. you want the water to cover the food.

Put the meat in a casserole dish (deep). Add a couple of peeled carrots, half and onion and whatever else takes your fancy. Season, pour some boiling water in to about 2ins up the side of casserole. Put lid on and Pop in oven about 160C for a couple or more hours. Remove from oven, place meat on a baking tray, put in oven 180C to brown. Put the stock in a blender or through a sieve and use to make gravy.

you didn't mention if you are cooking the roast in a slow cooker or in the oven.need more details.

In the oven, crockpot or stovetop like this:

http://www.virtualweberbullet.com/chuckroast1.html

cook slow...6 hrs at 300 degrees

i know how to roast pot.....