Best way to cook Pot Roast?

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.

1

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.

All I do.....

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.

===

Delicious Slow Cooker Pot Roast

2 pounds boneless beef roast

1 teaspoon vegetable oil

salt and pepper to taste

1 onion, quartered

16 baby carrots

4 whole potatoes, peeled

1 (10.75 ounce) can condensed cream of mushroom soup

4 cloves garlic, minced

2 tablespoons chopped fresh parsley

In a large skillet over medium high heat, saute the roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper to taste and set aside.

Place the onion, potatoes, carrots, garlic and parsley in the bottom of a slow cooker. Place the roast on top of the vegetables and pour the soup over the roast and the vegetables.

Cover the slow cooker and cook on low setting for 8 to 10 hours, stirring once.

Transfer roast to a serving platter and place the vegetables around it. Pour the roast gravy from the slow cooker into a gravy boat.

==========================================

I’ve been making this pot roast forever. I have no recollection on how I came up with this, but it is very tender and has a wonderful sauce. Serve this with little red potatoes.

Ingredients

1 Chuck roast [T-bone preferred]

3 tablespoons peanut oil

2 carrots, peeled and chopped

2 celery stalks, peeled and chopped

1 cup chopped white onion

3 garlic cloves, 4 if they are small, chopped

1/4 cup Balsamic vinegar

Cabernet [or other good, substantial red wine]

flour

coarse salt

freshly ground black pepper

Method

Salt, pepper and flour both sides of the roast. Heat peanut oil in a large deep skillet or heavy bottomed dutch oven. Add the roast and brown well on one side before turning over and browning on the other side. Add the carrot, onion, celery and garlic. Add Balsamic vinegar. Add wine until it comes up to about 1/3 the depth of the roast.

Turn heat to simmer, cover pot and cook until meat is very tender, 2 – 3 hours, turning meat over halfway through if desired. When meat is very tender move covered pot to a low oven to keep warm.

Before serving, remove the roast from the pan to a warm platter. Pour the liquid left in the pan into a fat separator. Pour the liquid back into the pan and discard the fat. Heat the pan over high heat and use a wooden spoon or spatula to scrape up the little brown bits on the bottom of the pan. Taste for seasoning. If the flavor is too strong add a little bit of water.

When I serve this with potatoes I prefer to cook the potatoes separately. Your favorite pasta is good with this roast too.

If you want something good and really easy, this is what I do... put roast in crock pot. Pour one packet of onion soup mix on top. Pour either a can of soda or a can of beef consumme on top. Turn on low and cook for about 8 hours.

You can brown the roast first on the stove if you want, but I just put it in the crock pot raw and its fine. You wont need an oven to do it.

Slow is better because that's a tough cut of meat.

If you want to brown it first fine, but not necessary.

Spray the crock pot with Pam and put the meat in raw. Season it with seasoned salt, garlic, or any herb. I like to put it spaghetti sauce for italian pot roast or a jar of salsa for southwestern pot roast.

Keep it covered tightly no matter how you do it. If you use the oven put it on a rack in the middle. Your temp and time are fine.

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.