Anyone have tips for cooking a pot roast?

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Permalink Reply by Mary Beth Yokomi on July 23, 2012 at 9:04am

I put carrots, sweet potatoes, onion and regular potatoes in the crock pot with it.  Now that you said this I may need to make this soon.   One if my favorite meals!  My Mamaw used to make this for me all the time!

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Permalink Reply by Megan on July 23, 2012 at 9:35am

Salt and pepper the roast.  Brown the roast in some olive oil/butter in a large skillet (just brown each side, dont' cook it).  Add a packet of beef stew seasoning to the water in your crockpot.  Also add a bay leave, garlic glove and diced onions.  I add cut up potatoes and carrots to the crockpot first and then set the roast on top of them, fat side up.  The water should come up about half way on the roast.  Cook on low for about 8 hours. After the roast is done I take some of the broth and make gravy.  This is my husbands favorite meal! 

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Permalink Reply by Susan Gallagher on July 23, 2012 at 2:46pm

I don't like roast from the crock pot, it never seems to be moist enough for me and always seems overdone. I do it either of 2 ways. The first is old school the way that my great grandmother showed me, and that is to brown it on both sides and then place in a pot with water just to the top and add seasoning ( lipton soup is good) and veggies and boil it. Trust me it comes out great and is not dry at all. The second and my personal favorite is to wrap it in foil with lipton soup sprinkled on top and bake it in the oven according to the size usually 15 minutes per pound at 375 does the trick. Enjoy and Good Luck!

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Permalink Reply by Darcy Lanton on July 23, 2012 at 9:19pm

It depends on what cut of meat it is. For a chuck roast I put it in the crock pot with a pouch of Pioneer Brown Gravy mix. Later I will add potatoes and baby carrots. I add 2 bags of carrots because my family of 5 loves them. If it is a better cut of meat like a round roast or a rib roast I will bake in the oven by preheating the oven to very hot (about 500) I will rub the roast fat side with flour, garlic powder, salt and pepper. Put the roast (on rack in pan) in the oven for about 25 minutes then turn the oven completely off. Do not open the door for at least 2-3 hours depending on the size of the roast. I do not cook veggies in the same pan with this type of roast. Similar, specific instructions can be found on most cooking websites.

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Permalink Reply by Kluber on July 23, 2012 at 11:09pm

I just put the roast in the crock pot, sprinkle a packet of Lipton's onion soup mix (no water) over and around it, put the cover on, turn the crock pot temperature up high for about 20 minutes and then lower the temp to a really low setting and let it go all day.  At night when I get home, there's about 1 inch of juices, which I pour off into a kettle and thicken with a little flour and water.  I make mashed potatoes, and cooked carrots separately - my family likes them better that way.  Sometimes, if I want more gravy, I will add some of the potato water to the meat juices - you can do this before or after thickening it.  This is real comfort food in our family.

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Permalink Reply by Cherie Schneider on July 24, 2012 at 7:33am

I prefer the crockpot because it does give you a very tender meal. I cut up every vege I have (it varies each time or you can toss in a package or two of frozen veges-I have large family) and put it in the bottom of the crock. Add 1 c water and 1/2 cup dark red wine. Next put the roast on top of the veges and rub with olive oil (this keeps it from getting dried out) and sprinkle everything with a package of lipton garlic beef soup (Publix is the only one who carries it) or lipton onion soup mix. Let it cook for 8-10 hours-it will fall off the bones. I also like to add barley 1 hour before we eat. We don't do gravy but you can add a couple of packets of gravy mix 30 min before eating if desired. IF you want dumplings on top--make the dumpling mix on the side of bisquick-turn crockpot up to high and spoon dumplings on top leave the lid off for 30 min to cook dumplings--the gravy,etc will cook just fine. I don't do roasts in the oven anymore at all.  Makes a great meal and goes far!

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Permalink Reply by Madison on July 24, 2012 at 12:41pm

I cut the pot roast up into about 6 chunks and mix flour, salt, pepper, and thyme together.  I roll the pieces in the mixture and brown (about 2-3 minutes each side) in a skillet with olive oil.  I put carrots, onions, and potatoes in the crockpot, place meat on top, then pour a little worcestershire sauce and some beek stock over the meat.  Then I cook on low until tender (about 8-10 hrs).  I just made this over this past weekend  :)

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Permalink Reply by Stacy Fournier on July 24, 2012 at 1:22pm

You all are awesome! Thanks for all the recipes!

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