Best answer:
Answer by get it while it's hot!
Buy any meat in a roast that you prefer, rump, shoulder, etc. put it in a crock pot or roasting pan. Add water half way up the height of the meat cook for 6-10 hours. Taa Daa!
If you would prefer a specific recipe to follow... ( I just throw a little dash of this and a pinch of that)
Pot Roast Recipe
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Ingredients
3 1/2 lb of beef shoulder or boneless chuck roast
1 Tbsp olive or grapeseed oil
Salt, pepper, italian seasoning to taste
1 large yellow onion, chopped or sliced
4 cloves of garlic, peeled
1/2 cup of red wine
Several carrots, peeled and cut lengthwise
Method
1 Use a thick-bottomed covered pot (oven-proof if you intend to cook in oven), such as a dutch oven, just large enough to hold roast and vegetables. Heat 1 Tbsp of oil on medium high heat (hot enough to sear the meat). Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.
2 When roast is browned, lift up the meat and add garlic and chopped onion to the bottom of the pan. Let the roast sit on top of the onions. Add 1/2 cup of red wine. Cover. Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a low simmer when covered (we cook our roast on the warm setting of our electric range)*. Alternatively, you can cook the pot roast in a 225°F oven, once you have browned it on the stovetop, and brought the liquid to a simmer (make sure to use an oven proof pan).
3 Cook for 3 1/2 to 4 hours, until meat is tender. (If you are using a pressure cooker, cut the time by half). Near the end of the cooking, add carrots, cook until tender, about an additional 10 minutes.
After cooking 3 1/2 hours, before adding the carrots. Note how much liquid has been released by the meat. This comes from slow cooking at a very low temperature. If your pot roast is too dry, make sure the pan you are using has a tight fitting lid and that you are cooking at the lowest possible heat to maintain the low simmering.
Serves 4-5. Suggest serving with green beans and potatoes
*If you use a gas range, you may find difficulty getting the flame low enough. A tip I recently read in Cook's Illustrated suggests tightly rolling up some aluminum foil, shaping it into a skinny donut, and putting that on top of the burner to create a little more distance between the range and the pan. If your pot roast is turning out too dry, you might want to try this tip.
Know better? Leave your own answer in the comments!
OLD FASHIONED POT ROAST
ReplyDelete4 to 6 lb. boneless pot roast, rolled rump or chuck
2 onions, coarsely chopped
2 carrots, sliced
1 stalk celery, coarsely chopped
Dredge meat in flour and brown thoroughly on all sides in Dutch oven using oil or bacon grease. As it si browning, add onion, carrot, and celery (allow vegetables to brown, too!) After meat is browned, add about 1 1/2 cups water. Cover tightly. Cook over low heat for 3 to 4 hours, adding more liquid, if needed.
When meat is fork tender, remove to platter and keep warm. Strain juices in pan, skim off fat. Add more water if stock tastes too strong. Thicken with flour and water mixture. Add salt and pepper to taste.
You may also add potatoes and carrots during the last 45 minutes of cooking for a one-dish meal. The secret to a really good pot roast is the browning.
Let the meat get good and dark and your meat and gravy will have rich full flavor. We always serve cole slaw, glazed carrots and plenty of mashed potatoes along with our pot roast for a real old fashioned dinner!
In a crock pot makes it the most tender
ReplyDeletehere is a recipe I found on ehow
http://www.ehow.com/how_2288214_cook-beef-roast-crock-pot.html
Use a crockpot:
ReplyDeleteIt is best to sear the roast on all sides first...
head some olive oil in a skillet at medium high heat
salt and pepper your roast liberally (I also like to add rosemary)
sear the roast for about 2 minutes on each side
put it in a crockpot on medium or low
add a bottle of red cooking wine
add a packet of lipton's onion soup powder
let it cook for about 6 to 8 hours until it pulls apart with your fork
There are lots of ways. One way is to brown the roast then put it in a roasting pan with some onions, celery, carrots, salt, pepper and a bay leaf. Add about a cup of water or red wine. Bake at 200 for 6-8 hours - I put it on when I go home for lunch then it is very tender by dinner time. I have tried the crock pot method, but it seems the meat comes out spongy and over cooked.
ReplyDeletePot Roast
ReplyDelete* 3 1/2 lb of beef shoulder or boneless chuck roast
* 1 Tbsp olive or grapeseed oil
* Salt, pepper, italian seasoning to taste
* 1 large yellow onion, chopped or sliced
* 4 cloves of garlic, peeled
* 1/2 cup of red wine
* Several carrots, peeled and cut lengthwise
Use a thick-bottomed covered pot (oven-proof if you intend to cook in oven), such as a dutch oven, just large enough to hold roast and vegetables. Heat 1 Tbsp of oil on medium high heat (hot enough to sear the meat). Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.
When roast is browned, lift up the meat and add garlic and chopped onion to the bottom of the pan. Let the roast sit on top of the onions. Add 1/2 cup of red wine. Cover. Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a low simmer when covered (we cook our roast on the warm setting of our electric range)*. Alternatively, you can cook the pot roast in a 225°F oven, once you have browned it on the stovetop, and brought the liquid to a simmer (make sure to use an oven proof pan).
Cook for 3 1/2 to 4 hours, until meat is tender. (If you are using a pressure cooker, cut the time by half). Near the end of the cooking, add carrots, cook until tender, about an additional 10 minutes.
Weekday Pot Roast and Vegetables --
ReplyDeleteINGREDIENTS
1 (2 pound) boneless beef bottom round roast or chuck pot roast
1 teaspoon garlic powder
1 tablespoon vegetable oil
1 pound potato, cut into wedges
3 cups fresh or frozen whole baby carrots
1 medium onion, thickly sliced
2 teaspoons dried basil leaves, crushed
2 (10.25 ounce) cans Campbell's® Beef Gravy
DIRECTIONS
Season the beef with the garlic powder. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned on all sides.
Place the potatoes, carrots and onion in a 3 1/2-quart slow cooker. Sprinkle with the basil. Add the beef. Pour the gravy over the beef and vegetables.
Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender.
Remove the beef from the cooker and let it stand for 10 minutes. Serve the beef with the vegetables and gravy.
I like to put some water in the bottom, just enough to cover the bottom, then pop the roast in and cover it with 2 packets of dry Italian dressing mix. Then toss in some pepperocinis later on. Shred it with a fork and serve it on crusty rolls. Italian beef sandwiches. Yum.
ReplyDeleteEASIEST POT ROAST
ReplyDelete1 pkg. dry onion soup mix
1 can cream of mushroom (or celery or broccoli) soup
1 pot roast
Line a baking pan with foil and put half of each soup on the bottom. Put the roast on them; and then the other halves of the soups. Cover TIGHTLY with foil and slow-roast at 300 for about 6-8 hours (depending on size). You can add cut-up potatoes, celery, onions and/or carrots the last 1-1/2 hours or so, remembering to tightly reseal.....
Thank you PJ I have a good heavy cast iron Dutch oven with a cover, I am going to try your suggestion, making in the regular oven at 200 Degrees for 6-8 hours, I too find with the crock pot version the meet too comes spongy.
ReplyDelete