I want to know how to make a pot roast that is tender and falls off the bone.
Best answer:
Answer by nursegranny
you can sear the roast in a skillet with a few tablespoons of oil on all sides til browned if you want. you don't have to. i don't. then put the roast in a crock pot. add salt, pepper, and garlic with beef broth and water or red wine half way up the side. you can add vegetables if you wish. put the lid on and set on low setting. do not remove lid for 8 hours. it will fall off the bone.
nurse granny
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Add whatever spices you like, but just remember it's the cooking METHOD that will count in the final analysis. Cook it really Long and very low & Slow. 4 hours is avg and you'll have "cotton candy" soft meat. GL
ReplyDeleteThe best way to get a ridiculously tender roast that is so done it falls apart is to cook it for several hours on low in a crock pot. I'm talking about a loooong time. I usually start mine the night before I want to have it for dinner but you can also start it that morning. Just be sure to keep it on low and it will be amazing.
ReplyDeleteI put the potatoes in first so they cook in the roast juices. At the end you can make gravy from the juices if you want but we always just used the juice as is and it's delicious. I have had roast cook offs with people who swore than their roast cooked in the oven for 3-4 hrs will be just as good as mine - they all lost and had to admit that mine was more tender and more juicy by far.
Mom’s Roast Beef – My mom always made roast this way and it is the most tender, juicy roast you will ever eat. It takes about 15 min to throw in the crock pot and another 15 or 20 to get to the table.
1 3-4 lb roast - sirloin, tri-tip, chuck or whichever cut you prefer
6-7 russet potatoes, peeled or unpeeled
2 med onion
2 Tbls Schilling Montreal Steak seasoning, divided
1 cp water
Salt and pepper to taste
Scrub the potatoes or peel them if you prefer, cut them lengthwise into quarters. Slice the onion, set aside 5 good slices and layer the rest with the potatoes in the bottom of the crock pot. Pour in 1 cp of water and then sprinkle all with 1 Tbls of the Montreal Steak seasoning, salt and pepper.
Rub the roast with the other Tbls of seasoning and place it on top of the potatoes. The fatty side of the roast should be up so that it flavors everything below as it cooks. (Do not trim the fat, it will contribute to a dry, tough roast.) Stick the reserved onion slices on top and down each side of the roast so it's surrounded. Put the lid on.
Cook on low at least 10 hrs but it can cook up to about 20 hours. Yes 20 hrs, I usually get this started one night before bed and then we have it for dinner the next night.
To serve, remove the roast to a serving plate. Scoop the potatoes and onion to a bowl with a slotted spoon. I love the beef juices just as they are but you can add a couple of Tbls of flour and cook on high for 10-15 min to thicken to a gravy consistency.
Pot Roast Recipe that you can apply for a delicious dish you want to achieve..
ReplyDeleteCook time: 4 hours
In order for this recipe to work properly, let the roast sit (wrapped) for one to two hours outside of the refrigerator so that it comes to room temperature (between 65 and 70°F) before cooking. Otherwise, it will take a lot longer to cook at the low heat called for in this recipe.
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INGREDIENTS
3 1/2 lb of beef shoulder or boneless chuck roast (look for a piece that is well marbled with fat for best results)
2 Tbsp olive or grapeseed oil
Salt, pepper, italian seasoning to taste
2 large yellow onions, thickly sliced, lengthwise (root to tip), about 4 cups sliced onion
4 cloves of garlic, peeled
1/2 cup of red wine
1 bay leaf
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 2 Tbsp of oil on medium high heat (hot enough to sear the meat). Pat the roast dry with paper towels. 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, remove from pan and set on a plate. Add the onions to the pan and cook for about 5 to 10 minutes, until they begin to brown. Add the garlic and carrots to sit on top of the onions. Set the roast on top of the onions, garlic and carrots. Add 1/2 cup of red wine. Add the bay leaf. 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)*. If cooking in the oven, bring to a simmer first on the stovetop, then put in the oven, start the temp at 300°F for 15 minutes, then drop it to 225°F.
3 Cook for 3 1/2 to 4 hours, or longer, until meat is tender. (If you are using a pressure cooker, cut the time by half).
After cooking 3 1/2 hours. 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.
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 you have one of those high BTU ranges, I recommend cooking the roast in the oven instead.
Easy Way,
ReplyDelete-Season with salt and pepper then Sear Roast on high heat in appropriate amount of oil, brown on all sides.
-Remove roast from pan and reduce heat to medium, Add Large diced carrots, brown for 1 minute, Add --Large diced onons and a few whole garlic cloves and brown for a minute, then add a few stalks of celery cut into large pieces. Brown
-Deglaze your pan with a few ounces of red wine. Let the wine reduce then add a spoonful of tomato paste. Caramelize the tomato paste with the vegetables for a few minutes.
-Add your roast back into the pot. Cover with beef stock. Add a few bay leaves and some pepper corns.
-Cover and cook on lowest heat for 3-6 hours. Lower and Longer the better.
-One our before serving medium dice an appropriate amount of potatoes and add then to your pot roast. Once the potatoes are tender serve your roast.
If your not already cook savvy my recipe will probably seem very vague. If you are you can produce a great roast this way. Good luck.
10 hours on low in crock pot!
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