Best answer:
Answer by Jenna
LOL. Okay, thank you for asking this but we have pot roast every sunday. Here is my mothers famous pot roast receipe:
Put in crock pot
Mix carrots, potatoes, pot roast, garlic
let sit for hours and enjoy or dont enjoy in my case since we have it every sunday
check the lipton french onion soup mix for more receipes on pot roast
Know better? Leave your own answer in the comments!
I am working the closing shift tomorrow so I will be making pot roast in my crock pot .for hubby and the kids in the morning.
ReplyDeleteI season my roast with salt and pepper then dust with flour...I brown all sides in oil...then place in the crock...I add water or beef broth to cover,1 onion sliced,and 1 bay leaf...and let it simmer.when roast is done I add the veggies (quartered potatoes,sliced carrots and celery and let cook another hour...
I use this recipe for stove top pot roast as well...but the veggies cook in 30 mins.
This is yummy I got it off of everyday Italian...pork roast recipe
ReplyDeletein a food processor blend 1 tbsp each of olive oil, thyme,rosemary...and 8 cloves garlic. Salt and pep ur entire roast then coat the blended mixture all around the roast. Then take Panchetta or prosciutto (spelling?) and wrap the entire roast. Place in roaster add 1/2 cup white wine and 1/2 cup chicken broth every 1/2 n hour add another half of broth and wine until cooked....Voila easy and amazing
My personal fave:
ReplyDeleteone 4lb. beef chuck roast,
one envelope Lipton's onion soup mix,
one 10 & 3/4 oz. can Campbell's cream of mushroom soup,
3 Tablespoons A-1 Steak sauce,
Combine inside one large sheet of aluminum foil. Wrap tight so no steam can escape. Place in a roasting pan (or on a cooky sheet), and roast in a 325 degree oven for about 3 hours, or until you can smell the roast all over your house.
I serve this with mashed potatoes or rice, as it makes the best tasting gravy.
You can place carrots, potatoes, and onion in a separate sheet of foil and pour two Tablespoons olive oil over them, sprinkle with 1 tsp. salt and 1 tsp. pepper plus 1 tsp. Old Bay Seasoning. Wrap tight and roast in same oven, at same temp. as the pot roast, for approximately 1& 1/2 hours. I open the foil about 15 to 20 min. before everything is finished roasting, just to brown the veggies a bit. Serve with the pot roast.
Fantastic, easy and very little work to clean up.
Pot roasts typically use the tougher cuts of beef - a chuck roast or shoulder roast - which have the most flavor. The slow cooking at low heat is what melts the tough connective tissue between the muscle fibers, leaving you with tender meat that flakes apart with your fork. This is my mother's tried and true recipe for pot roast. She only adds a half cup of liquid to the pot because she's able to keep the heat very low and her pot has a tight cover.
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
1 Use a thick-bottomed covered pot, 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)*.
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.
-----------------
COUNTRY-STYLE POT ROAST
3-to 3-1/2- lb. boneless beef pot roast (rump, chuck or round)
1 envelope Lipton® Recipe Secrets® Onion Soup Mix
2-1/2 cups water
4 medium all-purpose potatoes (about 2 lbs.), cut into 1-inch pieces
4 carrots, sliced
2 to 4 Tbsp. all-purpose flour
In Dutch oven or 6-quart saucepot, brown roast over medium-high heat. Add Lipton® Recipe Secrets® Onion Soup Mix blended with 2 cups water. Bring to a boil over high heat. Reduce heat to low and simmer covered, turning roast occasionally, 2 hours.
Add vegetables and cook an additional 30 minutes or until vegetables and roast are tender; remove roast and vegetables.
For gravy, blend remaining 1/2 cup water with flour; stir into Dutch oven. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring constantly, until thickened, about 5 minutes.
SLOW COOKER METHOD: In slow cooker, add vegetables, then roast. Add Soup Mix blended with 2 cups water. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours or until roast is tender. Remove roast and vegetables to serving platter. Blend remaining 1/2 cup water with flour and stir into juices in slow cooker. Cook covered on HIGH 15 minutes or until thickened.
Also terrific with Lipton® Recipe Secrets® Onion Mushroom Soup Mix or Lipton® Recipe Secrets® Beefy Onion Soup Mix
Here is my recipe - it is a little different than the typical soup mix recipe. It is made in the crock pot and comes out great every time. Give it a try.
ReplyDeleteCROCKPOT POT ROAST
1 (3-4 pound) blade cut chuck roast
2 teaspoons kosher salt
2 teaspoons cumin
Vegetable oil
1 medium onion, chopped
5 to 6 cloves garlic, smashed
1-2 cans (8 oz) tomato juice or V-8
1/2 cup balsamic vinegar
1 cup cocktail olives, drained and broken
1/2 cup dark raisins
Carrots (baby carrots or approx. 1” chunks of peeled carrots)
Potatoes, cubed (approx. 1”) (waxy potatoes like Yukon Gold or redskin)
Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Place half of the potatoes and carrots in the crock pot. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan and place in crock pot and cover with remaining carrots and potatoes. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid slightly. Pour the sauce over everything and cook on low for 8 hours. Slice meat thinly, or pull apart with a fork. Serve with sauce and a nice crusty bread. Leftovers – if you have any – will be even more delicious the second day.
Feel free to add any veggies you prefer, such as turnips or parsnips instead of or in addition to carrots and potatoes. Veggies like green beans, corn or peas can be added for the last hour or so of cooking.
My recipe is modified from the original recipe by Alton Brown “Good Eats” and can be found at http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_15691,00.html
POT ROAST
ReplyDeleteYour choice of beef (to fit crock-pot)
1 pkg. dry Ranch dressing mix
1 pkg. dry Italian dressing mix
1 pkg. dry Brown Gravy mix
1 cup water
Put beef in pot.
Mix together all the dry mixes….then add water …pour over meat and cover & cook on high 4-6 hours.
Until meat is tender.
The first time I made it I didn’t have the Italian Dressing mix….so I added a pkg. of Onion Soup Mix….I have to say I liked that better.
If you use more water you might want to add more Brown Gravy mix….to make a thicker sauce. Was gonna add potatoes and carrots…but never got around to it.