Answer by Flo
I wish I could help. But I have yet to cook a roast that isn't closer to jerky than real food. :)
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.
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
Answer by jennifer_currey2000
It has beef and carrots and some other various veggies in it.
Answer by Biff Beltsander
My wife LOVES cooking rosts in the electric cock pot. Put some seasonings on it and your carrots and you may have a very nice meal.
Answer by C.M. C
Jessica, put the pressure cooker away, and put the roast in the oven, I find that's where I enjoy the more flavor.
That is my opinion people.
As for the manual, contact the manufacturer.
Answer by mrs g4
That is pretty arbitrary- look in your booklet that came with the cooker, or google it.
There are a lot of things that affect it- like thickness of the meat, how much liquid is used, etc...
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
