[ARCHIVED THREAD] - pot roast is the topic! (Page 1 of 2)
Posted: 3/6/2016 10:23:38 AM EDT
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tell us how to prep and cook the perfect pot roast. |
| Buy a good roast to begin with. Place said roast in crock pot. Add sliced onions, carrots, and potato. put veggies on bottom, roast on top. salt and pepper roast. Pour high quality can or package of beef broth over all. Close lid, set timer for 6-8 hours cook time. Come back to delicious roast 6-8 hours later. This is the lazy and easy way to do it. I'll have to ask my Wife how she does it, if you want more complex instructions. |
| Salt, pepper, and minced garlic rubbed over the outside. Sear all sides in a hot pan to brown all around. Then into a crock pot with some beef stock and onions. Put in for 6 hours (8 hours will leave you with a fall apart mess, I like it firm unless I am putting it over noodles). Around hour 4 put in some carrots and cubed potatoes. |
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Alton brown had an interesting recipe that included cocktail olives and raisins. Just a suggestion, I haven't tried it yet.
We normally do in the crock pot, but I no longer add potatoes. They over cook and break down to a grainy texture. Carrots, onions, mushrooms and celery in crock pot, mashed potatoes on the side. |
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Quoted:
Alton brown had an interesting recipe that included cocktail olives and raisins. Just a suggestion, I haven't tried it yet. We normally do in the crock pot, but I no longer add potatoes. They over cook and break down to a grainy texture. Carrots, onions, mushrooms and celery in crock pot, mashed potatoes on the side. You add them later. Carrots too. |
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Quoted: Buy a good roast to begin with. Place said roast in crock pot. Add sliced onions, carrots, and potato. put veggies on bottom, roast on top. salt and pepper roast. Pour high quality can or package of beef broth over all. Close lid, set timer for 6-8 hours cook time. Come back to delicious roast 6-8 hours later. This is the lazy and easy way to do it. I'll have to ask my Wife how she does it, if you want more complex instructions. You messed up such a simple recipe. Not a fan of building flavor, are you? |
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6lb or more chuck roast , cut in quarters . Brown it in a dutch oven , brown whater else you like , mushrooms onions etc. throw everything in the dutch oven with enough low sodium beef broth to almost cover it , put the cover on it and stick it it the oven at 350° for 2 1/2 hrs , after 2 1/2 hrs put some taters in and cook another 1/2 hr or so , or until taters are done
Edit: forgot to add 1 can each of cream of mushroom and golden mushroom soup !!!! |
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I haven't tried this one yet, but it looks interesting.... |
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Well I prefer to start with about a 2# hunk of elk. And this year's young bull is particularly good.
Quarter up some small red potatoes, add some baby carrots (already peeled and cut  ), a stalk of celery and garlic cloves. Line the bottom of the crockpot with these, put the roast on top and put more veggies around the roast.
Dissolve two beef bullion cubes in two cups of boiling water. Dissolve on dry French Onion soup pack in 3/4 cup of boiling water. Combine with the dissolved bullion and pour over the roast Slow cook for 4-6 hours. 
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sear, sear, sear ! there has GOT to be a sear !
Take any of the aforementioned crock pot recipes... Fill crock pot with kitchen scraps, throw entire crock pot into garbage along with food waste. Then get a dutch oven, SEAR the roast, then add remaining ingredients, bring to simmer, then place dutch oven inside 325degree oven for a few hours. |
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Let roast reach room temp. Coarse sea salt and black pepper rubbed on both sides. Heat cast iron skillet.
Cut onions in half. Olive oil in the pan. Onions face down in pan until they're pretty browned on the face. Remove onions. Let pan heat up a bit and then place roast in. Brown it well on both sides. Place onions back in pan with roast. Optional: add halved garlic cloves on and around the roast. Place in oven at 225 for a few hours. Depends on size of roast. You will have perfect pot roast. This recipe works equally well with corned beef and cabbage. You just don't need to season the corned beef 
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Quoted:
sear, sear, sear ! there has GOT to be a sear ! Take any of the aforementioned crock pot recipes... Fill crock pot with kitchen scraps, throw entire crock pot into garbage along with food waste. Then get a dutch oven, SEAR the roast, then add removing ingredients, bring to simmer, then place dutch oven inside 325degree oven for a few hours. |
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That's the Eiffel Tower, bro. You posted the wrong photo. |
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Nailed it! 
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mississippi pot roast
Best roast you'll ever have and it's so easy it's like cheating. 1 beef chuck roast
l pkg dry ranch dressing mix 1 pkg mccormick au jus gravy mix 1 stick butter 4-5 pepperoncini peppers 1 Place chuck roast in crock Pot 2 Sprinkle Ranch Dressing mix on top followed by Au Jus Gravy Mix. 3 Place butter on top of dry mixes. Butter is optional. Place peppers on top of roast. Add NO water!!!! Cook on low for 8 hrs, then enjoy!!!! |
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Start with a nicely marbled chuck roast Salt and pepper and brown on both sides in a dutch oven or similar pot. Add water to cover, add a small diced onion and one or two bullion cubes. It may need addition salt later. Slow cook for 4-5 hrs. Remove from broth and cover. Add potatoes, carrots, onion and cook till tender. Done |
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Crock pot...
Chuck roast well marbled Dry onion soup mix 2 cans Campbell's mushroom soup spuds, carrots. quartered onions, mushrooms mix 2 cans mushroom soup with one can water put hard root vegetables in first. then chuck roast sprinkle dry onion soup on the roast place onions and mushrooms on top. pour mushroom soup on top. set cook temp set on high for 5 hours. Come home to roast with great gravy. |
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Quoted:
mississippi pot roast Best roast you'll ever have and it's so easy it's like cheating. 1 beef chuck roast
l pkg dry ranch dressing mix 1 pkg mccormick au jus gravy mix 1 stick butter 4-5 pepperoncini peppers 1 Place chuck roast in crock Pot 2 Sprinkle Ranch Dressing mix on top followed by Au Jus Gravy Mix. 3 Place butter on top of dry mixes. Butter is optional. Place peppers on top of roast. Add NO water!!!! Cook on low for 8 hrs, then enjoy!!!! I use this recipe except I brown in in my dutch oven, sautee 8 oz. of white mushrooms after I brown the roast, add 2 cups beef broth and deglaze the dutch oven. Cook on low for about 3 hrs, shred and enjoy. Use low sodium beef broth as there is plenty in the au jus and ranch mixes. |
| season pot roast, brown in oil in dutch oven. pour in chicken stock to about 1/2-3/4 way up on pot roast. cover, roast @300 deg. til done. you can throw in veggies at the appropriate time, but fixed this way yields perfect roast and gravy. the chicken adds a milder, more savory flavor, while beef stock gives a more tinny flavor. |
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i do simple pot roast instead of awesome pot roast, so i'll limit my suggestion to using red wine in the braise instead of only water. have never used stock, because i see no need to add flavor from some other beef into the beef that i'm cooking.
all i do is sear, mirepoix, garlic cloves, fresh and dried mushrooms, whatever spices are at hand, then red wine. |
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Quoted:
mississippi pot roast Best roast you'll ever have and it's so easy it's like cheating. 1 beef chuck roast
l pkg dry ranch dressing mix 1 pkg mccormick au jus gravy mix 1 stick butter 4-5 pepperoncini peppers 1 Place chuck roast in crock Pot 2 Sprinkle Ranch Dressing mix on top followed by Au Jus Gravy Mix. 3 Place butter on top of dry mixes. Butter is optional. Place peppers on top of roast. Add NO water!!!! Cook on low for 8 hrs, then enjoy!!!! I usually use my pressure cooker but this sounds interdasting! Going to try this next time! |
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Forget the crock pot it ain't going to get the job done right.
Buy a chuck or what is called here a crown roast it has some cut ribs along one side. 3 inch thick Season with salt pepper garlic powder Get your 14 inch dutch oven. Put a little oil in bottom heat to smoking hot Brown roast on both all sides Take out and drop in a bunch of quarter onions add a cup of water or beef broth. Throw meat back on top of the onions and cook in oven 30 min a pound at 350 When it is about an hour out throw in a bunch of carrots and potatoes When it is falling apart grab a chunk of meat some veggies and pour the juice over the whole mess You just cannot get the flavor without browning the meat |
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Quoted:
Salt, pepper, and minced garlic rubbed over the outside. Sear all sides in a hot pan to brown all around. Then into a crock pot with some beef stock and onions. Put in for 6 hours (8 hours will leave you with a fall apart mess, I like it firm unless I am putting it over noodles). Around hour 4 put in some carrots and cubed potatoes. I add mushrooms. When the roast is done, I take it out of the juice and refrigerate the meat and the juice overnight. Next day, I degrease the juice and bring it to a boil, then I thicken it into gravy with a roux. Then I put the meat in the gravy and heat it up for dinner, and serve it over homemade mashed potatoes. It's a bit more work, but it's GOOD! |
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Quoted:
sear, sear, sear ! there has GOT to be a sear ! Take any of the aforementioned crock pot recipes... Fill crock pot with kitchen scraps, throw entire crock pot into garbage along with food waste. Then get a dutch oven, SEAR the roast, then add remaining ingredients, bring to simmer, then place dutch oven inside 325degree oven for a few hours. THIS!! I've never had a good pot roast come out of a crock pot. It just doesn't taste the same as one cooked in a dutch oven. Even when you sear it first in a skillet then put it in the crock pot. |
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Emeril's recipe for the dutch oven is our go-to after years of using crock pots. We will never go back. The only change to this recipe is to cut the initial cooking time down to three hours instead of four before adding the carrots and potatoes (no turnips/parsnips). We use a Lodge cast iron dutch oven so it's a one dish meal (I guess two actually if you use a bowl to toss the veggies in oil/salt/pepper) since we sear the in the dutch oven before it goes in the actual oven.
http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-pot-roast-recipe.html Ingredients 1 (3 to 5 pound )Beef Goose Neck Tender Roast or chuck pot roast 10 cloves of fresh garlic, peeled Drizzle of olive oil Salt Freshly ground black pepper 4 cups beef stock 3/4 pound small new or red potatoes, quartered 2 medium onions, peeled and quartered 3/4 pound baby carrots, peeled 3/4 pound baby turnips 3/4 pound baby parsnips, peeled 1/4 cup flour 1/2 cup water Directions Preheat the oven to 325 degrees F. Make 10 slits throughout the roast. Stuff a clove of garlic in each slit. Rub the entire roast with the olive oil. Season with salt and pepper. Heat a large skillet, over medium heat. When the pan is hot, sear the roast on all sides, about 3 to 4 minutes. Remove from the pan and place the roast in a Dutch oven with a cover. Add the stock and cover. Place in the oven and cook for 4 hours. In a mixing bowl, toss the vegetables with olive oil. Season with salt and pepper. Place the vegetables around the roast and cover. Cook for additional hour. Remove the roast from the oven and arrange on a serving platter, reserving the liquid. Whisk the flour and water together. Pour the reserved liquid and grime into a saucepan and bring to a simmer. Whisk the flour mixture into the reserved liquid. Bring the liquid back to a simmer and cook for 4 to 6 minutes. Season with salt and pepper. Serve with the pot roast. |
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This one. I normally make it with Shiner Bock, but last time I used Sierra Nevada Pale Ale and it had quite a different, but good, flavor.
http://allrecipes.com/recipe/184667/pot-roast-vegetables-and-beer/ |
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So in this thread I've seen that a slow cooker is the best way and the worst way to cook it. Also browning first and not browning at all has been discussed. Some people put the vegetables in from the beginning while others add them towards the end. Every recipe sounds good. Can we get a general consensus on the 3 issues? slow cooker vs other browning vs no browning vegetables from the start vs vegetables later. For my tastes I'm thinking the dutch oven, searing the meat in the dutch oven first, and adding vegetables part way through would be the best. I don't have a dutch oven though but due to this thread I am thinking I finally need to get one. |
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Quoted:
So in this thread I've seen that a slow cooker is the best way and the worst way to cook it. Also browning first and not browning at all has been discussed. Some people put the vegetables in from the beginning while others add them towards the end. Every recipe sounds good. Can we get a general consensus on the 3 issues? slow cooker vs other browning vs no browning vegetables from the start vs vegetables later. For my tastes I'm thinking the dutch oven, searing the meat in the dutch oven first, and adding vegetables part way through would be the best. I don't have a dutch oven though but due to this thread I am thinking I finally need to get one. bear in mind that you have 2 ideas going on with vegetables. for something like a mirepoix that is intended to develop flavor rather than to be a side dish, you can put them in before the meat, and let them disintegrate into the jus. for veg that is intended to be eaten as a side dish (potatoes, big chunks of carrot), put it in well after the pot roast is on the heat. |
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Quoted: I refuse to do beef in the crock pot anymore. Comes out dry every time. Same here. The best way? There can be no question about that: sous vide. Season a chuck roast with salt and garlic powder, and put it in the fridge for 3-4 days. Then, sear it like a boss over forge-welding-hot mesquite charcoal. Then seal and sous vide at 130-135 for 36 hours. Pull it out and sear again, if you want to. It's as tender as prime rib and even more unctuous because all that collagen in the chuck has turned to firm gelatin. And the meat is medium-rare to medium essentially from top to bottom. |