Tender pot roast

"CookinGal" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm wanting to know how I can cook a pot roast to make it super-tender.
I want it to just shred and fall apart when it's done. Does anyone
have experience cooking a roast to where it comes out this tender? If
so, how is it done? I want a tried-and-true method. Thanks!

There's no secret other than using the right cut of meat and cooking for
long enough. My favorite is chuck roast but there are other cuts you can
use. Three or four hours of moist, slow cooking usually seems to do it.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"CookinGal" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm wanting to know how I can cook a pot roast to make it super-tender.
I want it to just shred and fall apart when it's done. Does anyone
have experience cooking a roast to where it comes out this tender? If
so, how is it done? I want a tried-and-true method. Thanks!

Long, slow & moist. Of course, you need the right cut as well....chuck (bone
in if you can find it) is the best IMO.
The way I do it is so simple, but it always gets raves.
Thinly slice one onion, just your basic yellow here. The slices need to be
quite thin. In a large skillet/fried chicken pan with deep sides, melt 1
tbsp butter with 1 tbsp olive oil. You'll need it to be at least on med
high. Add the roast and sear until there's a nice dark brown color, then
flip and repeat. When the second side is about 3/4 of the way there, add the
onions and reduce the heat. Saute, stirring now and again, until the onions
begin to caramelize. Add 1 pkg Lipton beefy-onion soup mix, over the onions,
and sprinkle the roast with celery salt and fresh ground pepper (I like a
mix of white and black pepper, but use whatever you like). Add enough water
to cover the bottom of the pan by at least 1/2 inch, and turn heat to very
low. The liquid should just be simmering. Every 30-45 minutes check liquid
level, especially under the roast. Add more water when low. Also turn the
roast over at this time. When you can take a fork and easily pull off a
piece of the roast, it's done. Depending on the size, it will take anywhere
from 2-4 hours. When it's done, carefully remove it from the pan to the
serving plate and cover tightly with foil. Taste the pan liquid for
seasoning...if it's too strong, add more water. Make a slurry with flour and
water or a beurre-manier with butter and flour to thicken into delicious
gravy.

It sounds more complicated than it really is, and it turns out
delicious...and the gravy is just the best. You can, if you can't monitor it
as often, put it into a low (300*f) oven, covered, after the liquid is added
in the beginning. Just make sure to check those liquid levels!

kimberly

"Nexis" <[email hidden]> wrote in message news:9Mmje.170$Xh.80@fed1read07...

Quoted message said:

"CookinGal" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm wanting to know how I can cook a pot roast to make it super-tender.
I want it to just shred and fall apart when it's done. Does anyone
have experience cooking a roast to where it comes out this tender? If
so, how is it done? I want a tried-and-true method. Thanks!

Long, slow & moist. Of course, you need the right cut as well....chuck
(bone
in if you can find it) is the best IMO.
The way I do it is so simple, but it always gets raves.
Thinly slice one onion, just your basic yellow here. The slices need to be
quite thin. In a large skillet/fried chicken pan with deep sides, melt 1
tbsp butter with 1 tbsp olive oil. You'll need it to be at least on med
high. Add the roast and sear until there's a nice dark brown color, then
flip and repeat. When the second side is about 3/4 of the way there, add
the
onions and reduce the heat. Saute, stirring now and again, until the
onions
begin to caramelize. Add 1 pkg Lipton beefy-onion soup mix, over the
onions,
and sprinkle the roast with celery salt and fresh ground pepper (I like a
mix of white and black pepper, but use whatever you like). Add enough
water
to cover the bottom of the pan by at least 1/2 inch, and turn heat to very
low. The liquid should just be simmering.

I assume that you cover the pan at this point.

Quoted message said:

Every 30-45 minutes check liquid
level, especially under the roast. Add more water when low. Also turn the
roast over at this time. When you can take a fork and easily pull off a
piece of the roast, it's done. Depending on the size, it will take
anywhere
from 2-4 hours. When it's done, carefully remove it from the pan to the
serving plate and cover tightly with foil. Taste the pan liquid for
seasoning...if it's too strong, add more water. Make a slurry with flour
and
water or a beurre-manier with butter and flour to thicken into delicious
gravy.

It sounds more complicated than it really is, and it turns out
delicious...and the gravy is just the best. You can, if you can't monitor
it
as often, put it into a low (300*f) oven, covered, after the liquid is
added
in the beginning. Just make sure to check those liquid levels!

kimberly

CookinGal said:

I'm wanting to know how I can cook a pot roast to make it super-tender.
I want it to just shred and fall apart when it's done. Does anyone
have experience cooking a roast to where it comes out this tender? If
so, how is it done? I want a tried-and-true method.

This one should tickle your tummy:

* Exported from MasterCook *

On Again, Off Again Pot Roast

Recipe By :Margaret Fox (Cafe Beajolais Cookbook)
Serving Size : 4 Preparation Time :0:00
Categories : beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds chuck roast -- at room temperature
1 teaspoon salt
freshly ground black pepper
3 cloves garlic -- minced
2 yellow onions -- peeled and thinly
sliced

Rub salt, pepper and garlic into chuck roast and place in a Dutch oven.
Cover with the onions.
Cover and place in a 360 degree oven for 1 hour.
Remove cover and bake for 1 more hour
Replace top and bake for 1 more hour.

Source:
"Chris Dabney in rec.food.cooking"

- - - - - - - - - - - - - - - - - - -
--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/

On 20 May 2005 07:15:31 -0700, "CookinGal" <[email hidden]>

Quoted message said:

I'm wanting to know how I can cook a pot roast to make it super-tender.
I want it to just shred and fall apart when it's done. Does anyone
have experience cooking a roast to where it comes out this tender? If
so, how is it done? I want a tried-and-true method. Thanks!

A Slow Cooker / Crockpot will make a pot roast that
will be super tender and fall apart when done.

A Crockpot cooks at about 170 degrees.

Here are some recipes:

--------------------------------------------------------------------------

Marie's Easy Slow Cooker Pot Roast

http://beef.allrecipes.com/az/MariesEasySlowCookerPotRoa.asp

"Moist and juicy pot roast done in a slow cooker with carrots, onion
and potatoes." Original recipe yield: 6 to 8 servings.

INGREDIENTS:

* 4 pounds chuck roast
* salt and pepper to taste
* 1 packet dry onion soup mix
* 1 cup water
* 3 carrots, chopped
* 1 onion, chopped
* 3 potatoes, peeled and cubed
* 1 stalk celery, chopped

DIRECTIONS:

1. Take the chuck roast and season with salt and pepper to taste.
Brown on all sides in a large skillet over high heat.
2. Place in the slow cooker and add the soup mix, water, carrots,
onion, potatoes and celery.
3. Cover and cook on low setting for 8 to 10 hours.

--------------------------------------------------------------------------

Awesome Slow Cooker Pot Roast

http://beef.allrecipes.com/az/AwesomeSlowCookerPotRoast.asp

"This is a very easy recipe for a delicious pot roast. It makes its
own gravy. It's designed especially for the working person who does
not have time to cook all day, but it tastes like you did. You'll want
the cut to be between 5 and 6 pounds." Original recipe yield: 12
servings.

INGREDIENTS:

* 2 (10.75 ounce) cans condensed cream of mushroom soup
* 1 (1 ounce) package dry onion soup mix
* 1 1/4 cups water
* 5 1/2 pounds pot roast

DIRECTIONS:

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix
and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8
to 9 hours.

--------------------------------------------------------------------------

Easiest Pot Roast Ever

http://beef.allrecipes.com/az/EasiestPotRoastEver.asp

"Easy Pot Roast made in the crock pot. YEE HA!" Original recipe
yield: 5 to 6 servings.

INGREDIENTS:

* 3 pounds beef roast
* 6 potatoes
* 1 1/2 cups baby carrots
* 1 yellow onion
* 2 stalks celery
* 3 cubes beef bouillon
* 1/2 cup water

DIRECTIONS:

1. Cut up potatoes, onions, and celery in to fairly large chunks.
2. Put all vegetables in crock pot.
3. Put roast on top of vegetables.
4. Place 3 bouillon cubes randomly on top of roast.
5. Pour in water.
6. Cook on low for 6 to 8 hours or high for 4 to 5 hours.

--------------------------------------------------------------------------

Slow Cooker Italian Beef for Sandwiches

http://beef.allrecipes.com/az/SlowCookerItalianBeefforSa.asp

"This makes a sandwich similar to one I used to get at a local
restaurant when I lived in a suburb of Chicago. My all time favorite!
Serve on crusty rolls with roasted sweet or hot peppers, if desired."
Original recipe yield: 10 servings.

INGREDIENTS:

* 3 cups water
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1 teaspoon onion salt
* 1 teaspoon dried parsley
* 1 teaspoon garlic powder
* 1 bay leaf
* 1 (.7 ounce) package dry Italian-style salad dressing mix
* 1 (5 pound) rump roast

DIRECTIONS:

1. Combine water with salt, ground black pepper, oregano, basil,
onion salt, parsley, garlic powder, bay leaf, and salad dressing mix
in a saucepan. Stir well, and bring to a boil.
2. Place roast in slow cooker, and pour salad dressing mixture over
the meat.
3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5
hours. When done, remove bay leaf, and shred meat with a fork.

--------------------------------------------------------------------------

Rusty

I've tried a roast in my crockpot before. This last time I used a beef
bottom round roast. It sounds like from the posts that I need to try a
chuck roast. I did mine covered with foil in a 275 oven for 3 hours
and it still was not falling apart. I had some water and baby carrots
in it and had seared it first on all sides.

The times I've tried it in the crockpot, it's been a disaster, tough as
nails.

On Fri 20 May 2005 01:24:49p, CookinGal wrote in rec.food.cooking:

Quoted message said:

I've tried a roast in my crockpot before. This last time I used a beef
bottom round roast. It sounds like from the posts that I need to try a
chuck roast. I did mine covered with foil in a 275 oven for 3 hours
and it still was not falling apart. I had some water and baby carrots
in it and had seared it first on all sides.

The times I've tried it in the crockpot, it's been a disaster, tough as
nails.

You're using teh wrong cut. You need to use a chuck or 7-bone or cross cut
roast. These easily reach that "fall apart" stage and are perfect for the
crockpot, stove-top braising, or slow covered oven roasting.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

One time on Usenet said:

On Fri 20 May 2005 01:24:49p, CookinGal wrote in rec.food.cooking:

Quoted message said:

I've tried a roast in my crockpot before. This last time I used a beef
bottom round roast. It sounds like from the posts that I need to try a
chuck roast. I did mine covered with foil in a 275 oven for 3 hours
and it still was not falling apart. I had some water and baby carrots
in it and had seared it first on all sides.

The times I've tried it in the crockpot, it's been a disaster, tough as
nails.

You're using teh wrong cut. You need to use a chuck or 7-bone or cross cut
roast. These easily reach that "fall apart" stage and are perfect for the
crockpot, stove-top braising, or slow covered oven roasting.

I agree with Wayne. I always use chuck for pot roast -- I've never had
luck getting any cut of "round" tender...

--
Jani in WA ~ mom, vid gamer, novice cook ~

One time on Usenet said:

Long, slow & moist.

<snip>

Sounds like Sheldon's cue... ;-)

--
Jani in WA ~ mom, vid gamer, novice cook ~

CookinGal said:

I'm wanting to know how I can cook a pot roast to make it super-tender.
I want it to just shred and fall apart when it's done. Does anyone
have experience cooking a roast to where it comes out this tender? If
so, how is it done? I want a tried-and-true method. Thanks!

What I have found that works for me is to cook the roast for the alloted
time and then turn off the oven and let it set for 1 1/2 hours without
opening the oven door.

I usually buy a 2 1/2 pound to 3 1/2 pound roast - usually a chuck, top
sirloin etc. It is usually about 2" to 3" thick and doesn't totally cover
a dinner plate. Cheap cuts that cost a lot today! It has a layer of fat on
one side, usually, and hopefully, some marbling.

I cook it in a glass "dutch oven" (4 quart pot) by corningware (anything
will do).

I dredge my roast in flour and sear it in a hot cast iron frying pan on
medium to medium high heat.

I clean carrots and cut into lenghts about 2" long (carrots take a while;
cut them smaller).

I cut red or white potatoes into large chunks (so that
when we eat, they have to be cut in several pieces to be bite-sized. I go
through my potatoes and pick out all the small ones that are too much
trouble to peel for other dishes and use them. If they are the size of a
golf ball, leave them whole). I leave the skins on (optional).

I open a can (or two) of green beans (I like the whole ones) and drain
well.

By this time , you should have turned your searing roast over.

I take the dutch oven and put the carrots in the bottom. Then I put in the
green beans and then the potatoes. I stack them. (Sometimes, I scoot the
carrots over and put the green beans in a pile on one side.)

Pour tap water into the pot to just about cover (but not quite) the
veggies.

Slice a large onion and put slices all over the veggies (optional).

Lay the roast on top of the stack of veggies. It should be out of the
water. If there is a "layer of fat" on one side of the roast, but not
on the other, lay the roast *fat side UP* (this was as the fat melts it
will drip down the roast and make it juicy) Put more slices of onions on
top of roast.

The lid *must* set down on the pot's rim in order to keep in as much steam
as possible.

Put in 350 degree oven for 2 hours. Turn off stove and let set for 1 to 2
hours. You'll be able to shred it with a fork.

The liquid in the pot makes great gravy!

Elaine, too

On Fri, 20 May 2005 10:18:37 -0500, Damsel <[email hidden]>

Quoted message said:

CookinGal said:

I'm wanting to know how I can cook a pot roast to make it super-tender.
I want it to just shred and fall apart when it's done. Does anyone
have experience cooking a roast to where it comes out this tender? If
so, how is it done? I want a tried-and-true method.

This one should tickle your tummy:

* Exported from MasterCook *

On Again, Off Again Pot Roast

This tickes me that you are passing it on. It is the BEST pot roast,
isn't it?

😉

Christine

Christine Dabney said:

On Fri, 20 May 2005 10:18:37 -0500, Damsel <[email hidden]>

Quoted message said:

CookinGal said:

I'm wanting to know how I can cook a pot roast to make it super-tender.
I want it to just shred and fall apart when it's done. Does anyone
have experience cooking a roast to where it comes out this tender? If
so, how is it done? I want a tried-and-true method.

This one should tickle your tummy:

* Exported from MasterCook *

On Again, Off Again Pot Roast

This tickles me that you are passing it on. It is the BEST pot roast,
isn't it?

It absolutely is. Neither Crash nor I want to make a pot roast any other
way since trying this one.

BTW, are you a member of the cabal (TINC)?

Carol
--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/

"CookinGal" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm wanting to know how I can cook a pot roast to make it super-tender.
I want it to just shred and fall apart when it's done. Does anyone
have experience cooking a roast to where it comes out this tender? If
so, how is it done? I want a tried-and-true method. Thanks!

To get the full flavor in the gravy, use a Dutch oven and brown the roast on
all sized first. Heat the pan on medium -high. Put in a little oil. Put
in the roast, either chuck or rump. Allow it to brown. Don't touch it
until the side is browned and releases from the pan bottom. Repeat this on
all sides. Add onions while the last side in browning.

When that is browned, add 1/4 to 1/2 cup of water, turn the heat to VERY
low. Cover pot. Come back in 4 or 5 hours and it is done.

In the winter, put the Dutch oven on the wood burning stove to cook most of
the day.
--
Ed
http://pages.cthome.net/edhome/

On Fri 20 May 2005 08:55:26p, Edwin Pawlowski wrote in rec.food.cooking:

Quoted message said:

"CookinGal" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm wanting to know how I can cook a pot roast to make it super-tender.
I want it to just shred and fall apart when it's done. Does anyone
have experience cooking a roast to where it comes out this tender? If
so, how is it done? I want a tried-and-true method. Thanks!

To get the full flavor in the gravy, use a Dutch oven and brown the
roast on all sized first. Heat the pan on medium -high. Put in a
little oil. Put in the roast, either chuck or rump. Allow it to brown.
Don't touch it until the side is browned and releases from the pan
bottom. Repeat this on all sides. Add onions while the last side in
browning.

When that is browned, add 1/4 to 1/2 cup of water, turn the heat to VERY
low. Cover pot. Come back in 4 or 5 hours and it is done.

In the winter, put the Dutch oven on the wood burning stove to cook most
of the day.

Ed, using this method and the amount of water you specified, about how much
liquid is remaining after cooking is complete? IOW, how much is there to
make gravy?

TIA

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Fri, 20 May 2005 18:50:06 -0500, Damsel <[email hidden]>

Quoted message said:

BTW, are you a member of the cabal (TINC)?

Carol

I plead the 5th. 😉

Christine

On Fri 20 May 2005 04:50:06p, Damsel wrote in rec.food.cooking:

Quoted message said:

Christine Dabney said:

Damsel said:

"CookinGal" <[email hidden]> said:

>I'm wanting to know how I can cook a pot roast to make it super-tender.
> I want it to just shred and fall apart when it's done. Does anyone
>have experience cooking a roast to where it comes out this tender? If
>so, how is it done? I want a tried-and-true method.

This one should tickle your tummy:

* Exported from MasterCook *

On Again, Off Again Pot Roast

This tickles me that you are passing it on. It is the BEST pot roast,
isn't it?

It absolutely is. Neither Crash nor I want to make a pot roast any other
way since trying this one.

BTW, are you a member of the cabal (TINC)?

Carol

Rumor has it that she's one of the ring leaders.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Christine Dabney" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri, 20 May 2005 18:50:06 -0500, Damsel <[email hidden]>

Quoted message said:

BTW, are you a member of the cabal (TINC)?

Carol

I plead the 5th. 😉

Christine

I know for sure I'm not.

nancy

Christine Dabney said:

On Fri, 20 May 2005 18:50:06 -0500, Damsel <[email hidden]>

Quoted message said:

BTW, are you a member of the cabal (TINC)?

I plead the 5th. 😉

A fifth of what? I know all you Cabal members are drunken sots.

Carol
--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/

On Sat, 21 May 2005 15:00:20 -0500, Damsel <[email hidden]>

Quoted message said:

Christine Dabney said:

On Fri, 20 May 2005 18:50:06 -0500, Damsel <[email hidden]>

Quoted message said:

BTW, are you a member of the cabal (TINC)?

I plead the 5th. 😉

A fifth of what? I know all you Cabal members are drunken sots.

Not all of us...😉

Christine