Tips on Pot Roast

"Cathy" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Hi Everyone,

First, I'd like to say that this newsgroup is the best. Some of the
most friendliest folks here. Some of the recipes offered here are
just down right simple and tasty. I would like some tips from you all
on how to cook a roast in the oven. I've previously have been cooking
roasts in the crockpot but would like to try the oven. I have a
3.35lb boneless chuck pot roast.

Thanks in advance
Cathy

Cathy,

This is my favorite. I've left friends and family happily mystified!!!

http://tinyurl.com/a6msg

Read some of the viewer ratings for any +/- opinions.

Andy
http://tinyurl.com/dzl7h

Andy <Q> wrote in news:[email hidden]:

Quoted message said:

This is my favorite. I've left friends and family happily mystified!!!

Let me rephrase that...

It's left friends and family happily mystified.

Geez...

🙂

--
Andy
http://tinyurl.com/dzl7h

Andy wrote:

<snip>

Quoted message said:

This is my favorite. I've left friends and family happily mystified!!!

But it says "preheat".

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

Quoted message said:

Hi Everyone,

I would like some tips from you all on how to cook a roast in the oven.
I've previously have been cooking roasts in the crockpot but would like to
try the oven. I have a 3.35lb boneless chuck pot roast.

If you cook a potroast in the oven, you may be very disappointed. Chuck is a
great tasty hunk of meat in a Dutch oven, but I'd not oven roast it or it
can be tough. If you choose to anyway, use a low heat and let the collagen
break down. Potroast is so called because it works best in a moist
environment.

Get a sirloin roast or rib eye roast for the oven. They are more tender and
can easily take the oven dry heat. Cook them to medium rare for best
results.

Andy Q said:

Andy <Q> wrote in news:[email hidden]:

Quoted message said:

This is my favorite. I've left friends and family happily mystified!!!

Let me rephrase that...

It's left friends and family happily mystified.

Geez...

🙂

Too bad ;>

Sue(tm)
Lead me not into temptation... I can find it myself!

Cathy said:

Hi Everyone,

First, I'd like to say that this newsgroup is the best. Some of the most
friendliest folks here. Some of the recipes offered here are just down
right simple and tasty. I would like some tips from you all on how to cook
a roast in the oven. I've previously have been cooking roasts in the
crockpot but would like to try the oven. I have a 3.35lb boneless chuck pot
roast.

Thanks in advance
Cathy

Sheesh, another Cathy. This is getting as bad as all the "Bobs"!
Welcome to the group..
Cheers
Cathy - who is seriously thinking of a name change.

[email hidden] (Curly Sue) wrote in news:42f61f52.7771993
@news-server.nyc.rr.com:

Quoted message said:

Andy Q said:

Andy <Q> wrote in news:[email hidden]:

Quoted message said:

This is my favorite. I've left friends and family happily

mystified!!!

Quoted message said:

Quoted message said:

Let me rephrase that...

It's left friends and family happily mystified.

Geez...

🙂

Too bad ;>

Sue(tm)
Lead me not into temptation... I can find it myself!

LOL!

BTW, if you try the recipe, I recommend an extra can of condensed
mushroom soup.

Andy

"Cathy" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Hi Everyone,

First, I'd like to say that this newsgroup is the best. Some of the
most friendliest folks here. Some of the recipes offered here are
just down right simple and tasty. I would like some tips from you all
on how to cook a roast in the oven. I've previously have been cooking
roasts in the crockpot but would like to try the oven. I have a
3.35lb boneless chuck pot roast.

Thanks in advance
Cathy

You can use a dutch oven, crockpot or stick it in the oven. I've used the
crockpot (turned out awful) and the oven. It's really simple. I preheat
oved to about 300 degrees. I've got a big roasting pan and put maybe 1/4
inch of water in it. Season the pot roast with pepper (or whatever you
like) and put in the pan. Okay, you can use a powdered onion soup mix or
other dry soup mix if you want. I use Lipton's French Onion soup mix most
of the time. Sprinkle a package or two of it on top, cover and roast for
maybe 3 1/2 to 4 hours. Sometimes I'll use fresh sliced onions instead of
the soup mix. Check it every so often to make sure there is still water in
the pan. The pan dripping make excellent gravy.

Michael

delurking....
"Andy" <Q> wrote in message
news:[email hidden]...

Quoted message said:

[email hidden] (Curly Sue) wrote in news:42f61f52.7771993
@news-server.nyc.rr.com:

Quoted message said:

Andy Q said:

Andy <Q> wrote in news:[email hidden]:

> This is my favorite. I've left friends and family happily

mystified!!!

Quoted message said:

Quoted message said:

Let me rephrase that...

It's left friends and family happily mystified.

Geez...

🙂

Too bad ;>

Sue(tm)
Lead me not into temptation... I can find it myself!

LOL!

BTW, if you try the recipe, I recommend an extra can of condensed
mushroom soup.

Andy

A woman I know uses 1 can of cream of mushroom and 1 can of golden mushroom.
The gravy is nice and browned and has a mellow taste. This addition was a
"mistake" in the 70's when she bought the wrong soup (the golden).

j
back to lurk mode

In article <[email hidden]>, "Cathy"

Quoted message said:

I would like some tips from you all on how to cook a roast in the
oven. I've previously have been cooking roasts in the crockpot but
would like to try the oven. I have a 3.35lb boneless chuck pot roast.
Cathy

Stovetop, brown it on both sides in a bit of oil. Add about 1/2 cup
water and cover it and bake it at 325 for about 3 to 3-1/2 hours.
Somebody else will tell you about adding vegetables and seasonings. Low
and slow.
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a
couple pictures added to the 7/29 note on 8/5)

Melba's Jammin' <[email hidden]> wrote in news:thisisbogus-
[email hidden]:

Quoted message said:

In article <[email hidden]>, "Cathy"

Quoted message said:

I would like some tips from you all on how to cook a roast in the
oven. I've previously have been cooking roasts in the crockpot but
would like to try the oven. I have a 3.35lb boneless chuck pot roast.
Cathy

Stovetop, brown it on both sides in a bit of oil. Add about 1/2 cup
water and cover it and bake it at 325 for about 3 to 3-1/2 hours.
Somebody else will tell you about adding vegetables and seasonings. Low
and slow.

I 1/4 or 1/8 potatoes depending upon size and slice carrots to equal the
size of the potatoes for even cooking. Then I arrange them around the
roast about the last hour or so. If I want, I'll put in some mushrooms
also, about the last 30-45 minutes, depending on size. Peeling the potatoes
and carrots is optional but be sure to clean them first 😉

Michael

Cathy said:

First, I'd like to say that this newsgroup is the best. Some of the most
friendliest folks here. Some of the recipes offered here are just down
right simple and tasty. I would like some tips from you all on how to cook
a roast in the oven. I've previously have been cooking roasts in the
crockpot but would like to try the oven. I have a 3.35lb boneless chuck pot
roast.

This is the *only* way we make chuck roasts. Don't worry that your roast
is bigger than the one called for in the recipe. It won't be undercooked.

* 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"

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

Per serving: 615 Calories (kcal); 44g Total Fat; (66% calories from fat);
45g Protein; 5g Carbohydrate; 164mg Cholesterol; 677mg Sodium
Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5
Fat; 0 Other Carbohydrates

IFerToo said:

A woman I know uses 1 can of cream of mushroom and 1 can of golden mushroom.
The gravy is nice and browned and has a mellow taste. This addition was a
"mistake" in the 70's when she bought the wrong soup (the golden).

I'd use all golden. That stuff is delicious, and the mushrooms are sliced,
not minced (easier to pick out that way, and they look nicer, too). I eat
the golden mushroom as a soup, not an ingredient.

Carol

Damsel said:

IFerToo said:

A woman I know uses 1 can of cream of mushroom and 1 can of golden
mushroom. The gravy is nice and browned and has a mellow taste.
This addition was a "mistake" in the 70's when she bought the wrong
soup (the golden).

I'd use all golden. That stuff is delicious, and the mushrooms are
sliced, not minced (easier to pick out that way, and they look nicer,
too). I eat the golden mushroom as a soup, not an ingredient.

Carol

I thought you didn't like mushrooms!

Jill

Andy <Q> wrote in news:[email hidden]:

Quoted message said:

BTW, if you try the recipe, I recommend an extra can of condensed
mushroom soup.

I do hope this is a joke. What purpose would a creamy sauce serve in
making a pot roast? And if you insist on a creamy sauce, why not just
make a béchamel?

--

"Compassion is the chief law of human existence."

Dostoevski, The Idiot

Ted shuffled out of his cave and grunted these great (and sometimes not
so great) words of knowledge:

Quoted message said:

Hi Everyone,

First, I'd like to say that this newsgroup is the best. Some of the most
friendliest folks here. Some of the recipes offered here are just down
right simple and tasty. I would like some tips from you all on how to cook
a roast in the oven. I've previously have been cooking roasts in the
crockpot but would like to try the oven. I have a 3.35lb boneless chuck pot
roast.

Thanks in advance
Cathy

Chuck is a flavorful but tough cut of meat.

If you want to do it in the oven I suggest the following:

Preheat the oven to 200 degrees

While the oven is preheating, brown the roast on all sides.

Put a rack in the pan and add about 1/8" of water to the pan.

Put the roast on the rack and cover with foil.

Use an instant read thermometer to determine the doneness you desire. I
would not cook the roast over medium (about 140 degrees )

(A 2 1/2 lb roast takes ABOUT 2 hours with this method for medium rare.
Your time will vary depending on the size of the roast, the degree of
doneness and the oven, however, this can be used as a GENERAL GUIDELINE
for checking on your roast)

The low heat will break down the collagen (tough connective fibers )
while the water will keep the roast moist

Ted shuffled out of his cave and grunted these great (and sometimes not
so great) words of knowledge:

Quoted message said:

Hi Everyone,

First, I'd like to say that this newsgroup is the best. Some of the most
friendliest folks here. Some of the recipes offered here are just down
right simple and tasty. I would like some tips from you all on how to cook
a roast in the oven. I've previously have been cooking roasts in the
crockpot but would like to try the oven. I have a 3.35lb boneless chuck pot
roast.

Thanks in advance
Cathy

Chuck is a flavorful but tough cut of meat.

If you want to do it in the oven I suggest the following:

Preheat the oven to 200 degrees

While the oven is preheating, brown the roast on all sides.

Put a rack in the pan and add about 1/8" of water to the pan.

Put the roast on the rack and cover with foil.

Use an instant read thermometer to determine the doneness you desire. I
would not cook the roast over medium (about 140 degrees )

(A 2 1/2 lb roast takes ABOUT 2 hours with this method for medium rare.
Your time will vary depending on the size of the roast, the degree of
doneness and the oven, however, this can be used as a GENERAL GUIDELINE
for checking on your roast)

The low heat will break down the collagen (tough connective fibers )
while the water will keep the roast moist

On Sun 07 Aug 2005 01:10:34p, Michel Boucher wrote in rec.food.cooking:

Quoted message said:

Andy <Q> wrote in news:[email hidden]:

Quoted message said:

BTW, if you try the recipe, I recommend an extra can of condensed
mushroom soup.

I do hope this is a joke. What purpose would a creamy sauce serve in
making a pot roast? And if you insist on a creamy sauce, why not just
make a béchamel?

It's one of those "magical" Ameican recipes, Michel! You wouldn't
understand. And it's actually quite good!

--
Wayne Boatwright *¿*
____________________________________________

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

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On Sun 07 Aug 2005 01:10:34p, Michel Boucher wrote in rec.food.cooking:

Quoted message said:

Andy <Q> wrote in news:[email hidden]:

Quoted message said:

BTW, if you try the recipe, I recommend an extra can of condensed
mushroom soup.

I do hope this is a joke. What purpose would a creamy sauce serve in
making a pot roast? And if you insist on a creamy sauce, why not just
make a béchamel?

It's one of those "magical" Ameican recipes, Michel! You wouldn't
understand. And it's actually quite good!

--
Wayne Boatwright *¿*
____________________________________________

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

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Virus Database (VPS): 0531-4, 08/05/2005
Tested on: 8/7/2005 2:38:30 PM
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