Pot roast recipe?

Mark L. said:

I'm not really good at cooking but my mom used to make pot roast for me
a long time ago and it was delicious. Literally fork tender every time.
Does anyone have a recipe for good pot roast? TIA, Mark

The simplest "I can't cook" pot roast recipe:

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

Kinda/sorta no fail!

Enjoy,

Andy

Mark L. <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm not really good at cooking but my mom used to make
pot roast for me a long time ago and it was delicious.
Literally fork tender every time. Does anyone have a
recipe for good pot roast? TIA, Mark

What equipment do you own (or can you borrow?) Do you have a slow
cooker/crockpot, a pressure cooker, roasting pan? Do you want to be tied
to the kitchen or is this going to be a meal for when you return home
from a day out-and-about? What spices do you have on-hand?

Difficulty in cooking anything is only a mindset.

The Ranger

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

Quoted message said:

I'm not really good at cooking but my mom used to make pot roast for me a
long time ago and it was delicious. Literally fork tender every time. Does
anyone have a recipe for good pot roast? TIA, Mark

Good pot roast is really simple. Fist you need a good heavy pot, such as a
Dutch oven. Buy either a rump or chuck roast.

Heat the pot, add just a bit of oil top cover the bottom and heat that. Rub
the meat with salt and pepper. Put the meat into the hot oil and let it
brown. Do not move the meat while it is browning. Just let it go until you
can move it and it no longer sticks. Do the next side same way. Then the
next until all sides are browned (this makes the flavor). Remove the meat
and add some sliced onions and brown them also. Put the meat back in, add
1/4 to 1/2 cup of water, put the lid on and turn the heat to very low. Let
cook for 4 or 5 hours.

Some people add carrots and potatoes, but I don't. You will have plenty of
liquid to make gravy for the mashed potatoes. IMO, a crock pot does not
taste as good because the meat is not browned to make the flavor.
--
Ed
http://pages.cthome.net/edhome/

Edwin Pawlowski <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

[..] IMO, a crock pot does not taste as good because
the meat is not browned to make the flavor.

That's why you brown all meat before using a crockpot... One more
skillet to wash isn't much to pay for better tasting food.

The Ranger

Mark L. said:

I'm not really good at cooking but my mom used to make pot roast for me
a long time ago and it was delicious. Literally fork tender every time.
Does anyone have a recipe for good pot roast? TIA, Mark

This is the one I passed on to Damsel, and that she and Crash swear by
now... It is soooooo easy, and soooooooooooooooo incredibly good. And
yes, no additional liquid is right...

Christine

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 350°F 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"

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

Quoted message said:

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

Quoted message said:

I'm not really good at cooking but my mom used to make pot roast for me a
long time ago and it was delicious. Literally fork tender every time.
Does anyone have a recipe for good pot roast? TIA, Mark

Good pot roast is really simple. Fist you need a good heavy pot, such as a
Dutch oven. Buy either a rump or chuck roast.

Heat the pot, add just a bit of oil top cover the bottom and heat that.
Rub the meat with salt and pepper. Put the meat into the hot oil and let
it brown. Do not move the meat while it is browning. Just let it go
until you can move it and it no longer sticks. Do the next side same way.
Then the next until all sides are browned (this makes the flavor). Remove
the meat and add some sliced onions and brown them also. Put the meat
back in, add 1/4 to 1/2 cup of water, put the lid on and turn the heat to
very low. Let cook for 4 or 5 hours.

Some people add carrots and potatoes, but I don't. You will have plenty of
liquid to make gravy for the mashed potatoes. IMO, a crock pot does not
taste as good because the meat is not browned to make the flavor.
--
Ed
http://pages.cthome.net/edhome/

You forgot to mention leftovers on day two and day three. Beef hash on day
two and individual meat pies filled with the hash for day three. I'm going
shopping today and I'm just going to have to get a nice chuck roast for pot
roast.
Janet

The Ranger wrote on 06 Nov 2005 in rec.food.cooking

Quoted message said:

Edwin Pawlowski <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

[..] IMO, a crock pot does not taste as good because
the meat is not browned to make the flavor.

That's why you brown all meat before using a crockpot... One more
skillet to wash isn't much to pay for better tasting food.

The Ranger

Another way to go is using one of those plastic oven roasting bags
dealies....
Personally, I brown the meat then transfer it and all juices to a crockpot
but I own one. Those oven bags work well too, especially if you don't own a
crockpot. Plus they're reasonably cheap to buy.

So what do you remember your mother putting in the pot roast?

Cream of mushroom soup and onion soup powder make for a nice pot roast, but
perhaps not what your mom made.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

The Ranger said:

Edwin Pawlowski <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

[..] IMO, a crock pot does not taste as good because
the meat is not browned to make the flavor.

That's why you brown all meat before using a crockpot... One more
skillet to wash isn't much to pay for better tasting food.

The Ranger

A quick way to do pot roast is pressure cooking. Brown the roast right
in the pressure cooker. Add onions and spices along with 2 1/2 c water
or beef stock. Pressure cook on high 35 - 40 min. Quick cool the
pressure cooker. Instructions are for a 3 - 4 lb pot roast. The roast
will be quite tender and nicely flavoured.

My favourite way to make pot roast is in the oven. I usually start with
a frozen roast too. Put the roast in a suitable size roasting pan.
Sprinkle with garlic powder, montreal steak spice, and worcestershire
sauce. Top with sliced onions. Put in oven at about 250 F for a couple
of hours. Remove from oven. Add potato chunks, carrots, whole
mushrooms and return to oven set to 350 F. Continue cooking until
potatoes and carrots are soft but not mushy. Remove lid to let roast
and veggies brown a little more. When the desired browning is achieved
remove roast to rest. Spoon veggies into serving bowl. Make a corn
starch slurry. Place roaster on burner and bring juices to boil.
Thicken juices with the slurry. You now have roast, gravy, and veggies
to enjoy with very little effort 🙂

On Sun 06 Nov 2005 09:22:36a, Christine Dabney wrote in rec.food.cooking:

Quoted message said:

Mark L. said:

I'm not really good at cooking but my mom used to make pot roast for me
a long time ago and it was delicious. Literally fork tender every time.
Does anyone have a recipe for good pot roast? TIA, Mark

This is the one I passed on to Damsel, and that she and Crash swear by
now... It is soooooo easy, and soooooooooooooooo incredibly good. And
yes, no additional liquid is right...

Christine

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 350°F 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"

I've made this, too, Christine. It is a wonderful roast!

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Mark L. said:

I'm not really good at cooking but my mom used to make pot roast for me
a long time ago and it was delicious. Literally fork tender every time.
Does anyone have a recipe for good pot roast? TIA, Mark

Is your mother still alive? If you want to duplicate hers, you need
to ask her how she does it. For instance, I don't add soup to mine...
but a lot of people do.

A good beginning is to find yourself a chuck roast that will fit into
your biggest cast iron skillet. Season the meat with pepper, fresh or
granulated garlic and a couple drops of Worcestershire sauce (Lea and
Perrins is a must). You could also use thyme - but that would be my
recipe, not your mom's. Fill the pan with water almost to the top of
the meat, cover (you can use foil) and cook for 2-3 hours at 350°.
Take the top off for the last 1/2 hour to brown the meat. Add some
cut up onions and carrots to the liquid at that time. When all is
cooked to perfection, take out the meat/vegetable mixture and make
your gravy.

The tenderness is really all about how well cooked your meat is and a
good pot roast is made from the toughest, stringyest meat you can
find. A decent piece of meat does not make good pot roast!

HTH

This is the one I passed on to Damsel, and that she and Crash swear by
now... It is soooooo easy, and soooooooooooooooo incredibly good. And
yes, no additional liquid is right...

Christine, here is another easy one, I usually use the slow cooker.
1 chuck roast- about three pounds
1 jar of Pace Picante sauce
extra sliced onions.

Put all together, cook all day, no liquid needed. It is delish, and
the kitchen smells like heaven.

PS I use the Pace with Cilantro, but you can use any kinds.

Rosie

I like to use a can of campbell's tomato soup, and a packet of
McCormick taco seasoning for my pot roasts.

Mark L. said:

I'm not really good at cooking but my mom used to make pot roast for
me
a long time ago and it was delicious. Literally fork tender every
time.
Does anyone have a recipe for good pot roast? TIA, Mark

As you will get all sorts of advice & recipes from this group i will
only here suggest you purchase some grape seed oil and brown your cut of
beef in a few tbs. of it on top of the stove before you put the roast in
the pot to slow cook.
---
JL

On Sun 06 Nov 2005 01:53:26p, Joseph Littleshoes wrote in rec.food.cooking:

Quoted message said:

Mark L. said:

I'm not really good at cooking but my mom used to make pot roast for
me a long time ago and it was delicious. Literally fork tender every
time. Does anyone have a recipe for good pot roast? TIA, Mark

As you will get all sorts of advice & recipes from this group i will
only here suggest you purchase some grape seed oil and brown your cut of
beef in a few tbs. of it on top of the stove before you put the roast in
the pot to slow cook.
---
JL

Why grapeseed oil?

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright said:

On Sun 06 Nov 2005 01:53:26p, Joseph Littleshoes wrote in rec.food.cooking:

Quoted message said:

Mark L. said:

I'm not really good at cooking but my mom used to make pot roast for
me a long time ago and it was delicious. Literally fork tender every
time. Does anyone have a recipe for good pot roast? TIA, Mark

As you will get all sorts of advice & recipes from this group i will
only here suggest you purchase some grape seed oil and brown your cut of
beef in a few tbs. of it on top of the stove before you put the roast in
the pot to slow cook.
---
JL

Why grapeseed oil?

To make folks think he's The Donald (flamboyant).

Quoted message said:

Wayne Boatwright said:

On Sun 06 Nov 2005 01:53:26p, Joseph Littleshoes wrote in rec.food.cooking:

Quoted message said:

Mark L. wrote:

> I'm not really good at cooking but my mom used to make pot roast for
> me a long time ago and it was delicious. Literally fork tender every
> time. Does anyone have a recipe for good pot roast? TIA, Mark

As you will get all sorts of advice & recipes from this group i will
only here suggest you purchase some grape seed oil and brown your cut of
beef in a few tbs. of it on top of the stove before you put the roast in
the pot to slow cook.
---
JL

Why grapeseed oil?

Because grapeseed oil has a MUCH higher smoke point than olive oil. :-)
I've been an EVOO user for a long time now (with butter mixed in as
needed for additional flavor) but for beef now, especially searing
steaks, I've switched to grapeseed oil.

I can get it hotter and do the whole maillard reaction thing a LOT
better now without setting off my smoke alarms. ;-)

It's really very nice.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

On Sun 06 Nov 2005 05:19:28p, OmManiPadmeOmelet wrote in rec.food.cooking:

Quoted message said:

Quoted message said:

Wayne Boatwright said:

On Sun 06 Nov 2005 01:53:26p, Joseph Littleshoes wrote in
rec.food.cooking:

> Mark L. wrote:
>
>> I'm not really good at cooking but my mom used to make pot roast
>> for me a long time ago and it was delicious. Literally fork tender
>> every time. Does anyone have a recipe for good pot roast? TIA,
>> Mark
>
> As you will get all sorts of advice & recipes from this group i
> will only here suggest you purchase some grape seed oil and brown
> your cut of beef in a few tbs. of it on top of the stove before you
> put the roast in the pot to slow cook.
> ---
> JL

Why grapeseed oil?

Because grapeseed oil has a MUCH higher smoke point than olive oil. :-)
I've been an EVOO user for a long time now (with butter mixed in as
needed for additional flavor) but for beef now, especially searing
steaks, I've switched to grapeseed oil.

I can get it hotter and do the whole maillard reaction thing a LOT
better now without setting off my smoke alarms. ;-)

It's really very nice.

Thank you!

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

In article <[email hidden]>,

Wayne Boatwright said:

On Sun 06 Nov 2005 05:19:28p, OmManiPadmeOmelet wrote in rec.food.cooking:

Quoted message said:

Quoted message said:

Wayne Boatwright wrote:
> On Sun 06 Nov 2005 01:53:26p, Joseph Littleshoes wrote in
> rec.food.cooking:
>
> > Mark L. wrote:
> >
> >> I'm not really good at cooking but my mom used to make pot roast
> >> for me a long time ago and it was delicious. Literally fork tender
> >> every time. Does anyone have a recipe for good pot roast? TIA,
> >> Mark
> >
> > As you will get all sorts of advice & recipes from this group i
> > will only here suggest you purchase some grape seed oil and brown
> > your cut of beef in a few tbs. of it on top of the stove before you
> > put the roast in the pot to slow cook.
> > ---
> > JL
>
> Why grapeseed oil?

Because grapeseed oil has a MUCH higher smoke point than olive oil. :-)
I've been an EVOO user for a long time now (with butter mixed in as
needed for additional flavor) but for beef now, especially searing
steaks, I've switched to grapeseed oil.

I can get it hotter and do the whole maillard reaction thing a LOT
better now without setting off my smoke alarms. ;-)

It's really very nice.

Thank you!

Most welcome! :-)
I found a Greek market in Austin so I can now get Grapeseed for about
$2.00 per liter less than EVOO...

And I can get my steaks the way I really like them without smoking up
the house. Crispy on the outside and nearly raw on the inside. <G>

And on top of it all, there are added health benefits.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

Quoted message said:

Wayne Boatwright said:

On Sun 06 Nov 2005 01:53:26p, Joseph Littleshoes wrote in rec.food.cooking:

> Mark L. wrote:
>
>> I'm not really good at cooking but my mom used to make pot roast for
>> me a long time ago and it was delicious. Literally fork tender every
>> time. Does anyone have a recipe for good pot roast? TIA, Mark
>
> As you will get all sorts of advice & recipes from this group i will
> only here suggest you purchase some grape seed oil and brown your cut of
> beef in a few tbs. of it on top of the stove before you put the roast in
> the pot to slow cook.
> ---
> JL

Why grapeseed oil?

Because grapeseed oil has a MUCH higher smoke point than olive oil. :-)
I've been an EVOO user for a long time now (with butter mixed in as
needed for additional flavor) but for beef now, especially searing
steaks, I've switched to grapeseed oil.

Sunflower oil has just as high a smoke point (actually a bit higher)
and costs far less... also my choice for frying, and for a light
flavored salad oil.

Sheldon