Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What is the best recipe for a pot roast??-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the best recipe for a pot roast??),it will help you,my kids.
About how long do you cook a pot roast? I start mine out a high temperature for about an hour, then lower it to about 350 for 3 hours or so....add potatoes and carrots later in the process....use dry onion soup mix for a liquid base.
Anyone have a great recipe for a pot roast?? THANKS
Answers:
** Easy Crockpot Beef Roast **
1 Beef Roast (sized for your crockpot--chuck or rump)
1/2 Cup of Water
1 Packet of Ranch Dressing Mix
1 Packet of Italian Dressing Mix
1 Packet of Brown Gravy Mix
Put roast in crockpot, pour water around the base. Sprinkle all 3 dry seasoning packets over roast. Cover and cook for 6-7 hours on low. Remove roast to cutting board and let sit 15 minutes; slice thinly across the grain (electric knife works best).
It makes great tasting gravy too, that tastes like you browned it and simmered it all day on the stove. Doesn't taste AT ALL like salad dressing!!!
Other Answers:
I sear mine first after dusting with flour. Add the veggies like you but use chicken or beef stock. (Only up to halfway on the meat, otherwise it boils instead of braising.) Same temp and cook time.
MMMM! That sounds great. It comes out awesome in a slow cooker. I cook it the same way, simmer for a long time in water and beef broth with onions and carrots and potatoes. Basically the same recipe as yours.
Ingredients
2 lbs Well trimmed boneless beef rump roast (or chuck shoulder pot roast)
2 tbsp Flour
1 tbsp Olive oil
1 1/2 cups Water
1/4 cup Balsamic vinegar
2 Packets (.17 oz) instant vegetable broth mix
1 Large (12 oz) Spanish onion, sliced
2 lbs Potatoes, cut into 1" pieces
6 Carrots, pared and cut into 2" pieces
Preparation
Heat oven to 325 degrees F. Coat roast with flour. In nonstick Dutch oven brown roast in oil; remove. Add water, vinegar, and broth mix to pot, and cook 1 minute, stirring.
Return roast to pot; sprinkle with salt and pepper. Place vegetables around roast. Cover. Bake 2 3/4 hours or until tender, turning once. Remove roast and slice. Remove vegetables to platter. Return beef to pan and simmer 5 minutes.
Cook's Notes
You could also use an electric skillet to cook the roast. Follow cooking directions as shown above.
Nutrient Information
563 Calories
20g Total Fat
7g Saturated Fat
1g Polyunsaturated Fat
42g Carbohydrates
50g Protein
262mg Sodium
6g Fiber
Melt a stick of butter in a roasting pan. On the stove top brown chuck roast on both sides. Add about 1/4 cup of water, add potatoes, garlic cloves, carrots and onions. Sprinkle with salt,pepper,garlic powder, cover and cook in oven at 350 for about an hour and a half or until the carrots are tender.
Source(s):
It's easy and really good.
I just made this recipe and it is very good.
TRADITIONAL BEEF STEW
Prep: 25 minutes
Cook: Low 10 hours, High 5 hours
Makes: 4 to 6 Servings
Slow Cooker: 3?- to 4-quart
Ingredients:
2 tablespoons all-purpose flour
1 pound beef or pork stew meat, cut into ?-inch cubes
2 tablespoons cooking oil
2? cups cubed potatoes
1 cup frozen cut green beans*
1 cup frozen whole kernel corn*
1 cup sliced carrot
1 medium onion, cut into thin wedges
2 teaspoons instant beef bouillon granules
2 teaspoons Worcestershire sauce
1 teaspoon dried oregano, crushed
? teaspoon dried marjoram or basil, crushed
? teaspoon pepper
2? cups vegetable juice or hot-style vegetable juice
Methods:
1. Place flour in plastic bag. Add meat cubes and shake until meat is coated with flour. In a Dutch oven brown half of the meat in 1 tablespoon of hot oil, turning to brown evenly. Brown remaining meat in remaining oil. Drain off fat.
2. In a 3?- to 4-quart slower cooker layer potatoes, green beans, corn, carrot, and onion. Add meat. Add bouillon granules, Worcestershire sauce, oregano, marjoram, pepper, and bay leaf. Pour vegetable juice over all.
3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat and vegetables are tender. Discard bay leaf. Ladle into bowls.
Nutrition Facts per serving: 525 cal., 28g total fat (10 g sat. fat), 77 mg chol., 953 mg sodium, 42 g carbo., 6 g fiber, 27 g pro. Daily Values: 119% vitamin C, 7% Calcium, 29% iron
Note:Substitute 2 cups of frozen mixed vegetables for the beans and the corn.
For a 6-quart cooker:Recipe may be doubled.
Here are other recipes from the same book:
SAUCY POT ROAST WITH NOODLES
Prep: 25 minutes
Cook: Low 10 hours, High 4 hours
Makes: 6 to 8 servings
Slow Cooker: 3 1/2- to 4-quart
This old-fashioned goodness of this recipe will have your family asking for seconds. Mashed potatoes are a good alternative to noodles.
Ingredients:
1 (2 to 2 1/2 pound) beef chuck roast
1 tablespoon cooking oil
2 medium carrots, coarsely chopped (1 cup)
2 stalks celery, sliced (1 cup)
1 medium onion, sliced
2 cloves garlic, minced
1 tablespoon quick cooking tapioca
1 (14 1/2 ounce) can Italian-style tomato paste
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
4 1/2 to 6 cups cooked noodles (3/4 cup per serving)
Methods:
1. Trim fat from pot roast. If necessary, cut roast to fit into slow cooker. In a large skillet brown roast on all sides in hot oil.
2. In a 3 1/2- to 4-quart slow cooker place carrots, celery, onion, and garlic. Sprinkle tapioca over vegetables. Place meat to cover vegetables.
3. In a bowl combine undrained tomatoes, tomato paste, brown sugar, salt, pepper, and bay leaf; pour over the meat.
4. Cover; cook on low heat setting for 10 to 12 hours or on high-heat setting for 4 to 5 hours. Discard bay leaf. Skim off fat. Serve with the hot cooked noodles.
POT ROAST WITH CHIPOTLE-FRUIT SAUCE
Prep: 15 minutes
Cook: Low 10 hours, High 5 hours
Makes: 6 to 8 servings
Slow Cooker: 3 1/2- to 4-quart
Serve this fruited roast with hot cooked couscous or rice to soak up the flavorful sauce. You can vary the amount of chipotle peppers depending on how much heat you like.
Ingredients:
1 3 pound boneless beef chuck pot roast
2 teaspoons garlic-pepper seasoning
1 7-ounce package dried mixed fruit
1 tablespoon finely chopped chipotle peppers in adobo sauce
2 teaspoons cornstarch
Methods:
1. Sprinkle both sides of meat with garlic-pepper seasoning. If necessary, cut meat to fit a 3 1/2- to 4-quart slow cooker. Place meat in cooker. Add fruit, peppers, and 1/2 cup water.
2. Cover; cook on low-heat setting for 10 to 11 hours or on high heat setting for 5 to 5 1/2 hours. Transfer meat and fruit to a serving platter. Cover and keep warm.
3. Transfer cooking liquid to a bowl or measuring cup; skin off fat. In a medium saucepan combine cornstarch and 1 tablespoon water; add cooking liquid. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Thinly slice meat. To serve, spoon sauce over sliced meat and fruit.
BEEF TIP ROAST & VEGETABLES
Prep: 20 minutes
Cook: Low 12 hours, High 6 hours; plus 1 hour
Makes: 6
Slow Cooker: 3- to 6- quart
Leave the peels on the potatoes. You'll save time as well as valuable nutrients and fiber provided by the skins.
Ingredient:
1 2- to 2 1/2-pound beef round tip roast
1 1/2 pounds small potatoes (about 10), halved, or medium
2 medium carrots, cut into 1-inch pieces (1 cup)
1 large onion, sliced
1 bay leaf
1/4 teaspoon pepper
1 10-ounce can condensed beef broth
3 tablespoons all-purpose flour
3 tablespoons butter
1 10-ounce package frozen cut green beans
Methods:
1. Trim fat from roast. If necessary, cut roast to fit into slow cooker. In a 5- to 6-quart slow cooker place potatoes, carrots, and onion. Add bay leaf and pepper. Place roast over vegetables.
2. Pour broth over roast. Cover; cook on low-heat setting for 12 to 14 hours or on high-heat setting for 6 to 7 hours. In a small bowl combine flour and butter. Remove roast from cooker and set aside. Stir flour mixture and green beans into cooker. Return roast to cooker; cover, and cook 1 hour more.
3. To serve, discard bay leaf. Arrange roast and vegetables on a warm serving platter. Skim fat from gravy. Spoon some of the gravy over roast; pass remaining gravy with roast and vegetables.
Source(s):
BETTER HOMES AND GARDENS - BIGGEST BOOK OF SLOW COOKER RECIPES
My favourite is to use the crock pot as well...I usually rub pepper and garlic on the roast before I put it in the pot, then I put in about 1 cup of beef broth, 1 cup of red wine and onions. I will let it cook all day and then add some carrots and potatoes about an hour or so before I want to eat. I tried adding them at the beginning, but they get too mushy.
I add everything at once & also a lot of times I will add Dales Marinade for flavor (it has a great taste!) & cook it on low over night or start it first thing in the morning & let it cook on low all day.
Use a Crockpot and follow the Crockpot Recipe Book.
Awesome Slow Cooker Pot Roast
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:
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.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
Pot Roast in Beer
INGREDIENTS:
2 pounds top round steak, trimmed
2 tablespoons vegetable oil
1 onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
1 (10.75 ounce) can condensed cream of mushroom soup
1 (12 fluid ounce) can or bottle beer
2 bay leaves
2 whole cloves
DIRECTIONS:
Heat a roasting pan over high heat, and coat bottom with oil. Sear meat on all sides. Remove from pan, and set aside.
Reduce heat to low, saute onion, celery and garlic, scraping up browned bits. Cover, and cook on low for 15 minutes.
Mix in cream of mushroom soup and beer. Wrap bay leaves and cloves in cheesecloth, tie with string, and add to pan. Place roast on top of vegetables, spooning some sauce over meat. Cover with foil, and place lid over foil to seal well. Reduce heat, and simmer 1 1/2 hours.
Remove meat from pan, and slice. Return to the pan, and spoon sauce over. Cook an additional 30 minutes.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What is the best recipe for a pot roast??-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the best recipe for a pot roast??),it will help you,my kids.
About how long do you cook a pot roast? I start mine out a high temperature for about an hour, then lower it to about 350 for 3 hours or so....add potatoes and carrots later in the process....use dry onion soup mix for a liquid base.
Anyone have a great recipe for a pot roast?? THANKS
Answers:
** Easy Crockpot Beef Roast **
1 Beef Roast (sized for your crockpot--chuck or rump)
1/2 Cup of Water
1 Packet of Ranch Dressing Mix
1 Packet of Italian Dressing Mix
1 Packet of Brown Gravy Mix
Put roast in crockpot, pour water around the base. Sprinkle all 3 dry seasoning packets over roast. Cover and cook for 6-7 hours on low. Remove roast to cutting board and let sit 15 minutes; slice thinly across the grain (electric knife works best).
It makes great tasting gravy too, that tastes like you browned it and simmered it all day on the stove. Doesn't taste AT ALL like salad dressing!!!
Other Answers:
I sear mine first after dusting with flour. Add the veggies like you but use chicken or beef stock. (Only up to halfway on the meat, otherwise it boils instead of braising.) Same temp and cook time.
MMMM! That sounds great. It comes out awesome in a slow cooker. I cook it the same way, simmer for a long time in water and beef broth with onions and carrots and potatoes. Basically the same recipe as yours.
Ingredients
2 lbs Well trimmed boneless beef rump roast (or chuck shoulder pot roast)
2 tbsp Flour
1 tbsp Olive oil
1 1/2 cups Water
1/4 cup Balsamic vinegar
2 Packets (.17 oz) instant vegetable broth mix
1 Large (12 oz) Spanish onion, sliced
2 lbs Potatoes, cut into 1" pieces
6 Carrots, pared and cut into 2" pieces
Preparation
Heat oven to 325 degrees F. Coat roast with flour. In nonstick Dutch oven brown roast in oil; remove. Add water, vinegar, and broth mix to pot, and cook 1 minute, stirring.
Return roast to pot; sprinkle with salt and pepper. Place vegetables around roast. Cover. Bake 2 3/4 hours or until tender, turning once. Remove roast and slice. Remove vegetables to platter. Return beef to pan and simmer 5 minutes.
Cook's Notes
You could also use an electric skillet to cook the roast. Follow cooking directions as shown above.
Nutrient Information
563 Calories
20g Total Fat
7g Saturated Fat
1g Polyunsaturated Fat
42g Carbohydrates
50g Protein
262mg Sodium
6g Fiber
Melt a stick of butter in a roasting pan. On the stove top brown chuck roast on both sides. Add about 1/4 cup of water, add potatoes, garlic cloves, carrots and onions. Sprinkle with salt,pepper,garlic powder, cover and cook in oven at 350 for about an hour and a half or until the carrots are tender.
Source(s):
It's easy and really good.
I just made this recipe and it is very good.
TRADITIONAL BEEF STEW
Prep: 25 minutes
Cook: Low 10 hours, High 5 hours
Makes: 4 to 6 Servings
Slow Cooker: 3?- to 4-quart
Ingredients:
2 tablespoons all-purpose flour
1 pound beef or pork stew meat, cut into ?-inch cubes
2 tablespoons cooking oil
2? cups cubed potatoes
1 cup frozen cut green beans*
1 cup frozen whole kernel corn*
1 cup sliced carrot
1 medium onion, cut into thin wedges
2 teaspoons instant beef bouillon granules
2 teaspoons Worcestershire sauce
1 teaspoon dried oregano, crushed
? teaspoon dried marjoram or basil, crushed
? teaspoon pepper
2? cups vegetable juice or hot-style vegetable juice
Methods:
1. Place flour in plastic bag. Add meat cubes and shake until meat is coated with flour. In a Dutch oven brown half of the meat in 1 tablespoon of hot oil, turning to brown evenly. Brown remaining meat in remaining oil. Drain off fat.
2. In a 3?- to 4-quart slower cooker layer potatoes, green beans, corn, carrot, and onion. Add meat. Add bouillon granules, Worcestershire sauce, oregano, marjoram, pepper, and bay leaf. Pour vegetable juice over all.
3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat and vegetables are tender. Discard bay leaf. Ladle into bowls.
Nutrition Facts per serving: 525 cal., 28g total fat (10 g sat. fat), 77 mg chol., 953 mg sodium, 42 g carbo., 6 g fiber, 27 g pro. Daily Values: 119% vitamin C, 7% Calcium, 29% iron
Note:Substitute 2 cups of frozen mixed vegetables for the beans and the corn.
For a 6-quart cooker:Recipe may be doubled.
Here are other recipes from the same book:
SAUCY POT ROAST WITH NOODLES
Prep: 25 minutes
Cook: Low 10 hours, High 4 hours
Makes: 6 to 8 servings
Slow Cooker: 3 1/2- to 4-quart
This old-fashioned goodness of this recipe will have your family asking for seconds. Mashed potatoes are a good alternative to noodles.
Ingredients:
1 (2 to 2 1/2 pound) beef chuck roast
1 tablespoon cooking oil
2 medium carrots, coarsely chopped (1 cup)
2 stalks celery, sliced (1 cup)
1 medium onion, sliced
2 cloves garlic, minced
1 tablespoon quick cooking tapioca
1 (14 1/2 ounce) can Italian-style tomato paste
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
4 1/2 to 6 cups cooked noodles (3/4 cup per serving)
Methods:
1. Trim fat from pot roast. If necessary, cut roast to fit into slow cooker. In a large skillet brown roast on all sides in hot oil.
2. In a 3 1/2- to 4-quart slow cooker place carrots, celery, onion, and garlic. Sprinkle tapioca over vegetables. Place meat to cover vegetables.
3. In a bowl combine undrained tomatoes, tomato paste, brown sugar, salt, pepper, and bay leaf; pour over the meat.
4. Cover; cook on low heat setting for 10 to 12 hours or on high-heat setting for 4 to 5 hours. Discard bay leaf. Skim off fat. Serve with the hot cooked noodles.
POT ROAST WITH CHIPOTLE-FRUIT SAUCE
Prep: 15 minutes
Cook: Low 10 hours, High 5 hours
Makes: 6 to 8 servings
Slow Cooker: 3 1/2- to 4-quart
Serve this fruited roast with hot cooked couscous or rice to soak up the flavorful sauce. You can vary the amount of chipotle peppers depending on how much heat you like.
Ingredients:
1 3 pound boneless beef chuck pot roast
2 teaspoons garlic-pepper seasoning
1 7-ounce package dried mixed fruit
1 tablespoon finely chopped chipotle peppers in adobo sauce
2 teaspoons cornstarch
Methods:
1. Sprinkle both sides of meat with garlic-pepper seasoning. If necessary, cut meat to fit a 3 1/2- to 4-quart slow cooker. Place meat in cooker. Add fruit, peppers, and 1/2 cup water.
2. Cover; cook on low-heat setting for 10 to 11 hours or on high heat setting for 5 to 5 1/2 hours. Transfer meat and fruit to a serving platter. Cover and keep warm.
3. Transfer cooking liquid to a bowl or measuring cup; skin off fat. In a medium saucepan combine cornstarch and 1 tablespoon water; add cooking liquid. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Thinly slice meat. To serve, spoon sauce over sliced meat and fruit.
BEEF TIP ROAST & VEGETABLES
Prep: 20 minutes
Cook: Low 12 hours, High 6 hours; plus 1 hour
Makes: 6
Slow Cooker: 3- to 6- quart
Leave the peels on the potatoes. You'll save time as well as valuable nutrients and fiber provided by the skins.
Ingredient:
1 2- to 2 1/2-pound beef round tip roast
1 1/2 pounds small potatoes (about 10), halved, or medium
2 medium carrots, cut into 1-inch pieces (1 cup)
1 large onion, sliced
1 bay leaf
1/4 teaspoon pepper
1 10-ounce can condensed beef broth
3 tablespoons all-purpose flour
3 tablespoons butter
1 10-ounce package frozen cut green beans
Methods:
1. Trim fat from roast. If necessary, cut roast to fit into slow cooker. In a 5- to 6-quart slow cooker place potatoes, carrots, and onion. Add bay leaf and pepper. Place roast over vegetables.
2. Pour broth over roast. Cover; cook on low-heat setting for 12 to 14 hours or on high-heat setting for 6 to 7 hours. In a small bowl combine flour and butter. Remove roast from cooker and set aside. Stir flour mixture and green beans into cooker. Return roast to cooker; cover, and cook 1 hour more.
3. To serve, discard bay leaf. Arrange roast and vegetables on a warm serving platter. Skim fat from gravy. Spoon some of the gravy over roast; pass remaining gravy with roast and vegetables.
Source(s):
BETTER HOMES AND GARDENS - BIGGEST BOOK OF SLOW COOKER RECIPES
My favourite is to use the crock pot as well...I usually rub pepper and garlic on the roast before I put it in the pot, then I put in about 1 cup of beef broth, 1 cup of red wine and onions. I will let it cook all day and then add some carrots and potatoes about an hour or so before I want to eat. I tried adding them at the beginning, but they get too mushy.
I add everything at once & also a lot of times I will add Dales Marinade for flavor (it has a great taste!) & cook it on low over night or start it first thing in the morning & let it cook on low all day.
Use a Crockpot and follow the Crockpot Recipe Book.
Awesome Slow Cooker Pot Roast
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:
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.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
Pot Roast in Beer
INGREDIENTS:
2 pounds top round steak, trimmed
2 tablespoons vegetable oil
1 onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
1 (10.75 ounce) can condensed cream of mushroom soup
1 (12 fluid ounce) can or bottle beer
2 bay leaves
2 whole cloves
DIRECTIONS:
Heat a roasting pan over high heat, and coat bottom with oil. Sear meat on all sides. Remove from pan, and set aside.
Reduce heat to low, saute onion, celery and garlic, scraping up browned bits. Cover, and cook on low for 15 minutes.
Mix in cream of mushroom soup and beer. Wrap bay leaves and cloves in cheesecloth, tie with string, and add to pan. Place roast on top of vegetables, spooning some sauce over meat. Cover with foil, and place lid over foil to seal well. Reduce heat, and simmer 1 1/2 hours.
Remove meat from pan, and slice. Return to the pan, and spoon sauce over. Cook an additional 30 minutes.
correctness,It's Non-profit and only for informational purposes.
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