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Started By
Message
How do you do a tender pot roast...
Posted on 5/26/21 at 6:40 pm
Posted on 5/26/21 at 6:40 pm
on top the stove, in the oven, covered or uncovered, low heat, high heat. How much water or beef stock in pot to make gravy?
Thanks
Thanks
9
Posted on 5/26/21 at 7:06 pm to yat70458
Lot of ways to do this well. I usually braise in liquid about 3/4 up the side of the roast in a 350 oven using a covered pot. You could do this on the stove but it will take longer. Make sure to brown the roast first and use lots of trinity, heavy on the garlic. I always add some chicken base and beer to the cooking liquid.
Pressure cooker, slow cooker, and starting on the smoker and finishing any of these ways works well. Very forgiving dish, just watch the salt as it will concentrate as you go.
Pressure cooker, slow cooker, and starting on the smoker and finishing any of these ways works well. Very forgiving dish, just watch the salt as it will concentrate as you go.
Posted on 5/26/21 at 7:08 pm to yat70458
I do a pot roast so many different ways that all come out a little different.
Try this one.
Get a chuck roast. Put a 1/4 cup of ap flour in a gallon ziplock. Shake that thing to coat all the sides. Get a couple tablespoons of bacon grease hot in your dutch oven. Sear that thing on all sides. Remove and toss in some prediced medium onion, stalk of celery , and either a bellpepper or some jalapeno. Cook until clear, then add water a little at a time while scraping the fond off the bottom of the pot. Once the water is 3/4 to an inch deep, cover with foil, put on the lid and slide into a 275F oven for about 2-4 hours. The longer the better.
Try this one.
Get a chuck roast. Put a 1/4 cup of ap flour in a gallon ziplock. Shake that thing to coat all the sides. Get a couple tablespoons of bacon grease hot in your dutch oven. Sear that thing on all sides. Remove and toss in some prediced medium onion, stalk of celery , and either a bellpepper or some jalapeno. Cook until clear, then add water a little at a time while scraping the fond off the bottom of the pot. Once the water is 3/4 to an inch deep, cover with foil, put on the lid and slide into a 275F oven for about 2-4 hours. The longer the better.
Posted on 5/26/21 at 7:17 pm to yat70458
Trim chuck roast so that gristle is gone but there is still some fat. The fat gives flavor and makes the meat tender.
Cut slits in roast, stuff with garlic cloves. Salt, pepper, then sear roast on all sides (I like to use my Magnalite Roaster but you can use any pan if you plan on cooking it in something else). Remove roast. Saute sliced onions and garlic, then add sliced mushrooms (unless you don't like them) until they are browned and tender.
Use beef broth to deglaze, then add the roast back to the pot. Sometimes I add a packet of onion soup if I have it on hand. Add beef broth as needed.
Roast low & slow, covered, on 350 for several hours. I add carrots and potatoes after about the first hour and a half, but it depends on how done you like your beef/veggies. Also, add any veggies you like.
I also love to do it in my Instant Pot when in a pinch...calls for a smaller roast, though, and I generally do that specifically for debris poboys since it gets WAY tender. I have that recipe too, if you want it!
ETA: I forgot celery. Saute some celery with the onion and garlic.
Cut slits in roast, stuff with garlic cloves. Salt, pepper, then sear roast on all sides (I like to use my Magnalite Roaster but you can use any pan if you plan on cooking it in something else). Remove roast. Saute sliced onions and garlic, then add sliced mushrooms (unless you don't like them) until they are browned and tender.
Use beef broth to deglaze, then add the roast back to the pot. Sometimes I add a packet of onion soup if I have it on hand. Add beef broth as needed.
Roast low & slow, covered, on 350 for several hours. I add carrots and potatoes after about the first hour and a half, but it depends on how done you like your beef/veggies. Also, add any veggies you like.
I also love to do it in my Instant Pot when in a pinch...calls for a smaller roast, though, and I generally do that specifically for debris poboys since it gets WAY tender. I have that recipe too, if you want it!
ETA: I forgot celery. Saute some celery with the onion and garlic.
This post was edited on 5/26/21 at 7:20 pm
Posted on 5/26/21 at 8:14 pm to yat70458
Dutch oven in the oven
Sear hard. Then 325° for four hours. Never fails.
Costco chuck roast
I mostly follow pioneer woman’s recipe
Sear hard. Then 325° for four hours. Never fails.
Costco chuck roast
I mostly follow pioneer woman’s recipe
This post was edited on 5/26/21 at 8:15 pm
Posted on 5/26/21 at 11:00 pm to yat70458
Crock pot. Mississippi pot roast. Take your pick of recipes.
Done.
Done.
This post was edited on 5/26/21 at 11:01 pm
Posted on 5/26/21 at 11:42 pm to yat70458
I prefer rump to chuck, but I do both. Cut of meat matters.
I prefer the oven at about 275, but crock pot is okay.
I prefer the oven at about 275, but crock pot is okay.
This post was edited on 5/27/21 at 12:12 am
Posted on 5/26/21 at 11:58 pm to yat70458
I go crock pot all day, sometimes over night.
Posted on 5/27/21 at 10:59 am to yat70458
In the ninja foodie or regular pressure cooker (pressure cooking is the most tender yet) You can buy one on QVC/HSN with a payment plan
In the large ninja inner pot
-6 packets of basic brown gravy
-2 packets lipton french onion packets
-2 cans cream of mushroom
-1 carton beef stock
-white onion, green pepper, red pepper, scallion green onion, celery
Turn on the brown setting throw in some butter, pepper garlic salt, cook down -the trinity- onion, celery and peppers for a few minutes. add a little more butter (I use smart balance)
Throw in roast and brown both sides.
When brown add in all the broth gravy pouches, cream of mushroom. Stir.
Add baby carrots or cut potato's if desired
Pressure cook for 1 hour 15 minutes
After done remove the roast, pour all content in a big bowl leave a few inches gravy place air crisper basket and roast. Crisp for about 8 minutes at 390.
Adjust the crisping time as sometimes the roast falls apart and it is hard to remove to crisp.
In the large ninja inner pot
-6 packets of basic brown gravy
-2 packets lipton french onion packets
-2 cans cream of mushroom
-1 carton beef stock
-white onion, green pepper, red pepper, scallion green onion, celery
Turn on the brown setting throw in some butter, pepper garlic salt, cook down -the trinity- onion, celery and peppers for a few minutes. add a little more butter (I use smart balance)
Throw in roast and brown both sides.
When brown add in all the broth gravy pouches, cream of mushroom. Stir.
Add baby carrots or cut potato's if desired
Pressure cook for 1 hour 15 minutes
After done remove the roast, pour all content in a big bowl leave a few inches gravy place air crisper basket and roast. Crisp for about 8 minutes at 390.
Adjust the crisping time as sometimes the roast falls apart and it is hard to remove to crisp.
This post was edited on 5/27/21 at 11:16 am
Posted on 5/27/21 at 6:40 pm to yat70458
Made one Sunday that came out fantastic. I always find that the gravy in the pot roast is too thin, so I made a roux.
1 - 3.5 lb chuck roast stuffed with 4-6 garlic cloves and rubbed with olive oil, course black pepper and kosher salt
2 med onions
2 med bellpeppers
4 stalks celery
5 garlic cloves minced
4 cups beef stock
1 cup red wine
4 sprigs fresh thyme
3 bay leaves
Few shakes of dried Rosemary and oregano
For the mushroom/carrot accoutrements
1 package of Shitake mushrooms
5-6 carrots
1 shallot (minced)
1 tbsp white wine vinegar
1 cup cooking sherry
Browned the beef chuck roast on all sides.
Remove, scrape bottom, gather bits.
Make a roux, 1/1.25 of canola oil/flour. Did 1 cup of oil for this one.
Added the chopped veggies.
Roux was a nice dark chocolate color.
Add the stock and red wine, stir good with a whisk.
Bring to a boil, simmer. Add roast back to cast iron pot.
Put pot in oven @ 325 for 2.5 hours.
Mushroom carrot accoutrement
Sauté shallot in 4 tbsp canola oil
Add mushrooms and carrots and continue to sauté a few more minutes
Add 1 cup of cooking sherry and white wine vinegar
Reduce heat, cover and simmer for about 20-30 minutes.
Remove cast iron pot from oven.
Pour in mushroom carrots
Stir, put back in oven another 30 minutes.
Serve with rice and good bread. Egg noodles or grits would also do well with this.
1 - 3.5 lb chuck roast stuffed with 4-6 garlic cloves and rubbed with olive oil, course black pepper and kosher salt
2 med onions
2 med bellpeppers
4 stalks celery
5 garlic cloves minced
4 cups beef stock
1 cup red wine
4 sprigs fresh thyme
3 bay leaves
Few shakes of dried Rosemary and oregano
For the mushroom/carrot accoutrements
1 package of Shitake mushrooms
5-6 carrots
1 shallot (minced)
1 tbsp white wine vinegar
1 cup cooking sherry
Browned the beef chuck roast on all sides.
Remove, scrape bottom, gather bits.
Make a roux, 1/1.25 of canola oil/flour. Did 1 cup of oil for this one.
Added the chopped veggies.
Roux was a nice dark chocolate color.
Add the stock and red wine, stir good with a whisk.
Bring to a boil, simmer. Add roast back to cast iron pot.
Put pot in oven @ 325 for 2.5 hours.
Mushroom carrot accoutrement
Sauté shallot in 4 tbsp canola oil
Add mushrooms and carrots and continue to sauté a few more minutes
Add 1 cup of cooking sherry and white wine vinegar
Reduce heat, cover and simmer for about 20-30 minutes.
Remove cast iron pot from oven.
Pour in mushroom carrots
Stir, put back in oven another 30 minutes.
Serve with rice and good bread. Egg noodles or grits would also do well with this.
This post was edited on 5/27/21 at 6:45 pm
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