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Anyone have a solid recipe for a pot roast?
Posted on 5/10/19 at 5:35 pm
Posted on 5/10/19 at 5:35 pm
I'm pretty sure I have all of the ingredients but every recipe I've looked at has all of the steps in different orders. I have a chuck roast, potatoes, carrots, onions, garlic, all types of seasonings, beef broth, red wine, etc. TIA
also have an instant pot, slow cooker, and a magnalite roaster
also have an instant pot, slow cooker, and a magnalite roaster
Posted on 5/10/19 at 5:39 pm to nateslu1
Sounds like you have it figured out. I like to use a magnalite like my maw maw did.
ETA= sear meat, add broth and wine, cook down, add garlic and onion, then potato and carrot. I could give you a by minute recipe but you will only figure it out for yourself by cooking it a few times. Throw some bay leaf in that motha.
ETA= sear meat, add broth and wine, cook down, add garlic and onion, then potato and carrot. I could give you a by minute recipe but you will only figure it out for yourself by cooking it a few times. Throw some bay leaf in that motha.
This post was edited on 5/10/19 at 5:43 pm
Posted on 5/10/19 at 5:47 pm to nateslu1
Only advice would be to sear the meat before putting in
Posted on 5/10/19 at 5:48 pm to nateslu1
quote:
every recipe I've looked at has all of the steps in different orders
It's a braise. Season and sear the roast well on all sides over high heat. Remove and deglaze the pot with a little broth. Throw in your veggies and sweat them a bit. Put the roast on top of them, add more broth/wine. Cover tight and into the 300F oven for couple hours. Add the potatoes about 30 minutes before you want to eat. I like to use a sheet of foil between my lid and pot to make a better seal.
Slow cooker, do the Mississippi roast.
Instapot, 2 cans beef consommé, envelope of Lipton onion soup, Can of COM. 50 minutes and let it release pressure on its own.
Posted on 5/10/19 at 7:38 pm to Btrtigerfan
Thats how I used to do it and occasionally, for old times sake, still do. But Mississippi Roast in a crock pot is flat out delicious...and crazy simple. I mean, if you wanna feel like you're doing something, go ahead and get your sear on in a black iron or Magnalite. But you don't need to.
For my crockpot, 5.5 hours for a good chunk pot roast and 6 hours for the best shredded roast beef poboy meat you ever ate. And it's like 5 frickin ingredients.
For my crockpot, 5.5 hours for a good chunk pot roast and 6 hours for the best shredded roast beef poboy meat you ever ate. And it's like 5 frickin ingredients.
This post was edited on 5/10/19 at 7:39 pm
Posted on 5/10/19 at 8:12 pm to nateslu1
I like a little balsamic vinegar in mine. Helps break down the connective tissue
Posted on 5/10/19 at 8:24 pm to nateslu1
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