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Started By
Message
Fall apart roast recipe, please?
Posted on 10/13/26 at 8:13 pm
Posted on 10/13/26 at 8:13 pm
I need to step up my roast game. Who has a great recipe for a roast that will just fall off the fork when done? Thanks.
Posted on 10/13/26 at 8:16 pm to Fishwater
Mississippi pot roast using a chuck roast.
Posted on 10/13/26 at 8:22 pm to Fishwater
emeril's recipe
This is stupid simple and delicious. I use it for both poboys and just simple roast and rice. The only difference is I deglaze with some red wine.
This is stupid simple and delicious. I use it for both poboys and just simple roast and rice. The only difference is I deglaze with some red wine.
Posted on 10/13/26 at 11:00 pm to OTIS2
quote:
Mississippi pot roast using a chuck roast.
/thread
Posted on 10/13/26 at 11:14 pm to OTIS2
quote:
Mississippi pot roast using a chuck roast.
You can do “Poor Man’s Mississippi Roast” using a Boston Butt (pork shoulder) as well. Made one last week, used a McCormick Pork Gravy packet instead of the Au Jus seasoning you use with chuck roast. Everything else was the same. Turned out great.
Posted on 10/14/26 at 6:36 am to Fishwater
A well-seasoned Boston Butt in a 250° oven until it falls apart is hard to beat.
Posted on 10/14/26 at 7:43 am to Fishwater
This (YouTube link) is probably the best roast recipe I’ve come across.
That being said, I moved on to bœuf bourguignon last year, and I’m not sure that I’m in a hurry to go back to traditional pot roast.
That being said, I moved on to bœuf bourguignon last year, and I’m not sure that I’m in a hurry to go back to traditional pot roast.
Posted on 10/14/26 at 8:25 am to Fishwater
Buy a chuck roast.
Salt and pepper it.
You can make little slits and plug in garlic and green onion slivers if you wish.
Put a little oil in a heavy bottom pot and brown the shite out of it.
Take it out and throw in a couple of chopped onions and brown the shite out of them - you can toss in chopped bell peppers and celery if you wish, but not necessary.
Put the roast back in and add water or stock to come up about half way.
Spoon some of the vegetables on the top and cover.
You can either cook it low on stovetop or in the oven at about 275 or so.
It’s tender when it’s tender. Probably 3-4 hours.
Salt and pepper it.
You can make little slits and plug in garlic and green onion slivers if you wish.
Put a little oil in a heavy bottom pot and brown the shite out of it.
Take it out and throw in a couple of chopped onions and brown the shite out of them - you can toss in chopped bell peppers and celery if you wish, but not necessary.
Put the roast back in and add water or stock to come up about half way.
Spoon some of the vegetables on the top and cover.
You can either cook it low on stovetop or in the oven at about 275 or so.
It’s tender when it’s tender. Probably 3-4 hours.
Posted on 10/14/26 at 8:33 am to OTIS2
quote:
Mississippi pot roast
Is this that abomination with ranch seasoning and pepperoncini?
Posted on 10/14/26 at 8:35 am to Y.A. Tittle
YA Tittle has a good plan here.
My wife plugs the garlic into the roast as well. She will throw her's in a crockpot for 5 hours or so. You can just stick a fork in it pull off a nice chunk of roast when it's finished.
My wife plugs the garlic into the roast as well. She will throw her's in a crockpot for 5 hours or so. You can just stick a fork in it pull off a nice chunk of roast when it's finished.
Posted on 10/14/26 at 8:44 am to wesfau
Those are some of the ingredients.
Posted on 10/14/26 at 8:46 am to Fishwater
My mom makes a chuck roast that I'd put up against any.
She puts in foil, sprinkles a pack of Lipton onion soup mix on it, seals the foil up and cooks on 250° for about 6 hours. It's simple and tastes great.
She puts in foil, sprinkles a pack of Lipton onion soup mix on it, seals the foil up and cooks on 250° for about 6 hours. It's simple and tastes great.
Posted on 10/14/26 at 9:13 am to GEAUXT
Love Emeril's recipe. it's ridiculously simple and excellent.
Posted on 10/14/26 at 10:39 am to Y.A. Tittle
quote:
Buy a chuck roast.
Salt and pepper it.
You can make little slits and plug in garlic and green onion slivers if you wish.
Put a little oil in a heavy bottom pot and brown the shite out of it.
Take it out and throw in a couple of chopped onions and brown the shite out of them - you can toss in chopped bell peppers and celery if you wish, but not necessary.
Put the roast back in and add water or stock to come up about half way.
Spoon some of the vegetables on the top and cover.
You can either cook it low on stovetop or in the oven at about 275 or so.
It’s tender when it’s tender. Probably 3-4 hours.
This person fricks
Posted on 10/14/26 at 11:16 am to Fishwater
You need either a large enough dutch oven with a lid, or a large crockpot. Our crock has timers for high 4 or 6 hours and low 8 or 10 hours, then it switches to a keep warm setting. Cooked one on Sunday with carrots, onions, and potatoes and some beef stock. I hit the high 6 hours and checked it after church and it was starting to give but not falling apart yet. Switched it to low and after another couple of hours it was perfect. No real solution except time and the right temp for it to fall apart.
Posted on 10/14/26 at 11:22 am to wesfau
quote:So good.
Is this that abomination with ranch seasoning and pepperoncini?
Posted on 10/14/26 at 11:27 am to Fishwater
I know it's probably a sin, but I start mine from frozen in the crock pot. Slice an onion or 2, open and drain a couple of cans of mushrooms, season with Worcestershire, ranch, garlic, pepper, whatever else you want, and let it go for 6-8 hours.
One of these days, I'll plan ahead and thaw ahead so I can sear it off and see how much difference it makes, but everybody loves the way I make it, so I'm not in a huge hurry to change the process.
One of these days, I'll plan ahead and thaw ahead so I can sear it off and see how much difference it makes, but everybody loves the way I make it, so I'm not in a huge hurry to change the process.
Posted on 10/14/26 at 5:36 pm to LSUGUMBO
quote:
probably a sin
You're basically cooking it to death so no judgement here. I made a pot roast this weekend but took the extra time to smoke the chuck roasts brisket style for 3 hours instead of browning them in the pan. Finished them normally in a dutch oven, fantastic results.
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