Pot Roast Recipe?

KellyMarierockstarwife

I've never had pot roast, but DH mentioned wanting it, so I figure my wifely duty is to figure it out

 Anyone have a good recipe?
 

MrsCole

Put pot roast in crock pot.  Throw a package of onion soup mix over it.  Throw in some veggies.  Cook on low 8 hours.

It couldn't be easier that way.  Oh and you don't need to put any liquids in - the meat makes lots of its own juices. 

MelNDan05

I will usually cook mine in the crockpot too, but if I'm cooking on the fly, I will buy a pot roast spice and bag thing (over in the powdered gravy/sauce section) and just follow the directions there...you just put the pot roast in the provided cooking bag, add your veggies and let it go - super easy and yummy. 

KellyMarierockstarwife

Thanks guys! DH had mentioned something about a bag, but I had no idea what he was talking about or where to find it.

 

What kind of meat is a pot roast? is that cow? 

MelNDan05

KellyMarierockstarwife:

What kind of meat is a pot roast? is that cow? 

Yes, it is beef - just ask the meat department for a beef pot roast and they should be able to direct you right to it.  At Safeway, it is labeled but kind of hard to find...good luck!  I'm sure it will turn out awesome!

kittylove

I use cow meat for mine, I just go up to the butcher and ask for a roast cut.

ladipale

My bloggity blog (see link below) has a recipe I made recently for braised beef brisket... pretty similar to a pot roast (well, i did roast it in a pot) but the cut of beef is different.

I'm not a big meat eater, but I really liked it AND the leftovers (which I made into a fabulous pasta sauce). If you can, I recommend grass fed beef.?

linnychanel

Good beef roast from the butcher, cut a couple holes and put a few cloves of garlic. stick a meat thermometer in the middle, cover with aluminum foil. Cook on 375 until desired. i.e medium, medium well etc. Use the juice left over to make a gravy.

ljlkm

You're such a good wife! 

Pot roast is just a large chunk of meat (usually beef) braised in liquid over a long period of time, usually with associated vegetables (potatoes, carrots & onions).  If you can't find a piece of meat labled "pot roast," look for a "chuck roast."  You're basically looking for a tough piece of meat with a lot of collagen that will break down and get very tender when cooked for a long time (by contrast, if you use loin or something similar the meat will get tougher as it cooks).  I've had some luck with this Martha recipe using the oven method:

https://www.marthastewart.com/recipe/slow-cooker-pot-roast?autonomy_kw=pot%20roast&rsc=rf_result6

Good luck!