pot roast help

[MrsK]

I put mine in with a chopped onion on top, a bay leaf or two, and dump half a jar or so of tomato sauce and leave it for 8+ hours. Totally falls apart and is pretty much submerged in liquid by that point, even though when it starts out there's not a lot.

This is pretty much my technique too. I use a crock pot with a liner. Put in the roast, a cut up/quartered onion, a few cloves of garlic, and a bottle of bbq sauce or manwich. Then I cook it on low for about 10 hours. I add baby carrots and halved red potatoes during the last three hours.

[WolfpackWife]

This is a completely fool proof and INSANELY delicious recipe. My husband goes nuts for it, and my parents and brother have requested it for Christmas dinner for the past two years. It is completely fall-apart tender after it finishes cooking.

The best part? It has onions and dried porcini mushrooms and garlic, etc. in the broth...but to make the gravy you blend it all together or use an immersion blender and it becomes the most flavorful and smooth gravy ever. My brother and husband have literally eaten it by the spoonful. THat is my favorite part in particular because I am very picky about food especially when it comes to texture, so getting the great flavors from onions and mushrooms and rosemary but WITHOUT any chunks or crunching? Perfection!

http://www.foodnetwork.com/recipes/g...ipe/index.html

[peggyfromwastate]

Every time a thread like this pops up I feel sad that I don't even have a crock pot...

And I've never made a roast ever.

Fail!!!!!

[ladymoreta]

Here's mine. I love it!

Slow Cooker Pot Roast

Ingredients
Pot roast (2-4 lbs.)

Flour (enough to lightly coat roast)
Garlic salt
Dried rosemary
1-2 Tbsp. of butter

2 (10.75 oz.) cans of condensed cream of mushroom soup (low fat, low sodium)
1 (1 oz.) package dry onion soup mix
1¼ cups of beef broth
1 Tbsp Worcestershire sauce

1 package of baby carrots
1 medium yellow onion, cut into large pieces
2-3 stalks of celery, cut into large pieces
4-6 red potatoes
4-6 whole cloves of garlic (or more, I can never get too much!)

Directions

1. Cut off visible fat from outside of pot roast.
2. Put flour on a plate. Drag roast through flour to lightly coat all sides.
3. Lightly sprinkle garlic salt and rosemary over all sides of roast.
4. Melt butter in a skillet (enough to cover bottom).
5. Brown all sides of roast. (Hold up roast with a fork to get the sides.)
6. In a large bowl, mix cream of mushroom soup, dry onion soup mix, beef broth, and Worcestershire sauce.
7. Place browned pot roast, carrots, onion, and celery into bowl. Stir to coat all ingredients with soup mixture.
8. Refrigerate overnight. (You can skip this step if you're preparing it in the morning)
9. Cut red potatoes into large pieces (about 4 pieces per potato).
10. Put potatoes and bowl of other ingredients into crock pot. Stir to coat all ingredients with soup mixture.
11. Cook on low for about 10 hours. (At least 8.)
12. If sauce is thin, remove roast and vegetables, and turn heat to high. Add 2 Tbsp. of flour and ½ Tbsp. of cornstarch and cover for about a minute. Stir, and return ingredients to crock pot. Serve immediately.

[PrincessFiona]

Darnit.

I cook my roast by first making bacon..then adding onions and garlic in a frying pan. When the bacon and onions are glazed over and done, I remove them and add the beef to quickly sear all of the sides. Then I added 2 cups of beef broth, 1+cups of red wine, the bacon/onions and meat to the crock pot. I make gravy by straining the juices, adding flour/buttter to a pan and then using the strained juices and a little bit of whipping cream. It's yummy.

This time, I cooked it for 8 hours.

It fell apart, but it was so. dry. Thomas found it "inedible" pttth. The kids all choked it down but said it was dry. Darnit, darnit, darnit.

What am I doing wrong here? I know it's possible to make this right.

Kris

[spotty_dog]

That's my problem with Crockpot 6+ hour cooking times. It just sucks all the moisture right out. :\ If you cut across the grain and use the gravy it's edible IMO but I am always on the search for that fall-apart texture you were looking for too...for starters I'd use a meat thermometer, look for a bare simmer in the cooking liquid, get to that 210 temperature, and then cook it for exactly one more hour -- no more, err on the side of less.

You got this! That recipe sounds divine. Next Sunday you'll make that roast your b!tch!

[GreyhoundsRUs]

pot roast help

I would skip the crock pot, braise the beef after you do your bacon, etc, add your liquid, cover, and bake for about 3 hours. I've had horrible crock pot experiences with whole roasts. My trick is to test it occasionally. I don't leave it in as long as a recipe states if it's already falling apart. Also (someone with CI help out), but maybe your wine:broth ratio is causing some drying??? Hands down, my best pot roast in a crock pot was the one I posted. My mom made many a pot roasts, and they were all pretty dry, but damn, she made good gravy!

[Pollyanna]

Do you have a Dutch oven? It's just as easy to use that and throw it in the oven for a couple hours and it turns out far better.

[Thirteen]

Do you have a Dutch oven? It's just as easy to use that and throw it in the oven for a couple hours and it turns out far better.

+1


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[ballibeg]

I've moved away from our slow cooker, crock pot, as I found it too drying as well.

Producing our own meat I hate to ruin it! All I use slow cooker for now meat wise is pulled pork, sausage and puy lentil casserole and bean hot pots.

I cook a Sunday roast almost every weekend. Hogget (2yr old lamb), pork or venison as that's what I produce. With roast potatoes, veg and proper gravy it's a weekly homage to the farm.

Must be good as most weekends there's a good dozen at the table and my family is only 5!

Dave

[HouseofWool]

I've moved away from our slow cooker, crock pot, as I found it too drying as well.

Producing our own meat I hate to ruin it! All I use slow cooker for now meat wise is pulled pork, sausage and puy lentil casserole and bean hot pots.

I cook a Sunday roast almost every weekend. Hogget (2yr old lamb), pork or venison as that's what I produce. With roast potatoes, veg and proper gravy it's a weekly homage to the farm.

Must be good as most weekends there's a good dozen at the table and my family is only 5!

Dave

Do you have room for one more?

[ballibeg]

Always!

[Pollyanna]

And with that I think we've found the place for our next iMSN conference

[ballibeg]

I'd better start borrowing chairs.....

[BonBon]

And with that I think we've found the place for our next iMSN conference

Indeed!!

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