Get pot roast seasoning and a bag made by swansons I believe put potatoes and carrots in it cook as directed to and then about 30 minutes prior to eating open the bag take carrots and potatoes out but on a seperate pan rub some butter on them and then put them under the broiler and glaze them now that's a fantastic pot roast!
1 year ago
Last edited at 12:57AM on 12/18/2012
add 2 cans of sliced potatoes 1can of carrots some celery flakes and some seasoning salt with the meat in a crock-pot cook fill crock pot with water enough to cover everything ... for 3hours on high then turn it to its lowest setting (warm) and let it sit for 8-12 hours
1 year ago
Last edited at 11:57AM on 12/20/2012
Use a beef roast with some marbling. I prefer to use all fresh vegetables (onions, colored bell peppers, celery, carrots, parsnip). Most of the time I leave out the potatoes, because we like rice with the gravy. Then you add cream of onion or mushroom soup, beef broth, and lots of Montreal steak seasoning. Wrap tightly in heavy duty foil and bake at 350 for about 2 hours. Open during the last 20-30 minutes.
Use a good quality beef roast or shoulder roast with some fat remaining. Braise the meat with burgundy or a red wine to create a good searing on all sides of the meat. Then I dissolve 2-3 beef bullion cubes to create additional beef flavor. Add vegetables to suit, but would use potatoes, carrots, onion, mushroom, celery, etc. Cover entire content with just enough water to cover all ingredients. Taste broth and add more beef bullion if desired to achieve beef flavor. Salt and pepper to taste or Montreal steak seasoning. Bake covered in oven for about 2 hours. Check periodically with meat thermometer. ENJOY !!!
The key to making a fantastic pot roast is to slow cook it until it's fall-apart tender. You can do this in an oven, but it's much easier (and electricity saving) to throw the meat in a Crockpot on low for about eight hours if you have one. If you don't have one, you can get one for around twenty bucks or so; it's worth it. Slow cooking is more important than seasoning - just use whatever you like. If you slow cook, you can make an awesome pot roast even if all you do is sprinkle some black pepper on it.
1 year ago
Last edited at 4:27PM on 12/20/2012
Brown the roast on high in a skillet with a little olive oil. Place the roast in large thick dutch oven type of pan. Mix 1 packet of Lipton's Beefy Onion Soup Mix with 4 cups of hot water. Pour it over the roast. Cover tightly. Simmer for 4-6 hours depending upon the size of the roast. Add fresh onion and large chunks of fresh carrot. Continue simmering for 30 mins. Add large chunks of peeled potato. Simmer until potato is cooked through. Remove roast and all vegetables and place in a covered casserole dish. In a separate bowl mix together at least 2 cups of milk along with enough flour to thicken the roast drippings. Add milk and flour mixture to the roast broth and heat until the gravy is thickened. Melt in your mouth meal!