How to make the best ever Pot Roast. The secret ingredient for Pot Roast perfection. ( meat, not weed) Make America Great Again!

IF you want to enhance the flavor of pot roast or any other meat....braise it first in oil. Browning the meat in oil will create flavor bits called fond. After the braising, the pan can be deglazed with a red wine and all the flavor bits and deglazing can be poured in to your pot roast pan and cooked as you suggest.

Sounds good. That actually made my mouth water a little bit. :)

Make Pot Roast Great Again.

Sounds super yummy!

And I have frozen squash from the garden to use up...

WIN WIN

"We will get tired of WINNING" says Trump

Kinda Neat-O!

Always add a bay leaf to any stews or pot roasty kinda thangs!

Thanks for the tip! It is pot roast season!

cast iron dutch oven ! end of....

thank me later, after you try it.

If you don't mind sharing, what is your recipe?

I used to brown my meat in oil when making pot roast. No more. But here's where a little bit of science helps...do not cover your meat with liquid....use your preferred liquid about the depth of 1 inch into your pan containing the meat, add your seasonings, and then cover the pan with foil, to make a tight seal for the lid, place the lid on, and bake at low temp til fork tender. Always brown, and with a good amount of liquid for gravy or au jus. The science end is the Maillard reaction, for which definition Google will be more succinct than I.

OP...I like the squash idea, and have used it myself, but I have a picky family when it comes to such things. Oh well!

Fabulous cooking discoveries....thank you for sharing. I've got a crop of butternut squash I haven't used up. I've always used a package of Lipton Onion Soup (the dry packet) poured over it at the start. I don't add any liquid.

Last Edited by smeddly on 12/13/2016 02:37 PM

If you have tough meat, pineapple juice is a meat tenderizer as it cooks. Just a little. Slits cut in the meat stuffed with garlic, spices, and some juice.

I was given 1/2 a beef one time. We were sure it died of old age. Simmering all day hardly made it chewable. I had to learn some tricks.

Gross

I was amazed to find out how well, kale, radish, green tomatoes, kolerabi, fennel, pumpkin and other left over summer veggies from the garden go with pot roast.

Thanks, I also have squash in the freezer to use up. Carrots, turnips, rutabaga, and parsnips are growing in dirt boxes in the back room after I cut them off and dug them up, nice and fresh. It got -0 last night.

Yep about to make pot roast. thanks

Thanks OP. Made my usual beef stew recipe last weekend (essentially the same recipe as the pot roast with a bit more liquid). Shared it with the neighbors and friends, and it was a hit.

Might try the next batch with some squash as you suggest.

Could anyone share with me how to make a pot roast with tomato gravy? Thanks.

Lemon grass makes the best broth ever. It's not lemony, it's hearty and savory, so good.
I use it in stews, soups, broths.
Cut the roots off and plant them, endless supply of goodness.

sauerkraut gravy ftw!

Will try squash this weekend! To add to the discussion - found this a couple of years ago and it's not let me down.


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Absolutely, all meats in stews should be braised for flavor.

Personally I can't stand cubed meats, so I would never cube the beef for stew. I'd stew it whole then pull it.

Try a hearty Beef and beer stew, 1/2 cup of flat or stale beer. Has to simmer about 6 hours. SO F ING GOOD

If you don't mind sharing, what is your recipe?

Thanks for all the ideas!

My recipe was always traditional. Five kids and they love it for Christmas and get togethers, and it is the easiest meal for company. You can get it ready the day before and dump it in a pan the next morning.

I used to use:

Chuck roast ( more of a meat to veg ratio when the boys come, less meat for hub and me)

Potatoes, carrots, celery, and onions.

At Christmas I throw in a bag of parsnips for me, the kids don't care for them much.

A pack or two of instant dry onion soup mix
A good glug of cooking wine or red wine
Salt, pepper
A sprinkle of rosemary leaves or a couple bay leaves

Now, with this mushy thick squash stuff, last time I tried leaving out potatoes and scooping it over rice instead. I loved it! If you have picky kids the advantage of the rice is that usually even the most picky will eat rice.

The old European recipes usually put green peas in. I never tried it with tomatoes...but beef and tomatoes, what could go wrong?!

I might try beets next time, to see if it turns a deeper red color.

Recipe?

deer roast, 1 bottle of yingling porter beer, carrots,onions,garlic,fingerling potatoes all in the crock pot for 5 hours. Horseradish sauce for a little dipping sauce.

I have become a huge fan of low-temp stove top cooking. I don't have an oven, but have made everything from leg of lamb to whole deboned chickens on the stove top in a fry pan. If you keep the heat to just a quiet sizzle, and use foil at times depending on the thickness of the cut, the results are fantastic. Start with some good oil to get things sizzling, then later you can add water or broth and let it go for hours. At a certain point the meat just falls apart.

Chicken breasts tonight, with Rocket lettuce.

I watched that video for legendary pot roast. I figure most people don't watch videos, so here goes:

2.5 lb roast, braised on both sides until crispy

remove from pan, add a few spoonfuls of flour to fat and whisk constantly on low heat to make a roux. When brown, add ( her measurements are poured in the palm of her hand, so hard to be exact...looks like the amounts are more than she thinks):

t garlic powder
shake of celery seed
t salt
couple shakes of worcestershire sauce
white pepper
T paprika
t onion powder
capful of vinegar ( she swears this is the secret of great potroast, but I would think wine could substitute)

Proceed as normal in pot with veggies.

( Thanks for the post!)

green tomatoes roasted with roast. yum

forgive my my typing I have been making rum balls, egg knog, and spiced hot batter drink mix. I taste tested too much

and irish cream

Replace the dry onion soup mix with dry Hidden Valley ranch dry mix.


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and my hoilday Kalua, espresso, sugar, vanilla, salt and vodka

grandma got ripped making holiday candy and cheers