To make a tender roast put it into your oven frozen, yes frozen.
Place it into your cooking container garnish it with veggies, seasonings or what ever you like, pour in a can of Beef Stock (can use Chicken Stock too) and 1-2 cups of water (if the pot will hold it). Put in the oven on low (I put it on at 250 degrees F).
I normally put my roast in oven at 3:00 pm and cook it until supper time at 7:00 pm.
When you cook it frozen at a low temp for at least 4 hours, the roast will be the tenderest. You can cut it with a fork!
Hamburger is ground up so the bacteria that was on the outside of the roast (and gets killed even with the low temp cooking of a roast) is mixed into the middle of hamburger.
very helpful you are awesome!
How about Pot Roast in under 90 minutes starting with a FROZEN pot roast? With only about 15 minutes of prep time? So tender it falls apart.
I love this because you can use the cheapest cut of beef, and it will become tender and delicious without much effort. It makes an absolutely delicious gravy, which I think is almost better than the roast!
I love a good pot roast, and sometimes I like mashed potatoes with it. I decided to see if I could could whole potatoes with the roast in the crock-pot to flavor the potatoes before mashing them. It came out delicious.
Best pot roast I've ever made! Sear the roast in frying pan with small amount of oil. Sear it well on all sides. Put roast, then vegetables in crock pot. Mix envelope mixes with water and applesauce, then pour over all.
A wonderful, complete meal in one pan. You end up with tender roast beef, bowls full of roasted vegetables flavored with the beef juices, and a delicious pan gravy.
What is the best way to make a roast that doesn't take forever?
Jamie from Midland, Texas
The very best way I have found is to cook it very slow at a temperature of 250-275 degrees. I usually put it in a baking dish and pour at least one can of Campbell's Beefy Mushroom Soup over it with about a half can of water. Cover with foil or a lid and bake it in the oven for about 6 hours or over night. It makes the best gravy and is very tender. Don't cook it over six hours or it will dry out.
One of these days I'm going to get brave and buy one of these pressure cookers. That's the only way to make a roast quickly, though I've never tasted one cooked this way, but I understand they are delicious. For some reason I'm still scared to death of those cookers! Otherwise, because the cuts of meats that make up most roasts (chuck, brisket, round, rump) don't have a lot of fat, like a steak does for instance, you need to braise - long, slow cooking with some kind of liquid - in order to tenderize the meat fibers. High heat and boiling toughen the meat. You can slow cook on the stovetop, in the oven or the crockpot and though it does take a bit of planning ahead, once you have it cooking you don't really have to fuss with it again until it's done. And it's sooooo good! :)
3 tablespoons olive oil
5 pound chuck roast
1 tablespoon paprika
3 red bell peppers
2 onions, chopped
1 carrot, cut into chunks
5 cloves garlic, peeled and chopped
1 cup red wine OR beef stock
2 tablespoons red wine vinegar
2 teaspoons sugar
8 ounce can tomato sauce
Heat olive oil in heavy pan over medium high heat. Sprinkle roast with paprika and brown, about 15 minutes total. Add veggies and remaining ingredients, cover and bake in a 300 degree oven for 4-5 hours, or until tender.
Place the roast in a pan which has a tight cover. Sprinkle the garlic powder over roast. Spread with soup. Next, sprinkle the dry onion soup mix over the top and pour the Coke or Pepsi over all.
Recipes for Pot Roast.
It is ten minutes to put in the pot, 3 ingredients and so good. Cut some slits in roast and insert garlic slivers. Place beef in crockpot. Dump peppers and all of the juice on top. Crock all day on low.
This is a great 'fix it and forget it' type meal! So very good and healthful!
This makes a great roast with some kick to it! I like the bit of spice in this.
Place roast in slow cooker, top with green chilies, a can of Mexican-style tomatoes, and stir in garlic powder. Cook on low 10-12 hours. Shred with 2 forks. Meat should be very tender when cooked this long. Salt as desired.
Instead of beef bouillon cubes - TRY this. It's in a jar and called Better Than Bouillon - Beef Base - put a little bit - you can always add more!
Trim fat from roast. If necessary, cut roast to fit into a 3-1/2 to 6-quart crockery cooker. Combine caraway seed, marjoram, salt, and pepper. Rub all over roast.
Mix flour and water. Add to saucepan. Cook and stir until mixture boils and thickens. Slice roast, cover with gravy and serve with vegetables.
Here is a simple, time-saving recipe: Place a three to four pound pot roast in a pan. Sprinkle lightly with garlic powder. Add half a bottle of teriyaki sauce and the juice from one can of pineapple.