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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!
Do you put a lid on it?
This tasty pot roast practically cooks itself. This is a guide about bottom round roast with onion gravy.
I found this information very useful and have used it often to prepare a chuck roast and also a round roast. Both cuts of meat are on sale often here in Texas.
It doesn't matter how inexpensive the chuck or sirloin roast, if it turns out so tough and flavorless that no one will eat it, it was no bargain at all. But a bad experience doesn't mean you should shy away from those thrifty cuts. It means you need to learn how to prepare even the cheapest cuts of beef so you can expect perfect results every time.
The three economy cuts of beef roast are chuck, sirloin and round. The chuck is fattier and somewhat tender, while the round is lean and relatively tough. The sirloin falls somewhere in between.
While you can get away with buying cheap meat, you cannot scrimp on the equipment: You'll need a meat thermometer and an oven thermometer (evenIf you trust your oven's temperature gauge) because exact temperatures are the key to the best results. With what you'll save on your meat tab, you'll have more than enough to invest in the thermometers (about $5 each).
The following steps are for chuck, sirloin and round cuts of varying size, although 2 to 5 pound roasts are ideal and will produce the best results.
If you have sufficient roast left over (you'll need about 1 pound to prepare the following to serve six), you will find it even better the second time around served as a wonderful Salad of Cold Roast.
To 1 cup of purchased vinaigrette salad dressing, add a dollop of Dijon-style mustard and mix well. Carve the beef into thin slices. Place the slices on a large pie plate or platter, and pour about 3/4 cup dressing over the beef, with a sprinkling of thyme. Allow to marinate for several hours (if you have time), basting several times.
Line a serving platter with lettuce leaves that have been tossed with a spoonful or so of the vinaigrette. Mound 2 to 3 cups potato salad in the middle. Place the beef slices around the potatoes, and decorate the platter with such items as tomatoes, hard-boiled eggs, black olives, rings of red onions and fresh parsley.
By Bobbie G from Rockwall, TX
IF YOU HAVE SOME TOUGH MEAT, ADD A FEW TABLESPOONS OF VINEGAR TO IT. IT WILL SOFTEN IT UP AND YOU DON'T TASTE THE VINEGAR AT ALL
This page contains pot roast recipes. Even cheaper cuts of meat come out moist and tender when cooked as a pot roast.
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What is the best way to make a roast that doesn't take forever?
Jamie from Midland, Texas
I found a recipe online a few months back and we love it. All you need is a packet (powder) of ranch dressing, a packet of beef gravy, and a packet of Italian dressing. Place your roast in the crockpot pour in all of your three packets and one cup of water, cook all day. The roast is tender and you have gravy for rice or mash potatoes. You can always thicken the gravy if it is as thick as you like. If you are watching sodium contient I am sure you can pour half of each packet and it will still come out just as good.
I use the cooking bags. This really cuts down on cooking time! Just put in a little flour, shake the bag, put in the roast, then I put in some beef broth and you can put in potatoes or carrots or onions and tie the bag shut, poke a few slits in the top and pop it in a preheated oven. I use the Reynolds bags.
If you have a pressure cooker, you can cook it in there. We've done this sometimes even when the roast is frozen and in less than an hour you have pot roast like it was cooked all day in the crock pot.
Put the roast in your crock pot with 1 cup water and pour one pkg. of Lipton onion on top of the roast, do this right before you go to bed, it will be done when you wake in the morning. Don't worry about adding any more water, the roast will cook and get tender in it's own juice. The onion soup will make a good gravy for the roast.
pressure cooker...only takes 20 minutes
If you forgot to start it , don't have a pressure cooker, and need it soon as possible, best bet is to cut it into small serving size pieces and braise it with plenty of liquid and something acidic to tenderize it. I also use a small sharp knife to stab the meat and insert garlic slivers. Not only does this flavor the meat, the stabs allow faster cooking inside the meat, which also speeds up the cooking.
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.