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Pot Roast?

ddelicious Nov 10, 2006 02:46 PM

I've never made a pot roast but I'd like to try it. What is your favorite recipe, and would it be good in a le crueset?

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  1. yayadave RE: ddelicious Nov 10, 2006 03:37 PM

    Here's simple. Get a chuck roast. Rub salt and pepper in and brown it in some olive oil in your NEW Le Creuset. TeeHee. Take it out and set it aside. Get a big onion the size of a soft ball and peel it and SLICE it. Soften the onion rings in some olive oil in your you know. Put the roast back in and add a can of beer. Dark beer is better. Add some garlic or bay leaves or other seasoning if you want. Cover it and cook it in a slow oven until it's tender. That would be about 300 or 325. You can go as low as 250 for several hours. Don't let the liquid all dry out. When it's done, you can take it out, probably in pieces, and use all the liquid for gravy.

    Take the onion rings out to get them out of the way. Melt 3 T butter in a skillet. Add equal amount of flour and cook slowly to make a Roux. Add some of the liquid from your roast and mix with the roux. Then add it all back into the LeCreuset. Quickly bring it to a boil then turn it down. You only need to do this until the flour gets cooked. Probably only a few minutes. If it doesn't taste like raw flour, it's done.

    This is good and simple. I'm sure other people will come up with much better ways than this. But I know you're anxious to use that NEW Le Creuset. I don't blame you. I cook this in a 5 qt oval, so you'll be fine with yours.

    1. NYchowcook RE: ddelicious Nov 10, 2006 03:39 PM

      Pot roast has been discussed on this board several times. I suggest you try a simple search for "pot roast"

      Here's one discussion:

      good luck! And let us know how it turned out! BTW, Le Crueset is the best for braising meat, and should do wonders for your pot roast.

      1. v
        Val RE: ddelicious Nov 10, 2006 03:43 PM

        My method is very similar to yayadave's; it's important to use a chuck roast, season it and sear it, as he says. Then, I cook it covered, low & slow in the oven, with red wine, beef broth and tomato paste along with onion, garlic, carrots and include thyme and bay leaf. I might try dave's beer method next time!

        4 Replies
        1. re: Val
          yayadave RE: Val Nov 10, 2006 03:49 PM

          Shoot, Mon, I like the sound of yours!

          1. re: Val
            NYchowcook RE: Val Nov 10, 2006 03:55 PM

            Yes, that's the traditional method. Or you could add a can of tomatoes, use just 1/2 cup wine, and skip tomato paste. It's a very forgiving dish -- so long as you cook slow. One thing I learned (by mistake) is that it's not a good idea to cover the meat completely in liquid -- bring the meat and braising liquid to a good simmer on the stover and then pop in the oven. And make sure you don't run out of liquid. Molly Stevens suggests covering the meat with parchment paper a little below the lid -- reduces evaporation and keeps everything braising along.

            1. re: NYchowcook
              yayadave RE: NYchowcook Nov 10, 2006 04:02 PM

              You do make an important point. The two things you don't want to do are cover it with liquid and cook it dry. Beyond that, there's no such thing as a bad pot roast; some are just better.

            2. re: Val
              Funwithfood RE: Val Nov 10, 2006 03:57 PM

              Similar to mine. I cook in a 200-225 degree oven for many hours. It is a great make-ahead dish, as it re-absorbs the juices when chilled and re-warmed.

            3. t
              tallullah RE: ddelicious Nov 10, 2006 03:58 PM

              I'm having a hard time locating flat chuck roasts in the Boston area. I usually end up with something that is a round chuck roast and they just don't turn out like I remember as a kid...nice and fork tender. Mine end up dry and gross. Last time I made one it was a 3 lbs round (in shape) chuck roast at 350 for 1.5 hours. It had good flavor, but was dry.

              What am I doing wrong?

              3 Replies
              1. re: tallullah
                ceeceee RE: tallullah Nov 10, 2006 04:09 PM

                i would lower the temp and braise, braise, braise for at least 3 hours! make sure you're not boiling after about 15-20 minutes!!!! if you are lower even more. make sure that there is not much room between meat and cover of pot...use parchment paper if needs be...

                1. re: ceeceee
                  tallullah RE: ceeceee Nov 10, 2006 04:21 PM

                  I've done the lower heat with liquid and those came out dry too...I'll go lower and cover. I've never covered...

                  1. re: tallullah
                    ceeceee RE: tallullah Nov 10, 2006 04:24 PM

                    oh yeah, you must must cover! that's the whole science behind braising....the liquid evaporates...and the condensation drips off lid back onto meat, keeps it juicy and tender. if there is too much room between meat and lid...use of piece of parchment paper....kind of push it into the pot so it almost touches meat...leave about an inch outside pot on all sides....cover with lid.

              2. blue room RE: ddelicious Nov 10, 2006 04:41 PM

                ddelicious--please let us know what you finally did, and what color is your new creuset?! I have the most tender results when I fill the pot pretty well, not a lot of empty space, (like ceeceee says above) and I keep it between 300 and 325 degrees for 2 1/2 to 3 1/2 hours (3-5 pound roast). (Check to make sure moisture exists!)

                There are 8 zillion recipes out there-- I like the flavor combos of prunes/apricots/onions, OR mushrooms/onions for beef roasts.

                4 Replies
                1. re: blue room
                  ddelicious RE: blue room Nov 10, 2006 05:57 PM

                  its "citron" aka yellow. got in on sale, so no color selection but i'm not fussy. looking forward to trying some pot roast variation. still confused about one thing though, do you have to start in on the stovetop? or could you just put everything together in the dish at say 325 and leave it for a few hrs?

                  1. re: ddelicious
                    JenMarie66 RE: ddelicious Nov 10, 2006 07:40 PM

                    on sale on the internet perchance? i yearn year yearn for one but am pretty broke these days. on the other hand, if i found a really good deal...

                    1. re: ddelicious
                      ceeceee RE: ddelicious Nov 10, 2006 08:26 PM

                      i have the citron too...hee hee...and a lime-ish color. yes, brown all sides first on the stove top...then remove, cook up your aromatics in the pot, deglaze a little, then put meat and all liquid back in, put in oven...300 for 3 hours at least. should be wonderful.

                      1. re: ceeceee
                        yayadave RE: ceeceee Nov 10, 2006 10:04 PM

                        Yellow is obviously the preferred color of pros. Guess what color I have.

                  2. pattisue RE: ddelicious Nov 10, 2006 05:05 PM

                    Before searing and braising, I use a knife to make slits all over the roast and then alternately stuff them with garlic and jalapeno or serrano peppers. I then spoon a small amount of seasoning into each slit. Even if you don't eat the peppers when you're eating the finished product (they're easy to see and remove), they give a wonderful flavor to the roast. I keep peppers in the freezer, then slice them lengthwise and put 1/2 (or a quarter if they're really fat) into the slits. Freezing them not only keeps them longer, it makes them into handy little peppersicles that are easy to insert!

                    1. r
                      rockridgechow RE: ddelicious Nov 10, 2006 07:44 PM

                      This is my favorite recipe. I recommend cooking it the night prior so it's easier take a lot of the congealed fat off the top before warming it to serve. Really, this is amazing (from epicurious "Red Wine Pot Roast with Porcinis):


                      Despite the title, it's actually quite good even without the porcini. We have made it once with whole crused tomatoes and once with canned diced tomatoes and both times it was great.

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