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Nov 10, 2006 02:46 PM

Pot Roast?

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. 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. 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. 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

          Shoot, Mon, I like the sound of yours!

          1. re: Val

            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

              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

              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. 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

                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

                  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

                    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. 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

                  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

                    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

                      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

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