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Pot Roast your best slow cooked

nbermas Dec 9, 2008 03:18 PM

so it falls off and most not dry. I Love the slow cooking recipes because I feel it gets to be more flavorful but Pot roast isn't a dish I make alot. Thanks

  1. jen kalb Dec 10, 2008 10:59 AM

    Folks, what cut of meat do you use for your pot roast? I always get confused when it comes time to buy a big hunk of beef.

    3 Replies
    1. re: jen kalb
      Amuse Bouches Dec 10, 2008 11:09 AM

      I've tried it with both chuck and brisket, and I MUCH prefer brisket. It can be pricy, though.

      My family recipe is a can of golden mushroom soup, a package of onion soup mix, a browned hunk of meat, abunch of carrots, and a nice slug of bourbon in the last half hour of cooking.

      1. re: Amuse Bouches
        FriedClamFanatic Dec 10, 2008 03:07 PM

        I gotta ask..........who gets the slug of bourbon?????????? LOL

        1. re: FriedClamFanatic
          Amuse Bouches Dec 10, 2008 04:20 PM

          One for the cook, one for the pot!

    2. s
      shellyesq Dec 10, 2008 10:24 AM

      This one has always been a success for me: http://southernfood.about.com/od/croc...

      1. f
        FriedClamFanatic Dec 10, 2008 10:21 AM

        I use a pressure cooker for mine and follow one of the recipes you invariably find in pressure cooker cookbooks. Always turns out moist and wonderful and significantly cuts down on the time (I do the same for beef stew)

        1. m
          Main Line Tracey Dec 9, 2008 05:37 PM

          The best pot roast recipe that I make is so un-chowhoundish, but is awesome. You brown the potroast, put one can cream of mushroom soup, one can red wine (soup can), one sliced onion and 1t. pepper in crockpot and stir together. Add roast and cook 8 hours on low. Best if marinaded overnight and then cooked. Remarkably good.

          4 Replies
          1. re: Main Line Tracey
            Mr Siegal Dec 9, 2008 07:54 PM

            Tracey, please post the whole recipe, it sounds great. (with cooking times)

            1. re: Mr Siegal
              Main Line Tracey Dec 10, 2008 05:27 AM

              Hello Mr. Siegal! The recipe actually is pretty much what I wrote above. I am not sure exactly what size roast. Maybe about 3 lbs. I usually use a round roast. If you are feeling fancy, I sometimes brown the sliced yellow onion (flavor is better) or add a bay leaf. Let me know what you think!

              1. re: Main Line Tracey
                nbermas Dec 10, 2008 09:55 AM

                I just put in the oven and will let you know how it comes out.

            2. re: Main Line Tracey
              krisrishere Dec 10, 2008 10:04 AM

              I've made this recipe before and it's tasty. In my opinion, it tastes great, but it doesn't look too appetizing on the plate. I think that's why I haven't made it again.

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