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Nov 23, 2013 07:26 PM

Isn't a pot roast cooked in a POT?

I see threads where people discuss their pot roasts and often they mention roasting times in their oven. I've always cooked a pot roast in a pot on a burner on my stove top. The oven doesn't get turned on if I'm making a pot roast. I use this method to tenderize larger, tough cuts of beef. The beef steams in the pot for hours. A better cut of beef can roast in the oven. So is an oven roasted piece of beef a pot roast too?

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  1. Some people sear on the stovetop and cook the pot roast (in a pot) in the oven.

    1 Reply
    1. re: ttoommyy

      I sear and then cook in the slow cooker often and I call it a pot roast, but maybe I'm cheating.

      It tastes good.

    2. I prefer to cook a pot roast in a covered it in the oven as I find it easier to keep the heat even.
      Many people do this, many prefer stove top.
      Contrary to the Cooks Illustrateds etc, there is more than one way to do things.

      4 Replies
      1. re: magiesmom

        I'm like you. I sear and then cook in the oven. Easier to maintain a low temp... with no tending.

        1. re: c oliver

          Yes, I do sear on stovetop first, unless I am making my aunt's no sear brisket recipe.

          1. re: c oliver

            I sear, set meat aside, add onion, garlic, some beef stock. Put in a small rack, place beef on the rack then crimp foil tightly around lid. On the stove top at a low heat setting it cooks unattended for hours, till I'm ready to let the roast rest, make the gravy & serve.

            1. re: c oliver

              I have a gas stove, and even with a diffuser on the lowest setting you have to watch it carefully for burning.

          2. My grandmother always did pot roast in the oven.

            1. It is really about searing the meat on the stove and then cooking it at a low and steady temperature. It can be on the stove, in the oven or in a Crock Pot. It really depends on how much attention you want to give to the dish as it is cooking.

              1 Reply
              1. A pot roast in our family was always a seven bone roast, cooked as you describe, Lois.
                It describes a specific luscious meal to me, something I rarely encounter now that i'm an old man living alone. It has to have the potatoes and carrots cooked in with the roast too. :)

                5 Replies
                1. re: bbqboy

                  Can't forget those onions bbqboy... and I always drop in a clove or 2 of garlic. Helps to create a gravy worthy of that luscious meat.

                  1. re: bbqboy

                    I never add vegetables until late in the cooking process. Otherwise, IMO, they're mush and only good for making gravy with.

                    1. re: c oliver

                      I love em when they turn to mush. :)

                      1. re: bbqboy

                        To each his/her own. I ate enough overcooked vegetables growing up in the South :(

                      2. re: c oliver

                        Agreed, so I add the second batch of prepped vegetables - longest cooking items first (potatoes, carrots, turnips) then red onions etc. Depending on temp I allow 1-1/2 hr for the second batch to become tender. Prepped veggies make all the difference.