I cook mine in a Reynold's oven bag. I throw in some baby red potatoes, carrots, onion, and whatever else I feel like at the time. Always come out tender, moist, and juicy. And makes clean-up a breeze.

Here is a link that might be useful: Reynolds Oven Bags

Always cooked mine in my cast iron dutch oven.

I agree with the suggestion of a Reynold's bag or a McCormick's Bag & Seasoning.

Are you making a pot roast? Or beef roast? If you are making a beef roast, I think you are over cooking it. I always make mine in a high oven for about an hour. No matter what size it is. DH wants his warm and rare, can be bloody even. I like mine medium. So I get the outsides which are crunchy and seasoned the most, he gets the inner stuff. Usually I make a large roast and have the middle almost raw stuff to remake into french dips or hash or something that will be cooked a second time.

If you are doing a pot roast, I would say try it stove top or in a dutch oven in the oven. Or a cooking bag is good to. I don't care for it in the crock pot, never tastes like my mom's did. I think too it can be the meat. Meat doesn't always taste like MEAT. If you know what I mean. Either it isn't aged enough or whatever they do to it. I can have a roast taste sooooo good, and some that just have texture and no real flavor at all.

What cut of meat are you using?

I never make a good roast either, so these suggestions are interesting.

I'm going to buy one tomorrow and try it in a cooking bag.

Any suggestions on what type of meat is best?

I have trouble cooking meat very well, but my recent effort with the pork shoulder and sauerkraut was a success. I'm the queen of dry, tough, tasteless meat. Probably why I prefer casseroles and chicken.

It could be the beef itself. I try to buy choice, but lately everything here is Angus Beef, but not listing where it is choice, prime or regular. It also depends on what they are fed--grain? free range?
I too have noticed a big change in flavor and texture recently.

Slow cooker. It's the best way to go. It cooks all day and melts in your mouth at dinner time.

This is my favourite way:

Chop one medium sized onion and put in the slow cooker.
Top with one beef roast.
Open a jar or can of your favourite spaghetti sauce and pour all over the roast.
Add a crushed clove or two of garlic, or sprinkle some garlic powder to taste.

Put the lid on and slow cook on LOW for 8 - 10 hours.

About 1/2 an hour before it's done, put on a big pot of pasta. I prefer macaroni, but you can use spaghetti noodles if you like. While you're cooking the pasta, remove the roast from the pasta sauce in the slow cooker.

Now melt two tablespoons of butter or margerine in the microwave. Add 2 tablespoons of flour and make a paste with it. Add it to the sauce and stir well. I use a wire whisk. The sauce will thicken up. Now take the nice tender roast and shred it. After it's all shredded, put it all back in the sauce and stir well. Put the lid back on and continue to slow cook until the pasta is done.

Serve over cooked pasta.

Big family favourite here.

I had the same complaints. Until I tried the "make ahead pot roast" recipe from Cooks Illustrated. It wasn't the recipe, but the technique.

-Salt your roast well and let it sit for 1 hour at room temp.
-Preheat ven to 300 degrees.
-Brown some onions in a dutch oven in the fat of your choice.
-Add any other veggies you like in your pot roast, and saute for a bit.
-Stir in some broth, wine, tomato paste, whatever you like to flavour your juices.
-Pat meat with paper towels and season with pepper.
-Place meat on top of veggies and cover tightly with foil and cover with lid.
-Place in oven and cook until fully tender and a knife slips easily in and out of meat, turning half way through cooking. For a 3.5 to 4 lb roast, cook for 3.5 to 4 hours.
-take out roast. Strain the juices, then defat.
-Put roast in a bowl and pour the juices over it.
-Cover and refrigerate overnight or up to 48 hours.
-One hour before serving, heat the oven to 325 degrees.
-Slice the cold roast (I sliced mine thin because I like it that way, slice it how thick you want). and place in a 9 x 13 dish. I spooned a bit of the juices over but I don't that it is necessary.
-Cover dish tightly with foil and bake until heated through (about 45 minutes).
-Meanwhile, use the liquid to make your gravy.

Slicing the meat and reheating it in a low oven keeps it very moist and tender, and it does not taste "reheated" at all. I think chilling it in the liquid helps with that.

It was fork tender, had that beautiful brown colour (mine always looked kind of grey before)...it was AWESOME.

Dances.

I use a crock pot most of the time. Always tender, sometimes FALLING APART. Using tomato or pickle juice has always worked for me. Is the meat room temp. before you brown it? Are you letting it rest before you cook it? For "tomato" I use a large can of spaghetti sauce poured over the meat and vegetable in a crock pot. It cooks all day while I am at work. EASY perfect every time dinner. The same recipe works on the stove in your dutch oven. Different timing of course.

I cook it with beef stock and dried chopped onions in a crock pot for about 4-5 hours.. I check it after about 3 1/2 hours to get the feel of it, and continue to cook it until it is ready to fall apart..

Carolyn

I have a boneless Chuck English roast in my Croc right now! I don't brown it or add any juices--Just throw taters & carrots in first & top with meat! Its been on high for 4 hrs, just tested it & its nice-n-brown & tender! I've never had a tough roast in my croc!

Donna (^_^)

I never have a problem with roast of any kind.I don't pay much attention to the grade,just the price and how it looks!LOL I usually buy the boneless round roast and they have little or no fat.Sometimes I brown it before throwing it in the oven or slow cooker,sometimes not.When I cook it in the oven I use my granite roaster,cut a large onion in quarters and throw that in,season the roast with salt,pepper and garlic powder and add just enough water to cover the bottom of the pan(same with the slow cooker).I cover the granite pan with heavy duty foil and seal it real good then put the lid on tightly.Place the pan in a preheated 400* oven for about 30 minutes then turn the oven down to 300* and cook the roast for about an hour per pound,then for an extra hour after that.They are always fall apart tender and juicy.When I cook one in the slow cooker I do the same preparation,except for the foil.Start it cooking on high for about an hour then anywhere from 6 to 8 hours on low.Fall apart tender and juicy.I have also used the oven bags and the bags for the slow cooker with the same results.

I love this one, it has never left me down:

2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

Directions

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 7 to 8 hours, add in onions and potatoes during the last 2 hours of cooking.

I do my chuck roast similar to Lynn's but not so my much liquid. I've done it this way in a crock pot but prefer it in the oven.

3-4 lbs. chuck roast
2 can cream of mushroom soup
4 tablespoons worcestershire a sauce
1 envelope Lipton onion soup mix

Brown the roast quickly on both sides.
Place in dutch oven
Mix other ingredients on a bowl.
Pour over roast.
Cover and cook in a 350 degree oven for 3 to 4 hours.

Very easy. Doesn't require watching and makes a great tasting gravy.

If using a crockpot follow Lynn's timing.

You can also make this recipe in an electric skillet but lower the temp by 25 degrees.

My roast are a bit dry also~~~I am going to get the bag and try that~~~really I am not a good cook so I think it is just that plain and simple!

I put mine in baking dish I add kikomens sauce,I bake in low temp Im talking just warm 250 maybe ,let in all afternoon mmm delicious.But at a highr temp 3 hrs seems like alot to me??

When I started cooking I was taught to let the meat set for 15-20 minutes after it comes out of the oven or roaster to let the "juices" redistribute through the meat. If you cut any cooked meats (including chicken and turkey) directly out the oven the juices flow away from the meat making it dry.
Haven't had a dry roast or bird since then, even when I left one roast cook nearly an hr to long it was still moist.

LIL

5# or so roast (Boston roll--take string off, chuck, or English roast) in crock pot, couple tablespoons beef base, enough water to cover meat. Cook on low over night or all day. Sometimes I chop up an onion & throw it in first, with meat on top.

Easy. No fail.

You can make gravy with some of the broth &/or cook noodles & have beef 'n noodles.

I get the beef base from the bulk food store, but it is also in the supermarket, near where you find the jarred or packet gravies.

I cook mine by sprinkling both sides with salt and pepper. Then I dust both sides lightly with flour. Make slits in the roast and insert slices of garlic. I then add a tiny amount of oil to a big skillet and brown the roast. After it is browned I add a little water to the bottom of the skillet, cover and cook on medium/low until tender. Usually a little over an hour. Never had a dry one yet. I guaranted cooking it this way makes the best gravy.

Correction: 2 1/2 to 3 hours.

Lynn's Roast is the same Nita gave me. I've made it 3 X's and it is always perfect. I cook it on slow 6-8 hours. Melts in your mouth.

Letting the meat come to near room temperature before browning will help. Cold meat tends to "seize up" when it hits a hot pan.

We had a chuck roast for dinner last night and it was wonderful. We recently split a 1/2 beef with our friends so we are having more beef than usual.

I put a frozen chuck roast in my dutch oven (unbrowned) with a some water, worcheschire sauce, balsamic vinegar, leftover red wine, onions, etc. The water came up about 1/3 way in the pot, I guess. I am not much for measuring :) It was about 10:30AM. Around 2:00 I added some baby carrots. The meat was so tender I was able to pull the bones out then. Around 3:30 I added some potatoes. We ate around 5 and the meat was just so tender you didn't need a knife to cut it. YUM!

Dang, I'm almost drooling from reading these! What a lot of great ideas! thanks, everyone.
Now I have to go buy a few beef roasts!

Wildchild using cream soup and onion soup mix??? Lardy, lardy, take me now, I've seen it all! :D Are you using.... instant potatoes too???

After the crockpot problem thread I've had this on my mind and one thing that hit me was I changed stores where I'd buy fresh meat. The "big" chain around here has a terrible meat department. It hit me how I too had nothing but tough roasts and tasteless meats no matter how I cooked it and I questioned myself, my recipes, cooking methods and even cookware. Finally, I found another store had a roast on sale. Tried it. Wonderful. All of their meat is handled by a butcher there where the "big guy" is prepackaged stuff. I've been buying from the other place since.

Since I threw out my crockpots I haven't used one since, obviously but depending on the mood I'll sometimes bake, cook on the stovetop in a Dutch oven or pan, in an electric frypan, the Nesco... a variety of ways. When I do a pot roast and as I said I always use *thick* chuck roast (not a chuck steak) and cook low and slow.

Wine, beer, vinegar and things like that, even the onion will help tenderize the meat a bit too but I think the real secret is in the braising. Everyone adds things they like but for me, a good pot roast is often fine by itself with minimal seasoning. A little Teriyaki, Worcestershire, salt, lemon pepper, garlic powder or something at times but often the meat is so tasty it doesn't need the cover-ups. Much like the thread I posted a while back about covering up potatoes! I do like a good gravy or sauce, as natural as possible. Some broth can help, I like using a shot of beer to enhance the flavors and I find it seems to require less seasoning with beer too. As the meat and veggies brown, it adds flavor. But this is all personal preference and subjective.

I'd suggest checking with friends and neighbors and see where they buy meat. Is there a consensus? I think the next thing for you to try is your meat supplier. Maybe even head to a meat market and pick up a chuck roast there. It could give you an idea if that's the issue.

It's too bad you're having the trouble. As I said before, pot roast is definitely on my list of favorites! But I do remember now the tough roasts. That was very frustrating!

Pot Roast - that's one thing I'm very good at and I have my DH to thank. My favorite cuts are brisket, eye of round or chuck roast. The brisket cooks a little faster because it's not as thick. I've made it the same way for 30 years and I've never had a tough roast. My family always raves about it. Yet I find it simple - just make sure it's cooked until it just about falls apart.

Let roast sit out of refrigerator for an hour. Flour both sides. Heat oil in Dutch Oven, add roast, brown on both sides. Slice 2 or 3 onions, add to pot and saute. Add beef broth and/or water to pot, pour ketchup over roast. Cover and put in oven for 3 to 4 hours at 325 degrees.

Check pot every now and then to make sure water doesn't cook away, add more broth/water as necessary. About 1 1/2 to 2 hours into cooking add cut up rutabagas and continue cooking for 30 minutes. Then add carrots, potatoes and parsnips continue cooking.

The cooking time may vary depending on thickness of roast, and size of vegetables. Check by piercing with fork. When done remove roast and allow to sit on cutting board covered with foil. Put vegetables in serving bowl and make gravy.

You can add your own favorite seasonings or vegetables.

Cynic, those Lipton "roast" recipes have been around a long time.. My mom was using that when I was growing up.

I don't use packaged stuff..and my new favorite "pot roast" recipe is this one...Roast beef with Coffee
If one doesn't want to use coffee..then use more beef broth/stock. But it certainly doesn't taste like coffee is in there.

Lynn d's recipe is really tasty, but for a different spin on it, try using tomato soup instead of mushroom soup. Everything else the same. (sorry cynic if this offends you)

Now, as cynic said, the problem could be the meat itself. Pot roast always turned out great for me until I moved to a town where there was only one grocery store reasonably close. I soon realized that nearly all the meat there was pre cut and packaged. When I changed where I bought my meat the problem was solved.

I now live in a town that has several locally owned places to buy meat cut by a butcher to my needs. The cut I like best for a nice pot roast is an arm or round bone roast. In recent years that cut has been eliminated from meat cases everywhere. Profit I would guess.

Your post got me wanting a roast. I just got home from Safeway and picked up a small one, just big enough for 4 people. I put in about a cup of water, 1 pkg of Liptons Onions soup mix, a dash of garlic and plenty of pepper. I just put it in a roaster pan and covered it, and will have it in the oven for probably 1 1/2 hours. I usually turn them over about 1/2 ways through and baste it a bit. I usually do them in the slow cooker, but it's too late in the day now.

Joann, you aren't the only one. I cooked a chuck roast yesterday--left it on high in the crock pot most of the day, and when I got home it was wonderfully tender and dry as a bone!! Yuck. I think I'l make a hash-type dish with it tonight (peppers, potatoes, onions) and maybe that will help. There is another thread here started by Jadsip I think with ideas for leftover roast beef. I don't want to do bbq sauce and a bun because DH is diabetic.

40 minutes in the pressure cooker and you're golden!
Brown roast in Kitchen Bouquet, oil and garlic, toss some quartered onions in the PC, with either beef stock or water and cook under pressure for about 40 minutes.
Kathy G inMI

I am told I make a very good roast. I use a shoulder roast, it is very lean. I get lots of slices. I buy a 4 to 5 lb. roast. I put it in an iron skillet,add water to almost cover, add a package of Lipton Onion Soup mix and an onion quartered. I cook it on top of the stove on medium heat until it is tender usually 2 hours. About 30 minutes before I expect it to be done I add 2 irish potates, peeled and halved. My roast are always tender but you can slice it. I never have leftovers.

Hi there, my name is Anita . I have a wonderful way to cook a pot roast , a butcher told me about it years ago, heat some veg oil in a skillet med high, meanwhile rub flour all over roast then salt and pepper it then using a big fork carefully brown in skillet on all sides , you may have to put a little more oil so it won't burn , just brown all sides . Put aside, I cook mine in an oval granite ware roasting pan like my mom use to use, you can get them at Walmart , then peel and cut russet potatoes lengthwise in four pieces and peel carrots and cut them about 2and half yo three inches long , then peel and cut yellow onions lengthwise about same size as carrots, now I use about five cans of golden mushroom soup, that's the secret the butcher told me about , you don't even know it has mushrooms it is so good. Open one can and spread on bottom of pan then put the roast on top of that then add potatoes carrots no onions. Spread the rest if the cans of Campbell's golden mushroom soup all over it! Don't add water the vegetables will have lots of moisture in them! Bake in oven for about 2and half three hours on 350, I promise it will be your favorite dish! You'll never make it any other way! When I make it my husband and I eat off of it all week and we never get tired of it, I fill the pan almost full with vegetables, I serve it with potatoes rolls to sop up the gravy!Inusually check on it just a couple time to gently stir the soup onto the veggies but don't mess with it too much cause you want it to get a little browned and crusty on top, I think I usually take lid of for a little while once the roast is tender with fork, hope you love it as much as I do

It's anita agin here is a pic of it

Enjoy

wow... that post was brought back from 2011! Nice looking roast, but 5??? ?cans of soup? That is way too much sodium for me.

Put it in a crock pot with no water and let it cook in its own juices.

Pressure cooker is my favorite! Tender and tasty. I use Kitchen Bouquet with it and just love the flavors. Toss in onion, carrots and celery. Make some mashed potatoes and yum!

Just reread the posts. I answered the post in 2011 and my answer is the same, PC!

I just read this thread...what's with the lipton onion soup..make your own much better without the nasty stuff.

slow cooker. You can't go wrong putting a roast in a slow cooker first thing in the morning and letting it simmer for 10 - 12 hours on low.

Just came across this zombie thread. The mushroom soup Anita uses intrigued me. But one can has over half your daily sodium allowance, and MSG. Both of these probably make a very tasty roast. I think you could wing it with the ingredients of the soup, and use less salt and no additives. The ingredients I would keep match some of what earlier poster use: beef stock, water, mushrooms, tomato puree, flour, oil, a bit of wine, and then perhaps a little extra salt vs what you'd normally use (though I like to salt things to taste at the table - I find we use less salt overall that way.) My kids always like it when they go to dinner somewhere and campbell's soup has been used in the dish. It's all about the saltiness, I think.

I think I'll put a chuck roast on the grocery list today. Yum.