Pot roast - yummy :-) I like to brown the meat in my dutch oven, then bake in the oven at 325F since I never really mastered the art of simmering on the stovetop. Here's a basic recipe for you as a starting point - I usually omit the vegetables and just serve the meat and gravy with mashed potatoes and a horseradish sauce. I also like to add chopped onions, mushrooms and red wine to the braising liquid - as I said, it's just a starting point LOL. Enjoy!

Becky

* Exported from MasterCook *

Herbed Pot Roast

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds beef pot roast (arm, blade or cross rib)
1 teaspoon salt
1 teaspoon pepper
1 can condensed beef broth (10 1/2 oz)
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried oregano
3 cloves garlic -- crushed
8 small potato -- halved
8 small carrot -- cut in fourths
8 small onion
Pot Roast Gravy

Cook beef roast in Dutch oven over medium heat until brown; reduce heat. Sprinkle with salt, pepper, herbs and garlic. Add broth. Heat to boiling; reduce heat. Cover and simmer on top of range or bake in 325F oven 2 1/2 hours. Add vegetables. Cover and cook about 1 hour longer or until beef and vegerables are tender. Remove to warm platter; keep warm. Prepare Pot Roast Gravy. Serve with beef and vegetables.

For gravy - mix 1/4 cup flour with 1/2 cup cold water. Add to liquid in pot (you should have about 2 cups), bring to a boil and simmer for one minute.

Source:
"Betty Crocker Cookbook"

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Rubbed with olive oil and herbs and roasted at 325 until it reached 120 degrees. Let it rest for 20 minutes. Slice thin.

Next night, throw all remainders in crock pot and cook into a pot roast.

Bumblebeez - covered? Trouble is, I dont have a dutch oven. OR a pot large enough with a lid that is oven safe. Would foil work ok?

Another stupid question - Do you think I could put this roast in the crock part of the crock pot and put that into the oven? Would the lid hold up in the heat? It's glass.

I need a dutch oven!

Thanks to Becky too!

I cooked a roast last night on a glass pie plate. You do not need a dutch oven, for this at least! The temperature is the key- if you overcook it - beyond medium rare- it will be tough unless you pot roast it.
Lay it on a low sided pan such as a pie plate or a jelly roll cookie sheet. It doesn't matter what it is but the size is important. You don't want it much bigger than the roast or the juices will run all over the place and burn.

Do not cover it. Preheat oven to 325. Rub meat wih oil, sprinkle on herbs and season with salt and pepper.
Put it in the oven for 45 minutes. Check temperature with instant read probe. When it gets close to 120 take it out, cover with foil and let it sit for 20 minutes.
Then slice it thin.

Next day, whatever is left, put in a small crock pot with 1 cup liquid (broth, wine) and flavorings: French onion soup pack, herbs, garlic whatever.

Shaun, I don't use a cover when I roast something like that. I use roasting pan and before I had a good roasting pan I used a 9X13 cake pan.

A dutch oven comes in handy when you want to braise something either on the stove or oven braise.

Leftovers make great BBQ beef sandwiches or Italian beef sandwiches. You could also marinate leftovers an typical Mexican seasoning and use for burritos, etc.

Nancy

Shaun, I gave this a try only because I trust Teresa; I was very pleased with the results. I used the crock pot the second time I made it:

3 Envelope Pot Roast (TeresaNC)

ï¾ 1 pkg. ranch dressing mix
ï¾ 1 pkg. Italian dressing mix
ï¾ 1 pkg. brown gravy mix
ï¾ 1 large sweet onion, sliced
ï¾ 8 oz box portabello mushrooms, sliced
ï¾ 2 tbls cornstarch
ï¾ 1 ½ cup water

Mix the dry mixes together in a bowl.
Brown a 3 lb. pot roast on all sides in hot oil. Sprinkle the dried mix on the top of the roast in the PC. Add vegetables.

Add 1-2 cups water or amount needed to cook a pot roast according to your PC's manual. Put lid on, wait for pressure to come up, and cook per time for your make of PC for a pot roast.

Thicken the pan gravy with a slurry of cornstarch and cold water.

Listen to Bumblebeeze...cook it rare or medium rare in the oven, no lid and don't over cook!
But if you are in the mood fo0r a mashed potatoes and gravy sort of a meal....
But you don't have a dutch oven...
But please don't put that lovely piece of meat into the crock pot and make pulled beef sandwiches, cold roast beef on a hardorll with lettuce and a touch of mayo and horseradish is wonderful!
Linda C

Ok thanks to you all for helping me out here.

I'm going to roast it in the oven in a small pan and use my meat thermometer til it gets to 120.

If it looks nice enough, I'll post a picture of it!

Thanks again~

Shaun, I just this morning did a rump roast as a pot roast. This is one of Chance's favourite meals; she will eat for breakfast. Just sliced it up now and put it back in the juice....mmmm. Maybe for Christmas you could get a good dutch oven!

janet

Mmmmmmm, my mother-in-law was a great cook and she only used rump roast for pot roast - I can taste it now :)

Well I changed my mind. I am doing it the way Becky posted. I rubbed it with olive oil and put on Montreal Steak Seasoning, browned it on all sides, added 2 cups of beef broth, an onion, some fresh garlic and stuck it in the oven at 325 - set tht timer for 2 1/2 hrs, then added carrots. It has one more hour to go.

Making mashed potatoes and peas to go along with it.

It smells heavenly in here.

Man was this delicious! I posted a picture in the "What's for Dinner" thread. Yum! Thanks for all the hand holding.

Oh I got a pot that almost held the roast with a lid, almost. So I cut it in half and repositioned it and then it all fit with the lid on it.

I cooked it 2 1/2 hrs then added carrots/onions and cooked it for 1 more hr. Perfection in a Pot!

Thanks again!

OH this is a great thread...I'm saving this in my favorites! Thanks!!!!

Shaun, That reminds me of the tale about the woman who passed on her grandmother's recipe for pot roast. She was asked the reason to cut the roast in half. She said because that's what my mother and my grandmother always did. Turns out her grandmother always cut the roast in half because she didn't have a bigger pot.

Glad it turned out so well for you.

Cathy that is soooooo funny! As I was cutting it, I was thinking of that SAME story!!!!! Great minds think alike!!!

Bumblebeez,

Thanks for the cooking instructions. I cooked up a large rump roast this weekend and it turned out perfect! I love rare to medium rare meat. It was delicious.

Shaun:
I cook it the same way.
Glad it turned out good, for you.
I wouldn't dismiss the other methods.
They all are good.
"Great Minds Think Alike" ????? You don't think like me !!!
Lou