Making a Pot Roast

Looks like you've gotten a lot of great advice here, as usual. I always put a pinch of coffee on top of a roast!...my lil secret!

I put roast, onion soup mix and vegies with a couple cups of water in the crockpot in the morning on low before I leave for work. It is falling apart and delicious by supper time! I just think that you are not cooking it long enough.

I like to add a packet of powdered Italian dressing to the water in the crock pot. Makes for a great flavor -

I always make mine on the stove top. First season the roast, next add a little bit of oil to the pan, just enough to cover the botton, turn on high heat. Brown the roast to seal in the juices.

Add water, cut up onions, potatoes and carrots, sprinkle with a package of onion soup mix, cover and simmer for about 11/2 hours. (you could use beef broth or if it's too much salt, just plain water works).

I would not cook it in the oven, I think it would come out to dry.

My 14 year old son makes the best pot roast on the planet. I'm not kidding you.
By the time he's done with it, it just melts in your mouth.
He seasons the roast and lets it set for a while to soak up the flavors and then sears it in a little oil in the pot on all sides. He gets a good "scald" on it. Then he adds water and boils the roast, covered, turning it and making sure enough liquid is added at all times. (Just water). Then he adds carrots first because they take a little longer to soften up, then potatoes and onions and cooks on medium for the last hour.
It depends on how big your roast is, but he does it all in one pot and it comes out delicious. The liquid in the pot is wonderful spooned over the potatoes.

Some people like using the oven cooking bags and doing it that way, but I think the stove is much easier in the long run. It's easier to control the temp and stir things around. We like saving the liquid for gravy, some like pouring it off. Roasts are really easy. If my son can do it, anybody can. I think the secret is getting a good cooked crust on the outside first.

Let us know how yours turns out.

I haven't cooked it in the oven but I always make pot roast in the crock and they are always moist so I will tell you what I do:) I put the roast in and put water until just the top tip of the roast is exposed. Then I add a brown gravy pack or an Aus Jus gravy pack, they are super cheap at Wal-Mart. I also sprinkle in some Tony's. Then I cook mine on high for four hours or on low for 8 hours.(for an approx 2-3lb roast) I have done this in different crock pots and it always comes out really moist and yummy. Then I use some of the juice and another gravy pack to whip up some nice gravy. You can also just take the juice and thicken it up with cornstarch and season to taste. If you want to make it super delicious you can brown it first but I usually just throw it in as is and I get not complaints! Good luck:)

i agree with everyones methods.......adding a couple slices of onion on the bottom of the crockpot will tenderize the roast.......use a chuck roast....if i have extra time i also sear it otherwise i just throw it in the crockpot on low for 8 hours.......my husband loves adding 2 cans cream of mushroom soup & 1 packet of knorrs french onion soup mix, this will turn into gravy....... i also add tons of mushrooms, carrots, potatoes, all at once and leave it ...........

You're not cooking it long enough for it to be tender. On a low setting, you should cook it for AT LEAST 8 hours. On high, 4-6 hours. The longer you cook it, the more tender it will be. Also, you need to make sure you have lots of water or broth in the crock. It should almost totally cover the roast. I add my veggies (poatoes, onions, carrots) in with my meat. I also add an envelope of dry onion soup mix. I prefer to use boullion or beef broth as opposed to just water (usually 1/2 water, 1/2 broth) I've tried making roast in the oven, but it always tastes better out of the crock.

The cut of meat is the first and most important thing. If you aren't using chuck roast, consider it, or any other relatively "gristly" cut of meat (which thankfully is inexpensive.) The reason you want this kind of cut is that the slow cooking breaks down the collagen in the gristle and gives it the tender texture and velvety sauce you are after.
Second, regardless of all other ingredients, browning is wise. This is because the browning causes a chemical reaction called the Maillard reaction which changes the proteins and creates sugars. Even the smallest bit of browned stuff, stewed for a long time with the rest, imparts flavor which is impossible to get otherwise.
Third, adding some kind of glutamate enhances flavor. Two good sources are either anchovies (minced VERY fine) or Marmite. 1/4 teaspoon for a whole roast is plenty. Gravy mixes and packaged flavor enhancers may have MSG in them which does the same trick, but it's a chemical source that can be potent and leave you feeling dehydrated.
Finally, ensure your crock pot or other pot has a tight seal and isn't letting out too much steam. You want the pot roast to start about 1/2 way covered with liquid and reduce down, but not too fast.

Before you cook it by either method, you have to pan sear it. This browns it and locks in the juices. Sprinkle it with the spices first. Use the highest heat you can without burning it.

I would suggest the crock pot instead of the oven. You don't really need the convection part. You'd have to cover the roast with a lid or foil or the air will overcook and dry out the top of the roast. WHen the meat is overcooked it gets dry. It's easy to over cook in the crock pot. Remember, the meat keeps cooking after you turn it off and/or take it out

A big roast cooks up much better if you cut it into 2 or 3 uniform chunks. That way the outside doesn't get overdone while the inside cooks.

If you're thinking about cooking it in the oven, do it in a bag so you won't have to baby sit it.

I started using the PioneerWoman's recipe. I will never go back to any other method. It comes out perfectly every time. Tender, juicy, delicious. Here's the link: http://thepioneerwoman.com/cooking/2008/01/2008_the_year_...

A Crock pot is a slow cooker 2.5 hours is by no means long enough even on High. If you have you have the book that came with your crock pot read it on times if not you might google it for times for size etc. Generally you put it in your crockpot in the morning so it's ready at dinner time. Now Coke always is a good item to add to help with making your meat tender. You have received several idea's however I believe your issue is more along the lines of you are not cooking long enough

I always make mine on top of the stove. I enjoy babysitting it and tending to it all aftternoon. It's actually not that much work. The meat is moist and falls apart, Yummy.

I always lightly coat it in flour, brown in on all sides to seal the juices in. Then I add worchestershire, beef broth, onion. Simmer, making sure to turn the roast regularly. I cook it on low most of the day. At the last hour, I add carrots, potato and onion. Cook until veggies are done.

Enjoy

I always do my roast in a crockpot, but on low for about 8 hours and it is almost falling apart. I throw in with veggies, potatoes, a cup of water and onion soup seasoning packet.

For the crock pot, I always cook on low for 8 hours and add a cut up onion, some carrots and potatoes and add about 1 inch of water--delicious! You can add about a half packet of onion soup mix, too.

Brown your roast on the stove first. It makes the outside "crunchy" when it's ready to eat & that's my favorite part!!! I mix a package of Au Jus seasoning mix with a little water & it gives the roast an AWESOME flavor. (it's a little salty, but that's how I like it!)

If you decide to try the oven, I would cook it covered at 250 for at least 4 hours, with a cup of broth or some sort of liquid in the pan.

ok, here's the easiest crockpot recipe ever for a moist and tender pot roast...put pot roast in crockpot, pour on top 1 can cream of mushroom soup and 1 can of french oinion soup. then put on low for 6-8 hours. you can also add carrots or potatoes if you'd like. it comes out delicious every time! and you don't have to give up on your crockpot! :)

I like to put a beef roast in the crock pot with a little water and an envelop of onion soup mix! Delicious!!!!! eat like it is or on a bun!

If doing it in the oven I use a temp of 350-375 and cut about 3-4 onions in half and add them in the roaster with a little water

Pot roast in the crockpot needs to cook at least 4 1/2 - 5 hours. Just did one over the weekend and it was in there for about that. Honestly, when you boil a chicken breast, cook meat in the oven, etc at a LOWER temp for longer peiords, it comes out nice and tender.

You can even shred a chicken breast vs, cutting if you boil it longer rather than just until it's done. Other meat is the same way.

Even if it runs hot, cook it longer - or all day - and see what happens. I think you'll be much happier w/ the outcome.

Make SURE you have plenty of liquid in the crockpot, as well, especially if you've added lots of veggies. That might be soup, gravy of some sort (be careful of the sodium on gravy mixes, etc, water, broth and spices and seasonings.

Crock pot-- Liptons onion soup mix has the recipe on the back--- i use red potatoes, carrots, and celery, then pan sear the roast, then throw in the crock with cup of water and the soup mix--- leave on low for at least 8 hours. Nothing cooks in a crock for 2.5 hours on low

I make roast in crockpot all the time. I think 2.5 hours is insanely short! I put mine in right after breakfast, almost cover it with water or beef broth (crockpot is about 3/4 full of liquid) and then leave it alone all day on low until dinner time. It falls apart and shreds easily with a fork when I take it out. If you want moist and tender, you need to cook low and slow.

When I make a roast in the oven, I'll put it on 325 and cook 4-6 hours depending on it's size. I'll put liquid in with it (about 2 inches or so), cover it and leave it alone half the day. Turns out super tender everytime.

I actually cook mine for 8 to 10 hours on low and turn it every two hours with beef broth and spices. My crock pot runs hot as well so that's why I have to turn it. Mine turns out falling apart juicy when I do this.