pot roast

[Chef Carolyn H.]

Try as I might, my pot roast doesn't suit me--the meat ends up dryer than I wish it to be. My memory may be distorted, but my recollection of my mother's pot roast doesn't match--hers was tender, not dry and delicious. Can't figure out what I might do to improve, and would love suggestions. I brown the meat well, cook it slowly in small amount liquid, adding veggies last hour. Cook 2 1/2 to 3 hours total.

[Chicagoland Chef du Jour]

Are you cooking it in the oven or a crockpot?

This is an amazing recipe. Our family favorite. I use stew meat but the original (Alton Brown?) recipe calls for pot roast.
The red wine makes it so tender!

Beef Stew/ Pot Roast With Roasted Root Vegetables

[PaulO in MA]

I last made a recipe froim Cuisine at Home. The recipe is very similar to the recipe in America's Test Kitchen Cookbook. Very good recipe.

Pictures in here: http://www.food.com/bb/viewtopic.zsp?p=4908730 .

[Zeldaz]

Never let the liquid come to a boil, it should be at a very gentle simmer at the most.

[Chocolatl]

Maybe you're not using enough liquid.

[SarasotaCook]

I love a good pot roast. I do admit, that one of the best pot roasts I have made was in the crock pot.

http://www.food.com/recipe/pot-roast-in-a-crock-pot-11699

This is a good starting point.
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To this I added worcestershire, bay leaves, more dry seasoning; and then fresh parsley to finish it off.

I also seasoned my meat with s/p, paprika, garlic powder, and onion powder first, then pan seared in olive oil before adding to the crock pot.

Also, to the pot my vegetables, were baby red potatoes, carrots, celery, onions, parsnips, and mushrooms. I finished with peas right at the end.
All the vegetables were cut in similar size pieces, about 1" size pieces. NOT too small for me.

After the roast is done, remove to let rest with the vegetables. Transfer the gravy to a pot, strain, then thicken with a little slurry of corn starch and water.
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Edit: I add mushrooms for me; and, peas for my Dad. Both are not the norm, but I really enjoy whole mushrooms. And for some reason, the peas just look cool. But obviously, use the veggies you like best. My friend uses turnips.

[Chef Carolyn H.]

Thanks to all of you who were kind enough to respond. I think next time I will try the crock pot recipe--I don't use my crock pot much--mostly because I like to use (hence wash!) just one pot, and need one pot for browning and one for cooking with crock pot recipes. But, I am tired of pot roast a bit dryer than I like, too! Surely wish my mother was still around for advice--or had sense enough to ask more questions of her while I was lucky enough to have the opportunity. Anyhow, thanks very much!

[Chicagoland Chef du Jour]

Great!

I am not a huge crock-potter but it is handy.

You can still still achieve a moist roast in the oven if you add the proper amount of liquid for braising.

You also need a good Dutch oven (pot) with a tight seal that keeps the meat moist while cooking.

The recipe I posted, does just that.

[SarasotaCook]

Very true Chicago ... Also, a few keys. Brown, just till brown, don't try to cook it. Second, yes, you want enough liquid; but NOT soaking in it. And you need it LOW and SLOW. But yes, you can achieve a wonderful tender roast in the oven. The POT is also important. A nice heavy good pot for the oven. NOT, a thin based pot.

All these things to MAKE a good roast. And believe it or not ... they are important.

I still think my best roast was in the cp; but I have made many that were delicious in the oven. Just realize, there are a few tips to make it good.

[Peter Bergerson]

If you can plan your pot roast meal far enough in advance, the "America's Test Kitchen" recipe procedure will work whether you cook your pot roast in the oven or on the cooktop. The secret is the extended resting time after you've finished cooking it.

After cooking, allow the meat to cool completely while submerged in the braising liquid. This will let the meat absorb the moisture that was forced out during cooking and give time for the flavors to fully develop. When you're ready to finish and serve it, skim excess fat; make the sauce/gravy; slice the meat and reheat; arrange in/on serving dish and you're golden.

I know this may result in a few more containers & utensils to wash up, but your pot roast will be moist and won't shred and fall apart when you slice it.

[Auntie Jan]

A little trick use when cooking them in the oven is to also brown it first and then put the roast in the center of a large piece of aluminum foil...bring the foil up around the roast and season it and add french onion soup to the packet and then seal the roast up in the foil..it comes out very moist that way.