# Help me cook the perfect roast **URL:** \ **Category:** Cafe Society\ **Created:** [January 12, 2010, 1:41am UTC](https://boards.straightdope.com/t/help-me-cook-the-perfect-roast/524590 "2010-01-12T01:41:17Z")\ **Posts on this page:** 6\ **Page:** 3
**Author:** ![D\_Odds](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/d_odds/32/2882_2.png) [@D\_Odds](https://boards.straightdope.com/u/D_Odds)\ **Post date:** [May 15, 2011, 4:23pm UTC](https://boards.straightdope.com/t/help-me-cook-the-perfect-roast/524590/42 "2011-05-15T16:23:26Z")
> [@TriPolar](#): > > I don’t know, I consider crimes against meat to be pretty serious 😉 Yep, between the bad salting advice and using canned soups, these must’ve both been socks for Sandra Lee. ---
**Author:** ![Lynn\_Bodoni](https://avatars.discourse-cdn.com/v4/letter/l/e47c2d/32.png) [@Lynn\_Bodoni](https://boards.straightdope.com/u/Lynn_Bodoni)\ **Post date:** [May 15, 2011, 5:26pm UTC](https://boards.straightdope.com/t/help-me-cook-the-perfect-roast/524590/43 "2011-05-15T17:26:32Z")
As a poster, I have to say that I enjoy both roasts and pot roasts, though I tend to make pot roasts more often. And the liquid for pot roasts should be red wine and beef broth. And lo, there shall be onions and carrots and celery roasted with the beef, and also shall there be potatoes roasted. And the family will gather around the dinner table and find the meal sufficient and good. And there shall be leftovers for the next day. ---
**Author:** ![Magiver](https://avatars.discourse-cdn.com/v4/letter/m/4491bb/32.png) [@Magiver](https://boards.straightdope.com/u/Magiver)\ **Post date:** [May 15, 2011, 7:02pm UTC](https://boards.straightdope.com/t/help-me-cook-the-perfect-roast/524590/44 "2011-05-15T19:02:13Z")
I just did a pork roast in the crockpot using onions, apples, beer, brown sugar, caraway seeds, and sauerkraut. It was impossible to slice it as it had completely fallen apart in juicy goodness. I saute slices of garlic in oil before searing the meat. It was tender even after freezing and microwaving it. ---
**Author:** ![Ellen\_Cherry](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ellen_cherry/32/3600_2.png) [@Ellen\_Cherry](https://boards.straightdope.com/u/Ellen_Cherry)\ **Post date:** [May 16, 2011, 4:59pm UTC](https://boards.straightdope.com/t/help-me-cook-the-perfect-roast/524590/45 "2011-05-16T16:59:31Z")
> [@Apricot](#): > > I like pot roast best - I cook it almost every week, so I’ve had a lot of trial and error to get it the way I like it. > > I pick a big, ugly super fatty piece of meat. Well marbled is how I like my steak, little strips of wispy white all the way through. My pot roast has big chunky white blobs all over it. Like 10% fat or more. > > Big pot with a lid > > Add 1-2 pounds of baby carrots > Add 2-3 pounds of peeled and quartered potatoes, I like yellow ones > Add one onion, chopped > > Pot roast goes on top. Salt and pepper the top, add minced garlic if desired (I use jarred, super easy). Lid or tin foil over that. > > Cook at least 3 hours. 4 hours is better at 350. I turn the oven off halfway through to save energy. > > The meat falls apart, the 'tatos are basted in beef fat and are delicious! > Since I use pre-peeled carrots, I only have to prep the potatoes and onion. I omit browning the meat since it didn’t change the flavor in the end. > > If there isn’t a fatty cut of meat to roast, I’ll make it with something leaner and add a substantial quantity of butter to make up for it. > Now if you want something that’s cooked to a particular temperature and slices pretty, follow the advice above about browning and using a thermometer and such. But if you want the best pot roast and veggies to die for, my recipe rocks. My arteries clogged just reading this. ---
**Author:** ![Lynn\_Bodoni](https://avatars.discourse-cdn.com/v4/letter/l/e47c2d/32.png) [@Lynn\_Bodoni](https://boards.straightdope.com/u/Lynn_Bodoni)\ **Post date:** [May 16, 2011, 6:57pm UTC](https://boards.straightdope.com/t/help-me-cook-the-perfect-roast/524590/46 "2011-05-16T18:57:37Z")
But your taste buds were all atingle, admit it. However, I usually DO dredge the meat in flour and brown it in oil. It really does make a difference in the flavor. And if I had a superlean cut of meat, I might very well add a slice or two of bacon for fat. ---
**Author:** ![chaoticbear](https://avatars.discourse-cdn.com/v4/letter/c/f07891/32.png) [@chaoticbear](https://boards.straightdope.com/u/chaoticbear)\ **Post date:** [May 17, 2011, 1:40pm UTC](https://boards.straightdope.com/t/help-me-cook-the-perfect-roast/524590/47 "2011-05-17T13:40:58Z")
> [@Magiver](#): > > I just did a pork roast in the crockpot using onions, apples, beer, brown sugar, caraway seeds, and sauerkraut. It was impossible to slice it as it had completely fallen apart in juicy goodness. > > I saute slices of garlic in oil before searing the meat. > > It was tender even after freezing and microwaving it. I am dying, this sounds amazing. I gave pork chops a similar treatment in the crock pot once, but didn’t even consider caraway or sauerkraut. [Previous page](https://boards.straightdope.com/t/help-me-cook-the-perfect-roast/524590.md?page=2)