Pot Roast

I’ve made many many pot roasts, and they have all been good. Now though I want to make one that will make the family go “WOW!”

I normally do the basics with Carrots, Potatoes, and Onion on the bottom, season the roast (I usually use Lawry’s and Pepper) add beef broth/consume… put it in the crock pot and let it go on low all day.

So, I know I can look up dozens of “Perfect Pot Roast” recipes on-line, but I trust the
Dopers more so if you have any killer hints please share them here.

This recipe for Beef Burgundy is pretty close to how I do it. I don’t use carrots though. Sometimes I chop up a leek or fennel bulb. And about half a small can of tomato paste. Anyway, this version is my best bang for the buck.

Rosemary and thyme. About a half teaspoon of each.

If Simon and Garfunkel are coming for dinner, add parsley and sage. :wink:

Are you browning the roast first?

I used to let a cast iron sit for about twenty minutes on high before searing the roast, but that was a bit cumbersome with larger joints.

Then I got the idea to use my creme brulee hand torch, but that can take a while.

So now I use something like this. Two or three minutes to Maillard heaven.

Are there any recipes that call for a temperature of 420?

At that temperature, it’s no longer a roast, it gets baked.

I don’t think my wife would ok that recipe for my boys… although if I did decide to make it I’d probably have to ask my boys where to get the ingredients.

Usually I do, but not always. I’ve only used a hot pan, but I see a trip to the hardware store in my future. Otherwise I may fire up the grill and do a quick sear on that first.

Everybody loves mine - roast with carrots and onions (I do my potatoes separate) and throw a can of cranberry sauce (I like whole berry) and a bit of soy sauce and a bay leaf in there. I know, it sounds weird, but it’s always a hit. It has a bit of sweetness to it but it isn’t obvious.

Not sure what you mean by that. Roasts absolutely can get done at that temperature (and some would say it’s not “true” roasting until you’re above 400.) To me, the difference between roasting and baking is in what you’re cooking, and some people make the distinction of roasting being the higher heat method vs. baking, but I don’t like that definition.

That said, for pot roasts, since they’re made from tough cuts, usually you want to go with a lower heat method, something around 300-325 is generally where I like it.

My favorite is this brisket recipe, but you can use a pot/chuck roast instead of the brisket. Except for the onion, I always do my vegetables separately when pot roasting (whether I use this recipe or another), but you can also add vegetables to this if you’d like. I’ve never bothered, as the recipe is perfect as-is. Very simple and absolutely delicious. I really can’t improve on it.

Weed joke, puly.

420 is a code the kids these days use for getting high. Getting baked is also slang for the same thing.

That said, I look forward to trying the recipe you linked to.

I almost never make pot roast. When I do, I make it the way dad did. Dad wasn’t much of a cook, and people from his generation tended to use canned soup and such.

Dad would get a 7-bone roast and have the bone removed. He’d put it in a roasting pan and sprinkle Lipton’s Onion Soup Mix on top. Then went on a can of Campbell’s Cream of Mushroom Soup. Around the perimeter he would arrange onion wedges, carrots, green bell peppers, and potatoes, each in their own groups. Then he’d cover it and roast it until it was done.

Far from gourmet cooking, but it tasted good. Will it ‘wow’ the family? Probably not. But it’s comfort food, and what I think of when I think of pot roast.


Son of a bitch!!! How did I miss that?


Need to get another pot of coffee on. I should have noticed as “420” is not a normal temperature to reference. (And, yes, I know “420.” Pretty sure it’s been in use for at least a couple of decades now.)

I love love love my la creuset doufeu. Perfect for doing a pot roast in. Pop it on the cook top with a bit of olive oil to do the browning action in, then lift the roast and pop in a small rack [salvaged one like this one, bought at a yard sale] to keep everything off the bottom, then I put the roast in the center and surround it with baby carrots, celery cut to match the length of the baby carrots, quarters of tennisball sized onions and small potatoes cut into quarter wedges. [I try to get all the veggies to about the same size, roughly. I am not going to go nuts and waste food [turning](http://blogs.miaminewtimes.com/shortorder/rsz_tourne1-2.jpg) my veggies though.] For seasoning, I like to do the salt and pepper on the roast before browning it, then toss on around a tablespoon or so of Herbes de Province, then pour in a generous amount - cup and a half or so - of a decent rustic red wine - a barberone is good - and cover it. Pop it in at 325F and ignore it for a couple-three hours. If I want to I can plop ice cubes in the lid of the doufeu and it will recondense the steam and self baste the lump of meat.

I like to do mine in the oven, slowly, around 225F. My roasts are always frozen, and I’m lazy so I cook them from frozen, so I don’t have a time for you. My method comes out fork tender at one hour per pound. Not sure what starting at fridge or room temperature would take. I roast fairly dry, with just generous coat of olive oil, salt and pepper. When close to done, fire up to 400F to put a seared crust on it. Yum.

I just made short ribs that were a critical success. Not an easy thing in my house because my wife is a spectacular cook.

But here it is and I see no reason it can’t work with a pot roast:

Season the pot roast with salt and pepper.
In a large dutch or cast iron pot -
Sear on all sides on high temp. Take your time. Do a really thorough job of this. It’s the most important step.
Remove roast and add diced carrots, celery and onion (about a cup of each).
Saute until softened.
Add fresh thyme sprigs and dried bay leaves (2-3).
Saute for another few minutes.
Add: 2 cups Port, 2 cups red wine, 2 tbls Worcestershire, 3 tbls Balsamic Vinegar.
Reduce by half.
Add back the roast.
Add 6 cups of beef stock or mushroom stock or veal stock.
Top with a handful of fresh parsley sprigs.
Cover and put in the oven at 325F for 4 - 5 hours.

When done, remove roast (it will be falling apart).
Strain out and discard the vegetables but keep the remaining liquid.
Let stand, until fat floats to surface and then skim as much as you can.
Put remaining sauce back on the stove and reduce. Adjust seasoning if necessary.
I added a couple of tbls of A1 for a bit of extra zip in flavour.

Serve pot roast over polenta, mashed potatoes or (if you are tireless) risotto.

Spoon on the gravy.

Offer with some horseradish sauce (generous amount of horseradish, sour cream, mayo, black pepper and salt to taste).

Wilted spinach with garlic would be good as well as a side.

So are roasted cipollini onions (EVOO, salt, thyme, fresh ground pepper).

Mine is pretty similar to Quick Silver, but I thicken the gravy with a roux.

I just had to revive this to say that I tried that recipe. WOW… that was great! I made a brisket and it was amazing. The only thing is I probably should have trimmed a bit more of the fat off then I did, but other than that I wouldn’t change a thing.

Put chuck roast in crock pot.
Sprinkle with 1 packet Hidden Valley ranch dressing and 1 packet McCormick Au Jus mix.
Place a stick of butter on top of the roast.
Place 5 pepperoncini peppers on top of roast.
Cook on low for 7-8 hrs.

My husband said he could eat this 7 days a week. It also makes a fantastic sandwich.