# Share your secrets for an outstanding pot roast **URL:** \ **Category:** Cafe Society\ **Created:** [July 20, 2004, 4:22am UTC](https://boards.straightdope.com/t/share-your-secrets-for-an-outstanding-pot-roast/255944 "2004-07-20T04:22:26Z")\ **Posts on this page:** 6\ **Page:** 2
**Author:** ![Carnac\_the\_Magnificent](https://avatars.discourse-cdn.com/v4/letter/c/ccd318/32.png) [@Carnac\_the\_Magnificent](https://boards.straightdope.com/u/Carnac_the_Magnificent)\ **Post date:** [July 20, 2004, 6:21pm UTC](https://boards.straightdope.com/t/share-your-secrets-for-an-outstanding-pot-roast/255944/21 "2004-07-20T18:21:57Z")
> [@pulykamell](#): > > I think most likely **The King of Soup** is right. Your meat probably wasn’t up to snuff. My dear, women are always telling me this. ---
**Author:** ![Carnac\_the\_Magnificent](https://avatars.discourse-cdn.com/v4/letter/c/ccd318/32.png) [@Carnac\_the\_Magnificent](https://boards.straightdope.com/u/Carnac_the_Magnificent)\ **Post date:** [July 20, 2004, 6:24pm UTC](https://boards.straightdope.com/t/share-your-secrets-for-an-outstanding-pot-roast/255944/22 "2004-07-20T18:24:01Z")
> [@Chefguy](#): > > Generally, a deep, heavy cast-iron cooking pot. > > Braising the meat is a good idea for pot roast. It caramelizes the surface of the roast, which tends to keep it juicy. Given your name, you could be less stingy with the advice. 😉 ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [July 20, 2004, 7:11pm UTC](https://boards.straightdope.com/t/share-your-secrets-for-an-outstanding-pot-roast/255944/23 "2004-07-20T19:11:10Z")
> [@Carnac the Magnificent!](#): > > Given your name, you could be less stingy with the advice. 😉 Anything additional would have been to parrot other posters, something I dislike doing. ---
**Author:** ![Finagle](https://avatars.discourse-cdn.com/v4/letter/f/b19c9b/32.png) [@Finagle](https://boards.straightdope.com/u/Finagle)\ **Post date:** [July 20, 2004, 7:39pm UTC](https://boards.straightdope.com/t/share-your-secrets-for-an-outstanding-pot-roast/255944/24 "2004-07-20T19:39:34Z")
Anyone use a pressure cooker for pot roasts? I bought one last winter and all my problems with tough dry pot roasts went away. Not to mention that instead of cooking it all day, it only takes 30-40 minutes. ---
**Author:** ![The\_King\_of\_Soup](https://avatars.discourse-cdn.com/v4/letter/t/a87d85/32.png) [@The\_King\_of\_Soup](https://boards.straightdope.com/u/The_King_of_Soup)\ **Post date:** [July 21, 2004, 3:39am UTC](https://boards.straightdope.com/t/share-your-secrets-for-an-outstanding-pot-roast/255944/25 "2004-07-21T03:39:31Z")
> [@Helena](#): > > I can’t picture this at all! I wasn’t sufficiently clear. The idea is that you can remove the lid, leaving the foil in place, and stick the meat thermometer straight through the foil and into the roast. Minimal heat loss, which is what a dutch oven is all about – low temperature, lots of heat. ---
**Author:** ![Lyllyan](https://avatars.discourse-cdn.com/v4/letter/l/b2d939/32.png) [@Lyllyan](https://boards.straightdope.com/u/Lyllyan)\ **Post date:** [July 21, 2004, 3:48am UTC](https://boards.straightdope.com/t/share-your-secrets-for-an-outstanding-pot-roast/255944/26 "2004-07-21T03:48:42Z")
I am with **Finagle** , a pressure cooker is the way to go and it doesn’t heat up the kitchen as much as the oven would. Rub slab o’ beef with salt, pepper, garlic. Place a bit of bacon fat in the bottom of the pressure cooker and sear the meat well on all sides. Add just a little bit of beef bullion and thyme. When meat is just about done, add the carrots, celery, onions, potatoes etc… and pressure cook another 10 minutes or so. [Previous page](https://boards.straightdope.com/t/share-your-secrets-for-an-outstanding-pot-roast/255944.md?page=1)