Tweet
What is your favorite way to season and cook a pot roast? My local grocery store has them on sale so I picked a few up but I need new ways to cook and season them.
-
-
I usually just do the same old normal stuff. But sometimes I cook them up to slice for sandwiches. And depending how cheap they really were, you could cut them up for stew meat. -
I'll throw a bunch of carrots, quartered potatoes, celery, onions, along with the pot roast in the crockpot. Add a cup of water and a packet of Lipton Onion Soup Mix. Cook until you can't take the smell anymore and have to devour it! Probably 8-10 hours. Yummy!!!Comment
-
Put pot roast in large roasting pan.
Surround roast with potatoes, onions and carrots.
Add cream of mushroom soup (mixed with hot water) over the whole works.
Sprinkle a package of Lipton Onion soup mix over the roast.
Bake 350F for 4-5 hours.
Use the cream of mushroom mixture (which has thickened during cooking) as gravy
The Lipton Onion soup mix will have made a nice tasty crust on the top of the roast. YUM!!Comment
-
YUM! These sound delicious. Usually I:
Make slits in the meat and place minced garlic in the slits.
Rub meat with salt/pepper
Sear both sides in skillet
Place in **** pot over bed of onions and let cook.
I steam carrots and potatoes separately and then serve all together on the first night. The second day for lunch or dinner I usually shred the meat, mix it with some BBQ sauce, warm it in a skillet and have a pulled meat sandwich.
I've also shredded the meat/BBQ sauce and baked it inside a croissant for the kids the next day - they love that.
It is good, but I never would have thought to use a cream of mushroom soup and/or onion soup mix. I have both of those at that house and will be trying it for dinner tomorrow
Comment
-
I brown mine in a skillet first, then I like to cover mine in sea salt, Italian seasoning, and crushed black pepper. When I put water in the bottom of the pan, I add either a dry, red wine or cooking sherry and a can or 2 of beef consomme. Leftovers get shredded and served on hard buns with provolone, swiss, or mozzarella and sauteed onions and bell peppers.Comment
-
Yes, I found out many years ago what a difference it makes to sear the roast before putting it in the crockpot. I put the roast in a pan on medium on each side for a minute or two, put in cp, add carrots, potatoes, and onions. Always delicious!Comment
-
I've been looking for the cookbook with this recipe, but it appears it may have left the building. For variety, I put mine in the crockpot with a jar of salsa. I think there may be something else but can't think of it. I serve it with rice, homemade pico, and guacamole. I'll keep looking for the book.Comment
-
This week I put one in the crock pot with beef broth, cumin, paprika, salt, pepper, chili powder, garlic powder, and a little oregano to use for fajitas...delish!! Dry rubbed the meat on all sides and put broth around it so it didn't dilute that.Comment
-
Have any of you ever tried the Mississippi Roast? It was showing up in my newsfeed and the ingredients looked so strange to me and I couldn't imagine it would taste good but the reviews were amazing so I decided to try it. It was one of the BEST roasts ever!
Use a crockpot. Add one chuck roast, on top of that sprinkle one packet of ranch dressing, one packet of McCormicks AuJus, one stick of butter. Around the roast add 5-8 peperoncini. Set temp to low and let it cook all day until it's falling apart.Comment
-
Awesome! Let me know what you think! The pepperoncini is depending on taste, I think too many over powers the roast, I usually stick with 5
Comment
) will be trying it soon though! 
Comment