Will you share your pot roast recipes here?

This is best done in a cast iron dutch oven, if you have one.

Combine ⅓ C flour, salt, pepper, & garlic salt. (I also add Mrs. Dash & parsley flakes) Dredge the roast in this, rubbing it in with your hands on both sides. Sear on both sides in a little oil.

To the flour mixture, add 1½ C. beef broth & 1 pkg. onion soup mix. Mix until smooth.

Pour this over the meat. Add potatoes, carrots, etc.

Bake for 2½ hours at 325°. This is so tender when it’s done. The broth makes a good gravy. Yummy.

What cut of meat do you use for a pot roast? The only meat I have ever made in a pot was a brisket.

@JLeslie: You beat me to it; but it does have to be the first (lean) cut if you’re going to cook like grandma. Mine used crumbled-up ginger snaps and never heard of canned or packaged soup mix.

@JLeslie a shoulder roast works best. Or you can use a rump roast.

Crock Pot “Pot Roast” is the best in my opinion. Put your roast in the crockpot and put enough water to cover it. Season the water to your taste. Also put half an onion and some garlic cloves in the water for flavor (you can choose to remove these later if you like or keep them if you like). I also agree that soup mix is great on pot roast btw.

After the meat cooks a long while in the slow cooker (on low) then add some or all of the following: potatoes, carrots, celery, yams, sweet potatoes, or your other favorite veggies. Cook until you can poke a fork through the carrots/potatoes with ease.

Very simple I know but turns out fabulous. If you cook the meat long enough it’ll just fall apart which I love.

OK. See what you think of this. Do any of you know about tsimmes? It’s a Jewish side-dish of carrots, sweet potatoes, etc., sometimes cooked with raisins and prunes and sweetened with a little honey. I use a brisket of beef, and essentially braise the meat over low heat in a broth flavored with onions, garlic, salt, pepper, a turnip, a parsnip a stick of celery, some fresh thyme (tied in a bundle), then when the meat is almost ready, I slice it, pour the cooking broth through a sieve to strain all the solids, return the meat to the broth with:

1 can peeled plum tomatoes
Baby Carrots
Chunked sweet potato
Pitted punes
Sultan and Robinson raisins
Red wine vinegar
Brown sugar

And make a sweet/sour tsimmes with the meat in the same pot.

MY grandmother always make tsimmes with some chopped up fatty brisket.

I guess I will go ahead and post my grandma’s brisket recipe, because I think @pdworkin will like it.

Breast of Beef (2nd cut) not a whole breast, I am not sure of the lbs., but it was like 8” by 8” maybe? Fit in a normal large pot.

Brown meat on all sides
Add some sliced onion and salt and pepper
mix ½ cup ketchup
1 tablespoon apple cider vinegar
dash of sugar dash of cinnamon
pinch of garlic

Pour over beef and cover cook 2 to 2½ hours, turning meat after the first hour.

Check every half hour the juices are not too watery not to dry.

@pdworkin What’s “post roast”?

Get a 2lb cut of chuck.
Salt and pepper it, then brown it on all sides and transfer to crock pot.
Add carrots, onions, and potatoes.
Add 1 cup of red wine.
Add chicken broth until just covered.
Add two cloves garlic.
Add a few springs of thyme—fresh.
Add some rosemary.
Set on low. Leave all day.

@janbb It’s what postal workers eat.

I always sear mine in a pan before I throw it in a crock pot. My theory is that it keeps the juices inside longer. I also lay down a bed of onions so the meat doesn’t burn. Cook it on low for a million years (About 5–6 hours.) Then add a can or two of beef broth or a couple of cups of water w/dissolved bullion cubes in it. Then add carrots, potatoes and, above all TOMATOES!! (My grandson loves tomatoes and he begged me to throw some in once. I did, and I’ll never look back! The tomatoes act like a tenderizer and add a unique flavor.) Let simmer another 3 hours or so, till the veggies are soft. One of the best parts of it is the juice. Gotta have a good French bread to dip in it! Juice all drippin’ down your chin. Oh YUM! It’s one of those meals where when the guys tuck into it, you don’t hear a single word from them for about five minutes. If you ask if it’s good, they just grunt and nod!

I don’t know how I missed this question earlier because pot roast is my all time favorite meal. My mom used to make it for me every Saturday night with a big salad.

She would usually use a rump roast, rub it with garlic salt and pepper and put it in a big kettle, sear all sides to get some color on the meat and seal the juices. Then turn the heat down as low as it would go and cook slowly for a couple of hours. It draws its own juices. Then she would add onions, potatoes, carrots, rutabaga, celery, peas and maybe a little tomato and parsley. Do those veg for about another hours or until the edges of the potatoes soften. Remove it all and add some beef stock to loosen the bits that might have stuck to the pot and maybe a little water because we all like lots of juice. It was heavenly.

I do mine pretty much the same except I usually throw in a little Ketjap Manis and some Sriracha just to give the juice a little bit extra kick. I like a mild chili chopped and thrown in as well. I am also a little bit more adventuresome with the veg, I usually toss in a bit of whatever I find in the fridge. Mine is the kind that hardly ever turns out the same way twice but is always good.

I use the recipe on the back of the Lipton onion soup mix box and it is awesome. It’s simple but so good. Everyone loves it (it’s a slow cooker recipe).

Thanks, @rooeytoo! What’s Sriracha?

@pdworkin – you seem to be such a foodie and there have been so many discussions here regarding sriracha, it is a surprise that you are among the uninitiated!.

It is an asian type chili sauce. It is not merely hot however, it has tangy flavor and is good on just about everything. All USA based spoke of the brand with the cock on it, the brand I buy here has an eagle on it. Mine is imported from China, I think the cock brand comes from Singapore.

Check out this link or put “sriracha” in the Fluther search and you will be enlightened.

Thanks, I love spicy sauces. I think it’s because I’m an auto-didact that I miss a lot of stuff that everyone else knows about.

@pdworkin We all miss a lot of stuff “everyone else” know about. Although, gee, now that you mention it, I do remember that college course – Sriracha 101.

(You mentioned EVOO in a thread a week ago and it took me two days to figure out what that was. D’oh!)

@pdworkin OH OH OH! This is off topic but I bought some tamales from Braums, going to cook them up. But…..what do I put on them, if anything? I don’t usually eat tamales so…IDK. Can you help?

@pdworkin – you could be an aussie, saying autodidact when you could have said self taught, then I would not have had to look it up before I knew what you were saying!

I found out about it because there is always a bottle of it sitting on the table in most of the “hole in the wall” type Asian restaurants we frequent. If you are practically the only non Asians in the place, you know they must have good, authentic food.

@Val123 Tameles require tamale sauce, which requires a Mexican community in your town so you can find the ingredients. There’s some canned tamale sauce made by Ortega that’s not terrible.

@pdworkin I’ll remember that….But as for tonight, I already ate em. And don’t you think dogs should be required to remove the corn husks, too, before they eat them after they have stolen them off the counter???
Humph. Now they’ll probably all have diarrhea ‘cause thems was spicy.

Get the best ganja possible for your area.
Smoke one spliff.
Roast