How do you make a good pot roast in the oven?

Question

with potatoes, carrots, and onions? I need a recipe that I can follow. I have all the ingredients... but how do I do it? at what temp? for how long? do I add water to the pan? when do I add the veggies and in what order? THANKS!!

Answer 1

Well this is what i do

1.Get a pack of beef stew seasoning and add the amount of water it tells you then mix and pour over the meat.

2.Put in roasting pan and cover.

3.Cook for about 2 hrs. then add veggies (it helps if you boil all the potatoes and carrots first so they're not hard)

4.Cook for 1 final hour.

You can add a pack of brown gravy mix if you need to thicken it up...

And don't forget the cornbread!!!

Answer 2

I have never cooked it in the oven.  I either cook mine in the crock pot or on top of the stove.  On top of the stove - sear the meat at a high temp until brown. Add beef broth or just water to the skillet and turn down very low.  Cook for a couple of hours very low- keep adding liquid so it doesn't dry out.  However I have much better luck in the crock pot- you can add veggies and everything to the pot and cook all at once

Answer 3

sorry couldn't find a recipe with all 3 veggies in it but i do hope this helped and good luck

OVEN POT ROAST

4 lb. beef roast, boneless, tied

4 tbsp. flour

2 cloves garlic, minced

1 (16 oz.) can beef broth

8 carrots, quartered lengthwise

1 c. dry red wine

1 tbsp. Dijon mustard

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. thyme leaves

2 stalks celery, chopped

1 lg. onion, chopped

1 tbsp. cornstarch

Sprinkle meat lightly with salt and pepper. Coat with flour. Brown on all sides in heated oil. Add onion, garlic and celery. Allow to cook until vegetables are soft. Transfer all to a 3 quart casserole dish.

In pan where roast was browned, put in broth, thyme and mustard. Bring to boil, deglazing the pan. Pour this mixture over meat. Bake at 325 degrees about 2 1/2 hours, covered. Add carrots and wine. Cover and bake an additional 40 minutes. Remove meat and carrots. Strain liquid, skim fat, reserving 2 tablespoons. Put the 2 tablespoons of fat in saucepan and stir in cornstarch. Cook until it bubbles. Remove from heat. Add gradually 3 cups of the cooking liquid. Return to meat, stirring, constantly, until it thickens. Adjust seasonings, if necessary. Serve meat sliced on platter, with sauce poured over. Garnish with parsley, if desired.

Answer 4

Hi Gretch

Sorry I don't do recipes

Here's your basic technique

Cooking Method :Braising

Oven temp 300

Cut of meat is a shoulder roast

Pot is an oven proof small dutch oven of some sort

Mis en Place

Pre-heat oven

1) Thorougly S&P the entire roast >reserve

2)cut 1 large onion , 2 carrots , 2 stalks of celery  into a rough medium dice>you don't have to be pretty on your cuts b/c you/re gonna probably toss the product anyway

3)have bottle of red wine handy. An inexpensive blend like the readily available Guigal Cotes du Rhone actually works better than the reds that are made of one grape do .

4) Over medium high heat ,heat your pan on the stovetop add oil ,canola or veg works

5)Thoroughly brown your roast on all its sides

remove and reserve

6) add your veggies , reduce heat and stir until your onions become translucent

7) Add at least a cup of wine to that

Make sure that you scrape off all those nice browned bits of meat from the pot and have them incorporated into your cooking liquid>Nice

Add some parsley stems , add some sprigs of fresh thyme and a couple of bay leaves

Really important: since whole bay leaves are a choking hazard, bay leaves in must equal bay leaves out

8) Place  your roast in the cooking pot and add enough liquid >water>.To come  about halfway up the roast

Cover tightly  and cook for a couple of hours

Meanwhile.......;.

Make a cup or so of a blonde roux >reserve

Cut your serving veggies into nice shapes,

Cook separatley and reserve

When your roast is done it needs to rest for 15 minutes before you can cut it

So........

Remove your roast from it's cooking pot and reserve on a plate or something

Using a colander strain the cooking liquid into a separate pot

Discard the contents of the colander

Toss about 2-3 cups of ice cubes into your cooking liquid

Remove the solid fat that will result from you just doing that

Bring your cooking liquid up to a slow simmer

Using the tip of your whisk pick up small amount of the reserved roux and whisk it in whisking constantly

Incrementally add the roux until sauce consistancy is reached remembering that all starch thickened sauces need to reach a boil before their full thickening power can be realized

On warm platter , add a bed of sauce to the bottom

slice your roast >place down the middle

arrange your veggies around it

Don't over sauce

Serve and eat