I bought a Bottom steak roast/pot roast today, on sale, about 2.5 pounds.

I was thinking of putting it in the crock pot tomorrow in case we decide to take off for the day, but not sure I'll be happy with the outcome. I've done it before and it's just OK..

I've never perfected cooking a pot roast.

Anybody got a good recipe?

 

Braising is a great method to cook less expensive, tougher cuts of meat, and the result is both tender and flavorful.

Once the braising begins, either in the oven or on the stovetop, you can go on to other chores, since the pot will need little or no attention. Since most braised dishes include vegetables and the result provides a wonderful gravy, this is one-pot cooking at its best.

Probably the most popular braised dish is pot roast, but you can substitute beef short ribs in this recipe. A tart apple salad, steamed rice or boiled potatoes, warm crusty bread and a dessert rounds out the meal.

Beer-braised pot roast

Makes 6 to 8 servings

1 boneless chuck roast, 4 to 5 pounds

1 tablespoon all-purpose flour

Salt, cayenne and freshly ground black pepper to taste

3 tablespoons vegetable oil

2 cups coarsely chopped yellow onions

4 carrots, coarsely chopped

12 ounces white button mushrooms, sliced

5 garlic cloves, minced

3 tablespoons tomato paste

1 (10.5-ounce) can condensed beef broth

1 (12-ounce) bottle of beer

Preheat the oven to 350 degrees.

Rub the roast with the flour and season it generously and evenly with the salt, cayenne and black pepper.

Heat the oil in a large, heavy pot over medium-high heat. Add the roast and brown evenly on all sides. Reduce the heat to medium and arrange the onions, carrots, mushrooms and garlic around the roast. Season the vegetables with salt, cayenne and black pepper. Add the tomato paste, broth and beer. Simmer for 5 minutes, then transfer the pot to the oven. Cover and bake, stirring occasionally, until the roast is tender, 2 to 3 hours.

Remove the pan from the oven and let rest for a few minutes before slicing to serve. Skim off excess oil and serve with the vegetables and pan gravy. If you like, you can transfer the roast and vegetables to a serving platter and thicken the gravy with flour or cornstarch

 

make this a few weeks ago and it was pretty good

http://www.copykat.com/component/rapidreci...e&recipe_id=989

 

Sounds easy...don't have much of the stuff around though. Going to try one I found online with tomatoes, celery,etc...

Maybe we'll be ordering a pizza around 6:30 this evening.

 

Lainey, do you have a pressure cooker?

 

^
No crock pot...it's in there now. Potatoes and carrots still far from cooked, turned it up to high for a while.

 

Crock Pot FTW. The smell of opening the front door after work when dinner is in the Crock Pot is pretty hard to beat

 

Just checked...10 more minutes..potatoes and carrots coming along, hope the roast is OK...if not, I bought it on sale..no great loss.

 

It wasn't bad! Carrots and potatoes quite tasty, meat was moist and kind of fell apart. No need to order pizza.

 

raw turkey FTW!!!