BEST pot roast/beef roast recipe?

[Anonymous]

I bought a piece of beef bottom round roast for the first time ever. I'm an experienced cook but I don't want to spend more than 45 minutes prepping this thing tonight. What is a recipe that will give me tender meat, full body flavor, maybe with some gravy and root vegetables cooking with it?

[Anonymous]

This one: https://belleofthekitchen.com/mississippi-pot-roast/

Takes 5 minutes, including the time it takes to throw in some baby carrots and potatoes toward the last hour or so of cook time.

[Anonymous]

It’s more about technique than ingredients.

The key important things are to

1. Season and sear
2. Concentrate the broth or cooking liquid
3. Cook long enough

Seasoning can simply be salt and pepper. Make sure the pot or pan is hot enough. You want to hear it sizzle.
Remove seared meat. Deglaze with broth, wine whatever you are using. Put meat back in. Cook for way longer than you think. Throw in root vegetables an hour before serving.

I sauté onions and garlic before searing. Use beef broth, Worcestershire sauce, bay leaf for the liquid and red wine if we have an open bottle. To concentrate the broth I use either jarred Demi glacé or a2tablespoon of better than bouillon.

I cook low in a Dutch ven for several hours. Throw in tons of fresh mushrooms along with carrots and potatoes one hour before serving. The mushrooms will add water so don’t worry of your liquid is low before adding.

[Anonymous]

This is the best pot roast recipe.

https://www.thekitchn.com/how-to-cook-pot-roast-242522

[Anonymous]

Anonymous wrote:It’s more about technique than ingredients.

The key important things are to

1. Season and sear
2. Concentrate the broth or cooking liquid
3. Cook long enough

Seasoning can simply be salt and pepper. Make sure the pot or pan is hot enough. You want to hear it sizzle.
Remove seared meat. Deglaze with broth, wine whatever you are using. Put meat back in. Cook for way longer than you think. Throw in root vegetables an hour before serving.

I sauté onions and garlic before searing. Use beef broth, Worcestershire sauce, bay leaf for the liquid and red wine if we have an open bottle. To concentrate the broth I use either jarred Demi glacé or a2tablespoon of better than bouillon.

I cook low in a Dutch ven for several hours. Throw in tons of fresh mushrooms along with carrots and potatoes one hour before serving. The mushrooms will add water so don’t worry of your liquid is low before adding.

OMG this is perfect, thank you. Just my kind of recipe. Sounds like my mom talking to me from heaven.

[Anonymous]

Anonymous wrote:This is the best pot roast recipe.

https://www.thekitchn.com/how-to-cook-pot-roast-242522

Oooh, this is good to, similar to PP's, though I'm wondering if I really need the flour?

[Anonymous]

My family made it with a couple packets of powdered Lipton onion soup mix in the crockpots. Oh the 90s…

[Anonymous]

Anonymous wrote:

Anonymous wrote:This is the best pot roast recipe.

https://www.thekitchn.com/how-to-cook-pot-roast-242522

Oooh, this is good to, similar to PP's, though I'm wondering if I really need the flour?

So this is OP again. I mixed the recipes from the PPs, added a couple of things from a stove top beef stew that I make. It's cooking now, smells delish. I might skip the flour next time it burned during searing, seems problematic if you really have the temp up high.

[Anonymous]

Anonymous wrote:

Anonymous wrote:This is the best pot roast recipe.

https://www.thekitchn.com/how-to-cook-pot-roast-242522

Oooh, this is good to, similar to PP's, though I'm wondering if I really need the flour?

The flour gives an added richness to the gravy. Now I want pot roast!