I season mine with salt and pepper, then sear all sides in a little oil. Place onions and celery sliced up in bottom of crock pot; put roast in then add potatoes and carrots all around it. Sprinkle one packet of onion soup mix over the roast, then add 1 C water. The trick for me at least is to go low and slow, so cover and cook on LOW for 8-10 hours. I know it takes time, but the meat comes out moist and tender; the pan drippings make great gravy.
How to Cook a Tender Pot Roast: Tips and Recipes for a 3lb Chuck Roast Using Slow Cooker, Pressure Cooker, or Oven
- Thread starter orangelight
- Start date
melvinmecham243
New member
Cook in the crockpot overnight, on low. Put it on before you go to bed and it be nice and tender in the morning, if not leave it cooking till you get home from work. Onion soup mix, beef soup base, beef broth-stock or water. If you are wanting vegetables you should probably wait till morning to add them.
I was having company last month and used this recipe. It was delicious. I use dried herbs. I didn’t cook my carrots with the roast. I love roasted veggies so I roasted them separately.
Ingredients
2.5 lbs chuck roast, rump roast, sirloin tip roast, or English roast
2 yellow onions sliced
2 crushed garlic cloves or 2 teaspoons of minced garlic
2 carrots cut longways or 1 cup of baby carrots
3 cups beef stock
1 cup red wine
2 sprigs thyme or 1 teaspoon dried thyme
1 sprig rosemary or ½ teaspoon dried rosemary
2 Tbsp Worcestershire sauce
1 tsp salt
1 tsp pepper
Instructions
Preheat oven to 350F. Heat 1 tablespoon of olive oil in a large Dutch Oven over medium to high heat.
Sear the roast 2 minutes each side and remove.
Add the onion and cook, stirring for 3 minutes, then add the garlic and stir for another 2 minutes.
Deglaze the pan by adding in the red wine, and use a wooden spoon to gently scrape the bottom of the pan to release the flavors. Add in the beef stock, carrots, thyme, rosemary, Worcestershire sauce, and salt and pepper, and stir well. Add the roast back into the Dutch oven allowing it to be covered with the liquid.
Place in the oven and roast for approximately 3 hours, or until beef is tender.
Remove beef from the Dutch Oven and let it rest for 10-15 minutes on a cutting board.
Shred the beef using two forks to pull it apart.
Place the Dutch Oven back on the stove, and bring to a slow boil, uncovered to reduce the liquid.
If you find it is not reducing, take ½ a tablespoon of cornstarch and mix it with 2 tablespoons of stock in a small cup. Pour it back into the liquid and it should thicken. Serve the beef on mashed potatoes or butter noodles with the sauce on top.
Notes
If possible, use a heavy cast-iron Dutch oven with a lid. If you don't have one, a good roasting pan will also work.
Sear your meat first over high heat to start the browning process. This will seal in the juices and guarantee a juicy pot roast.
Use a good beef stock and check the level of the liquid in the dutch oven roast every hour. Add ½ cup of water if it’s reduced too much and drying out.
One-pot oven pot roast with potatoes and carrotsis also a great easy meal solution. Just add carrots and potatoes to the Dutch oven and you can have a one-pot meal!
Ingredients
2.5 lbs chuck roast, rump roast, sirloin tip roast, or English roast
2 yellow onions sliced
2 crushed garlic cloves or 2 teaspoons of minced garlic
2 carrots cut longways or 1 cup of baby carrots
3 cups beef stock
1 cup red wine
2 sprigs thyme or 1 teaspoon dried thyme
1 sprig rosemary or ½ teaspoon dried rosemary
2 Tbsp Worcestershire sauce
1 tsp salt
1 tsp pepper
Instructions
Preheat oven to 350F. Heat 1 tablespoon of olive oil in a large Dutch Oven over medium to high heat.
Sear the roast 2 minutes each side and remove.
Add the onion and cook, stirring for 3 minutes, then add the garlic and stir for another 2 minutes.
Deglaze the pan by adding in the red wine, and use a wooden spoon to gently scrape the bottom of the pan to release the flavors. Add in the beef stock, carrots, thyme, rosemary, Worcestershire sauce, and salt and pepper, and stir well. Add the roast back into the Dutch oven allowing it to be covered with the liquid.
Place in the oven and roast for approximately 3 hours, or until beef is tender.
Remove beef from the Dutch Oven and let it rest for 10-15 minutes on a cutting board.
Shred the beef using two forks to pull it apart.
Place the Dutch Oven back on the stove, and bring to a slow boil, uncovered to reduce the liquid.
If you find it is not reducing, take ½ a tablespoon of cornstarch and mix it with 2 tablespoons of stock in a small cup. Pour it back into the liquid and it should thicken. Serve the beef on mashed potatoes or butter noodles with the sauce on top.
Notes
If possible, use a heavy cast-iron Dutch oven with a lid. If you don't have one, a good roasting pan will also work.
Sear your meat first over high heat to start the browning process. This will seal in the juices and guarantee a juicy pot roast.
Use a good beef stock and check the level of the liquid in the dutch oven roast every hour. Add ½ cup of water if it’s reduced too much and drying out.
One-pot oven pot roast with potatoes and carrotsis also a great easy meal solution. Just add carrots and potatoes to the Dutch oven and you can have a one-pot meal!
sunshinegurl
New member
I love the pressure cooker 30 to an hour and it's fall apart tender. I also cook in the stove on low heat all day with the same results. Good luck.
rickardoholmes
New member
Crock pot on low for 6-8 hrs.
My sister always cooks her roasts on a bed of onions in the crockpot. She swears by it.
If you're in a time crunch, you can add a little vinegar. It helps loosen the fibers in the meat to make it more tender. If properly seasoned, you can't taste the vinegar at all. I always do this with store-bought roasts and stew meat.
If you're in a time crunch, you can add a little vinegar. It helps loosen the fibers in the meat to make it more tender. If properly seasoned, you can't taste the vinegar at all. I always do this with store-bought roasts and stew meat.
heartthatlongs
New member
Low and slow in the slow cooker 10hours with large chunks of onion, carrot, and whole red potatoes. Or 190 minutes in the pressure cooker with 2 cups chicken broth, 3 cloves garlic, few shakes of worchestershire, cracked pepper, and 2 halved onions.
peter222999
New member
3 to 4 pound roast 2 cans of cream of mushroom soup 1 envelope of Lipton Onion Soup mix 1/4 can of water. Place roast in crockpot pour the 2 cans of soup on the roast then put the onion soup mix on the top of the roast add 1/4 can of water. Turn on high for 6 hours. It is divine
liveforthekingdom
New member
Pressure cooker ! Sear before pressure