How Do You Prepare Your Pot Roast?

Chuck or Shoulder Roast
A-1 Sauce
Family-Sized Cream of Chicken
Lipton's or Camptbell's Onion Soup Mix

Not sure whether this would be considered pot roast or not but we make it all the time and it is one of the things that we make for other families when someone is sick or there has been a bereavement because it is easy and travels well. If you want to do the pot roast vegetables, I am sure they would cook well just by using a bit more foil and including them in with the roast.

Use chuck or shoulder roast (original recipe was chuck roast and accidentally discovered when there was nothing at the store but shoulder that it was even better). Purchase the long heavy duty tin foil and pull off about a foot and a half so there is enough to roll down before you put it in the oven. Place the foil in any type of casserole dish that is big enough to accomodate the roast. Put the roast on the foil and sprinkle 1-2 T of A-1 and about a half package of the Lipton's or Campbell's French Onion Soup Mix. A Family-sized can of cream of chicken soup (original recipe called for cream of mushroom, again when I had nothing else, used the chicken and it is better) spooned over that.

Put the long ends of the foil together and roll it down, crimp the sides upward and roll those. Leave a little room so that when things get steamy the sauce is not fighting to get out of the foil. If you manage to do this right not only do you have the gravy, you have no mess because you just lift the foil out of the pan and you're done. Most of the time there is some minimal leakage but we're working on it.

Cook at 350 for about 2-3 hours. The longer you cook it, the more tender it gets. We usually judge cooking time by leakage and the way the gravy smells/sounds, sorry not more precise on that one. We often make two of them and leave one wrapped up in the foil to eat a day or two later. Watch it getting the foil open, steam can burn the heck out of you. It is easiest to just remove the roast to a plate and get the gravy transferred from the foil to a bowl.

We usually serve with mashed potatoes. Boil the potatoes, while mashing add sour cream and cream cheese to taste. Big pot 16 oz container of sour cream and whole package of cream cheese. We usually don't need butter or milk but add them if the potatoes are at all lumpy.

i use a chuck or shoulder roast as well and i open the package and rub brown sugar all over it and pan fry all the sides of it a bit.... it help to keep it moist and tender..then i put it in the crock pot with onions and uncle stubbs beef marinade...it is awesome!!! all the flavors you will need!!!

Crockpot over night, 1 package of dry onion soup, water 1/2 up the roast, potatoes and carrots...tastes good and simple.

I do a variation on the roast Kathy F gave you. I got the original recipe, I think it was called "Roast Supreme" in an old 1950's cook book my mother-in-law gave me when my husband and I got our first apartment. My husband wanted more "gravy" than I could get to work well in the foil in the oven so I decided to try it in the crock pot instead and now it's the only way I make it. I've used all kinds of roasts, rump, sirloin tip, chuck, shoulder, etc. With this recipe, I think I like rump more, but it would be tight race so I really can't say which is best. I use any kind of steak sauce I have on hand, but A-1 (or the generic/store brand of A-1) does seem to taste the best. Well, Crosse & Blackwell is the best but I can't find it in any stores anymore. Anyway, I hand rub the roast with the steak sauce on all sides and put the roast in the crock pot, fattiest side up. It's best to trim away the fat on a roast when cooking in the crock pot, but if you don't mind taking it off after it cooks, it does add more flavor to the gravy I think. I then take an envelope of the Lipton Onion Mushroom soup mix and sprinkle it all over the top of the roast. I've tried the plain onion and another flavor I can't remember now, but the onion mushroom is our favorite. I then cover it with two family size cans of cream of mushroom soup. I've not tried the cream of chicken before. I'll have to do that since Kathy says it's better. I have tried cream of celery and the lower fat versions of the cream of whatever soups and they are all good. Then I cook on high for about 3-4 hours or low for 6-8 hours and usually serve with mashed potatoes so we have something to use all that fabulous gravy on. I don't know if everyone would like all that gravy, but my husband does so that's why I make so much. I usually use my 6qt Nesco or my 7qt crock pot so part of the roast sticks out above the gravy so I sometimes turn the roast over once about two-thirds into the cooking time if I can, but it's probably not necessary. I usually use between a 3 and 7 pound roast depending on what I could get on sale. I use the same amount of the other ingredients (except a little more or less of the steak sauce). I just tend to change the size of my crockpot to fit the size of the roast. If you don't like things too salty, you might want to cut back on the dry soup mix to half a package if you're using a smaller size roast.

There are a couple of other roast recipes I like. Look on www.recipezaar.com and www.allrecipes.com and search for the highest rated roast recipes. I've tried several and found some good ones.

Bon appetit!
N. :-)

First I marinade in salt and pepper,alittle garlic powderthen fridge for 1 hour.I pour a little oil and alittle red wine vinegar on it.So you are at the point to put it in the oven at 325-400 for 1hour. When it starts getting brown turn down the heat and cover tightly.In the last 45 min add your potatoes,carrots and any veggies you want,I love the little boiling onions they are fabulous! Next make alittle gravy with the drippings from the bottom. That's some good eatin!

Sounds weird, but really good! Little spicy, but judging by the way you normally cook yours, you might like this...
Brown the roast (chuck roast) and season as usual. Place in crock pot and add:

2 bottles italian dressing
1 jar sliced peppercinni peppers
1 large bottle beer - any kind

Cook as usual. Doesn't really make a "gravy" so you probably don't want to serve with mashed potatoes. I usually serve with roasted red potatoes. Dice potatoes leaving skin on. Toss with olive oil. Srinkle with lowreys season salt and dry rosemary. Roast in shallow pan till browned. Just typing this is making me hungry! LOL

I looked at the others and mine only has two ingredients.... the roast and Pace Picante Sauce to cover... your choice of Mild, Medium, or Spicy.
It is so juicy and full of flavor... and leftovers can be used to make tacos or other Mexican style foods.