Pot Roast-- How to Cook?

Crock pot! Meat, 2T onion soup mix, diced potatoes and sliced or baby carrots, and a quartered onion. Add a WEE bit of liquid (maybe 1/4 cup of water). High 4 hrs or Low 8 hrs. Yummy!

You can go to the store and get a pot roast cooking bag with seasonings. I put the carrots and potatos in the bag and cook for about an hour to hour and a half. Then, all you have to do is make gravy and you're ready to eat. If you don't have a cooking bag, you can cook it on the stove but it will take about 3 hours. First, put just a tablespoon of oil in the bottom of your pot and brown both sides of the pot roast - just a couple of minutes on each side. Then I use a combination of beef broth and water, put it in the pot (enough to cover the meat) and then bring to a boil. Once boiling, reduce heat and cover. During the last hour and a half or so, add your carrots and potatoes. Be sure to keep the water bubbling a bit as it simmers. That way the meat will be so tender it will just fall apart. Enjoy!

I always cook mine in a large pan on top of my stove all day.

About 10 or earlier in the am, I lightly flour the meat and brown in little oil on each side.

When browned, I add Worchestershire sauce, onion, garlic, Liption Onion Soup mix, water, beef bouillion.

Turn heat down, simmer it turning often all day.

About an hour or so before I plan to serve it, I put fresh onion, potatoes and carrots in it and serve when veggies are tender to the bite.

My recipe is no set recipe, I just use what flavors our family likes so you could tweak this however you want.

We also prefer the stove top prep over the crock pot and it is always SO tender and perfect.

Enjoy!

I brown the pot roast in a skillet. Then put the pot roast in the bottom of a crock pot with the spices you like. I use garlic granules or fresh crushed garlic, parsley, diced fresh onion, diced celery leaves, pepper, paprika, sliced mushrooms, and one or two cans of cream of mushroom soup. I add worchestshire sauce, terriaki sauce and BBQ sauce (if I want a BBQ flavor). I like carrots and potatoes with my pot roast so I add the potatoes whith the roast, but wait until just about an hour before dinner to add the carrots. I'd rather not have real soft carrots.

Of course, if you would rather have a meat rich chili, use a good chili recipe. You won't need to cut up the roast before cooking, but you can. If you stir the pot after it is done cooking, the meat will disappear into the chili.

If you want the juices to be a gravy add one ot two tablespoons of flour at the begining and stir. The flour will make the juices a gravy by the time you are ready to eat.

Good luck to you and yours.

It depends on the cut.

I do my pot-roast in my crockpot. I put the carrots and potatoes down in the bottom, cover the pot roast on both sides with Lawry's, garlic powder and onion powder, pour an 8 oz can of tomato sauce on top of the roast (doesn't alter flavor and make everything tomatoey - is that a word? - but acts as a natural tenderizer), then cover that with a sliced onion that I have separated into rings, some chopped cellery, and sliced mushrooms. Then I either cover it just to the top of the roast with water and add beef boullion cubes, or use canned beef broth just to the top of the roast. Then I cook it on high until it is tender.

You can add or take out whatever you want as long as you season the meat, add the tomato and the beef broth or water and boullion, but this is the way that tastes best to me.

I do what TF below, does.
Except, I add some wine to the broth.

The simplest is to throw it in a crock pot and throw a can "cream of" soup or broth over it. I love using Campbell's Golden Mushroom over any cut of meat! You can throw in any veggies you like - potatoes and carrots being the traditional favorites.
Otherwise, I usually cook in the oven in a roaster with potatoes, carrots, and I use beef bullion cubes and just add a cup or two of water. Salt and pepper to preference. Sometimes I might slice up mushrooms, celery, onions, or add garlic, or maybe a mix of Italian seaonings. I have even added cayene pepper! I like spicy food!
Lipton's onion soup mix is another easy way to season.
You could even throw it in the crock pot and add BBQ sauce and when it is tender, pull it apart for sandwiches.
For serving, I also love to make rice and have my beef gravy over rice. This has been my favorite meal forever!

Put it in a big pan with potatoes, carrots, and onions, put a package of onion soup mix and maybe @ 1 cup of water on it, cover it up and cook it for @ 4 hours on 324.

Depending on what kind of roast it is...

I'm not home during the day to watch the stove, so I always do mine in the crockpot! Depending on the size of the roast, I may cut it in half (I don't want it much bigger than about 4-6 inches "square"). Set the meat fatty size down in the pot, cut deep slits into the meet and fill with chopped garlic and/or onions. Sprinkle your favorite seasonings to coat the meat (I like the onion soup mix, but usually don't have any), I use salt, pepper, season all, garlic, onion powder, etc. Chop whatever veggies you want with it (carrots, celery, onion, potato, grean beans, etc--I usually don't put potatoes, because I like to serve with mashed potatoes and the delicious gravy) and place them all around the meat. Fill to top of meat with water or beef broth (bullion dissolved in water, or brown gravy dissolved in water). Cover, heat on low all day! This is an amazing smell (and meal) to come home to!

I brown it in a cast iron Dutch oven, add seasonings, carrots, potatoes, onions, and celery, cover it and roast it at about 350 until the vegetables are done. I don't add liquid - enough cooks out of the vegetables that the roast practically falls apart when I take it out of the oven.
I don't like it cooked on the stove top or in a crock pot - it tastes boiled rather than roasted.

I will heat a little oil in a dutch oven, season the roast with salt and pepper and then braise the roast on all sides. Once it is browned I will reduce the heat, add beef broth, cover and cook on the stove top low-med for about 30 minutes per pound. After that time has passed I will then peel carrots (and sometimes potatoes) and add them on the bottom of the pan with the roast on top. I will cover and cook an additional 30 minutes to cook the vegetables. Then I take everything out of the pan and add Wondra flour to the broth to make gravy.