How to Cook Pot Roast

How to Cook Pot Roast How to Cook Pot Roast Pot roasts have always been a favorite with mothers and grandmothers with everyone loving to take their full pot meal out of the pots they set on their tables. Many families prepare pot roasts with their own traditional secret ingredients that make it special. As it is all about getting the flavor one loves, there is no restriction to what you can try in a pot roast. When you think about a weekend dinner that is sumptuous and provides a lip-smacking dinner for your family then making a pot roast is always a great idea. You need not buy the expensive cuts or meat for pot roast and still set the diners literally licking off their plates. When you add considerable amount of vegetables into it, viola, you get a complete dinner in just one pot.

When you think about making pot roast, there is no hard and fast rule about taking the right cut of meat. However, some people are very particular about the prime meet they pick. You can actually try a few cuts before you think about going for the particular chuck that your taste palettes like brisket, top blade, etc. You can even ask the butcher about the different cuts and the time they take to cook before you pick the meat. It is always better to buy a bit more than you need for the day. Pot roast leftovers are always a treat. And it would save you the trouble if people take more than one serving of the pot roast. You can use a crock pot or a stove top or an oven to make pot roast. Either of the ways serves as long as you keep the heat low so that the meat gets tender on all sides and flakes off with the fork.

Ingredients:

Boneless or with bone chuck roast
Grapeseed or olive oil
Salt & Pepper
Dried rosemary
Dry basil
Few pinches of oregano
Chopped or sliced onion
Few cloves of garlic (crushed)
For the liquid, you can use red wine, tomato juice or beef broth
For vegetables you can use, carrots, mushrooms, celery, potatoes, parsnips and turnips and peas (remember to cut the vegetables length wise)

For Seasoning

• You can season the meat with some vegetable or olive oil, pepper, salt, dry basil, rosemary and oregano. Apply the seasoning properly on both sides of the meat.

For Braising

• You can use a skillet to braise the meat after you season it.
• Use some oil on the skillet and spread it evenly on all sides.
• Once the oil heats to a desirable level you can place the meat on the skillet.
• Let one side brown for some time and then turn it over to the other side to let both sides braise properly.
• Now lift the meat and place onion and garlic to the skillet and place the meat back.
• Add the liquids that you want. You can use anything from red wine, to soft drinks to tomato juice or even beef broth. You can let it shimmer for a new minutes before you place it on the oven.
• Once both the sides are browned to your liking and is shimmering lightly, the meat is now ready to be cooked over low flame.

For cooking

You can use a crock pot or the over to pot roast the meat. If you are using an oven then use oven proof pans.
Place the meat into the pan you want to use for the cooking.
Cook the meat for about one and half hours before you add the vegetables.
Some people even prefer to fry the vegetable before adding to the pot roast to enhance the taste.
Let the meat cook with the vegetables for one hour more before you take it out.

For garnishing

You can keep some fried vegetables to add to the pot roast platter as you serve it
Arrange the meat and the vegetables in style and you have a tempting dinner ready to be cherished.