How to Cook Pot Roast

Pot roasts are simple to make and satisfying on a cold winter night.

Pot roasts are cuts of meat that are slowly cooked and tenderized in a covered pot. The meat can be combined with vegetables, potatoes and liquid for a full one-pot meal. For the easiest pot roast, put all your ingredients in a slow cooker on the "low" setting for seven to nine hours. If you don't have a slow cooker, an oven-safe casserole dish or heavy pan will work.

Things You'll Need

• Heavy pan or slow cooker
• 5 lb. meat, such as beef chuck, rump roast, arm roast or top blade roast
• 2 onions
• 2 cups chopped root vegetables, if desired
• 1 cup water, chicken broth or wine
• 2 tbsp. Worcestershire sauce
• 8-oz. can tomato sauce
• Dried spices, to taste
• Salt and pepper, to taste

Instructions

1. Heat the oven to 300 F.

2. Trim excess fat from the cut of meat and sprinkle it with salt and pepper.

3. Brown the roast in a lightly oiled pan for about 5 minutes.

4. Place the meat and onions in a Dutch oven or a large oven-proof casserole dish.

5. Heat tomato sauce, Worcestershire sauce and water, broth or wine over low heat for five minutes in the pan that was used for browning the meat.

6. Pour the liquid over the meat.

7. Bake for 4 to 5 hours. Add root vegetables to the pan one hour before cooking is complete.

Tips & Warnings

• Tougher cuts of meat work best.

• Season the meat with spices before browning for best flavor.

• Vegetables should be added with the meat for a slow cooker pot roast.

• Be careful when opening the pot - steam will be present. Lift the lid and foil away from you to vent the steam.

• Always be sure that the roast is fully cooked before eating. Beef should reach a temperature of 170 F.

References

• Simply Recipes: Pot Roast Recipe
• Closet Cooking: Pot Roast
• YouTube: Mom's Pot Roast

Resources

• Chowhound: All About Braising