Let's talk about pot roast

Who has some good recipes for pot roast? I am not to big on mushrooms so any recipes without mushrooms would be appreciated. Thanks

I gave this recipe to my grandson who's in college. It's easy. While I know you're not a fan of mushrooms it seems that cream of mushroom soup is used in lots of recipes. Although the mushrooms are chopped perhaps you could put the soup in a blender to pulverize prior to putting in crockpot. I've used cream of mushroom soup in lots of recipes and my hubby, who hates mushrooms, hasn't detected. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Blush.gif" alt="" /> shhhhh.....don't tell him.

CROCKPOT POT ROAST

2 to 2 1/2 pounds boneless beef round steak
1 to 2 envelopes dry onion soup mix
1 can (10 3/4 oz.) condensed cream of mushroom soup
1/2 cup water

Cut steak into six serving pieces; place in a 4 to 6 qt. electric slow cooker. Combine soup mix, mushroom soup and water; pour over beef. Cover and cook on low heat setting for 7-8 hours or until the meat is tender. Serve with noodles or rice.

<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Contessa: That is the BEST pot roast recipe ever. Been making it for over 30years.
If you don't have a crock pot, take a large oven roaster pan. Lay a very long sheet of heavy duty tin foil in it. Put the meat in first, then pour the cream of mushroom soup and the dried onion soup over it. (If I use a very large piece of meat, or 2 pieces, I use 2 cans of soup. One regular and one golden mushroom.) I also put frozen pearl onions and frozen or fresh baby carrots in.
Fold the tin foil up and seal tightly on top and 2 sides. Bake at 325 for 4 hours. When done, remove everything from the tin foil and pour the juice/sauce into the roaster (be sure to scrap the bottom of the foil to get all the good stuff out), mix a little flour or cornstarch and water and add to the sauce, cook over a medium heat to thicken the sauce. Serve over noodles or rice pilaf.
ps, if you LIKE mushrooms you can also add sliced fresh or canned mushrooms to the tin foil packet.

MMMMMMMMMM.....sounds great! I'll have to try it with chicken. I'll bet you could use wine or beer in place of the water for another layer of flavor! I love the gravy w/veggies. If I make a beef stew for hubby I make extra veggies for me. Yum!


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

I slice onion in rings and line the bottom of the crock pot then put the roast on these and layer the top throw in garlic, bay leaf a package of onion soup mix and use either V8 or beer for the moisture. Also through in some carrots and later potatoes.

I do mine very similar, with beer... I never use any tomato in pot roast...
but instead of the garlic, I cover the whole top of the roast with about 1/4 inch of prepared horseradish...
and cook in a 250F oven in a cast iron dutch oven for about 5-6 hours...
The carrots and potatos come out great, as the horseradish turns sweet during the cooking process...
and the onions on the bottom are so sweet!
I make a gravy with the liquid while the roast is resting, prior to slicing...
make a really good sandwich the next day...

Hi Sarah Jane,
This is one of my favorites:
5 lbs beef roast
1 can cream of mushroom soup (I substitute cream of celery because hubby hates mushrooms)
1 can onion soup
1 medium size coca cola
salt to taste
pepper to taste

Salt and pepper roast. Place in roaster or wrap in foil.
Cook about 1 to 2 hrs, depending on size of roast. Remove from oven and add soups and coca cola. Return to oven and cook 1 to 2 hours more. This makes a thick brown gravy. Serve gravy over potatoes or rice.
Start the roast cooking on 450 degrees and then turn it down and cook on 350 degrees until tender.
If gravy gets thick, add more coca cola.

This is good stuff!
Trish

I don't use any tomato sauce or paste, but I have thrown 2-3 whole italian plum tomatoes in with the veggies and it works well. It's just a little bit, and they cook down, break up and almost become part of the sauce. I don't think Ive ever made pot roast exactly the same twice..always close, but since I never measure, it can vary depending on what root veggies I have, etc.

I have to agree with Brian on this one. Horseradish is a big key ingredient for my pot roast.

I usually use a whole jar of Gold's Hot Prepared Horseradish for a 4 pound (or so) chuck roast...
I like Chuck or Brisket for pot raost, as the higher fat content keeps the final product much moister...
If you want a really great pot roast use a good, boneless, well marbled, rib cut...
I have done it a couple of times, but found it too expensive to waste on Pot Roast...
I'd now rather just make a prime rib roast with that cut...

I don't think I would use a rib roast for pot roast, it is too good cooked for prime rib. Keep the suggestions coming, I am loving it.

Peconic -
Are you using anything else other than the horseradish, onions on the bottom, and vegetables? Like onion soup mix/canned soup? Both of us love horseradish. This sounds like something I would like to try.

I do add thick sliced onions on the bottom...
For pot roast, I like the less sweet Spanish Onions...
I use a very large cast iron dutch oven, and for the last hour & a half usually add white eastern potatos, in chunks, and carrots, cut in one inch chunks...
I have added Onion soup mix... sometimes...
have also found (I know it sounds weird) about a tsp of fresh ground nutmeg is really tasty!
I have never used canned soup in a pot roast... but it might be good also...
I use Cambell's soup mushroom, aspargrass, etc. in a lot of recipes... but not yet for pot roast...
I try to not use condensed soup, if I can avoid it, as the salt content is just so high...

I sometimes use a "pressure cooker" for my pot roast. When I do, I make big dumplings that are nicely soaked with gravy...very heavy eating!

- bottom round roast
- brown on all sides
- put onions and celery on bottom and meat on top
- add water (or wine...or beer) to partially cover meat
- add some beef boullion cubes, salt, pepper, 2 bay leaves
- cook according to pressure cooker directions (maybe 25 min. or until tender)
- add carrots and cook a few minutes
- thicken broth to gravy consistency

*** Now...mix up dumpling batter and put it on top of the meat; put lid on, but not on pressure setting; after 8-10 min. the dumplings will be fluffy

OMG! we just love dumplings! gotta try them in pot roast...
I'll have to adjust the recipe, as all the veggies & potatos I add won't allow them... they just won't fit in the dutch oven!
I do make a Yourkshire Pudding a lot with the liquids leftover from a pot roast...
comes out great in an uncovered dutch oven...
and gives you an hour to rest the pot roast...

What is your exact recipe-I love the idea using horseradish. Just wanted to know exact (or close to) measurements and ingredients......thanks <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />

Peconic - Thanks. I have used the soup additive before and thought I would try something different for a change. Actually, nutmeg sounds good.

Our weather out here on the left coast has gone from mid 90's to 60 degree weather in about 10 days. Feels like pot roast weather to me.