See How Easily You Can Make This Extra Tender Pot Roast!
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This Really Melts In Your Mouth
I still remember it like it was yesterday. The first time my mother-in-law came over for dinner! I was terrified and excited at the same time. Excited, because she is such a wonderful person and I couldn’t wait to see what she thought of our new home. Terrified, because she is also an excellent cook, and I didn’t want to look bad serving her a mediocre, homemade meal. Nope, it had to be something special. I turned to my husband and asked what her mother’s favorite dish was.
Of course, right then and there I realized it had been a mistake. Her favorite dish turned out to be pot roast, and I had never managed to cook it the way it’s supposed to be done. It had always turned out kind of dry, or just plain and tasteless for me.
Fortunately, I had two whole weeks to practice before her visit. I must have made pot roast 3 times during that time! But it was well worth it, since I finally ended up with this amazing recipe. The dinner was a huge success and my mother-in-law really liked this pot roast. I’m sure you will, too!
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Quick Tip: Serve with garlic mashed potatoes.
26 Comments
No matter how I cook a roast, or how long, it is also like shoe leather–help!
if you follow this method and then use a slow cooker, Janelynn, it should be tender (P.S. I would peel 4-5 potatoes, halve them and add them to the slow cooker as well)
When it’s all cooked, you can remove the meat and veggies to a serving dish, pour the remaining broth into a pot and thicken for gravy.
Good luck!
janelynn ~ I cook mine for about 5-6 hours and use Lipton onion soup mix. It’s so tender and melts in your mouth. Give it a try, just cook it for as long as you can, the longer the better 🙂
janelynn, pick up a Dutchoven at a yard sale and follow the above recipe. THAT will put an end to the ‘shoe leather’ !
Bone in chuck roast
Boneless are not as tender
If your roast always comes out like shoe leather, you’re over cooking it!! I cook at 275deg. F for about 3hrs and it comes out tender and delicious!
You are using too high a heat. Even a poor cut of meat will be tender if you cook it about 320 degrees about 45 minutes per pound.
Hi Jean…I always use my moms method that I watched her do growing up and it comes out tender and perfect. I am Portuguese and so this will come out perfect believe me. The key is to marinade it overnight. Here it is.Same can of tomato paste,4 cans of water,2 cans of red wine salt,petter,pastley,2T red pepper wet if you can get it were you live if not dry. Put your chuck roast in I use about 4lbs.Nex t day roast at 350 for about 4hr.It will be folk tender guarantee..
Put it in your slow cooker with one can of tomato soup and one can of cream of mushroom. No additional liquid is needed. Put in the onion, potatoes, and carrots, and let it go all day. It’s incredible.
In a slow cooker, add one pkg of dried (Lipton) onion/mushroom soup, 1/2 to 3/4 cup of red/burgundy wine, 1 can cream of mushroom soup. Mix all together. Put roast in slow cooker and pour mixture over top. DO NOT cook on high. My cooker get XTRA hot so I start on LOW heat. Check every once in a while until it reaches your desired tenderness. It always works for me. You can also cook it on top of the stove, but that is a whole different process. Start with this one….it’s easy and fail-proof! YUM (BTW, you can also throw in a bag or two of packages skinny baby carrots too)
once the roast gets dark in color add a little bit of water to your pan, about 1 cup of so, and cover with aluminum foil and cook for another hour.
Cook it in the crockpot WHOLE, don’t cut it up, for 7-10 hours for a 3-5 pound beef chuck roast (after you have browned it well on all sides) w/ 1 cup water & whatever seasonings you want. It will turn out so tender!
Cook w/ potatoes & Baby carrots. Then make a gravy out of the drippings, 1 cup of water & approx 8 tblsp. of WONDRA, depending on how much juice the roast produces.
(put the carrots in first, then potatoes, then roast of top on the veggies) The seasonings I use before I brown the meat are Black cracked pepper, a little Kosher salt, onion powder, and a splash of Red Wine Vinegar. Add fresh or dried Rosemary during the last 1/2 hour of cooking.
Perhaps another type of roast? This is how my mother made it and I make it the same…..Sear the meat on all sides in butter until brown(this will smoke up the house), cover with water, season with salt, pepper, whatever you like, cut up an onion and add to the broth….then roast at 375 F for 2 hours…making sure that you baste, and make sure it does not cook dry…after 2 hours, add carrots and quartered potatoes….bake for 1/2 hour longer, until vegetables are done. Remove from roasting pan and use broth for gravy. You can also do this in a crockpot, after searing, place into crockpot, cover with water, season and cook on high for 4 – 6 hours, when roast is tender and cooked through, add carrots and potatoes if you like, roast until done.
A splash of apple cider vinegar, added after searing the meat, and covering with water assures your meat will be delicious and tender. I also roll it in I also add a dash of MSG to the salted flour before searing and browning it in a small amount of oil. I then add onions, carrots and potatoes.Cook , simmering for a couple of hours. Sometimes I stick it in the oven, covered and cook for 2 or 3 hours.350%
I salt and pepper then lightly coat with flour, brown in vegetable oil. Add an inch or so of water to pressure cooker add rack and roast and seal cooker. Pressure cook according to manufacturers direction. It’s gonna be perfect every time.
You need to cook longer and maybe a more marbled roast. If you are using an oven, baste regularly. Always brown if using a crockpot. Hope some of these from everyone help.
Only buy a chuck roast others are a waste
i use a pressure cooker.
DONE IN 30 minutes.
Going to try again soon – mouth watering so perfectly cooked an;twait to eat it. will try again. thanks for the recipe.
How do I get a cookbook on how long to leave food in. would like to buy one I don’t use the one I got for Christmas because I have nmo idea how long to set the timer
It is so simple. I take a 3 lb roast, pot roast, and put it in a pan, any pan with deep sides. I then flavor it with Worcester sauce and salt and pepper. Then put in whole carrots,as many as you want, then a large onion quartered. Then some whole potatoes on top of the carrots and onion. Put a lid on and place in oven at about 275. At that temp yo can cook it for 4 to 5 hours. Then I take the drippings and make a delicious gravy. I have been cooking roasts like this for 50 years and never have a failure. The meat is fork tender. You only need a butter knife to cut you a piece of meat to put on your plate.
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Campbell’s makes a wonderful product-slow cooker sauces. I sear off my roast and place it in the crock pot using the beef stew sauce. I surround the roast with onions, carrots and potatoes. Pour the sauce over all and cook for about 5 hours on low. When finished, pull out the roast and veggies. Then thicken the sauce and make gravy. If there is any meat left over, the next night, make egg noodles, and chop up the meat and pour all over the noodles for a delicious left over meal!! Enjoy!!
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