Guest guest Posted February 24, 2010 Report Share Posted February 24, 2010 Same as the other two; sear it, add water, cover until the last 30 min approximately and we add a dried bay leaf or two. We season it before searing it on oil--make sure to use a high heat oil like peanut--not extra virgin olive oil or something you'd use in mayo. My pot roast is very similar! I brown it - i use my dutch oven and then add broth half way up the roast. I usually use chicken broth as I usually have extra on hand. Water really does work well too. I also add one onion chopped and bake 350-400 for 3-4 hours or till tender. I cover it while its in the oven A bit before its done I throw in carrots. I love the way the carrots turn out!!!It's sooo tender and flavorful. It's definitively one meal that I and my non scd husband can agree on! >> Nothing could be simpler than the way we make pot roast, as I learned > from my mother. Get a chuck roast or whatever you want to use. Wash > it! Take a heavy pan, I prefer cast iron but Mama always used one of > her Revere pans. The secret to a good pot roast is to really really > brown it well on as many sides as you can. This takes time. You > want a nice brown crust but NO burning (bad taste). It can take > about 20 minutes so I like to have other kitchen things to do during > that period, unload dishwasher, set table, wash salad, prepare other > things. Just keep an eye on the roast and turn when necessary. After > it is well-browned, we simply add WATER. Up to about the top of the > roast, turn the temp down to a simmer and let it simmer gently for > 3-5 hours, whatever it takes to be very very fork tender. We add > nothing to this! The flavor comes from the browning. You can (and my > DH often does) add carrots or celery the last half hour or so, and we > used to add potatoes but not now. I don't have a crock pot at the > moment so i use a Dutch oven on the stove, but I see no reason after > the browning it couldn't simmer just as well (or better) in a crock > pot. You do not need broth, wine, or anything else. You could use > them, but basic pot roast is so good I've never met anyone who didn't like it. > > > I was going to do a pot roast in slow cooker, but all recipes I've found call> for beef broth or red wine as starting liquid.> Quote Link to comment Share on other sites More sharing options...
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