wilkes

I take my roast, put it in the crockpot, cover with salt, pepper and garlic. then add a mixture of brown gravy mix and water... put it in that morning and its fall apart tender that night... I really like adding baby carrots and cut up potatoes as well that way there is nothing else to make!!!

1st Amendment Rights...

I have seen that simple recipe for pot roast a bunch of times but I have never made it until this weekend. It was very good and the gravy was delicious. Thanks for reminding me of that recipe!

One good way to cook roast or even country style steak when you don't have a crock pot or if the amount of food is too much for your crock pot. Use an all metal pot (no wooden handles) with either all metal or metal and glass lid. If a lot of food and you use large pot, you may have to take the top rack out of the oven. Set oven on 225 degrees and bake all day or all night. I fixed a bunch (23 steaks) of country style steak this way and it was easier than on the stove top where I have to keep it stirred to keep from sticking. It was very tender and tasty just like you get from cooking slow in a crockpot.

The roast I bought was huge so I did half tonight in Bushman's style - minus the celery - and it was great! Thanks to all for the new ideas. I put the other half in the freezer for next time!!

I do almost what Bushman posted, except I add some mushrooms and about a cup of spicy v-8 juice mixed with an envelope of onion soup mix.

Old Recipe but SIMPLE!

1 can Cream of Mushroom Soup
1 pkt. instant French Onion soup mix
1 pot roast.

Place roast in bottom of crock pot, spoon mushroom soup over roast, sprinkle onion soup mix over mushroom soup. Cook on high 4-5 hrs. or low 7-8 hrs.

That sounds great Bushman! It's definitely ON the menu for tomorrow night. Also I tried your recipe for Holly Taters but used some more of those baby redskin ones instead of the baking potatoes and WOW... good stuff!

Pot Roast with Gravy
Ingredients:
1 TBSP canola oil
3 lbs chuck roast
1/2 tsp pepper
4 medium onions, quartered
4 stalks celery, sliced
2 beef boullion cubes
1 1/2 cups hot water
8 medium potatoes, halved
8 medium carrots, cut into pieces
3 TBSP Flour
1/4 cup cold water
1 tsp salt
Directions:
Preheat oven to 325 º.
Put oil in 5 qt Dutch oven or roasting pan and heat on medium-high heat.
Brown roast on all sides for 5 minutes and drain excess fat.
Sprinkle pepper over meat.
Add 1 onion and 1 stalk celery to pan.
Dissolve bouillon in hot water and pour 3/4 cup around meat;
reserve remaining 3/4 cup.
Bring to boil: cover. Bake at 325 º for 1 hr.
Add remaining vegetables; cover and bake an additional 1to 11/2 hrs or until
meat and vegetables are fork tender.
To make gravy, remove vegetables and meat from pan.
Measure drippings, skim
fat and add reserved bouillon to make 3 cups; return to pot.
In a small jar with a lid, add flour to cold water; shake well.
Gradually stir into drippings.
Cook over medium heat,
stirring constantly until mixture thickens and boils.
Add salt as needed. Serve with meat and vegetables

Would someone please share a recipe for pot roast? I found one on sale today and would love to make it for dinner tomorrow night.