Why can't I cook a pot roast?

[Adja]

My grandma made the most awesome pot roasts. They were melt-in-your-mouth tender, and had the most wonderful flavor. Stupidly, I never asked her for her recipe.

I have tried several times to make a pot roast, but mine are always tough and dry, and taste very bland. I do them in the oven, covered with aluminum foil at first, then remove the foil near the end to get some browning.

What the heck am I doing wrong?

 

[Prism]

I made this one and it turned out great. The pioneer woman has some great recipes

Perfect Pot Roast | The Pioneer Woman Cooks | Ree Drummond

 

[Lauralie]

I got one for you - I had the same problem and then I found this recipe. My hubby and I both LOVE it.

You do it in a slow cooker AND your gravy is created while it cooks - complete meal when it's done.

Slow Cooker Beef Roast Recipe: Recipes: RecipeTips.com

I add vegetables to it about four-five hours before it's done, those are hard to get right because the recipe doesn't tell you how to add them - raw carrots and cut up (kinda small) raw taters. I have even thrown in fresh mushrooms and such.

Now at first it will seem like it is just going to become a coagulated mess but just keep this lid on it lightly stir it around the meat once in awhile, add some water if you want runnier gravy, play around - I haven't messed it up yet

 

[Adja]

Thanks to both of you! I think I will try again tomorrow. I'll report back on how it turns out.

 

[Della Cirque]

I agree a slow cooker is the way to go!
Nothing is ever quite like Grandma's though...even with the recipe.

 

[Darkwitless]

If you want your roast "browned" brown it in olive oil before you cook it. The key to a melt in your mouth pot roast is slow, covered cooking. So brown it first in a skillet, and transfer to a pan, season and cover tightly.

I personally just throw mine in a crock pot (aka slow coooker) with a packet of dried onion soup mix and some veggies. The most important part of my recipe is using a slow cooker liner for easy clean up!

 

[Darkwitless]

Amen Della! Amen!

My grandma died 10 years ago at the age of 91. Thankfully I did manage to get a lot of her recipes the "hard" way - cooking with her, grabbing her hand to measure amounts and writing them down as fast as I could! I thought it was a pain in the .... when I did it to arrange the trip to see her - but learning how to make her apple pie and crust is now one of my fondest adult memories of her!

 

[Della Cirque]

Amen Della! Amen!

My grandma died 10 years ago at the age of 91. Thankfully I did manage to get a lot of her recipes the "hard" way - cooking with her, grabbing her hand to measure amounts and writing them down as fast as I could! I thought it was a pain in the .... when I did it to arrange the trip to see her - but learning how to make her apple pie and crust is now one of my fondest adult memories of her!

My Grandma passed about ten years ago too. I have many happy memories of cooking with her and she was one of the main reasons I became a pastry chef. Ohhh...the candies she made for the holidays. I was lucky enough to inherit all her cookbooks, mostly church cookbooks and they all have her notes in them. They are among my most cherished belongs.

Right on about browning the meat also!

 

[iamtopher34]

I season mine then put it in a fry pan to make a crust all around it then put it in a crockpot with a beer chopped up onion, carrots, garlic, and sometimes a can of whole tomatoes set on high and when i get home from work its ready to go

 

[Tuck]

Sounds to me you are cooking to long and cooking the jooses out. Make sure to take it out when done and let it rest outside the oven.

 

[Darkwitless]

Ohhh the resting! I forgot about the resting. Good point!

 

[VetSGT]

AHHH my love of cooking Alright spot on with all this advice.
I reccomend brining...i know its odd but it works wonders on any slow cooked meat. Google it, basically salt water with herbs and spice ( whatever you may like flavor wise) I would go with flavors in the recipe.

Let it brine, once done with that sear it in cast iron skillet (will give it nice crust, and keeps it juicy I think). Always, and I mean always bring you meat up to room temp before cooking....not straight from fridge.

Then once done slow cooking, remember to pull out before the desired internal tempature has been reached meat will continue to cook after you bring it out of oven, or whatever heat source you are using.

And that all seems like terrible run on sorry....last let meat sit for at least 10-15 mins.....for secret take some butter mix with herbs and or spices....slice and serve, with the butter melted on roast (gravy if you like) and the taters, carrots etc etc...

And with carrots grill/char slightly for great smokey taste

Hope you get the roast done good luck

 

[kelleymcm]

another way that is easy & easy clean up ...is to use one of those turkey roasting bags ...they have always saved me from messin' stuff up !!!

 

[skye]

I agree with the slow cooker ( crock pot ) method. Never fails, tender, and delicious, always.

But, if you're not in a hurry VetSGT's method is awesome too. I leave that to my hubby

@Kelley, I have even cooked 'em in those turkey bags too.

Now my mouth is watering...Must have roast tomorrow!

 

[VetSGT]

Oh yah forgot to mention, crockpot is more set and foget it lol.....Might take some prep time if you do it my way....both ways are good, good luck let us know how it turns out

 

[Tracey1]

AHHH my love of cooking Alright spot on with all this advice.
I reccomend brining...i know its odd but it works wonders on any slow cooked meat. Google it, basically salt water with herbs and spice ( whatever you may like flavor wise) I would go with flavors in the recipe.

Let it brine, once done with that sear it in cast iron skillet (will give it nice crust, and keeps it juicy I think). Always, and I mean always bring you meat up to room temp before cooking....not straight from fridge.

Then once done slow cooking, remember to pull out before the desired internal tempature has been reached meat will continue to cook after you bring it out of oven, or whatever heat source you are using.

And that all seems like terrible run on sorry....last let meat sit for at least 10-15 mins.....for secret take some butter mix with herbs and or spices....slice and serve, with the butter melted on roast (gravy if you like) and the taters, carrots etc etc...

And with carrots grill/char slightly for great smokey taste

Hope you get the roast done good luck

OMG!!! That sounds amazing. Where did you learn how to cook like that Vet?

 

[Adja]

Wow! Thanks to all of you for the great hints and advice! I am back from the store with my 2.26lb rump roast. I'm going to read over all of your posts again and try to figure out how to incorporate all of the advice together. LOL

I'm sure I will never manage to make one as good as Grandma's. But I'd sure like it to be edible.

Thanks again to everyone for the yummy advice!

 

[Adja]

Oops. Double post.

 

[HzG8rGrl]

If you brown/sear it on the stove top first be sure to dust it all over with a bit of flour, helps to thicken the gravy as it cooks in the crock pot.

 

[VetSGT]

I took alot of cooking stuff growing up classes....cooking with great grandma, and grandma.....Plan on going to school sometime....to learn the real processes. Otherwise, alot of it is just experimenting.....Ive messed up alot of food learning what works lol.