Answers to Everyday Questions : How do i make a good pot roast for thanksgiving?

How do i make a good pot roast for thanksgiving?

4 Responses to “How do i make a good pot roast for thanksgiving?”

1. shan said :
   November 6th, 2010 at 1:53 am

   Ingredients
   2 teaspoons olive oil
   4 pounds boneless chuck roast
   1 onion, chopped
   2 cloves garlic, minced
   2 bay leaves
   1 teaspoon salt
   1/2 teaspoon freshly ground black pepper
   Directions
   1.Preheat oven to 325 degrees F (165 degrees C).
   2.Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
   3.Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.
2. JennyP said :
   November 6th, 2010 at 2:24 am

   Very cool idea! Here’s my favorite recipe for potroast:

   1 roast, seasoned liberally with a mixture of kosher salt, fresh ground pepper, chopped thyme, minced garlic (about 1 T each of the salt, thyme, garlic and about 1 Tsp. each of the pepper)
   1 large yellow onion, peeled and cut into quarters
   3 Large Russet Potatos (I leave the skins on, but you can peel if you want), scrubbed and cut into cubes
   3 Large Carrots, cut into 1 inch chunks
   2 cups whole, small, white button mushrooms
   1 can Cream of Mushroom soup
   1 package Lipton’s Beefy Onion or Onion soup mix
   1/2 cup red wine

   Layer as follows in slow cooker: onion, beef, potatos, carrots, mushrooms. Mix soups and wine together, pour over the top, cover and cook on low for 8 hours or until tender. Remove meat and veges from pot. Pour liquid thru a sieve to catch onions. Skim fat off liquid if necessary. Place in sauce pan. Bring to boil and add a mixture of 1 T cornstarch to 1/4 cup water or hot broth. (more or less depending on the amount of liquid you have). Bring to a boil stirring frequently. Season to taste. Place roast, potatos, carrots, and mushrooms on serving platter. Spoon gravy over top of veges and put in gravey boat for individuals to use as they want.
3. James G said :
   November 6th, 2010 at 3:07 am

   best thing to do is use a slow cooker. set it on low and forget about it xD
   I love pot roast cause it can be so flexible, you can add many different things to your own liking
   I like to add sliced carrots, halved baby red potatoes, some frozen corn, green beans and baby pearl onions and garlic.
   In a frying pan sear all sides of the roast and add to slow cooker
   chop up all of your veggies and toss em in, salt and pepper to taste and add 1 beef bouillon cube as well as a cup of water and 2 bay leaves(remove before serving)
   seasonings i like to add too are 1/2 tbsp onion, garlic powder, crushed red pepper flakes.

   depending on how big the roast is determines how much of the veggies and seasonings you add

   it should take about 8hours
4. chutzpahoney said :
   November 6th, 2010 at 3:14 am

   You have lots of GREAT roast recipes already, so I’ll concentrate on the second part of your question: what to serve with dinner. How about:
   Garlic Mashed potatoes or potato pancakes with applesauce (applesauce in either case)
   Steamed broccoli with cheddar sauce
   Braised red cabbage with apple and bacon
   Green salad
   Dinner rolls