Pot Roast...Or Roast Beef...Or Whathaveyou - Phillard's kitchen Blog at Allrecipes.com - 271373

Phillard's kitchen

Pot Roast...or Roast Beef...or whathaveyou 
 
Mar. 28, 2012 9:35 am 
Updated: Apr. 2, 2012 8:32 pm
So many titles for this ancient form of cooking a slab of delicious beef. Generally made from the beef chuck, it simmers for hours on end in a slow-cooker, crock pot, or a well calibrated temperature in a dutch-oven in your conventional-style oven (or convection, if that floats your boat!).

Add onions, garlic, carrots, potatoes or any vegetable you want, at any time during the cooking. There are no right textures, since everyone has their own preferences! Some add a medley of spices, and I've even tried anything from cayenne and cajun to cinnamon and allspice. They all have their own characteristics!

My personal way to cook it is probably the easiest I have ever found, and passed down since the creation of onion soup mix in the 1950's:

Take a beef chuck roast (3-6 pounds) and place it in a crockpot. 
Fill the bottom of the pot with about 1/2 inch to 1 inch of rich beef broth or stock. 
Take one packet of dry onion soup mix (Lipton is what we use) and douse the top of the roast with it (Don't stir it into the broth!)

Set the temp to low and set the timer for 8-10 hours.

Voila! 8-10 hours later, you have a delectable, simple pot roast. You could add the potatoes and carrots or whathaveyou, but that is purely preference. We will do it when we want a roast beef meal, but sometimes we want roast beef sandwiches and those potatoes and carrots get in the way.

To note, it is EXTREMELY important not to stir that onion soup mix into the broth. You are trying to make as pure a beef flavor as possible, so the ingredients are there ONLY to accent the beef. When you pour dry onion soup mix onto the roast beef, it will literally meld with the natural juices of the beef and be absorbed by the roast itself. It infuses the beef with it's flavor and melds perfectly. Incorporating prevents this process.

Many and all may already know this trick, and many may have different preferences. But it's certainly nice to throw a chuck roast in the crockpot, add a can of beef broth or stock and top it with a packet of onion soup mix, set the temp and time and go to work, all in less than 5 minutes!
 
Comments
Mar. 28, 2012 11:59 am
Makes me hungry! ;-)
 
Mar. 28, 2012 1:11 pm
:-) love pot roast. this is a great recipe for a college student living in a dorm without much of a kitchen to work with! will forward to my college friends.
 
Philip 
Apr. 2, 2012 8:32 pm
I could imagine! What a great thing - So long as there is a can of broth (or a water facet), a fridge for the beef and an outlet for the crock pot, add a packet of onion soup mix and you're good to go to a long day of classes and come home to a surprising meal at the end!
 
 
 
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Philip

Living In
North Plains, Oregon, USA

Member Since
Nov. 2007

Cooking Level
Expert

Cooking Interests
Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet

Hobbies
Gardening, Hiking/Camping, Camping, Walking, Reading Books, Music

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About Me
I have been cooking and baking since I can remember, being taught by various sources, like parents, grandparents, uncles, aunts, friends and on-the-go professionals. I still love it!
My favorite things to cook
Home-cooked meals are the way to go, but still presentable in a way that doesn't make the food look like slop. I like cooking with meats, now especially grilling in smoker BBQ's. I love thick and creamy stews and soups, especially in the winter season. Delicious delectables are always on my mind, too!
My favorite family cooking traditions
Traditions? Probably Thanksgiving and Christmas. I love both of those holidays. They allow people to shine in their newly acquired cooking abilities. Family from all over gets to add a hand at the stove and ovens, and you'll be surprised at how much you can teach...and learn!
My cooking triumphs
I recently succeeded in making several perfect sheets of toffee. The consistency was perfect, not too hard, no burnt-flavor. Topping it off with just the right kind of chocolate was easy enough, but many loved it, and I have made it many times since.
My cooking tragedies
Oh, the same with Toffee - I did not cook it long enough the first time, I'm afraid. So much butter and sugar, and 30 dollars worth of chocolate wasted. I can admit it was a humbling experience...I say, keep it simple with the ingredient, especially while making something that is consumed so greedily by others :)
 
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