I loved my grandmother's pot roast. She would cook it all day and the flavor was just amazing. Now on my own, I would love to recreate it, but after ten or so failed experiements I can't make it taste amazing. It usually tastes bland. I was wondering if anyone had any either killer KISS (Keep It Simple Stupid) reciepes or tips to make my pot roast taste better.
I think I put too much liquid in there. I use Beef broth (1-2 cans). I use a lot of veggies (carrots, potatoes, and celery). I usually brown the meat before I put it in the crock pot. And I use seasonings of Garlic powder, onion powder, and an Onion Soup mix. What am missing?
Any help would be greatly appreciated ^_^
by patnicJuly 27, 2012 at 9:01 PM
What about wine? Maybe try real garlic instead of garlic powder? Real onions instead of onion powder?
I love Cook's Country magazine because they taste their recipes over and over.
Slow-Cooker Pork Pot Roast (from Cooks Country magazine)2 (2 1/2-3 lb.) boneless pork shoulder roasts (I used a bone in 4 lb. pork roast and it turned out fabulous too)
Salt and pepper
2 Tbsp. vegetable oil
2 onions, chopped
6 garlic cloves, minced
1 Tbsp tomato poste
1/2 C. white cooking wine
3 Tbsp Minute tapioca
1 (28 oz.) can of diced tomatoes, drained (oops, writing this now I realize I only used a 14 oz can and didn't drain it, but it turned out great)
2 tsp. minced fresh thyme (I used regular old dried stuff)
1 lb. carrots, peeled, halved lengthwise, and cut into 2 inch pieces.
1 lb. parsnips, cut so that the sections are about the same size as your carrot pieces. (I'm sure you could use potatos or more carrots in place of this also, though I found I quite liked parsnips when cooked this way)
2 tsp. white wine vinegar (I used apple cider vinegar because that is what I had on hand)
1. Pat roasts dry with paper towels and season with salt and pepper. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Brown roasts all over, about 10 minutes. Transfer to slow cooker.
2. Add onions and additional 2 tsp oil to empty skillet and cook until browned, about 5 minutes. Add garlic and tomato paste and cook until fragrant, about 1 minute. Stir in wine and simmer, scraping up any browned bits with wooden spoon, until thickened, about 2 minutes. Stir in tapioca, tomatoes, and thyme; transfer to slow cooker.
3. Toss carrots, parsnip, 1/4 tsp. salt, 1/4 tsp. pepper, and remaining oil in bowl until vegetables are well coated. Scatter vegetable mixture over pork. Cover and cook on low until meat is tender, 9-10 hours (or cook on high 4-5 hours).
4. Transfer roasts to cutting board tent with foil, and let rest 10 minutes. Remove twine from roasts and cut meat into 1/2 inch thick slices' transfer to serving platter. Using slotted spoon, transfer carrots and parsnips to platter with pork. Stir vinegar into sauce and season with salt and pepper. Serve, passing sauce at table.
by jjamomJuly 27, 2012 at 9:54 PMI made a really good one a few weeks ago in the crockpot, but I cheated and used the 3 envelope roast recipe, and added carrots, onions, potatoes and baby portobello mushrooms.
by Mandalynn252July 30, 2012 at 9:38 AM
Thanks for the suggestions. I ended up finding this great recipe. I added a couple of beef bullion cubesI put veggies on top and thickened the gravy. Tender, great flavor, and super easy!
Beef Pot Roast in a Crock Pot:
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (1 ounce) package dry onion soup mix
- 1 1/4 cups water
- 5 1/2 pounds pot roast
- In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
- Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.