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Old 10-17-2007, 07:10 AM
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Default NSBR - pot roast, what's your magical trick???

ok.......

I've tried diff cuts...diff lengths of time...diff veggies and soups

but every time I try any beef roast....it just does not come out right (including last night)......................................and, yes, I use a crock pot every time

I want it to be scrumptious, tender, fall to pieces, yummy

sooooooooooooo...what's your fool-proof easy tricks??????
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Last edited by Sara Ellis; 10-17-2007 at 12:45 PM. Reason: i forgot to add that I am using a crockpot every time
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Old 10-17-2007, 07:14 AM
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Pour a can of diet coke on it. It will be so tender you can't get it out of the pan.
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Old 10-17-2007, 07:17 AM
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I use a can or bottle of beer :o)
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Old 10-17-2007, 07:18 AM
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A crockpot! (and a can of cream of onion soup)
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Old 10-17-2007, 07:18 AM
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CROCK POT!

I put a little flour on the meat and then brown it in a little bit of oil.

Put your carrotts on the bottom of the crock, then the potatoes (and onions and garlic if you like) and the meat on top. Toss in your favorite seasonings.

You can either add a packet of Lipton Onion Soup mix and a bit of water or a can of cream of mushroom soup.

Let it cook on low all day.

It is yummy and doesn't heat up your kitchen!
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Old 10-17-2007, 07:18 AM
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I think the trick is time and low temp. I put it in the oven at 200 degrees or so and cover tightly or the crockpot and cook it all day. (brown it first) Sometimes I pour beer over it, sometimes just beef broth, I've heard you can pour Coke over it too. It helps if you have a cut of meat with fat on it like a chuck roast. Usually falls apart after that. Good luck. now I'm hungry!
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Old 10-17-2007, 07:23 AM
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I am not the greatest cook (I hate the idea of clean-up) but I can make a great pot roast. I put mine in the crock pot and cook it slowly on slow heat -- about 12 hours. I use beef stock instead of water for flavoring (so I have lots to make gravy with) and just a few spices (i have to hide the onions by using the dried ones) since my husband goes for bland. I put the carrots in after the meat has cooked a few hours. The I put the potatoes in about half way through, since any longer they turn to mush.
My favorite trick to get it all falling apart is to kick up the heat to high about an hour - hour and half before I am ready to eat. It just falls apart, the way I like it.
An easy way to get some great flavoring is to add crumbled up bits of ginger snaps about 1 - 1.5 hours before you want to eat. You just add crumbled bits until they stop melting into the broth. This will flavor the meat wonderfully (less cookies wont make it so sweet, but i like the flavor of lots of cookies) and also thicken the broth to a nice gravy. If you put the gingersnaps in too early, everythign will taste sweeter. The hour and a half gives a nice flavor without overpowering.

I never cook pot roast in the over. I dont have the patience, and in the crock pot, I do minimal work and have lots of time in between to clean the dishes I have used.
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Old 10-17-2007, 07:24 AM
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I'm loving the idea of adding the onion soup mix. And I've got a chuck roast I need something to do with! Lol! Looks like I've figured out dinner tomorrow!
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Old 10-17-2007, 07:29 AM
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I cook mine in onion soup mix & some garlic and it give it SO much flavor!! I also cook it slow and in the last hour I put onions, potatoes & carrots in it! UMMM!!
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Old 10-17-2007, 07:45 AM
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I just made one last night following a recipe I saw somewhere on the internet.
3/4 can coke (not diet)
15 oz can diced or stewed tomatoes
1 pkt dry spagetti sauce
an onion cut however you like
2 stalks celery
opt. garlic powder
salt & pepper

Threw half the celery & onion on the bottom of a crock pot, then the roast, then the rest of the c & o. Mixed up the rest and poured it on top, low 6-8hrs (I did high 4-5hrs)

Very good, you'd never know that the coke & spagetti pkt were in there!
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