Pot Roast.....

bommer

Dear OS's

Does anyone have any nice ideas for a piece of pot roast beef?

I bought it as it was cheap and would like to make a nice Sunday lunch as we are out most of am and would really like to put something in and come back to it. Problem is hubby is not keen on veg, can get away with carrots onions, green beans and mushrooms any ideas?

Triker

Hi found this, any use, just omit anything that you don't like
http://www.ivillage.co.uk/food/tools/recipefinder/display_recipe/0,,6307,00.html

researcher

I love it just with onions, carrots and potatos - I'd serve other veges freshly cooked. I just add salt, pepper, bay leaf or 2 and a dash of worcestershire sauce - I definately wouldn't add any stock cube, as they destroy the naturally delicious flavor of the beef.

I'd seal the meat on a high heat, chuck everything in the pot, add water to halfway up the meat, put on a good fitting lid and put in a low oven (how low depends on how long you'll be out and your oven type).

I've done this for years, particularly good for brisket.

Boomdocker

Instead of oven roasting my beef joint I thought I might pot roast it in a casserole pot in the oven.I intend to put my 900kg beef joint in the pot whole with assorted veg. Do I need to cover the whole joint with stock to prevent it drying out on top or will it stay moist as with a slow cooker.What work for you guys?TIA

moanymoany

I love pot roast. I don't cover the meat with liquid and after an hour I turn it upside down.

Also, I take it out of the liquid and put it back in the oven in a tin for half an hour, which crisps up the outside.

annaangeluk_2

Hi all,

I'm having all my family round tomorrow for a mother's day meal. It's the first time I've cooked a full meal for them (doing 3 courses plus coffee etc!) so I want it to go right!

I've got a joint of beef labelled in asda as "pot roast." I think I'm going to quickly fry the outside to brown it then do it in the oven with beef stock, red wine, carrots, onions and mushrooms. How long does this sort of meat take to cook? Does anyone have an idea of how long per lb? And is this the best way of cooking it?

Thanks in advance

Anna x

danz0l

I'm no expert Anna but pot roast is brisket i think. I think its called pot roast as in America its often cooked slower in crock pots, hence the term pot roast, a roast for the pot.

Yes i would brown the meat in a dry frying pan then do as you say, marinate with red wine, onion, carrots etc to make the gravy.

I would cook it as slow as you dare. We had ours last week in the slow cooker, cooked all day on low and I have to admit it was THE best bit of beef we have ever had. The gravy was to die for.

Give yourself at least 4 hours minimum is my advice but the longer you cook it for at lower temperatures the better and more tender it will be.

Cleosmum

I brown the whole brisket and then pop it in the slowcooker with root veg and stock and cook on low for about 8 hours, comes out divine. I do potatoes seperate as they dont seem to cook properly in the slow cooker.

squeaky

Gosh, that's a "how long is a piece of string?" question.

Different cuts of beef need diiferent cooking times.

From the "Pot Roast" description (does it say anywhere on the label what cut it is?) I'd be inclined to think it is a cheaper cut and so needs longer cooking.

So if it's something like rolled rib (boneless) or brisket (and you use the oven rather than a slow cooker) does it look like a solid piece or is it rolled up with string tied round it? My handy book says...

Oven temp 160°C (gas mark 3)...

Rare 26 - 32 mins per pound

Med 34 - 38

Well 40 - 42

HTH

demented_2

annaangeluk wrote: »

Hi all,

I'm having all my family round tomorrow for a mother's day meal. It's the first time I've cooked a full meal for them (doing 3 courses plus coffee etc!) so I want it to go right!

I've got a joint of beef labelled in asda as "pot roast." I think I'm going to quickly fry the outside to brown it then do it in the oven with beef stock, red wine, carrots, onions and mushrooms. How long does this sort of meat take to cook? Does anyone have an idea of how long per lb? And is this the best way of cooking it?

Thanks in advance

Anna x

Hi Anna: what weight is the beef please. I have done pot roast in a large pressure cooker, not with the weights on though, only used the pressure cooker pot as it is both heavy and large and you can really brown the meat with out burning the pan, so getting the lovely residue for the gravy. Anyway just really wanted to know the weight of the joint.... gosh i am rambling this evening, too tired and also having a bit of a warm flush. sad arn't i.

icandream

Hi Anna
This is one of my favourites. I usually have a 2 lb - ish piece of beef. I'll cook it in a slow oven (ours is gas, so lowest setting at no. 1), and put it on a good 4-5 hours before we want it. It doesn't seem to matter if it stays in longer - it's an absolutely delicious meal.
Enjoy!
Caz