If Your Pot Roast Has Never Turned Out Quite Right, You May Have Been Making These Five Mistakes This Whole Time!
Pot Roast is one of those meals that most of us remember our moms making when we were kids. It is a meal that just makes you feel all warm and fuzzy inside. When it is cooked perfectly, the meat is tender and juicy, the vegetables are just right and the gravy is incredible.
Now that you are craving pot roast, you wish you could make it as good as your mom always did. However, no matter how hard you try, yours always turns out dry and just doesn't have enough flavor. This is why you are about to give up on making it. We know it can be frustrating but it is possible that you have just been making a few common mistakes. Once you know what they are and how to avoid them, your pot roast will be so amazing!
We Have Complied These Five Mistakes To Avoid For A Better Pot Roast And They Can Be Found On The Next Page.
Ellen Garrett
Who says Iam making mistakes lol ! And Iam making pork roast
Just thought it will help. Doesn’t matter if it is pork
Actually, a small brisket would b perfect
anyone love weight loss as much as me
Alexis Erline
First page….”complied” should be compiled….please proofread if you are going to make us click through all that “story” before we get to the main subject.
Love this recipe sounds good
Misti Sanchez
Yummy
who else gets Slow Cooker ?
Good to know.
Use a large CAST IRON skillet or dutch oven…. set oven to 350° and lower rack for dutch oven….. in your pot choice, on high heat, add 3 Tbsp oil, 1Tbsp butter, salt and pepper, and SEAR all surfaces of roast. When searing is done, remove roast to large dish. Deglaze skillet with whatever liquid you like (small amt of water, broth, wine, etc) and add 1 teaspoon garlic POWDER,,stir well. When deglazed,, return meat and all juices to center of skillet, Sprinkle 2 Tbsp meat tenderizer over meat.. Cut up idaho or yukon potatos or whatever you like or have on hand, into chunks,, add carrots— cut chunk or thick slice or 3″ piece or use baby ones— cut 3 to 4 ribs of celery into 4 pieces and cut 2 large white onions each into 4 pieces. Place all around and on top of roast. (If all potato and carrots dont fit your skillet, put them in another pan with liquid, to bake separate,,,or a greased or foil covered and roast with the meat in the LAST HOUR of baking the roast). Cover the roast and the veg with enough water or broth to JUST COVER them about 1 inch. Cover with lids (or foil if no lid). Put in oven and bake 3 hours, checking about every hour and add more liquid as needed. Put reserved potato and carrots-if any- in oven at 2 hour mark to roast stirring them at 1/2 hour. Remove all from oven when all veg are tender and roast falls apart when fork is inserted and meat falls off fork. Plate from skillet/pan. Use a spoon to drizzle liquid over meat and lightly smashed veg. Enjoy!!!!
I learned from my mother! This article didn’t tell me anything I didn’t know already. Thank you MOM!
Valerie Dara Dustin Takla