What's the secret to a succulent, juicy pot roast? Mine seems too dry every time. Is there a trick to keeping venison roast juicy as well?

Pressure cooker. Thank me later.

If in the oven, use a cooking bag.

Crockpot, on early and long time cooking. We did a 5 pounder that fell apart last week.

1 (28 oz) can Las Palmas Red Chile Sauce or enchilada sauce
3 beef bouillon cubes
2 Tablespoons chili powder
1 Tablespoon ground cumin
1 Tablespoon oregano leaves
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon finely ground black pepper

5 pound beef chuck roast, trimmed of most visible fat

In a 7-quart slow cooker, add chile sauce, bouillon, chili powder, cumin, oregano, onion powder, garlic powder and black pepper. Add chuck roast. Cover and cook on low for 7 hours.

Onion soup mix and water. Don't peek.

This....then brown in the oven......

I started one on my gas grill to get grill marks and make my gravy brow. It came out fine but more trouble tan it was worth. I still brown them in a pot on the stove.

Put your heavily seasoned chunk of meat in a roasting pan with a few garlic cloves, bay leaves and about two tablespoons of olive oil. Cover tightly with heavy duty foil and slow roast in the oven at 275 degrees for 4-5 hours.

This is pretty much how I do mine and it's dang good. Browning your roast is the way to go. I don't use the onion soup mix anymore I cook my onions down dark in butter and season at the end, like it better. I've cooked a lot of venison and feral pork roasts this way that everybody liked.

Put roast in crock pot.
Sprinkle 1 pack of dry powdered ranch dressing packet on roast.
Sprinkle 1 pack of dry powdered au jus packet on roast.
Put about 6 or 8 Peperoncini peppers on top of roast.
Place one stick of butter on top of roast.
Put lid on crock put and cook 5-6 hours on high or 8-9 hours on low.

This sounds great.
Gonna give it a try!

I've made the Mississippi Pot Roast before and was good. Different, but good.

My wife adds the potatoes, carrots, cabbage, in the pot with the meat. Cooks all together.

Sear the roast before it goes into the crock pot.

Old Bay seasoning is the secret believe it or not

Crotch pot always comes out fall apart tinder..

If you want it shredded up like above make it easy on yourself. Get a brisket or whatever cut of meat you want to use, cut it into inch or 1.5 inch cubes remove the big pieces of fat put in a crock pot or dutch oven cover with water add a bunch of chopped onion and salt and pepper and simmer till it is tender. Its like gringo carne guisada and is awesome.

I know im different but what I say above is what we call pot roast. A roast baked in the oven with carrots and taters etc. is just a roast to me.

I season and sear the roast in cast iron skillet first. My seasonings of choice are coarse salt and "Cavender's All Purpose Greek Seasoning mix. Then I layer celery, peeled and chunked carrots, and 2-3 large sweet onions (quartered or smaller chunks) in the bottom of a covered baking dish. I add about 1 cup liquid (water & 1/2 teaspoon beef base or red wine) to cover the bottom of the dish about 1/2" or so. Finally, I add the browned roast (chuck, shoulder, 7-bone, etc... not rump) and cover, cooking at 300-325 for about 4 hours. At 2.5 hours I flip the roast and add medium whole potatoes (peeled or not). The roast is done when a toothpick slides in with gently to no pressure.

For gravy, I make a medium roux in the skillet, then drain the broth from the beef and the vegetables to flavor. I'll add a little heavy cream at the last minute, then serve the gravy on the side.

http://texashuntingforum.com/forum/ubbthreads.php/topics/1013826/Re:_Cook_my_pot_roast#Post1013826

Good presentation Bill. For got the cabbage, sorry.

That was an old thread by Robert Yuras. He was one of the most active on the recipe forum.

Sous Vide! Chuck roast @ 132 degrees for 48 hours with what ever seasoning you like, I call it poormans prime rib.

If it is too dry, try braising. You add about a 1/2" of water in the pan and turn the meat maybe once every 20 minutes. Cook covered. First sear the met on all sides a few minutes in oil to get that seared meat taste. Add onions, etc.

Cube the meat into about 2 in cubes, I like to sear mine on the grill.
Dutch gold potatoes, they are a little pricey but damn the natural buttery flavor they have is amazing.
Sliced purple onion, carrots, whole mushrooms, fresh garlic, onion soup mix, worcestershire sauce, A1 sauce, cream of mushroom soup.

Build in a croc pot as follows: meat, potatoes, carrots, worcestershire sauce, A1 sauce, garlic, onions, mushrooms, and cream on mushroom soup. Set on low 8 hours/high 4 hours.