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Mar 25th, 2012
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What's the Secret.....Pot Roast #7226519
07/17/18 12:36 AM
07/17/18 12:36 AM
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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?

Re: What's the Secret.....Pot Roast [Re: Jgraider] #7226526
07/17/18 12:39 AM
07/17/18 12:39 AM
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White Settlement, TX.
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Pressure cooker. Thank me later.



Re: What's the Secret.....Pot Roast [Re: Jgraider] #7226532
07/17/18 12:45 AM
07/17/18 12:45 AM
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Grand Prairie/ Moran, TX
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If in the oven, use a cooking bag.

Re: What's the Secret.....Pot Roast [Re: Jgraider] #7226533
07/17/18 12:47 AM
07/17/18 12:47 AM
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Abilene or on the road...
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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.


Combat Infantryman, the ultimate hunter where the prey shoots back.
_____________"Illegitimus non carborundum est"_______________



Re: What's the Secret.....Pot Roast [Re: Jgraider] #7226534
07/17/18 12:48 AM
07/17/18 12:48 AM
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Katy-Fulshear
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Onion soup mix and water. Don't peek.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill







Re: What's the Secret.....Pot Roast [Re: bigbob_ftw] #7226541
07/17/18 12:54 AM
07/17/18 12:54 AM
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Over yonder.....
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Originally Posted By: bigbob_ftw
Pressure cooker. Thank me later.

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


Originally Posted By: skinnerback
Milf does the trick.

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Re: What's the Secret.....Pot Roast [Re: Jgraider] #7226581
07/17/18 01:22 AM
07/17/18 01:22 AM
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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.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill







Re: What's the Secret.....Pot Roast [Re: Jgraider] #7226609
07/17/18 01:38 AM
07/17/18 01:38 AM
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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.


If you can't laugh at yourself, give me a call. I'll gladly laugh at you.
Re: What's the Secret.....Pot Roast [Re: Jgraider] #7226641
07/17/18 02:05 AM
07/17/18 02:05 AM
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Rockport, Tx.
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This is pretty much how I do mine and it's dang good. Browning your roast is the way to go. up 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.


Re: What's the Secret.....Pot Roast [Re: Jgraider] #7226704
07/17/18 03:33 AM
07/17/18 03:33 AM
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odessa tx
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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.

Re: What's the Secret.....Pot Roast [Re: dogcatcher] #7226705
07/17/18 03:34 AM
07/17/18 03:34 AM
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odessa tx
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Originally Posted By: dogcatcher
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.



This sounds great.
Gonna give it a try!

Re: What's the Secret.....Pot Roast [Re: mbavo] #7226713
07/17/18 03:42 AM
07/17/18 03:42 AM
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Rockport, Tx.
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Originally Posted By: mbavo
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.


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

Re: What's the Secret.....Pot Roast [Re: Jgraider] #7226724
07/17/18 03:58 AM
07/17/18 03:58 AM
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My wife adds the potatoes, carrots, cabbage, in the pot with the meat. Cooks all together.

Re: What's the Secret.....Pot Roast [Re: Jgraider] #7226726
07/17/18 04:01 AM
07/17/18 04:01 AM
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Texas
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Sear the roast before it goes into the crock pot.

Re: What's the Secret.....Pot Roast [Re: Jgraider] #7226757
07/17/18 05:59 AM
07/17/18 05:59 AM
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Killeen/Ft Hood, TX
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Old Bay seasoning is the secret believe it or not


Originally Posted by bill oxner
I plowed mules.
Originally Posted by Roll-Tide
I did build a cabin. Aka the brokeback shack.

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Re: What's the Secret.....Pot Roast [Re: Jgraider] #7226878
07/17/18 12:57 PM
07/17/18 12:57 PM
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Graham
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Crotch pot always comes out fall apart tinder..

Re: What's the Secret.....Pot Roast [Re: Jgraider] #7226881
07/17/18 01:02 PM
07/17/18 01:02 PM
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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.


It's hell eatin em live
Re: What's the Secret.....Pot Roast [Re: Jgraider] #7226920
07/17/18 01:49 PM
07/17/18 01:49 PM
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Hutto, TX (Williamson Co)
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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.

Re: What's the Secret.....Pot Roast [Re: Jgraider] #7226949
07/17/18 02:13 PM
07/17/18 02:13 PM
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http://texashuntingforum.com/forum/ubbthreads.php/topics/1013826/Re:_Cook_my_pot_roast#Post1013826


Originally Posted By: RobertYuras
Be a hero and cook my pot roast. Your wife will summon to your every need and your kids will obey after they have some of this easy, delicious recipe:

3 lb CHUCK ROAST
3 gloves of garlic, minced
One packet of Lipton Beefy Onion soup mix
One sweet onion, chopped
Sea Salt
Pepper
One can of vegetable broth
one cup of water


In your coated Iron pot:
heat olive oil in bottom of pan till hot, throw in garlic and onion to begin sweating.

Salt and Pepper roast liberally on both sides.

Toss roast into pan and brown on both sides

Mix one packet of beefy onion soup into the can of vegetable stock, plus one cup of water.

After roast is good and brown, add soup mix onto roast:

Cook at a medium boil for 2 hours, then add baby carrots and 5-6 red potatoes, halfed.

Cook another hour and a half at a simmer, or until meat just falls apart.

Enjoy:


up


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill







Re: What's the Secret.....Pot Roast [Re: Jgraider] #7228259
07/18/18 04:09 PM
07/18/18 04:09 PM
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Good presentation Bill. For got the cabbage, sorry.

Re: What's the Secret.....Pot Roast [Re: Jgraider] #7228262
07/18/18 04:15 PM
07/18/18 04:15 PM
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Deep Ellum, TX
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food

Re: What's the Secret.....Pot Roast [Re: Dalee7892] #7228288
07/18/18 04:39 PM
07/18/18 04:39 PM
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Originally Posted By: Dalee7892
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.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill







Re: What's the Secret.....Pot Roast [Re: Jgraider] #7231801
07/21/18 09:22 PM
07/21/18 09:22 PM
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Joshua
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Sous Vide! Chuck roast @ 132 degrees for 48 hours with what ever seasoning you like, I call it poormans prime rib.

Re: What's the Secret.....Pot Roast [Re: Jgraider] #7235310
07/25/18 06:04 PM
07/25/18 06:04 PM
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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.

Re: What's the Secret.....Pot Roast [Re: Jgraider] #7235319
07/25/18 06:16 PM
07/25/18 06:16 PM
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Cypress, Texas
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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.

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