Questions tagged [pot-roast]

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Advantages and disadvantages of braising a pot roast covered in the oven vs on the stovetop

Obviously there are major differences if the pot roast is cooked uncovered in the oven. That aside, are there differences if it is covered?
Natan Yellin's user avatar
2 votes
2 answers
1k views

Pot-Roast in Advance

Making pot roast right now for dinner tonight, but have a couple questions that I’m just not altogether clear on... I used a Dutch oven and it’s in a 275-degree oven currently. Once it’s done, I was ...
CrayolaDreams's user avatar
0 votes
1 answer
92 views

How to determine the grain of a fresh/ uncooked Arm Roast

Newbie. I have a 3-lb fresh Arm Roast from a local butcher shop. They did not slice it into 1-lb. slices this time, so I need to figure out how to do that. It looks like my first obstacle is ...
Mike's user avatar
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4 votes
2 answers
180 views

Making a test tiny roast

If I am making a corned beef and after 10 days I want to taste it and make sure I got the seasoning right. If not I'll fix it and let it soak for another few days. So I want to cut off a small piece ...
mroll's user avatar
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2 votes
2 answers
15k views

Pot roast hit safe temp. Should I keep cooking?

I always read that when cooking a pot roast in a slow cooker, you should cook on low for 8 hours. If you don't have time, 2 hours of high and 4 hours of low is OK, or 4 hours on high; but the best ...
tsilb's user avatar
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4 votes
3 answers
129k views

Do I put the pot roast above or below the vegetables in my crock pot?

When cooking a pot roast in a crock pot, do I put the meat above or below the vegetables? And does cooking it on hi or low have effect on this?
Cheryl's user avatar
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4 votes
1 answer
1k views

What temperature is the "warm" setting of a PC550 slow cooker?

I recently prepared a pork roast, but it wasn't ready in time for supper. Once it was fully cooked, I switched it over to "warm" for the night to be ready for today. But now I'm a little ...
user3495690's user avatar
1 vote
2 answers
419 views

My small chuck roast was dry

How long should I braise a small beef chuck roast, about 1 pound, on top the stove? Does it need to be totally immersed in liquid?
Lesley's user avatar
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2 votes
3 answers
2k views

Best beef joint for slow cooker

I'm wondering what beef roasting joints will come out of the slow cooker best? I'd like to be able to slice it rather than pull it though. I've tried before with Brisket, it was delicious, but fell ...
Alex's user avatar
  • 319
4 votes
1 answer
19k views

How to cook roast potatoes at low temperatures?

Is there a sane way of roasting potatoes at low temperatures? I ask because I am pot roasting a silver-side joint and would like some roast spuds to go with it. However, the pot roast is to be done ...
monkeySeeMonkeyDo's user avatar
5 votes
4 answers
12k views

Sous Vide Roast: What should I do with the excess liquid in the bag?

I am new to sous vide. I am currently cooking a roast at 140 F. I can see there is a bit of liquid, and probably blood around the meat in the bag. It has been going for 8 hours now at or above 140, so ...
Roger's user avatar
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3 votes
1 answer
3k views

Can I make a pot roast in a foil roasting pan with lid?

Can I prepare a pot roast in a foil container a few days before cooking? I also want to brown the meat and veggies, and add the stock and wine. Then place it in a foil roasting pan with the foil lid,...
user15096's user avatar
11 votes
3 answers
7k views

What is the difference between pot roasting and braising?

I'm looking at this guide for cooking cuts of beef: http://www.newworldfrontiersman.com/wp-content/uploads/2011/11/1288720744352.jpg and some are supposed to be braised, while others are supposed to ...
Loren's user avatar
  • 255
3 votes
2 answers
724 views

Molasses and Honey with burned beef suggestions?

Okay, so my lovely wife ("Plain Ol'Common Sense" here on the exchange) entrusted to me a mildly expensive roast as she left to spend a night with her sister. Everything started out so well... I ...
Ofeargall's user avatar
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3 votes
3 answers
143 views

Making stovetop potroasts

I just made a pot roast on the stove, vaguely following this recipe. My altered ingredients list would look something like this: some quick sprays of oil on the saucepan and meat while searing ...
intuited's user avatar
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1 vote
1 answer
3k views

If braised meat is cooked at 200 degrees in a perfectly sealed pouch in the oven, does the temperature rise above boiling?

I just tried to answer a question about pot roast and looking at recipes I discover one that cooks the meat at 200 degrees in a sealed pouch for 3 to 3 1/2 hours. There is a lot of reason to make a ...
Adam S's user avatar
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7 votes
3 answers
36k views

Why tie a non-stuffed beef pot roast?

Recipes for beef pot roasts often include the step of tying the roast with twine prior to cooking, even for roasts without stuffing. Why? What difference in outcome can I expect between a tied roast ...
David Anderson's user avatar
3 votes
3 answers
6k views

Preheat or do not preheat an enameled cast-iron dutch oven?

I am ready to make a pot roast in an enameled cast-iron dutch oven. I know I should brown the meat on the stove before putting it in the oven. I have heard conflicting advice as to whether or not to ...
jason's user avatar
  • 133
3 votes
3 answers
6k views

Uses for leftover potatoes from a pot-roast

I made a large pot-roast with sweet onion, carrots, green beans, mushrooms and Yukon Gold potatoes (all cooked in the same pot). All the vegetables except for the potatoes got devoured, so now I have ...
7 votes
3 answers
5k views

How to cook a pot roast without it tasting like vegetables

I usually cook a beef pot roast by putting the meat and vegetables (potatoes, carrots, onions) in a slow cooker with a little bit of water and letting it go for ~8 hours on low. This works well int ...
Ryan Elkins's user avatar
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