How do you cook a pot roast?

[soulbringer]

See, I don't cook, as per above.

When everyone says "deglaze the pan with red wine" I think it involves scrapping off the bits stuck to the pan using red wine as a solvent/cleaner/bit absorber, which is then added back to the crockpot/roast for flavouring (edit: Sorry, I see soulbringer says as much regarding adding back to the roast. Still, clarify "deglaze" for me please).

Please feel free to enlighten me. I could google it but this seems like the right place to learn things of this nature.

Your right. When you deglaze, you are essentially melting that flavor of those stuck on bits and concentrating it into the deglazing liquid as it reduces a bit which adds great taste to your protein. You dont have to deglaze, it doesnt have to be wine, sometimes I use stock or broth.

[Z-Corn]

See, I don't cook, as per above.

When everyone says "deglaze the pan with red wine" I think it involves scrapping off the bits stuck to the pan using red wine as a solvent/cleaner/bit absorber, which is then added back to the crockpot/roast for flavouring (edit: Sorry, I see soulbringer says as much regarding adding back to the roast. Still, clarify "deglaze" for me please).

Please feel free to enlighten me. I could google it but this seems like the right place to learn things of this nature.

Your right. When you deglaze, you are essentially melting that flavor of those stuck on bits and concentrating it into the deglazing liquid as it reduces a bit which adds great taste to your protein. You dont have to deglaze, it doesnt have to be wine, sometimes I use stock or broth.

Correct, you don't have to use wine but the acidity of the wine helps loosen those bits from the bottom of the pan. The bits are called "fond" and they are culinary magic.

If someone held a gun to my head and made me be a chef again I would be a saucier. I LOVE building flavors in sauces and stews. I LOVE all the Mother Sauces and building variations of them.

If you can make a stock you can make a sauce. If you can make a sauce you can make a soup. If you can make a soup you can get the power. When you get the power you get the women.

[Jeff V]

If you can make a stock you can make a sauce. If you can make a sauce you can make a soup. If you can make a soup you can get the power. When you get the power you get the women.

Words of note from esteemed Monsieur Henri at Le Angus Boef in Montreal:

"Soup? No soup. It make you fat."

40 oz porterhouse? Have at it.

I do make good soups though. And gumbos. An etoufees. And stews (I'm told) and jambalaya.

[Fitzy]

I was scenting someone grill some form of red meat while I ate roast and it occurred to me to wonder, can I grill roast? I mean, obviously I can, but I've never heard of it being a good idea. Now it's something I might have to try.

Also Insta-Pot is the greatest thing ever for lazy "cooks".

[Jeff V]

I was scenting someone grill some form of red meat while I ate roast and it occurred to me to wonder, can I grill roast? I mean, obviously I can, but I've never heard of it being a good idea. Now it's something I might have to try.

Also Insta-Pot is the greatest thing ever for lazy "cooks".

Once, long ago, we had a "bring your own meat" NYE party, with a bunch of Webers going in a snow storm. One friend of mine who was known to take on gluttonous challenges, grilled and ate a 3 lb chuck roast. I don't really recall his opinion on the taste, but he did eat the whole thing.

[Daehawk]

Meat sweats!!

[Z-Corn]

I was scenting someone grill some form of red meat while I ate roast and it occurred to me to wonder, can I grill roast? I mean, obviously I can, but I've never heard of it being a good idea. Now it's something I might have to try.

I have seared a chuck roast on the Weber and it works well for a good hard sear but you miss out on getting the fond in your pot. And there's a lot of flame from all the fat, keeping the lid on the grill is a must.

[mori]

My experience growing up was the same as Jeff V's. I had to eat too many bad pot roasts growing up that I will not eat pot roast now.

[dbt1949]

Okay, I got it going. I didn't brown it as I'm too lazy altho it does sound better that way.
Put a lot of seasoning salt on it and as I have no broth I put in a can of beefy mushroom soup. Added some potatoes (I don't like carrots) and a really olde and strong onion.
Put the crockpot on low and am going to let it cook 8-10 hours.
Added enough water to cover the meat.

[Daehawk]

Should be nice and melty tender in 8 hours. 10 if ya want it even more so. Dont let it run dry. Not much chance of that in a crock though.

[dbt1949]

I ended up cooking it 11 hours. Came out good. Good taste and good consistency.
Ask my wife how she likes it.................meh.

[Daehawk]

If you slow cook her it may soften her up

[dbt1949]

Actually it just reinforces my reasoning for not going out of my way to fix things that take more than a minimum of work.

[Daehawk]

Thats the beauty of slow cookers. Toss it all in frozen or not, walk away, and its done and delicious later on.

[SnarlQuigmire]

8 hrs in a crockpot,it cooks while I’m at work.
Being that it’s beef,I do not sear it,been doing it like this for years,everyone loves it.

I simply rub seasoning all over the roast,add my ingredients,which consists of:
1 packet of brown gravy mix
1 can of cream of mushroom soup
1 can of sliced carrots
1 can of petit-pois peas.
Add it all together,then put my roast in and let it cook.If I’m off that day,I flip the roast every two hours.
First day we eat it with mashed potatoes,second day over rice.

[Unagi]

I can't picture what a can of carrots turns into after 8 hours in a crock-pot, but hey - if you like it ...

[Unagi]

actually now that I think about it, perhaps being canned carrots is what makes them last that long... I take it back.

[ImLawBoy]

Being that it’s beef,I do not sear it

This I do not understand.

[Daehawk]

I use bagged baby carrots.

[SnarlQuigmire]

My apologies,I don’t add them the first day.Battling a cold down here and on different meds.But I made a mental error.The peas and carrots are added the second day.

[Daehawk]

Hope you feel better soon Snarl

[GreenGoo]

Hope you feel better soon Snarl

Not with that second rate pot roast he won't!

Note: See my admitted complete lack of expertise in this area. All comments are tongue in cheek.

[hentzau]

I was scenting someone grill some form of red meat while I ate roast and it occurred to me to wonder, can I grill roast? I mean, obviously I can, but I've never heard of it being a good idea. Now it's something I might have to try.

Also Insta-Pot is the greatest thing ever for lazy "cooks".

Man, you just sent me down memory lane. My dad used to make this marinated roast on the grill that was amazing. It was almost like a teriyaki marinade, and he would cook it on the weber grill and it was SO good. Google has not revealed the mysteries of this recipe to me, but I will continue to poke around at it.