I made awesome Crock Pot Pot Roast tonight

[Iron Woode]

the store had pot roasts on sale and I picked up a 5 lb one for $6.

Cut up some carrots, potatoes and onions for it and some nice seasoning. 9 hours later I had great pot roast and veggies with a nice gravy from all the juices.

I am going to love leftovers for the next few days. A nice hot roast beef sandwich will hit the spot.

Mmmm.

This pic is before I added the seasonings.

 

[FelixDeCat]

You put pot in your crock pot roast?

 

[Anubis]

i don't see any mushrooms

fail

 

[Iron Woode]

i don't see any mushrooms

fail

I didn't feel like mushrooms this time.

It was still very tasty.

 

[FelixDeCat]

I didn't feel like mushrooms this time.

It was still very tasty.

I can vouch for that. While I do like mushrooms, I dont like them with roast. Carrots and potatoes are usually all I like with it.

 

[ebaycj]

Dude, you should have spent $12 and bought beef in bulk.

 

[schneiderguy]

pics of finished product? :hmm:

 

[SonnyDaze]

pics of finished product? :hmm:

It's probably a crock of shit.

 

[Iron Woode]

It's probably a crock of shit.

LOL

I put everything away in the fridge.

 

[Fritzo]

I like to slather the top of the meat with coarse salt, pepper, and garlic (use lots of salt), then fill it with water 3/4 of the way up. That way you have awesome stock for gravy

 

[GagHalfrunt]

I like to slather the top of the meat with coarse salt, pepper, and garlic (use lots of salt), then fill it with water 3/4 of the way up. That way you have awesome stock for gravy

I like to start with beef broth and wine. Makes a much better gravy.

 

[ahenkel]

I like to brown the meat first before it goes in the crock pot and use the juices and fat that renders off as part of the gravy. + a packet of french onion soup mix and some red wine

 

[Fritzo]

I like to start with beef broth and wine. Makes a much better gravy.

Not a big wine fan in my sauces. As for broth, you don't really need it. What you do is ladel out the stock then the meat is done into a pan, then heat it on medium high to reduce it for 5-10 minutes (to taste). Then, in another pan, melt some butter and add some flour to make a thick paste. Pour your stock in the pan, whisk and bring to a hard boil. It should thicken up nicely.

If you reduce the stock, you don't need to use broth (in fact, that's how they made the broth in the first place )

 

[IronWing]

Just beef or pork, salt, bay leaves, thyme, marjoram, black pepper, roasted yellow chili pepper if you have one. No water, no wine. The meat produces sufficient free liquid to cook without boiling the meat at the bottom of the pot.

 

[Fritzo]

I like to brown the meat first before it goes in the crock pot and use the juices and fat that renders off as part of the gravy. + a packet of french onion soup mix and some red wine

Browning is also another good technique- it will add some intensity to the stock flavor (makes it more "beefy" tasting).

 

[VWhed]

My wife uses a whole jar of horseradish to cover the meat before she throws it in the crock pot. It sounds a little weird, but is awesome when it is done.