Making a Pot Roast and need tips

[Stephanie]

Sorry to ask yet one more cooking question, butmy mom is driving me crazy right now contradicting herself with timesand such so I thought I'd ask some of you here.

I have a five pound monster of a pot roast that I am going to maketoday. I was planning on putting it in the oven at around 1:30, at325F, for about 4 - 4 1/2 hours. Is this enough time for a piece ofmeat that size at that temp.?

I'm of course doing potatoes, onions and carrots with it, with a red wine based sauce, using thyme and sage on the meat.

 

[Stephanie]

Did I say sage? I meant Bay leaf!

 

[MyBunnyLovesMe]

At 5lbs, with that temp and that amount of time, it should turn out just fine.

I know my mom puts her roasts on in the morning but she uses a crock pot that slowly cooks it through out the day.

And her turkeys, which are 25lbs usually, she also puts in the oven in the morning, but 25 is way more than 5.

I'd say put it in and keep an eye on it. Sounds like a yummy meal.

 

[Carolyn]

Hi Stephanie,

I would say 5 to 5.5 hours with a cover at 325 degrees with a piece of meat that size.

-Carolyn

 

[Stephanie]

Thanks Carolyn. I'll amend my time then! I wasn'tsure as this is the first time I've ever made one. In fact, better getcracking now to prepare the meat and let it warm up a bit beforeputting it in the oven.

MBLM, I was going to do the crock pot, but I would have had to put itin very, very early for us to eat at a reasonable time. It's a hugepiece of meat (one of those Costco bad boys) and I want to play itsafe. Ordinarily, I'm all over crock pot cooking though. Anything outof a crock pot is yummy in my book.

 

[MyBunnyLovesMe]

Yeah, you have to put it in early if you wanna doit that way. My mom always puts hers on at like 8am, and to me itsworth it! Something about meat being slow cooked all day, its just soyummy and juicy! Good luck with your dinner! I'm sure it will turn outgreat.

 

[pamnock]

Carolyn wrote:

Hi Stephanie,

I would say 5 to 5.5 hours with a cover at 325 degrees with a piece of meat that size.

-Carolyn

I agree with Carolyn to go 5-5 1/2 hours at 325.

Pam

 

[Stephanie]

It smells sooo yummy in here. It's been in since 12:30 and I've been drooling since about 12:31.

I just hope it tastes as good as it smells. You know how meat issometimes, if it's a bad cut it's sometimes hard to tell until you biteinto it. I have high hopes though.

 

[Carolyn]

You can't go wrong with Pot Roast if you're cooking it the way you are.

Whata lovely smell for your beloved to come home to.



-Carolyn

 

[lyndsy]

MMMMMMMMMM!

You're not too far from me, what time did you say dinner was?

 

[Stephanie]

It is our special dinner, as we decided we didn't feel like dealingwith the whole going out to a pack restaurant tonight. I was going tomake filet mignon, but he really wanted a pot roast for some reason.

 

[Bo B Bunny]

The longer the better for roasts is my opinion. Lower temps and long cooking time make them very tender.

Yummy

 

[Lissa]

Here's my special recipe.

 

[RaspberrySwirl]

I know it's toolate to help for this roast on this day......but for futurereference, I've had so many compliments over the years on thewayI domy roasts. Even my mother in law and some ofmy older neighbors and friends, so there must be something to themethod.

I Cook at very low, say 225-250 all day. Depending on the size of theroast and when dinner is, I put it in from 10:00-12:00 and cook untildinner. I have one of those Tupperware brand cookers that I love thebest for cooking it in. It looks like hard plastic and is oval shaped.They came out with them years ago, but I've cracked the lid and useother things too.

I always use a boneless chuck roast. I always season and then poke someholes in it and let it sit for a bit with the seasoning poked into theholes. I put it into the covered baking dish and cook all day.

For those that like the crusty, brown outer layer of a roast (I thinkit's yucky ) you would have to do something different at the end ofyour cooking time.

It always make me sad to see someone put a roast in the ovenfor a couple hours at high heat and end up with a piece of dried, hard,stringy meat...and their family doesn't know it can be any different!!!I had one kid argue with me that what we were eating for dinner wasn'troast! :X

Raspberry

 

[Stephanie]

Mmmmmm....sounds yummy Raspberry.

I must say, I was impressed with myself last night. This was my firsttime making a roast and I was worried it would be dry like shoeleather. Usually I like my steaks and such passed through a warm roomand I'm good to go - I hate well done.

I used 2 cups of beef stock and a cup of red wine, with a bunch ofthyme on the meat and veggies. The smell was making me drool allafternoon. The meat was so tender we didn't even need a knife to cut it.

Oh, then my stupid cat got at a piece of it. Needless to say, I was not happy with him!

 

[Carolyn]

Lissa,

You arewarped!

* * * * * *

Not surprised it was scrumptious, Stephanie. Even the cat couldn't resist!

-Carolyn

 

[Stephanie]

He's a little fiend sometimes. I was so upsetwith him last night. He actually had to jump on the counter to get atit, which he knows he's not allowed up there. Thankfully, it was an endpiece, and very small at that, but still. Usually he sits on the floorat our feet begging, or running like crazy meowing while we eat. Ishould have known something was up when he was being too quiet.

 

[Elf Mommy]

RaspberrySwirl wrote:

I always use a boneless chuck roast. I always season and then poke someholes in it and let it sit for a bit with the seasoning poked into theholes.

Ahhhh but you haven't revealed the secret recipe for the seasonings

 

[Bo B Bunny]

Raspberry I do the same only in a nesco roasteror the oven in a nice big correll dutch oven. I use the chuckroast also. It's inexpensive and the marbling makes for abetter flavor.

I used to put bay leaf and all that in, but I really like my motherinlaw's roast so I started to use her "seasoning" and that is Someonion slices or even frozen diced onion works.... and some stewed(canned) tomatos. I add a bit of pepper and garlic salt orsalt and off it goes. With a bit of water in the bottom ofthe pan/roaster.

Late in the cooking time (like 1/2 hour to go) I put in baby carrotsand peeled and diced (large) potatos and let those cook on a highertemp.

It's very tasty

 

[RaspberrySwirl]

Actually I useseveral different things, depending on my mood! Ourfavorite is probably a healthy dose of Mrs. Dash Garlic & Herb.I sprinkle it very liberally on one side and poke holes, then let itsit for a while. Turn it over and repeat. It is soooooo good! And itsmells really good while it cooks all day!

Raspberry