Pot roast was a standard growing up, and still continues to be in my parents' household. It requires slow cooking over low heat to ensure tender, flavorful meat. What Makes the Best Pot Roast?Pot roasts typically use the tougher cuts of beef—a chuck roast or shoulder roast—which have the most flavor. Slow cooking at low heat is what melts the tough connective tissue between the muscle fibers, leaving you with tender meat that pulls apart with your fork. For pot roasts, and other slow cooked tough meats, fat is your friend! Not only does fat deliver flavor, it helps keep the meat from drying out in the long slow cooking. So look for cuts that are well marbled with fat. Another tip? Let the roast sit (wrapped) for one to two hours outside of the refrigerator so that it comes closer to room temperature (between 65 and 70°F) before cooking. Otherwise, it will take a lot longer to cook at the low heat called for in this recipe. Elise BauerHow Much Liquid Do You Need?This is my mother's tried and true recipe for pot roast and she only adds a half cup of liquid to the pot! Why does this work? Beef is about 60 to 70% water (the rest is protein and fat). So if you keep the heat very low and the pot tightly covered, the beef will release water as it cooks, and it will cook in its own juices. The result? A deeper beef flavor for your pot roast. The key is keeping the temperature low and making sure the lid is tight fitting. Otherwise, too much vapor will escape from the pot and you'll have a dry pot roast. This recipe calls for 1/2 cup of red wine for the liquid. Use whatever red wine you like to drink. The wine will add a richer flavor to the roast, but if you don't have wine on hand or would prefer to cook without it, you can substitute the wine with water or broth. After cooking 3 1/2 hours. Note how much liquid has been released by the meat!. Elise BauerCan I Make This Pot Roast Other Ways?My mother cooks her pot roast on the stovetop, but you can make it in the oven, a slow cooker, or a pressure cooker.
Note! If you have a gas range, you may find difficulty getting the flame low enough. A tip I read in Cook's Illustrated suggests tightly rolling up some aluminum foil, shaping it into a donut, and putting that on top of the burner to create a little more distance between the range and the pan. If you use a high-BTU range, even this may not be enough, in which case I recommend starting the roast on the stovetop and moving it to the oven to cook. Elise BauerCan I Add Potatoes to This Pot Roast?The issue with the potatoes is that they may fall apart with the long, slow cooking of the pot roast. If I wanted to add potatoes, I would use firmer new potatoes instead of Russets (they'll hold their shape better). Cut them in half over 1 1/2 inches in diameter, and into quarters if larger. I would heat the potatoes first (so they don’t lower the temperature inside the pot when you add them) in the microwave or in the oven on a roasting sheet, and then add them to the pot roast the last hour of cooking. Who Doesn't Love a Good Pot Roast?
Watch This Pot Roast RecipeLook for a roast that is well marbled with fat for best results. In order for this recipe to work properly, let the roast sit (wrapped) for one to two hours outside of the refrigerator so that it comes to room temperature (between 65 and 70°F) before cooking. Otherwise, it will take a lot longer to cook at the low heat called for in this recipe. Tip: If your pot's lid doesn't fit tightly, cover the pot first with foil, then secure the lid over it.
Show Full Nutrition Label Hide Full Nutrition Label ×
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included. What roast is the most tender for pot roast?BEST ROASTS FOR MAKING POT ROAST. Chuck Roast: tender, falls apart and easy to shred.. Brisket: has a lot of connective tissue making it fattier cut that gets super tender while cooking slow, but can still be sliced for serving.. Round: (bottom round, top round) a lean and easy to slice cut.. What cut of meat is best for slow cooker pot roast?The best beef for pot roast is Beef Chuck Roast. It's an economical cut of beef that's marbled with fat that needs to be slow cooked to breakdown the tough connective tissues so it becomes ultra tender to eat. Chuck roast can be purchased in large pieces that are or aren't rolled.
What cut of roast is the most tender?Tenderloin Roast
The most tender beef roast that is well known for being lean and succulent. Easy to carve with its fine texture.
What cut of roast falls apart?What kind of roast falls apart? For best results, use a chuck roast or shoulder roast. Both of these types of roast will fall apart nicely in the crock pot leaving you with delicious shredded beef.
|