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Pot roasts are a throw back from past generations where Sunday
dinner at grandma’s house was a weekly tradition. Today many new
cooks are intimidated by pot roasts and have never even tried
cooking a pot roast. A pot roast dinner is actually a low cost
highly nutritious way to serve an easy to fix hot meal.
Pot roasts are usually the cuts of beef known as the rump roast
which is part of the steers leg or the chuck roast which is part
of the steers shoulder. Pot roast meat is usually less expensive
per pound than meats such as a tenderloin or sirloin tip which
makes it an ideal choice for many families.
Because of the well marbled meat in a pot roast the fat and
connective tissue make for a surprisingly tender flavorful and
moist meal. Pot roasts should be slow cooked by a moist method
such as braising or in a crock pot until the meat is well done.
By slow cooking pot roast this inexpensive cut of meat is
transformed into a tender rich and flavorful cut of meat. The
palatable texture of a slow cooked pot roast blends wonderfully
with cooked carrots, onions and potatoes allowing for an almost
effortless meal.
Visitor comment: I like cooking a roast in the crockpot. Today for
our Sunday dinner, we had one cooked in my brand
new crockpot. I thought it would be a great way
to break it in, so I got a 3 1/2 lb. roast, some of those small new
potatoes, some carrots, some of
those pearl onions, celery, mushrooms, beef gravy
mix, ranch dressing and Italian dressing mix, with
some brown gravy mix. That turned out so wonderful.
My son Jesse, warmed up some French bread, and his
friend Cathy, made a tossed green salad. We had for dessert either
watermelon, or vanilla ice cream
with sliced strawberries. Did we ever pig out. A
good meal like that is I praise God for one of
life's little pleasures...James
Here is a simple pot roast recipe that will surely please your
budget as well as your palate.
Pot Roast Recipe:
In a crock pot or other slow cooker combine:
1 rump roast or chuck roast
1 bay leaf
1/2 onion, sliced in large chunks
1 large carrot, sliced in large chunks
12 peppercorns
1 tsp of salt
Enough water or broth either chicken or vegetable to cover half
way up the roast
Slow cook on low for 4-5 hours remove the pot roast from the
liquid and serve with roasted potatoes and carrots.
Reprinted with permission.
Visitor comment: Leave out the water in that recipe. The meat will cook in
its own juices and be much more tender and flavorful... this is my mom's
secret!...Paula
 Classic Pot Roast 
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