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Hey Lisa
Posts:
1,939
From:
Oregon
Registered:
9/27/06
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(3 of 3)
Re: New cook needs moist pot roast
Sep 1, 2009 6:02 PM
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I found out I was crock-cooking my pot roast (and other meats) for too long at too high a temperature when they were coming out all dry and stringy. I know first-hand how frustrating it is to cook something that smells so delicious and yet isn't tasty. I'm going to try your recipe too, Scott.  Thanks for sharing! -- Lisa |
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scott eggers
Posts:
948
From:
Chicago
Registered:
8/25/07
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(2 of 3)
Re: New cook needs moist pot roast
Aug 27, 2009 7:30 PM
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If it is tuff, it needs to cook longer.
I have made this many times, it comes out great.
Slow Cooker Pot Roast
1 can (10 3/4 oz.) Condensed Cream of Mushroom Soup
1 pouch (2 oz.)Dry Onion Soup Mix
6 medium potatoes, cut into pieces (about 6 cups)
6 medium carrots, cut up (about 3 cups)
3 1/2- to 4-lb. beef round or chuck pot roast
1-2 bay leaves
1/2 - 1 cup of wine (optional)
MIX soup, soup mix, wine, bay leaves potatoes and carrots in slow cooker. Top with roast and turn to coat.
COVER and cook on LOW 8 to 9 hours or until roast is fork-tender. To speed up cooking turn on high for the first hr. or so.
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Kathi Grupp
Posts:
1
Registered:
8/27/09
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(1 of 3)
New cook needs moist pot roast
Aug 27, 2009 5:28 PM
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Help. I want to cook but boy am I lousy at it. I keep trying to make moist pot roast but it keeps coming out tough and tasteless. It has been simmering in the crock pot for hours. What is the secret?
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