"Lee" > wrote in message
...
> Snickers wrote:
> > Do I feel dumb, Lee! I always assumed that it was tough because I
> > *over*cooked it. I was told that since my roast was so small, that I
didn't
> > need to cook it very long. I guess undercooking can make it tough as
well.
> > I also thought the veggies went on top so the meat could simmer in the
> > broth. I wondered why my veggies were a little crunchy. XXXlager gave
me
> > advice on the cut of meat. Since I always used the rump or sirloin tip,
> > that may be why mine had no flavor. And Janet gave me a great idea for
> > seasonings and cuts of meat. I'm having company tomorrow night, so
maybe
> > I'll try again. Thanks guys for all of your advice.
> >
> >
>
> For a pot roast, use the cheapest cut of meat you can find! Trim the
> fat, and if it has a marrow bone, this will enhance the flavour.
>
> If you want to have incredible flavour, roast marrow bones under high
> heat in the oven until the marrow bubbles and turns medium brown. Turn
> over and do the other side. Throw this into a pot roast, stew, or soup
> and get prepared to sign autographs! <vbg>
>
> Size of roast doesn't matter for a crock pot but does for oven roasting.
> Nothing will make a really good roast (beef, veal, pork, chicken,
> lamb) if it is under three pounds.
>
> If you must cook a small roast, brown it in a skillet before you put it
> in the oven.
>
> I don't know where you live, but if you have salt beef available (in a
> brine in a big plastic bucket - requires no refrigeration), it will be
> incredible in a crock pot. Rinse off and soak in cold water for three
> or four hours. Put in crock pot with potatoes, carrots, yellow turnip,
> small onions, some fresh ground pepper and a bay leaf. Serve in a soup
> plate with lots of broth. I sometimes add cobs of corn cut in two inch
> pieces along with sweet potatoes.
>
> Regards
> Lee
>
==========
My mother had always cooked her pot roast in a Dutch oven pan on top of the
stove. She used bottom of the round. She would sear the meat on all sides
first, then season it, and then add a little water to the bottom of the pan
(about an inch or so)and then cover the pan. She would cook it slowly for
about three to four hours, checking the water off and on, so it didn't
evaporate and then she added the onions, carrots and potatoes to the pan,
one hour before the meat was done rotating the vegetables so they would all
brown. She removed the vegetables to a platter and then made the gravy. It
was always good.
I have a lot more trouble doing this now and the only difference is I have
an electric stove and she had a gas stove. Should that make any difference
at all? Also, how do you cook the pot roast using the oven? I have never
done that and would like to know.