Kitchen

[Infinite Mom 47]

Soda Can Roast:

1 3lbs, chuck roast

1 12oz. Bottle chili sauce

1 onion, chopped

1 tbs Worcester sauce

1 12oz. Can cola

Score meat in several places.  S&P to taste.

In skillet, sear meat on all sides.

Place in sprayed slow cooker.

Combine chili sauce,chopped onion, cola, and Worcester sauce,mix well and pour over roast.

Cover and cook on Low 8 hrs.

You can add veggies to this too.  

[shoptilyadropagain]

Growing up, my mom didn't have an actual recipe but just threw the following in the crock pot or a covered dish and it was baked.  It's pretty much how I do it now too except I may add some parsley, bay leaves or whatever moves me at the time.  

Roast

Potatoes, Carrots & Onions (as many as you want)

Beef Broth (2 cups....more or less)

S&P

[faeriemoon]

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@ECBG wrote:

I love a roast.  When I was in my early 30's I went to visit a friend for the weekend, and as it turned  , being 10 years older than me, she was a wonderful cook.  I fell in love with the roast she made and have made it many times for company and our family.

Yummy Rump Roast

Heat oven to 325 degrees

1 rump or sirloin tip roast, (I do 5 lbs)

1 C sliced fresh mushrooms.

1 onion sliced in rings.

2 cans mushroom soup

2 tsp. thyme

2 Tbsp parsley

2 Tbsp steak sauce

2 Tbsp. worcheschire sauce

Cut fat off of roast and place in deep baker.

Mix all ingredients and pour over roast.

May add fresh mushrooms and fresh onion.

Cover very tightly.

Bake at 325. THREE hrs.

May need to thicken gravy.

This dish needs mashed potatoes, rice, or noodles.

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My mother made a variation of this.  If you subtract the steak sauce and the worcheschire sauce, and add a packet of onion soup mix, you have the one my mother made.

I make it every once in a while with mashed potatoes.  Definitely a snowy winter night, comfort food kind of dish.

[WORKING GAL]

My son-in-law made this recipe for a pork loin roast and it was delicious made-in his slow cooker.  I've used it for pork and beef roasts and it comes out great.  

One bottle (12 oz) Mexican Coke

One envelope onion soup mix.

Add whatever veggies you want.  Cook either on high for 4/1 hrs. or low for 8 hrs.  I add a couple squirts of ketchup, a few shakes of worcestershire sauce, minced garlic,1 tsp. each of dried thyme and rosemary.  

[peachesncream]

Here's the recipe we've been using since it was printed in CL magazine. 

Classic Beef Pot Roast
Cooking Light

• 1 teaspoon olive oil
• 1 (3-pound) boneless chuck roast, trimmed
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups coarsely chopped onion
• 1 cup dry red wine
• 4 thyme sprigs
• 3 garlic cloves, chopped
• 1 (14-ounce) can fat-free, less-sodium beef broth
• 1 bay leaf
• 4 large carrots, peeled and cut diagonally into 1-inch pieces
• 2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
• Fresh thyme leaves (optional)

Preheat oven to 350º.

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.

Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.

Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.

[Nightowlz]

Pot Roast

4 lb chuck roast

Avocado or Olive Oil

salt/pepper

1-2 onions, diced

5-6 whole carrots, peeled cut into chunks

5-6 red potatoes, peeled, quartered

5 c broth

wine  (optional)

1/4 c flour

1/4 c butter

Wash off roast, pat dry, sprinkle with salt & pepper

Brown roast in dutch oven with oil about 3-4 mins per side

Remove roast from pan to brown onions in oil to deglaze

Put roast on top of onions, arrange carrots, potatoes around roast, cover with broth

Oven Temp 275°

Cook 4 hrs or until tender 

Remove roast, carrots & potatoes.

Heat remaining liquid in dutch oven on med-high heat for 5-10 mins.

Gravy

Melt butter over medium heat, whisk in flour well. Cook 1-2 mins.

Whisk mixture into heated liquid in dutch oven to simmer about 10 mins or until thickened a bit. Yum!!!

[GenXmuse]

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@ECBG wrote:

I love a roast.  When I was in my early 30's I went to visit a friend for the weekend, and as it turned  , being 10 years older than me, she was a wonderful cook.  I fell in love with the roast she made and have made it many times for company and our family.

Yummy Rump Roast

Heat oven to 325 degrees

1 rump or sirloin tip roast, (I do 5 lbs)

1 C sliced fresh mushrooms.

1 onion sliced in rings.

2 cans mushroom soup

2 tsp. thyme

2 Tbsp parsley

2 Tbsp steak sauce

2 Tbsp. worcheschire sauce

Cut fat off of roast and place in deep baker.

Mix all ingredients and pour over roast.

May add fresh mushrooms and fresh onion.

Cover very tightly.

Bake at 325. THREE hrs.

May need to thicken gravy.

This dish needs mashed potatoes, rice, or noodles.

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I just put all the ingredients on my grocery list try this week! Thank you for the recipe 

This is the super easy recipe I use but with Natural Organics mixes to reduce sodium. 

Ingredients

• 1 cup water
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 (1 ounce) package ranch dressing mix

• 1 (.75 ounce) packet dry brown gravy mix
• 1 (3 pound) boneless beef chuck roast

Directions

1. Whisk together the water, Italian dressing mix, ranch dressing mix, and brown gravy mix together in a bowl until smooth. Place the beef roast into a slow cooker, and pour the sauce over top.
2. Cook on Low until the roast is easily pierced by a fork, 6 to 8 hours.

[RedTop]

My go-to with beef or pork roast is 2 large onions quartered, several chipotle peppers and a spoonful of adobo sauce, 1/4 cup brown sugar and 3 cans Dr Pepper, bake at 300 for 6 hours.   

If using a chuck roast, I do brown the roast first, and cooking time is reduced to about 4 hours.   Sometimes I just use beef broth instead of Dr Pepper.   

[LilLadyNJ]

I made Mississippi Roast a few weeks ago and it was wonderful. I would make it again. I don't make pot roast often because I cook for one and it just lasts and lasts but this was a good sunday recipe. 

[CatsyCline]

Yankee Pot Roast

in my early 20s i knew nothing about cooking.  My neighbor presented me with a recipe box and some of her favorite recipes. She was from Connecticut and i assume this pot roast was a CT staple.

The raisins in this pot roast seem odd at first glance but along with the carrots and beef juices they make for a savory sweet braising liquid.  i never thicken at the end although the recipe calls for it.

3-4 lb shoulder or chuck roast
2T oil
2 garlic cloves smashed
1 bayleaf
1/2 cup raisins
2-3 small onions peeled, whole OR 6-8 boiling onions
3 carrots, 1/2 " pieces
3-4 medium potatoes cut-up 1/2" pieces
Salt/pepper
Flour

• Tie roast if needed
• Dust roast with flour/salt/pepper
• In heavy pot sear each side of roast in hot oil (i use grapeseed)
• Add water to see up halfway of meat.
• Add raisins and garlic, bayleaves and onions
• Braise on low stove top or 300/32* oven about 2 - 3 hours
• Add vegetables 2nd hour
• Optional - for thickened gravy : Remove bay leaf roast and vegetables and strain liquid. Return liquid to pot and boil add 2 T flour in 1/2 cup cold water, add 1 cube beef bouillion. Stir until thickened.

as i have found with beef stew the flavor is better the 2nd day. you can leave the raisins in with the liquid or discard. i leave them.