Joined: Fri Jul 08, 2011 10:33 pm
Location: Northwest Arkansas
This only takes three or four hours to cook. Keep in mind, the longer you cook it, the more tender the meat is. I like pot roast that is so tender is almost falls apart when you pick up a piece of it.
I don't use a recipe, but here's the basic idea:
- Place a defrosted beef roast in the roaster pan.
- Add water until it just covers the roast (most of the time I cheat here and add a little beef boullion since I love strong beef flavor!)
- Cook the roast on about 250 degrees until the meat is pretty much done in the center.
- If you want your meat to fall apart when it's done, this is the step where you cook it for a couple or more extra hours. Make sure you keep the water level up!
- Add a few onions, quartered.
- Add a bunch of baby carrots, or large carrots cut up, and cover. Cook until they ALMOST start to soften.
- Add a bunch of quartered potatoes and cook at 175-200 until the veggies are tender.
And here's what you get!
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