How to Prepare Tender Beef Roast?

Crockpot...
1 roast
1 onion
1 packet of Good Seasons Italian Dressing mix
1 packet of Brown Gravy Mix
1 packet Liption Onion Soup Mix

Use a crockpot and get Allegro marinade. It makes any meat tender. You can get it at Walmart. Also, garlic powder helps with tenderness. NOT garlic salt.

HTH,
Tamara

I cook mine in the crockpot and it always comes out tender. My family loves it. I start it early in the morning and about 2:00pm I add quartered potatoes and little carrots. Good Luck!

I always had the same problem and I discovered my issue was, I was pulling it before it was complete. Just recently I decided to try making one in a Dutch Oven. I checked it and it looked done but was not tender. The recipe said it needed to cook for 1 more hour so I left it cooking. It was the best pot roast I have ever had. I love Southern Living magazine recipes. This is the one I used but they have a lot more to choose from.

http://find.myrecipes.com/recipes/recipefinder.dyn?action...

The slow cooker definitely makes the best roast. But remember that adding soup (especially dry soup mix) adds TONS of sodium. What I do is put cut up celery, onions, carrots and potatoes in the bottom and season them with salt and pepper. I put in one whole bay leaf, and put the roast that has been seasoned with salt, pepper and thyme on top. I add low sodium veggie or beef broth until it almost covers the roast and cook it on low all day while I'm at work. When I get home, it is so tender it falls apart and the veggies are delicious. If you want gravy with it, you can cook make a roux from flour and butter and use the drippings from the roast - much healthier and not too difficult. Whatever meat is leftover, I put bbq sauce over it and serve it on buns for bbq sandwiches.

I agree with the crock pot idea! But what I add is unusual, but makes the meat fall apart. I put the roast in the crock pot, top it with cream of mushroom soup and add one can of Coke (not diet) to the bottom. Somehow the acidity of the Coke breaks down the meat and the combination of the Coke and the soup make a wonderful gravy. Add any vegetables you like about 1/2 way through cooking. I usually cook mine on low for at least 8 hours. Enjoy!

Not to brag... but I make killer roast beef. Only because it is also my grandma's and mom's signature dish as well!

1. Brown all 6 sides. This will give it good color, and will add some flavor. (Use some olive oil to do this, with salt and pepper sprinkled on the roast.)

2. After it is browned, add some beef broth. Probably 1 to 2 cans. Cover. Cook on a low heat for ALL day! Actually, cooking it all day can make it kinda mushy. Cook it this way for about 4 to 6 hours. It is one of those where you have to taste it and see when that particular roast has decided to get tender.

Is is still way before supper? That is fine. Take it out, spoon broth all over it, cover it tightly with aluminum foil, and either put in the oven on low heat, or stick it in the fridge until you need to heat it up in the oven on low heat.

No fail. It will be tender every time.

You can also cook it in a crockpot for the same results, but I would still suggest dirtying a pot to brown it.

Hi J.,
I just have to share my mom's pot roast recipe. At first glance it looks a little odd, but it is the most flavorful, tender potroast I've ever had. Give it a shot and see if you like it too!

boneless beef chuck roast (at least 2lbs.)
salt and pepper to taste
1 bottle (8oz) Catalina salad dressing
Large onion, sliced
Yukon gold potatoes, cut into pieces
carrots, peeled and cut into chunks (as many as you want)
chopped parsley, fresh or dried

Season both sides of roast with salt and pepper. I also slice garlic and poke it into the meat. Brown both sides of meat in around 1/4 cup salad dressing. Add onions and stir to brown. Transfer into crockpot. Add remaining dressing, potatoes, carrots, and enough water to to come 2/3 way up meat ( 1-2 cups). Cook on low for seven - eight hours. Sprinkle with parsley right before serving.

good luck!
Hilary

I don't cook a lot, but this is one dish I do know how to cook. You can cook the roast in a pressure-cooker, or in the oven. If you use a pressure cooker, you'll want to brown the meat first, then follow the directions on the cooker. This is the fastest method, and it's really tender too. But, if you choose the oven method, brown your meat first, then place in a pan deep enough that your roast will fit in it with the lid on. Depending on the size of the roast, add a can or two of either cream of mushroom or cream of chicken soup, follow with a full can of water and sir so the soup and water are mixed together; salt/pepper to taste. Cover and cook on 300 for 30-minutes per pound. Your meat will come out tender, plus the soup becomes your gravy.

I cook mine in a large cast iron pot all day on top of my stove.

First I brown all sides, after they are nicely browned, I add beef broth, onion, and seasonings we enjoy. Let it cook slowly (keep your eye on it and turn it occasionally). About an hour before I am ready to serve, i add veggies and more onion.

It is a family favorite here and alwasy falling apart tender.

If you like Mexican food, I have a slight variation that is always a big hit. It is also nice if you are having people over for dinner. With your chuck roast, put it in a crock pot with a bottle of the green salsa (mild) that comes in a jar. I think it's about 14 ounces or so. You will want to have enough to cover the entire roast, I use La Costena (sp?). Cook in the crock pot on low for 8 hours. Remove, shred the meat with a fork. I serve it with tortillas, chopped cilantro, finely chopped onion and monterrey jack cheese.

I put mine in the crock pot and turn it on high for about an hour than turn it on low for the rest of the day. Just add whatever seasonings you have and let it cook on slow for the day. Around 2-3:00 I add the potatoes and carrots and let it cook for a couple of hours until potatoes and carrots are tender. I then dump out the water and put in 2 jars of boston market brown gravy or make your own package brown gravy. Let that simmer for about 30 minutes and you have a complete good tender meal.

Season with Season All.
Use a fork and punch through all over.
Cook in crock pot with
2 cans of Golden Mushroom soup (this is different than cream of mushroom.. it is Golden mushroom)
2 cans of water
package of baby carrots
2 cans of sliced red potatoes (from the can.. that is an easy way)

Cook all day on low
in the crockpot

put it all together. sealtightly with foil, if no lid for the pot, and cook it low and slow.good luck. be sure you've added all seasonings and anything else for your meal. S.

I always, put some oil in a pan and get it hot. Then put after marinating for a few hours I put flour on both sides of the roast. Then brown it. then put it in a pan with foil on the bottom and put Liptons Onion Soup dry mix over the top then add Golden Mushroom soup. The roasts that have more marbling in them are the tenderist. But I still some times have one that is not as tender. Good luck also that juice is wonderful for gravy. G. W

Let start out by saying that I never defrost my roast, I will put it straight in the crock pot. If u are cooking it by itself and u are not adding anything to it, add 1/4 to 1/2 cup of water or beef stock to it when u first put the roast on. I cook my roast for 6-7 hours on LOW. This what I do when I cook a roast and it always comes out moist. Also if u want to try something new, buy two packets of dry ranch dressing and one dry package of Italian dressing. Then when u first put the roast on sprinkle one package of ranch and one package of Italian on it. Let it cook on low all day and then when it is done, take a serated knife and shred the roast. Taste it and see if u want to add the other package of ranch. Then u can spread it on hamburger buns or whatever u like. My husband loves this receipe but u just have to make sure that when or if u add the second package of ranch that u don't add to much, it can make it real salty. Good luck!!!

If you have a crock pot put your roast in it with potatoes, baby carrots, and some chopped onion. Fill it with water to cover everything and cook on high for about 8 hours. That way you have your whole meal in one pot and it will come out so tender that it will fall apart.

Cook it in a crockpot. Check out allrecipes.com for tons of yummy recipes. I like to make this by adding 1 can of cream of mushroom soup, a packet of onion soup mix and the about a 4 or 5 lb. roast. Cook on low for about 8hrs. You can add carrots, potatoes, onions, and mushrooms in the last 2 hours if you like.

The slower you cook it the more tender it will be. In an oven at 250 or a crock pot. Make sure it doesn't get dried out. so make sure you have a little water/oil/wine in the bottom.

Good luck!

Use a crock pot or pressure cooker. I use a few onion soup packets with some cut up carrots, potatoes and onions. Yum. Of course the crock pot takes all day but it so easy if you have it thawed out for in the morning to put on. For the pressure cooker I can have it totally falling apart in 25-30 minutes tops. Enjoy.
C.

The secret is very slow cooking!
Smear garlic lightly on both side, brown over high heat in large skillet. Sometimes it may be necessary to add a little water depends on fat content of meat. Cover and turn down heat lowest possible, cook about 5 to 6 hours depending on size. Before serving salt, take out of pan and make gravey from the liquid in skillet. Easy and good on poor cuts of beef.

J.,
I get the best results with a crock pot. I make sure to tenderize it with the nail hammer that I have and use spices (on of the staples in mine is the onion soup mix). Cook over night, then in the morning add the potatoes, onions and carrots if you like it will be great for dinner :)

Crock pot. I make roasts in the crock pot that melt in your mouth and are delicious...plus, it requires little work after the initial set up and adding of ingredients! Good luck!

I use the croclpot. I put a can of cream of mushroom soup, a packet of onion soup,a packet of brown gravy, salt and pepper in with a cup of water and cook it on low for 8 hours. It comes out tender and I use the stuff I put in as my gravy. Hope this helps.

You might want to try one of the cooking bags.
GL

The best roast I ever had was made in a crockpot. The roast was also put in frozen! Cut celery, carrots, potatoes and onions into thick chunks. Put those into the crock. Salt and pepper the roast and put it in. Slow cook for about 10 hours. It comes out perfect.

WHAT I DO IS SET THE oven on 250 degrees, put about a cup o water or enough to over half the roast and put in the pan. add what veggies you want, cover tightly with oil and plae in oven. i let mine oook almost all ater noon or mornijg which ever time you will eat it. it will be ork tender, alling apart. slow cooking it and keep it overed will makw it really tender. good luck. W.

My trick for any large piece of meat is to use my pressure cooker. Pressure cookers aren't what they used to be. Mine is electric and has safety features that won't blow the top off:) I just put my frozen meat in (you could thaw and it wouldn't take as long but I never plan that far ahead) and also put my potatoes, carrots, onions and any other vegtables you like, cover with beef broth and water, add any seasonings you like (salt, pepper, garlic, etc.) and just pressure cook according to cookers instructions. Mine takes around 1 1/2-2hrs depending on how tender the meat is. You will love the pressure cooker for other things like stews, beans, pasta dishes, vegtables (mine has a steam feature).

Crock pot!!! 8 hrs on low. I also use package of dry onion soup, can crm mushroom soup (i use the low fat/low sodium variety) and just enough water to cover the top of the roast. It's delicious and instant gravy as well. As long as you cook it in the crock pot on low for a long time, it will be impossible to come out tough, and it will fall apart when you take it out.

Crockpot is the way to go!! Don't forget the Crockpot liners, they make cleanup super easy!!

The best way to fix a pot roast,rinse off before using,put in large deep pan or pot,add 1 large can of mushroom soup,plus 1/2 of that can with water, plus 1/4 cup soy sauce,1 tbls garlic, 1tsp oregano, 1 tsp sweet basil, 1 tsp onion powder, salt and pepper to taste when done. cook 3 to 4 hrs covered at 325 degrees, the key is cooking it slow at 325 degrees, this is based on a 3 to 4 lb roast , enjoy, this was given to me from my husband and it will be fantastic.