My pot roast was bland.

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Posted 9/13/2010 by Sharna_G in NSBR Board
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Sharna_G
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Posted: 9/13/2010 9:32:46 PM
What can I add to my pot roast next time to give it a little zing? I used salt n pepper on the roast and seared it before putting in the crock pot. I then added potatoes, onions and carrots. Covered the whole thing in a can of French onion soup and another 1/2 can of water (I wanted lots of gravy). I also added a bay leaf and 2 cloves of garlic.

The meat was tender, juicy, and yummy (according to DH), but I was looking for more flavor, KWIM?

What can I use next time?


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Posted: 9/13/2010 9:42:12 PM
That sounds like it should have been flavorful enough. I usually use a package of Lipton Onion soup mix instead of canned soup, so that may be a little more flavor concentrated.

You could probably try some Kitchen Bouquet (do most people know what that is or have that on hand? I know I always do, but my MIL passed that trait down to me).

I also sometimes add some red pepper flakes to my roast but that gives it a different kind of zing than I think you are looking for.

Kitchen Bouquet for anyone who doesn't know what it is (found in the section where the steak sauces are I think. Or maybe the seasonings. I alternate it with Liquid Smoke sometimes)




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Posted: 9/13/2010 9:42:33 PM
I add all kinds of different things to my pot roast in a crock pot. My favorite is probably wortshire (sp?) sauce and blood mary mix. A can of beefy mushroom soup is good too. My former MIL swears by half a can of coke, but I like the other stuff better.

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Posted: 9/13/2010 9:45:36 PM
I love Pioneer Woman's pot roast. But honestly I like it and any other pot roast better the second day.

Looking at your OP, the water is standing out to me. I would have used another can of onion soup or beef broth.


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Posted: 9/13/2010 9:49:03 PM
Lipton Onion Soup Mix is a good thing to add.


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Chopped Liver *U*
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Posted: 9/13/2010 9:50:41 PM
I SWEAR by this stuff...



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Posted: 9/13/2010 9:52:36 PM

Kitchen Bouquet for anyone who doesn't know what it is (found in the section where the steak sauces are I think. Or maybe the seasonings. I alternate it with Liquid Smoke sometimes)


It's next to the Worcestershire sauce in Walmart. Usually on the very bottom shelf.

I usually cut a few slits in my roast and stuff them with a chunk of onion and garlic.


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Posted: 9/13/2010 9:52:51 PM
I always use V8 juice when I make a pot roast. I like to add Tastefully Simple Garlic Garlic and lots of pepper. I add potatoes and then toss in the carrots with only a couple hours left to go.

I take the drippings and add a brown gravy packet to get a DELICIOUS gravy to go with the potatoes!


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becooper
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Posted: 9/13/2010 9:54:41 PM
Spread Dijon mustard all over the top of your roast, then Lipton french onion dry soup mix, lots of fresh minced garlic, worcestershire sauce, dry brown gravy mix(it comes in a kinda green package, I think its Kerr's),and a can of beef broth. I think that's it, when fall gets here and I make it I will remember. I'm really bad and don't write down recipes. HTH


Barbara

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Posted: 9/13/2010 9:55:50 PM
Carla, I don't use that but I use Gravy Master which is the same thing.


Sam



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Posted: 9/13/2010 9:55:53 PM
I just made a chuck roast and used a recipe from Pioneer Woman's site. You basically sear the meat in EVOO, take it out and add onions and garlic. Put the roast back in and add a bottle of beer. Cook at 275 for 2-3 hours. It had GREAT flavor and just fell apart. Only spices, kosher salt and pepper.





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Posted: 9/13/2010 9:59:43 PM

Carla, I don't use, that but I use Gravy Maste


I wasn't sure if it was just something old ladies used or not - LOL. My mom never used it, but my MIL couldn't cook without it. But I've had a few puzzled looks from people who have been in my kitchen over the years, so I figured my MIL and I might be the only two people on earth that used it.


Carla




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Posted: 9/13/2010 10:00:00 PM
I either use a can of Coke or red wine instead of water.



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Posted: 9/13/2010 10:00:55 PM
I do pretty much what you did with yours except in the last couple of hours in the slow cooker I pour some of the juice off of the meat and mix into the juice an envelope of Peppercorn Gravy mix. Then I pour it back over the meat and continue to cook. My family likes that.

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Sharna_G
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Posted: 9/13/2010 10:02:54 PM
Thanks for the replies!

BF, I've never heard of Kitchen Bouquet... Might have to hunt that down on the next grocery trip.

I also agree with the Peas who use Lipton onion soup mix - more flavor, less water
I think that might have been the issue - the water I used.

For the V8 and bloody Mary mix Peas: doesn't that give your roast a tomato-y flavor?

Sam, I can't see your pic...

Barbara, do you sear your roast, or put Dijon on the raw meat?


~~Sharna
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Sharna_G
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Posted: 9/13/2010 10:04:52 PM
Ok, I can see your pic now. What the HECK is that?


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Sharna_G
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Posted: 9/13/2010 10:06:29 PM
Sarah, doesn't the Coke flavor concentrate and make your meat sweet?


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Posted: 9/13/2010 10:11:27 PM
I always make mine the same,
ROAST, ONION , GARLIC, S&P , ONE CUP OF BEEF BROTH, AND A CAN OF STEWED TOMATOES, I PRESSURE COOK IT FOR 30 MIN , THEN I ADD RAW CARROTS AND POTATO, COOK TILL THEY ARE TENDER, IF I DONT USE THE PRESSURE COOKER I MAKE IN OVEN AND ADD POTATO AND CARROT THE LAST 45 MIN, COVERED WITH FOIL
.ANGE


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Posted: 9/13/2010 10:12:34 PM

I wasn't sure if it was just something old ladies used or not - LOL. My mom never used it, but my MIL couldn't cook without it. But I've had a few puzzled looks from people who have been in my kitchen over the years, so I figured my MIL and I might be the only two people on earth that used it.


I think my mom told me about it. No one else I know uses it either. It's a well kept secret.


Ok, I can see your pic now. What the HECK is that?



Yeah, sorry. I had to fix the link. It's a paste that you add to water to replace the stock. I also add some to my homemade stocks to make it richer. It gives food so much depth. I adore it. I get it at BJ's for half that price.


Sam



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Carey Ayn
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Posted: 9/13/2010 10:12:42 PM


I agree with Sam.



Sarah*H
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Posted: 9/13/2010 10:12:46 PM
No, not sweet at all. My go to recipe (from All Recipes years ago) is 1 can of coke, 1 can of cream of mushroom soup, 1 package of Lipton Beef Onion Soup in the crockpot on low for 6+ hours until it falls apart. It's pretty much the best pot roast and gravy ever.




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Posted: 9/13/2010 10:14:19 PM
Oh,and I also use half red wine in mine.

Between the salt, pepper, garlic, onion, Beef base, red wine and Gravy Master, I don't have to add any soups or mixes.


Sam



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Sharna_G
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Posted: 9/13/2010 10:20:25 PM

Yeah, sorry. I had to fix the link. It's a paste that you add to water to replace the stock. I also add some to my homemade stocks to make it richer. It gives food so much depth. I adore it. I get it at BJ's for half that price.


So of course I still have questions! Do you just drop some into the pot, or mix with water first? How much is enough for a 4 lb roast?


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Vi
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Posted: 9/13/2010 10:28:18 PM
I got this recipe from 2Peas several years ago. The poster said she made this recipe up and I always get compliments on this roast when I make it.

Crockpot Roast (This requires some preparation but the taste is worth it.)

2-3 lbs chuck roast (remove excess fat)
2 Tbsp. olive oil
1 onion, sliced
2 cloves garlic, minced
Worcestershire sauce
1 bay leaf
salt and pepper
1 envelope dried onion soup mix
1 can cream of mushroom soup
1/2 to 1 soup can of water

Wash roast from package. Add olive oil to a dutch oven and heat to medium-high heat. Add onion and garlic and saute for 1-2 minutes. Add roast and just brown the roast on all sides to seal in juices. Put 3 - 4 dashed of Worcestershire on top of roast.

Mix dried onion soup, cream of mushroom soup, and water together. In crock pot, add 1/2 of the soup mixture to the bottom of the crockpot. Place browned roast and all pan drippings in crockpot on top of the soup mixture. Add rest of soup mixture on top of the roast. Add two more dashes of Worcestershire sauce, the bay leaf, and season with salt and pepper. Cook on low 8 to 10 hours. This makes a wonderful gravy.


becooper
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Posted: 9/13/2010 10:34:24 PM
Sharna-

Barbara, do you sear your roast, or put Dijon on the raw meat?

I put it on the raw roast. Just put your roast in your crock pot on low for 8 hours. I don't put vegetables or potatoes in with the meat. It does have plenty of gravy.


Barbara

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Posted: 9/13/2010 10:35:46 PM
I agree with whoever said Coke. I sear the meat with Adolph's Seasoned MEat tenderizer and then pour 3/4 of a can of coke over it and poke it in the oven on 350. It is to die for! And NOT sweet AT ALL!


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Posted: 9/13/2010 10:45:36 PM
I always cook it in my crock pot.




Carey Ayn
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Posted: 9/13/2010 10:53:34 PM

Do you just drop some into the pot, or mix with water first? How much is enough for a 4 lb roast?


Not talking to me, but I just scoop it up and rub it all over the meat. I have put in a whole jar, but unless it is low sodium is can be a bit salty. I wouldn't add any salt at all.

I usually put in about 2/3 of a jar. I usually reapply once or twice. I don't add it to water, but if there are no veggies, I would put in some liquid (beer, wine, coke, broth) They are all good and all work well.



hillcountryscrapper
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Posted: 9/13/2010 10:59:58 PM
I remember when my sister-in-law and brother-in-law first married, he thought she was using vanilla in her gravy and roast. It was Kitchen Bouquet, of course

momoftwinboyz
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Posted: 9/14/2010 5:57:41 AM
I mix my can of coke with chili sauce and onion soup mix before I pour it on the roast. Been making it this way for years and it always turns out wonderful!


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Posted: 9/14/2010 6:12:01 AM

my MIL and I might be the only two people on earth

Nope. I have it in my pantry, too. I use it for roasts and stews. It has a very concentrated flavor so add only a little at a time. (My grandmother used it and that's how I learned.)








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Posted: 9/14/2010 6:16:48 AM

I place the fat side up, sprinkle fatty side with 2 TBS of sea salt and 2 TBS of fresh ground black pepper and sometimes 2 TBS of fresh chopped garlic.

Then I dry roast it--NO liquids. The meat makes it own juice (and quite a bit of it) the fat melts and takes the salt and pepper and garlic into the meat and juice (my crock pot is always full when cooked).

The dry cooking allows the meat to condense flavor, so that you have a more concentrated juice.

When you add water/liquids to cover the meat, you are essentially slow boiling it.


I've always thought of it as boiling also, I really want to try this...so no liquid at all? What temp do you cook it and about how long?


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Posted: 9/14/2010 6:27:59 AM
Another vote for a can of beer.


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Posted: 9/14/2010 7:07:42 AM

So of course I still have questions! Do you just drop some into the pot, or mix with water first? How much is enough for a 4 lb roast?


Sorry, I went to bed.

I just drop it in with the liquid. It dissolves and disperses. I was also going to ask if you brown the meat first but for the opposite reason.

I throw a TBSP of olive oil in the pressure cooker on the browning setting (high heat). Season meat with salt, pepper and garlic powder. Brown the meat on all sides and remove from pan. Sauté half an onion, then add 2 cloves minced garlic. Add the meat,and 2 cups water with 1 TBSP soup base. Pressure cook on high for 35 minutes. Add veggies, 1 1/2 cups red wine and pressure cook low for 10 minutes. Remove meat and veggies. Turn back on browning setting. Then mix Gravy Master, Wondra flour and liquid from pressure per directions in a separate bowl and whisk together. Heat until boiling whisking constantly until thickened. Pour over meat and veggie and enjoy.

You can do the same in crock pot, but I would make the gravy on the stove and add the veggies halfway through.


Sam



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blue tulip
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Posted: 9/14/2010 7:11:50 AM
this is our favorite recipe:
4 pound pot roast
1 package of Lipton Onion Soup Mix
1 can stewed tomatoes
1/2 cup flour
1 can whole mushrooms
1 can Cream of Mushroom Soup
2 tablespoons Kitchen Bouquet
3 tablespoons olive oil

Roll roast in flour. Sear roast in 3 tablespoons olive oil. Place in Crock-pot along with soup, tomatoes, mushrooms, the package of onion soup mix and Kitchen Bouquet. Cook on low for 8 to 10 hours.

it's from cooks.com, and sound similar to some other peas'. we make a gravy from the juice that's left over. it's really good and tender! when i first put it in the crock, i put a little of the juices over top, to help keep it moist. and sear it well!



Gracieplusthree
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Posted: 9/14/2010 7:50:12 AM
my recipe is well liked,but has a lot of sodium I'll admit.. sometimes you can get low sodium mixes(the gravy anyway)

1 package of italian dressing seasoning mix
1 package of brown gravy seasoning mix
1 package of ranch dressing seasoning mix

I mix the seasonings in a bowl, then sprinkle over the roast in a crockpot.. I also add about 1/2 a cup of water,but is not necessary.. cook for 3hours or so then add in potatoes and carrots and cook 4more hours or so.. I used to put the potatoes and carrots in the last 90 minutes or so but my new crockpot doesnt cook them as quickly as the old one--they CAN be added at the very beginning and it be 'ok' but some of them can get a bit mushy sometimes so if you are going to add them at the beginning cut them in bigger pieces

-grace

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Posted: 9/14/2010 8:12:06 AM
I salt and pepper the outside then brown the roast in a cast iron skillet first. Then it goes into the crock pot with red wine, more salt, garlic, onions, chopped Italian parsley. It's always delish.


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Posted: 9/14/2010 9:20:17 AM
I use a jar of horseradish.

New England Pot Roast

I skip the gravy part, because gravy makes me (the water and flour biz at the end )


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Posted: 9/14/2010 9:21:11 AM
U know, I was not sure on what to fix for supper tonight, but I am definitely leaning to putting a pot roast in the crockpot now!

YUMMY!!!

Sandy

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Posted: 9/14/2010 10:05:14 AM
This thread is making me want pot roast for dinner. Unfortunately that wasn't in the plans. Maybe later this week.

Bookmarking this thread.






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Posted: 9/14/2010 10:23:04 AM
Pattie how horse radish-y does the meat taste?







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FlybabyLaura
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Posted: 9/14/2010 10:41:46 AM
Question; where do you find the specialty gravy/bullion products in the store? Sam, your's looks like it would be found in the refridgerated section because of the container it's in (looks like a cottage cheese or sour cream container)

What cut of meat is best for a pot roast?

I love making pot roasts but I have never been successful at finding one my husband likes. He always tells me that there is too much fat in it.

I'm gonna bookmark this thread because come colder weather, I'm gonna find a recipe that my husband loves, come hell or high water!







Ms Ladibug
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Posted: 9/14/2010 10:42:58 AM
I pretty much use all of the recomended seasoningsexcept for the horseradish.Thinking i will try some of that next time, that sounds great.
I make a different roast every time but always flavorful. some better than others.
I dont mind experimenting.
or very rarely or


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Sharna_G
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Posted: 9/14/2010 10:54:05 AM

What cut of meat is best for a pot roast?


One thing the Peas agree on: Chuck roast


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Jili
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Posted: 9/14/2010 10:58:50 AM
I posted a pot roast thread a few days ago. I had been wondering about trying a different cut in the crock pot.

You all must try Burning Feather's Italian Beef roast. We had it for dinner a few days ago and it was delicious (I used a chuck roast after all, my old standby). We served it on fresh kaiser rolls from the grocery store bakery), with optional mozzarella cheese slices and giardinara peppers. It is a must try.


Jill

lovetodigi
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Posted: 9/14/2010 11:22:45 AM

You all must try Burning Feather's Italian Beef roast.
Burning Feather, do you mind posting the recipe for this? It sounds like it would be good.


I sometimes brown my roast then put it in the crock pot with onions and carrots. Cover with Cream of Onion Soup (makes a great gravy) and it is yummy. I make my potatoes separate because we like mashed potatoes with roast.

I have added this to my Watch List. So many good recipes. I am going to the store this afternoon and I know that I need to stock up on chuck roast.

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Posted: 9/14/2010 11:53:09 AM
Yum.. I have Burning Feathers Italian Pot Roast cooking away right now.




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Posted: 9/14/2010 11:57:36 AM
I use V8 or tomato juice instead of water. I also use lots of garlic (whole cloves(, big chunks of onions, carrots, celery, freshly ground pepper, salt, and a splash of red wine. If I want a sweet/tangy type of taste, I mix in some brown sugar to the liquids, marinate the meat, cover with the vegetables mentioned above and then roast slowly. Delish!

renaire
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Posted: 9/14/2010 12:26:28 PM
Try Tastefully Simple's Garlic Garlic or Onion Onion. Either one will add great flavor.

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Loc: Missouri

Posted: 9/14/2010 12:41:38 PM
I think your problem might be that you used cans of condensed soup mix...

I use a bottle of Guinness, salt, pepper, garlic, onion, and whatever herbs we have on hand. I think I put in Worcestershire sauce but it's been a while so i'm not positive. I put in a ton of root veggies (parsnips, potatoes, turnips etc) and heat on low in the crockpot all day. It turns out amazing and makes a great soup if there are any leftovers.


~Amanda
My Blog featuring home renovation, geek/gamer/sci-fi conventions, and my geeky/steampunk products.
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