What is good meat for a pot roast?

Answer 1

TERIYAKI POT ROAST1/2 cup flour

2-3 cloves garlic

1/2 teaspoon each onion and garlic powder

1/4 teaspoon black pepper

3 to 5 lb chuck pot roast

2 tablespoons olive oil

1/2 cup Kikkoman Teriyaki Marinade & Sauce

6 baby potatoes, scrubbed

6 small white onions (or 1 large, quartered)

6 baby carrots

A new twist on an old favorite.

Peel garlic and onions.

In a large Ziploc bag, shake together garlic powder, onion powder, pepper and flour until well mixed. Place meat into bag, seal and coat meat well with mixture on all sides. Remove meat; add 1/2 cup water to the bag, mixing well, seal and set bag aside (save for later in refrigerator).

In a Dutch oven or large skillet, brown meat on both sides in olive oil. When meat is on second side, add whole, crushed garlic cloves. Pour Teriyaki sauce into a large measuring cup filled with 1 1/2 cups water. Stir, and pour over meat in pan. Cover and simmer for about 90 minutes. Add onions, carrots, and potatoes, then stir in the contents of the Ziploc bag. Simmer over medium-low heat, covered, for another 35 minutes or until vegetables are fork tender (stir in additional water if gravy becomes too thick as vegetables cook).

Remove meat and vegetables from pot when vegetables are cooked. Slice meat to desired thickness across the grain (if meat appears stringy, slice in the other direction). Pour gravy over meat; serve with vegetables surrounding.

Remember, pot roast is intended to be cooked over low heat. To develop flavor and tenderize the meat, avoid high temperature cooking for this recipe.

Adapted from a recipe by Kikkoman.

Submitted by: CM
Well when i make it, i simply put the meat, onions, potatoes and carrots in a pan. add water to half way fill pan. put it in oven for like 3-4 hours at 320.
Take a beef roast cut of meat, brown all sides in a large pot (several minutes each side) maybe with a little oil (optional). Fill the pot with au jus gravy (enough to cover the meat), add vegetables to your liking - usually onion, carrot, celery and potatoes. Add a little salt and pepper (you can add other spices if you want some extra flavor). Simmer for about two hours. If you like, add some peas right at the end.

Answer 2

I suggest a cut from a top round. it is a better cut than bottom round and is just slightly more expensive. brown on high heat on top of the stove first( this is called braising) add liquid with a little acid such as tomato paste to help tenderize. slow cook til tender.

Answer 3

Outside round or sirloin tip are excellent for a pot roast since they are not as tender as the inside cuts (inside round and top sirloin), and therefore benefit greatly from slow cooking in water. You could also try brisket if you don't mind brasing for several hours.

Answer 4

Several different cuts of meat can be used for pot roast, including brisket, arm roast, shoulder and rump roast.

Answer 5

Beef