Do you cover the pot roast in the oven?

Answer 1

POT ROAST 5-8 lb. pot roast

4-5 carrots

4-5 potatoes

1 med. onion

2 cloves garlic

Salt to taste or use spiced salt

Pepper to taste

1 pack Lipton onion soup mix Combine roast with onion soup mix, carrots, potatoes, onions and garlic. Bake in oven at 350 degrees in a Dutch oven pot for about 3-4 hours.

Answer 2

There are so many different, unique, and creative ways of cooking. If you're looking for an easy fix just search any recipe site for a pot roast recipe, it should have good reviews and simple instructions.

Specifically, for the pot roast you should always have it semi-submerged in sauce. For great taste and tender meat the sauce for the roast will keep the meat from going dry. Its a good idea to add vegetables and spices to the meat and the pot you're cooking in for added flavour.

But really just search a simple recipe.

Answer 3

Instant success! It's now the recipe I turn to when I crave pot roast. I don't make it often; just a few times each winter. But my mouth waters just thinking about it.

• Moist heat is a must. The cuts of meat used for pot roast have less fat than steaks and long, slow cooking with liquid (also called braising) tenderizes the meat fibers.
• Whether the pot roast is cooked on the stove, in the oven or in the crockpot, you may brown the meat first on all sides. This improves the flavor and appearance of the meat. The high heat used during browning caramelizes the sugars and proteins in the meat, which results in a rich flavor. If the recipe doesn't call for browning, you don't have to worry about it.
• Season the meat before browning for best flavor.
• Common cuts used for pot roast include:
  • chuck
  • brisket
  • top round
  • bottom round (my maternal grandmother's favorite)
  • rump
• Remember, you can always ask the butcher in your supermarket for help selecting a cut for pot roast. He or she will have lots of information to help you buy the perfect meat for your pot roast.
• Always buy more meat than you think you will need. Leftover pot roast can be even better! Generally, you'll get 2-3 servings out of a pound of boneless roast, and 2 servings from a bone-in roast.
• I prefer baking the roast in the oven or using the crockpot to stovetop cooking. When the roast is simmered in a skillet, you have to pay much more attention to the cooking process. One of the things I like about pot roast is you can literally 'fix it and forget it'.
• For cooking liquid, you can use anything from Coca-Cola to beef broth or Tomato Juice.
• Add vegetables to the meat and you have a complete one pot meal!
• Vegetables should be added right at the beginning when you are cooking in the