Hi everyone!  Would anyone mind posting a recipe for Pot Roast with Marinade?   I'm pretty good at cooking anything but red meat.  For some reason whenever I cook red meat, it tastes very bland to me!  My mom, God love her, was always a bland cook so that must be why I never learned how to cook meat.  Chicken?  I'm fine, just not red meat!  Can anyone help?  Thanx!!!

chicagosinger

This makes a great, flavorful gravy to serve over mashed potatoes, rice or noodles.  If you don't like cream soup gravy, just omit the 2 cans of soup.  If I want the roast just for sandwiches, I omit the soup and the brown gravy mix.  If the roast is really big, I cut it in half so it will fit in the crockpot better and cook faster. 

Crockpot Pot Roast

1 chuck roast
Pepper, to taste
Garlic Powder, to taste
1/2 cup water
2 cans cream of mushroom soup
1 pkg Good Seasons Italian Dressing mix
1 pkg Lipton Onion Soup mix
1 pkg brown gravy mix

Season roast with pepper and garlic powder.  Pour water in crockpot and add roast.  Combine soup and dry mixes.  Pour over roast.  Cover and cook on low 8-10 hours.

Remember when you do a pot roast do not use a good lean piece of meat.  You want one of the less expensive pieces.  Try a chuck roast, 7 bone, any of the ones that look like they have a lot of connective tissue, and fat, the fat on the outter edge you can trim but you want the stuff on the inside so that helps to tenderize the meat.  Also keep in mind that ( as much as we try to avoid it) FAT=FLAVOR.
I have a good potroast recipe I have been using for years, give this a try.  It is unusual but very good.

POT ROAST
1 Nice pot roast
4-5 Celery stalks, more or less
2-3 onions quarter the onions
5-8 carrots, more or less-I love the carrots
2 potatoes quartered (or you can use some little red potatoes)
beef broth
1 can whole berry cranberry sauce
1/2 to 1 cup horseradish
oil for browning
Season the meat with salt and pepper.
Brown the pot roast in a large fry pan
Place in crock pot or dutch oven if doing this in the oven
In the same pan that the meat was done in add the veggies and lightly brown them.  Add to the meat.
Add the beef broth, cranberry sauce and horseradish to the fry pan and heat until the cranberry sauce has melted.  Pour over the meat and veggies, adding more water if necessary.
Cook the livin' daylights out of it until the meat is nice and tender. In a crock pot this may be 6-8 hours.
The gravy can be thickened up and is great over noodles.  (I love the noodles rather than the potatoes.)

Good morning Alabama Cooker!  Thanx so much for the recipes!  Not only do I have a great recipe, but when I showed the recipe to my husband ( and other crock pot recipes), he told me that he had to get me a crockpot!  YEAH!!!!!!!!!  I used to have one years ago, and I loved it!  Lately, I've been bugging him for one, knowing of course that he LOVES slow cooked meats!  Now, thanks to you and everyone elses'  recipes it looks like I'm FINALLY going to get one!  Thanx again!

chicagosinger

Hey there mittens!  Thanx for the Pot Roast recipe and especially the hints about what kind of pot roast to buy.  I think that's part of my problem with red meats.  I don't know anything about red meats, ie:  how much fat, look for marblezation, and all the other things you mentioned.  I wouldn't have thought to get the cheaper meat because of the fat, tendons,etc...  I always look for meat with the least amount of fat, etc..  No wonder it tastes so bland!  This is why I love this site!  Everyone here knows so much more than I do about cooking, so I can catch up a little.  Thanx!

chicagosinger

P.S.- Love the creme puffs.  The first thing my husband said as he was eating his first one was"Hey!  They taste like real creme puffs!"  You gotta love him!  Thanx again

By the way don't forget one of the best resources you have when you are looking to find a cut of meat for dinner.  Ask the butcher at the grocery store.  Tell him/her what you are going to do and ask for a suggestion as to what cut of meat to use.  They will be glad to help you and that is part of their job.  I also have asked for some extra fat  when I have purchased meat because they trim it so much.  I was visiting a friend in Maine last month and I decided to treat them to "Real Chicago Style Italian Beef"  I had to ask for some fat, got some funny looks but I got it-no charge- and the whole family is now looking forward to a trup to Chicago for the Beef sandwichs, (and pizza).  So just ask at the meat counter they will be glad to help.
Glad you liked the Cream Puffs.

cs, I responded to your note but it was flagged!  Keep looking for it.

Mittens,  HUH!  I'm not going to get into it!   But......but.......but!  Thanx kiddo!  I'll wait for them to release it!

chicagosinger

Don't hold your breath

Mittens-------  You know what?   That's best laugh I've had in awhile!  Did you see my question regarding the cake?  Could check for it please?  I'll wait for you 'over there' if you don't mind.  Thanx alot!  Again, thanks for the great chuckle!

chicagosinger

Hey Mittens!  I just caught something looking at the post/replies page at the kitchen conversations site.  It says you were the last one to reply, but if you go to the page, it shows I posted last.  Did you post something that was maybe flagged?  I'm confused!!!

chicagosinger