Is a Perfect Pot Roast Possible?

As with everything else in this world, it's always best when we food-lovin' cooks own up to our short-comings.  Come on!  You can do it!  Admit it!  There's something that you just can't master.  I'll start...I have a whole list.  Just don't tell anyone!  Ok?

First...I am horrible with breads.  I can bake any kind of cake, cookie, or pie I set my mind to.  But my bread always turns out like crackers.  And unless you're desiring crackers...that's not a good thing!  In the last couple of years, I've finally discovered the fine art of cornbread.  Which is good...living here in the South.

I also stink at steak!  Doesn't matter what kind, or if it's on the grill, stove or oven.  I simply cannot make an awesome steak.  My husband can.  But don't let that get out...or he'll never let me live it down!

And last (for now!) I have never made a perfect pot roast.  Ever.  At least not anywhere but in my crockpot.  I'm not a crockpot queen.  I don't have a million recipes for it.  But the one thing I know I can make successfully almost every single time...is a pot roast.

The ingredients are so simple, you'll think you're doing something wrong.  My roast, like my steak, I like to keep a true beef flavor.  Nothing fancy.  No overwhelming flavors.  I just use salt, pepper, and at least one whole onion.  That's it!

Before starting, you need to make sure that your roast will actually fit into your crockpot.  If not...your cook time is going to vary greatly.  Experience has taught me this.  If it's bigger than your crockpot, and thicker than you anticipated...you'll have to cook it much longer.  I recently made this particular mistake...and my kiddos had frozen chicken nuggets with their deliciously roasted potatoes and carrots.  Although, when the roast was done...it was PERFECT!

If your roast isn't defrosted.  It's actually a-okay.  Just start the cooking a little earlier, or just be prepared to eat a little later.  A frozen roast will increase the liquid in your pot.

If you are going to cook your roast all day while you're at work, turn the heat on to low.  If you want it done in just three or four hours, go ahead and start it on high.

Thickly chop your onion into chunks.  You're creating a rack for your roast to sit on.  Then salt and pepper all sides of the roast.  It works best if you rub the salt and pepper into the meat.  Just makes it stick better.

Then place the roast on top of the layer of onions in your pot.  Take the remaining chunks of onion and lay them on top of the roast.

Put the lid on it.  And cook for about three to four hours on high, and six to eight hours on low.

Wanna add some carrots and potatoes?  Ok!  That's easy too!  Just peel and chop them and toss them into the crockpot on top of the roast.  Add about 1/4 teaspoon of salt sprinkled onto each of the vegetables.  Cook them as long as you're cooking the roast, or add them during the last two hours of cooking time.  Either way, they'll be delish!

Sometimes, because I have so many in my family and we all LOVE our carrots, I just add the potatoes to the crockpot.  And I roast the carrots in the oven as described in a previous post about side-dishes.

Just keep in mind...when you're cooking in the crockpot, it's not an exact science.  Your cooking times can be different depending on the size of your roast, if it's still frozen, does it have more or less fat, or how many extra veggies you put in.  Be prepared for these variances and leave yourself plenty of time.

And by all means...don't try to over season the roast!  I'm a purist!  You might possibly add a little garlic...but don't over do it.  Keep that flavor real!  I promise...you'll appreciate it!