Not a fan of pot roast. Take 2 = fail

10YearsTogether · January 2010

I'm over trying to make a crockpot pot roast. It comes out tasting like crap both times I've tried it.

I followed the stupid recipe - 1 onion dip packet, cream of crap mushroom soup, can of water, potatoes, onions, even ciered the meat first to "lock in the flavor". Put it in the crockpot overnight on low and opened it this morning.

Looks like a brick of meat. Tasted yuck. I'd feed it to the dogs except for I don't want them taking in all that sodium. Ugh.

Wan-naBe · January 2010

dude, what the hell? i have never used cream of mushroom soup in a pot roast. NEVER.

what "recipe" was this??

10YearsTogether · January 2010

I got it from cooks.com

The meat was on sale at Ralphs and I was busy last night taking care of a little project so I wanted to do something quick. H ciered the meat for me and I just cut up the potatoes and onions to throw it in.

Ugh.

ppbcup · January 2010

An easy way to make pot roast- buy it premarinated from Trader Joes. There are directions for crock pot or the oven. All you need to do is add veggies.

LuckyYoungBride · January 2010

Have you had pot roast elsewhere? Do you even LIKE pot roast? Ditto about the cream of mushroom too. Ick.

Nessdogg · January 2010

I with Wan on the cream of mushroom stuff. I've never heard of this either

I received this receipe by email no too long ago. I haven't made this meal yet, but my mom also suggested to use vegetable soup (low sodium) as a substitution to change it up a bit.

Tangy Slow Cooker Pot Roast

Feel free to use beef broth instead of red wine in this pot roast.

Ingredients:

? 1 boneless beef chuck roast, about 3 to 4 pounds

? 2 teaspoons Hungarian paprika

? Salt and pepper

? 2 tablespoons olive oil

? 1/2 cup beef broth

? 1/2 cup red wine, such as cabernet or pinot noir, or more beef broth

? 3 tablespoons balsamic vinegar

? 1 tablespoon honey or brown sugar

? 1 can (8 ounces) tomato sauce

? 1 large onion, quartered, sliced

? 1 large carrot, cut in 1/2-inch slices

? 3 cloves garlic, thinly sliced

Preparation:

Heat the olive oil in a skillet over medium-high heat.

Generously sprinkle the roast all over with salt and pepper, then rub the paprika into all sides. Cook the roast for about 5 minutes on each side to brown.

Meanwhile, combine the broth, wine, tomato sauce, vinegar, and honey; set aside. Put the sliced onions, carrots, and garlic in the bottom of a 5 to 7-quart slow cooker.

Remove the roast from the heat and place it on the vegetables in the slow cooker. Pour the broth and wine mixture into the hot skillet and use a spatula to scrape up any browned bits; pour over the roast in the slow cooker.

Cover and cook on HIGH for 1 hour. Reduce to LOW and cook for 7 to 9 hours longer, or leave on HIGH and cook for 3 1/2 to 4 1/2 hours longer. Serve with hot mashed potatoes and green beans or corn for a delicious and satisfying family meal.

Serves 8

ssinca · January 2010

I don't know WTF ciered means, I think you mean seared?

I'd like to see your law degree one day.

LuckyYoungBride · January 2010

ssinca:

I don't know WTF ciered means, I think you mean seared?

I'd like to see your law degree one day.

I PPH ciered.

themarshmalo · January 2010

I've never heard of putting something in the crockpot overnight. Were you also going to leave it in all day, until dinner?

It doesn't seem like there would be nearly enough liquid to make it tender. When I've made pot roasts in the past, there were nearly 4 cups of liquid that went in with the roast.

ciered.