I bought a couple 3 lb chuck roast. Can you give me advice on making pot roast?

I cut up about 5 lbs of potatos and carrots. I bought some cabbage and and probably going to pressure cook it with some onions, potato's beet bullion and spices.


I am feeding about 6 family members pot roast tommorrow. I am all turkeyed out. Any advice for making pot roast?I bought a couple 3 lb chuck roast. Can you give me advice on making pot roast?
I've found that cooking the pot roast in a slow cooker or crock pot works really well. It seems to really retain the flavor that way. Another trick to keep it nice and juicy is to brown the meat in a frying pan first. The recipe should be pretty simple, just mix together your chuck roast and whatever veggies you like. In the crock pot you would put it on low heat for 7 to 9 hours. It works well to set it before work then come home to a nice meal. I've had good luck with this pot roast recipe before http://www.cookingwithmargie.com/crockpot/pot-roast-in-the-crock-pot/ you can always adjust the quantities to how much meat you have.I bought a couple 3 lb chuck roast. Can you give me advice on making pot roast?
^^Her recipe is nice and long, but really, just coat the roast in flour and season it with what you want your meat to taste like. I like to add cut potatoes, carrots, onions and mushrooms. Also make sure to pour a couple of packets of beef gravy on the roast. It really makes it taste amazing.





Coat the roast in flour and lay it in those deep foil pans. Season with the gravy packets and your choices of seasoning (I would suggest onion powder, seasoning salt, garlic powder/salt, cayenne pepper, and black pepper), add the veggies, cover with foil, and let it cook through the night at 225 degrees. Please be sure to check the meat, and when it looks nearly done, drop the temp to 170. By the morning it will be tender and delicious.
Red-Wine Pot Roast with Porcini





1 cup low-salt chicken broth or beef broth


1/2 ounce dried porcini mushrooms








1 4-pound boneless beef chuck roast, trimmed


2 tablespoons extra-virgin olive oil


1 large onion, coarsely chopped


2 celery stalks with some leaves, cut into 1/2-inch-thick slices


3 garlic cloves, smashed


1 tablespoon chopped fresh marjoram plus sprigs for garnish


1 28-ounce can whole peeled tomatoes, drained


1 cup dry red wine





Preheat oven to 300掳F. Bring broth to simmer in saucepan. Remove from heat; add mushrooms, cover, and let stand until soft, about 15 minutes. Using slotted spoon, transfer mushrooms to cutting board. Chop coarsely. Reserve mushrooms and broth separately.





Sprinkle beef with salt and pepper. Heat oil in heavy large ovenproof pot over medium-high heat. Add beef and cook until brown on all sides, about 15 minutes total. Transfer beef to large plate. Pour off all but 1 tablespoon drippings from pot. Place pot over medium heat. Add onion and celery. Sprinkle with salt and pepper and saut茅 until beginning to brown, about 8 minutes. Add garlic, chopped marjoram, and reserved porcini mushrooms; saut茅 1 minute. Using hands, crush tomatoes, 1 at a time, into pot. Cook 3 minutes, stirring frequently and scraping up browned bits from bottom of pot. Add wine; boil 5 minutes. Add reserved mushroom broth, leaving any sediment behind. Boil 5 minutes.





Return beef and any accumulated juices to pot. Cover; transfer to oven. Cook 1 1/2 hours. Turn beef and continue cooking until tender, about 1 1/2 hours longer. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cool. Cover and keep refrigerated.)





Transfer beef to cutting board; tent with foil. Spoon fat from surface of juices in pot. Bring juices to boil; cook until liquid is reduced to 4 cups, about 7 minutes. Season with salt and pepper.





Cut beef into 1/2-inch-thick slices. Transfer to platter. Spoon juices over, garnish with marjoram sprigs, and serve.
I would not cook the roast at 225 all night, it'll be dry, and possibly full of bacteria by morning. You could try this recipe http://www.wholefoodsmarket.com/recipes/鈥?/a>


You can add your veggies to the pot roast and let everything cook together, I'd cook the cabbage separately... try it braised.