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Pot Roast Recipes


Lorraine
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Someone gave my husband some pork from a pig they had slaughtered. Among the pork, we were given a pork roast. I hate making anything to do with pork because it always turns out too dry.

 

Does anyone have a good pork roast recipe? And how do you keep it from drying out too much?

 

I have to add that our horrid oven is electric and ancient. I have to guess at the temp as the knob temperatures are faded and we can't get a replacement knob.

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Someone gave my husband some pork from a pig they had slaughtered. Among the pork, we were given a pork roast. I hate making anything to do with pork because it always turns out too dry.

 

Does anyone have a good pork roast recipe? And how do you keep it from drying out too much?

 

I have to add that our horrid oven is electric and ancient. I have to guess at the temp as the knob temperatures are faded and we can't get a replacement knob.

 

http://allrecipes.com/Recipes/Meat-and-Poultry/Pork/Roasts/

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Can you give me a substitute for the beer?

 

Whiskey :D Or Root Beer :P

 

I'm an alcoholic with almost 28 years sobriety. My husband doesn't drink.

 

Are you serious about the rootbeer?

 

Sure,

 

It's used all the time as a sub. You can also use cola. The Whiskey thing is a small amount. You won't get drunk. It's just for flavor. :D

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If you don't have beer, use beef stock or water. Beer makes it perfect and there is little if any alcohol remaining. However, since you are recovering, you may not want beer in the house?

 

I tried recovery one time. I found cutting back was more to my liking..........LOL

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Controlled drinking, huh? Tried that one myself. It worked too. Until I lost control over my controlled drinking.

 

Alcoholics don't keep booze in the house. I'll use beef stock or water.

 

Glad you posted this,

 

I didn't feel right quoting it. :)

 

BTW, did you ever make your roast?

Edited by troutman
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So, I perused the thread and here are my thoughts on a pot roast (which truly is an easy dish to prepare). Personal opinion is I like to keep it simple.

 

* Get a good sear (as John V, I believe, mentioned). You need that good crust and it does need to be quite brown on all sides. It's really not necessary to flour but definitely salt and pepper and make sure the meat is dry (use paper towels to remove any moisture). It also helps to let the meat sit out for about 30 minutes. You'll need to add the meat to a very hot pan to get that great sear and it helps if the meat isn't slapped in there right after removing it from the fridge.

* Once seared, throw in some onions (cut to whatever is your personal preference)

* Use whatever liquid you want (pop, beer, red wine, chicken stock, beef stock, water, a combination of stock/water...). You want the liquid to come up at least half-way to the meat. Not covering the meat.

* Bring liquid to a boil. Put in a bay leaf or two (if you have them).

* Cover pot (make sure it's an oven-safe pot!) and put in a 350° oven and roast for how many hours equals the weight. If you have a 3 lb roast, roast that bad boy for 3 hours, 2 lb roast would roast for 2 hours, etc. You know it's done when it pulls apart easily. You can always let it go a bit longer. Won't hurt it.

* During roasting time, check on liquid amount but you shouldn't have to add any. Just keep the liquid level half-way up the side of meat.

 

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So, I perused the thread and here are my thoughts on a pot roast (which truly is an easy dish to prepare). Personal opinion is I like to keep it simple.

 

* Get a good sear (as John V, I believe, mentioned). You need that good crust and it does need to be quite brown on all sides. It's really not necessary to flour but definitely salt and pepper and make sure the meat is dry (use paper towels to remove any moisture). It also helps to let the meat sit out for about 30 minutes. You'll need to add the meat to a very hot pan to get that great sear and it helps if the meat isn't slapped in there right after removing it from the fridge.

* Once seared, throw in some onions (cut to whatever is your personal preference)

* Use whatever liquid you want (pop, beer, red wine, chicken stock, beef stock, water, a combination of stock/water...). You want the liquid to come up at least half-way to the meat. Not covering the meat.

* Bring liquid to a boil. Put in a bay leaf or two (if you have them).

* Cover pot (make sure it's an oven-safe pot!) and put in a 350° oven and roast for how many hours equals the weight. If you have a 3 lb roast, roast that bad boy for 3 hours, 2 lb roast would roast for 2 hours, etc. You know it's done when it pulls apart easily. You can always let it go a bit longer. Won't hurt it.

* During roasting time, check on liquid amount but you shouldn't have to add any. Just keep the liquid level half-way up the side of meat.

 

Thank you, Janie!

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So, I perused the thread and here are my thoughts on a pot roast (which truly is an easy dish to prepare). Personal opinion is I like to keep it simple.

 

* Get a good sear (as John V, I believe, mentioned). You need that good crust and it does need to be quite brown on all sides. It's really not necessary to flour but definitely salt and pepper and make sure the meat is dry (use paper towels to remove any moisture). It also helps to let the meat sit out for about 30 minutes. You'll need to add the meat to a very hot pan to get that great sear and it helps if the meat isn't slapped in there right after removing it from the fridge.

* Once seared, throw in some onions (cut to whatever is your personal preference)

* Use whatever liquid you want (pop, beer, red wine, chicken stock, beef stock, water, a combination of stock/water...). You want the liquid to come up at least half-way to the meat. Not covering the meat.

* Bring liquid to a boil. Put in a bay leaf or two (if you have them).

* Cover pot (make sure it's an oven-safe pot!) and put in a 350° oven and roast for how many hours equals the weight. If you have a 3 lb roast, roast that bad boy for 3 hours, 2 lb roast would roast for 2 hours, etc. You know it's done when it pulls apart easily. You can always let it go a bit longer. Won't hurt it.

* During roasting time, check on liquid amount but you shouldn't have to add any. Just keep the liquid level half-way up the side of meat.

 

Thank you, Janie!

No problem! I love to make pot roast because you can do so much with the leftovers.

 

So, did you make a roast? How did it turn out?

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1. throw a bunch of shit in a crock pot

2. cook it for a few hours

3. enjoy

 

there's no way to be wrong

Bathory's recipe...

 

http://www.motherjones.com/files/images/Blog_Marijuana_Leaf.jpg

 

http://cdns2.freepik.com/image/th/318-54005.jpg

 

http://thecookandthebutcher.com/wp-content/uploads/2013/04/chuck_roast_2.jpg

 

http://www.flaticon.com/png/512/1094.png

http://wac.450f.edgecastcdn.net/80450F/kxkx.com/files/2013/11/crockpot.jpg

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1. throw a bunch of shit in a crock pot

2. cook it for a few hours

3. enjoy

 

there's no way to be wrong

Bathory's recipe...

 

http://www.motherjones.com/files/images/Blog_Marijuana_Leaf.jpg

 

http://cdns2.freepik.com/image/th/318-54005.jpg

 

http://thecookandthebutcher.com/wp-content/uploads/2013/04/chuck_roast_2.jpg

 

http://www.flaticon.com/png/512/1094.png

http://wac.450f.edgecastcdn.net/80450F/kxkx.com/files/2013/11/crockpot.jpg

 

 

:LOL:

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So, I perused the thread and here are my thoughts on a pot roast (which truly is an easy dish to prepare). Personal opinion is I like to keep it simple.

 

* Get a good sear (as John V, I believe, mentioned). You need that good crust and it does need to be quite brown on all sides. It's really not necessary to flour but definitely salt and pepper and make sure the meat is dry (use paper towels to remove any moisture). It also helps to let the meat sit out for about 30 minutes. You'll need to add the meat to a very hot pan to get that great sear and it helps if the meat isn't slapped in there right after removing it from the fridge.

* Once seared, throw in some onions (cut to whatever is your personal preference)

* Use whatever liquid you want (pop, beer, red wine, chicken stock, beef stock, water, a combination of stock/water...). You want the liquid to come up at least half-way to the meat. Not covering the meat.

* Bring liquid to a boil. Put in a bay leaf or two (if you have them).

* Cover pot (make sure it's an oven-safe pot!) and put in a 350° oven and roast for how many hours equals the weight. If you have a 3 lb roast, roast that bad boy for 3 hours, 2 lb roast would roast for 2 hours, etc. You know it's done when it pulls apart easily. You can always let it go a bit longer. Won't hurt it.

* During roasting time, check on liquid amount but you shouldn't have to add any. Just keep the liquid level half-way up the side of meat.

 

Thank you, Janie!

No problem! I love to make pot roast because you can do so much with the leftovers.

 

So, did you make a roast? How did it turn out?

 

No, I haven't made the pot roast yet because beef is too expensive - I can't afford to pay $15 for a 3lb piece of beef.

 

But I do have the pork roast someone gave my husband sitting in the freezer and was thinking of making that this week. It's small, I don't think it weighs much more than two pounds, but that's enough for us.

 

If you have a good pork roast recipe Janie, please post it.

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So, I perused the thread and here are my thoughts on a pot roast (which truly is an easy dish to prepare). Personal opinion is I like to keep it simple.

 

* Get a good sear (as John V, I believe, mentioned). You need that good crust and it does need to be quite brown on all sides. It's really not necessary to flour but definitely salt and pepper and make sure the meat is dry (use paper towels to remove any moisture). It also helps to let the meat sit out for about 30 minutes. You'll need to add the meat to a very hot pan to get that great sear and it helps if the meat isn't slapped in there right after removing it from the fridge.

* Once seared, throw in some onions (cut to whatever is your personal preference)

* Use whatever liquid you want (pop, beer, red wine, chicken stock, beef stock, water, a combination of stock/water...). You want the liquid to come up at least half-way to the meat. Not covering the meat.

* Bring liquid to a boil. Put in a bay leaf or two (if you have them).

* Cover pot (make sure it's an oven-safe pot!) and put in a 350° oven and roast for how many hours equals the weight. If you have a 3 lb roast, roast that bad boy for 3 hours, 2 lb roast would roast for 2 hours, etc. You know it's done when it pulls apart easily. You can always let it go a bit longer. Won't hurt it.

* During roasting time, check on liquid amount but you shouldn't have to add any. Just keep the liquid level half-way up the side of meat.

 

Thank you, Janie!

No problem! I love to make pot roast because you can do so much with the leftovers.

 

So, did you make a roast? How did it turn out?

 

No, I haven't made the pot roast yet because beef is too expensive - I can't afford to pay $15 for a 3lb piece of beef.

 

But I do have the pork roast someone gave my husband sitting in the freezer and was thinking of making that this week. It's small, I don't think it weighs much more than two pounds, but that's enough for us.

 

If you have a good pork roast recipe Janie, please post it.

 

Here you go,

 

http://allrecipes.com/Recipes/Meat-and-Poultry/Pork/Roasts/

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Troutman, I can google too. The reason why I don't go to sites like that is because of my dial up and the length of time it takes for them to load and then I have to wade through recipes.

 

I'd like to hear if Janie has a good recipe.

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Troutman, I can google too. The reason why I don't go to sites like that is because of my dial up and the length of time it takes for them to load and then I have to wade through recipes.

 

I'd like to hear if Janie has a good recipe.

 

Ok,

 

Its pretty much the same as a Pot Roast. Some Rosemary & Thyme will do the trick!

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I see - so Janie's the only one you want to hear from regarding recipes... duly noted!

 

http://rulyunruly.com/wp-content/uploads/2012/09/countess-Downton-Abbey.gif

 

No, that's not what I meant. Do you have a good pork roast recipe? I hate making pork because I always seem to dry it out.

 

Besides, that lady in the picture probably doesn't even know how to boil an egg. :LOL: She looks kind of stodgy. Typical Brit. :cool:

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I see - so Janie's the only one you want to hear from regarding recipes... duly noted!

 

http://rulyunruly.com/wp-content/uploads/2012/09/countess-Downton-Abbey.gif

 

No, that's not what I meant. Do you have a good pork roast recipe? I hate making pork because I always seem to dry it out.

 

Besides, that lady in the picture probably doesn't even know how to boil an egg. :LOL: She looks kind of stodgy. Typical Brit. :cool:

 

Its simple,

 

Just make sure you have enough water/stock as it is cooking. Keep an eye on it. I always go with a little more at the start of the cooking process.

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Do I have to sear it like pot roast too?

 

I prefer to do it,

 

But it is not mandatory. Don't make it harder on your self than it actually is. Meat, water/stock, spices and veggies is all it takes. Just do it and you will figure out what you prefer. That's how I learned to cook. Plus the parents being gone all the time while growing up I had no choice. Trial and error!! :codger: :D

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I like searing it for 2 reasons... the flavor of the meat is intensified and a lot of the surface fat is rendered out - making for a less greasy final product.

 

 

I like making my pork roasts into pulled BBQ pork (I do this in my smoker) or carnitas... which I have no problem using a slow cooker for.

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