On Wed 30 Mar 2005 07:26:19p, Monsur Fromage du Pollet wrote in
rec.food.cooking:

> Dog3 > wrote in
> 1:
>
>> Sheryl Rosen > wrote in
>> :
>>
>> > Dog3 at wrote on 3/23/05 3:04 PM:
>> >
>> >> "Carol In WI" > wrote in
>> >> :
>> >>
>> >>> I do mine in a crockpot, with potatoes, carrots, bay leaf, onion
>> >>> soup mix and au jus, I leave at 5 in the a.m., start it than, on
>> >>> slow all day, sometimes I kick it onto high for the last hour.
>> >>> Always comes out sooooo tender. Carol In WI
>> >>>
>> >>>
>> >>>
>> >>
>> >> This I've not done. I've done beans and hocks. Pot roast is
>> >> always in the oven. It's just me
>> >>
>> >> Michael
>> >
>> > Crockpots were MADE to make pot roast!!!!
>> > The secret is to make sure you brown the meat first, just like you
>> > would for oven or stove top simmering.
>> >
>> > I make the most awesome pot roast from a top-blade roast in my
>> > crock pot!
>> >
>> >
>>
>> I like it in the oven. I've never had good luck with pot roast in
>> the crock pot. It never turns out right. I really don't us the crock
>> pot much anyway. It's not my fave cooking tool. I make soup and
>> ham/beans in it and that's about it. The thing is huge and makes a
>> ton of soup. I'm sure a roast would go in well. Maybe I'll give it a
>> try some day. I make awesome cheese soup in it. The broth simmers
>> and I slowly add the milk and cheese at different intervals. Oh, and
>> a can of beer for kicks. BTW, what does everyone use for cheese
>> soup? I've tried several including a bleu. I like cheddar the best
>> but somewhere, out there is something better. I'm just not sure. I
>> love cheese soup and mushroom soup. I've got a handle on the
>> mushroom soup. I'm just not sure about the cheese soup
>>
>> Michael
>>
>>
>>
> Sometimes I don't add the water, instead I add red wine.
>
> @@@@@ Now You're Cooking! Export Format
>
> Basic Homestyle Pot Roast
>
> main dish, beef
>
> 3 pounds boneless chuck roast
> 3 potatoes; halved
> 3 carrots; sliced lengthwise
> 2 small onions; halved
> 1 package onion soup mix - (1 3/8 oz)
> 1/2 cup water
> Freshly-cracked black pepper
>
> Place potatoes, carrots and onions in bottom of the slow cooker. Add
> roast, cutting in half or thirds to fit size of cooker. Sprinkle pepper
> over roast as desired. Pour contents of soup mix over all. Add water.
> Cook on LOW for 8 to 10 hours.
>
> Remove the roast to a serving platter and place vegetables around it.
> The
> liquid may be used as a light gravy.
>
> This recipe yields 8 servings.
>
>
> Source:
> "Downloaded from WWW"
> S(Formatted for MC5):
> "08-03-1999 by Joe Comiskey - "

Do you brown the roast before adding to the pot?

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974