Pot roast

[monster2]

Hmm, my thread vanished so sorry if I double post but to make a long story short I have a shoulder roast, and I forgot the cans of soup for my crock pot recipe so it's going to have to be traditional tonight.  Any suggestions?  My mother somehow always gets a perfect roast by putting it in the oven with a bouillon cube, a cup or so of water and cooking it covered for three hours.  I am not so lucky, ever, but maybe this time?

I have carrots, onions, garlic, celery, white wine and every other spice imaginable available to me, go!

[Magic Microbe]

You can cook it the same way in three crock pot.

[nadra24]

I usually do mine in the crock pot with the roast, a can of beef broth, a can of water (if I need it, depending on how big the roast is), and a packet of onion soup mix.  If you don't have the onion soup mix, maybe sprinkle it with garlic powder and onion powder, or else put some onions at the bottom of the pot for flavor.

I don't generally cook veggies with my roast.  My mom does, but I prefer them cooked in the oven separately from the roast.

[LeezleB]

I add a little red wine vinegar and Worchester(sp?) sauce.

[OldBaldHippie]

How'd it turn out?

[monster2]

I think I have finally mastered the pot roast!  I think all my past problems have stemmed from the fact that I didn't actually understand the concept of braising.  I think that the roast cooked in the oven turned out better than my previous fake pot roast attempts in the crock pot, and while not a healthy option slightly more healthy than a canned soup version.

I seared the meat after I salted, peppered and dusted it with garlic powder and put it in my Dutch oven with some big chunks of onion to hold it up out of the liquid.  I added some white cooking wine (b/c I had no red), a bouillon cube, some garlic powder and a tiny bit of balsamic vinegar.  I cooked the whole shebang @ 325 for about two hours, threw in a bunch of baby carrots, cooked for one more hour and then I let it sit b/c hubby was not home so it sat in the oven for prob 4 hours total but the oven was only on for three. The gravy was kick ass, the meat was really tender and the carrots were soft and "roast" flavored.

[OldBaldHippie]