Pot Roast

Pot roasting is a method of slowly cooking meat in a covered pot. It produces moist meat, making it ideal for older and/or less-expensive cuts; because the method does not require an oven, it may prove an economical option for those of limited means. The pot with meat and a little water, and often root vegetables, cooks over a low flame or in a medium oven.

Pot roast may also mean the specific recipe or meal produced by this method.

To Cook a Pot Roast:

1. Rub the meat with the garli salt and pepper.

2. Heat a small amount of oil in a skillet and sear/brown the meat on all sides.

3. Place meat in a roasting pan with a cup of water then into a 350 degree oven and bake until desired doneness.

4. If cooking in a crockpot/slow cooker, follow above steps and cook the meat on low.

Slow Cooker Caramelized-Onion Pot Roast

Prep Time:25 min

Start to Finish:10 hr 25 min

Makes:12 servings

1 beef boneless beef roast, 4 pounds

1 tablespoon olive or vegetable oil

1 teaspoon salt

1/2 teaspoon pepper

6 medium onions, sliced

1 1/2 cups beef broth

3/4 cup regular or nonalcoholic beer

2 tablespoons packed brown sugar

3 tablespoons Dijon mustard

2 tablespoons cider vinegar

1. Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt and pepper.

2. Place onions in 3 1/2- to 6-quart slow cooker. Place beef on onions.

3. Mix remaining ingredients; pour over beef and onions. Cover and cook on low heat setting 8 to 10 hours or until beef is tender.

4. Remove beef and onions from cooker, using slotted spoon. Cut beef into slices. Skim fat from beef juices in cooker if desired. Serve beef with juices.