One important step in making a pot roast is to season the meat prior to braising: Mix together 2 cups of flour, 1-1/2 teaspoons salt, 1/2 teaspoon of black pepper; coat the meat all over and then brown the meat (using bacon fat/grease) on all sides so that a nice crusty outer layer appears -- this totally makes a delicious taste. I cook pot roast on top of the stove in a heavy pot with a tight fitting lid. Ingredients to make it savory include: 1 large onion thinly sliced and browned in same fat of the roast (after roast is browned - remove roast from pot and then add the onions; then put roast back into the pot); then add 2-3 cloves minced garlic, 1/2 cup of minced celery, 1 bay leaf, 4-5 whole cloves, 5 black peppercorns, and 1/3 cup tomato paste. Also, I add carrots and parsnips to the pot about 1 hour prior to the end of cooking time so that they don't fall apart. I am not a fan of potatoes so I don't add them. Oh, I like to use Chuck Roast. Just Delicious and the Smell Will Make Everyone Drool !!!
One important step in making a pot roast is to season the meat prior to braising: Mix together 2 cups of flour, 1-1/2 teaspoons salt, 1/2 teaspoon of black pepper; coat the meat all over and then brown the meat (using bacon fat/grease) on all sides so that a nice crusty outer layer appears -- this totally makes a delicious taste. I cook pot roast on top of the stove in a heavy pot with a tight fitting lid. Ingredients to make it savory include: 1 large onion thinly sliced and browned in same fat of the roast (after roast is browned - remove roast from pot and then add the onions; then put roast back into the pot); then add 2-3 cloves minced garlic, 1/2 cup of minced celery, 1 bay leaf, 4-5 whole cloves, 5 black peppercorns, and 1/3 cup tomato paste. Also, I add carrots and parsnips to the pot about 1 hour prior to the end of cooking time so that they don't fall apart. I am not a fan of potatoes so I don't add them. Oh, I like to use Chuck Roast. Just Delicious and the Smell Will Make Everyone Drool !!!