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Try making the pot roast in a slow cooker instead of in the oven. Most recipes call for browning the meat in a skillet first. This website has a few slow cooker recipes, and the Betty Crocker cookbook has a slow cooker variation too. I also like the recipe that comes on the dry onion soup mix box. Good luck!

You can do this in the crock pot or stove in a dutch oven, salt and pepper your meat, sear in a little olive oil.  Then add 2 1/2 cup water and a packet of onion soup mix (same stuff you make french onion soup dip with) bring to a boil, then reduce heat to a simmer and cover.  Let cook for a few hours, the longer the better.  It is so good, and moist.  I use to have trouble with my roast too until I did this basic recipe.

My husband also likes it when I add a can of cream of mushroom soup (when it only has about 30 minutes left to cook) it makes it creamy, and great over noodles.

hi mswalley, With out knowing if it's a beef or pork roast it's mnot as easy to give you insturctions,. The easiest way is to buy a per-packaged roasting bag with the seasoning in it at the store. this will give you complete instructions. They are very good. Other wise , I mix flour, salt, pepper, a little garlic powder, onion powder, and coat the roast in it, then brown it real good on all side, then wrap in foil and put it in a baking pan, with a lid and a little water in the bottom. Bake at 350 degrees for 1/2 an hour per pound of meat. Let set for about 15 minutes before slicing/cutting. Lots of luck, Granna2

To the lady who asked how to cook a potroast to avoid dryness>

ONLY USE BOTTOM ROUND, CHUCK OR A LESS EXPENSIVE CUT OF BEEF.  tHESE CUTS HAVE A LITTLE MORE FAT IN THEM AND WILL STAY MOIST LONGER.

AFTER BROWNING ADD WATER OR (i SAVE VEGGIE WATER IN THE FREEZER, AFTER COOKING, ADD THIS AND 1 bayleaf, 1 to 2 medium onions (sliced or chopped) spices and veggies, if desired. (especially carrots.

( also use a heavy aluminum pot with cover and simmer for a few hours.

We love it with wide noodles or mashed potatoes and string beans.

NOTE;  I HOPE i HAVE THE CORRECT ADDRESS TO ADD MY COMMENTS.  iF NOT, PLEASE E-MAIL ME WITH THE CORRECT ADDRESS.

tHANK YOU.

MARILYN

I make mine in my slow cooker. My family's favorite recipe is Paula Deen's. She says to wrap the roast in foil & bake for several hours.  While I'm sure it would be fine that way, I prefer the slow cooker because it's just always perfectly cooked.  The recipe as I cook it is as follows:

1 (3 to 4-pound) boneless chuck roast 
11/2 teaspoon salt
1 teaspoon black pepper
1/2 tsp garlic powder       

2 tablespoons vegetable oil
1 cup thinly sliced onion wedges
3 cloves garlic, crushed
2 bay leaves
1 (10 3/4-ounce) can cream of mushroom soup
1/4 cup red wine
2 tablespoons Worcestershire sauce
1 tablespoon beef bouillon granules
3/4 cup water

Mix the salt, pepper & garlic powder and rub onto all sides of your roast.  Heat oil in a heavy skillet.  Sear the roast on both sides for only a couple of minutes each side.  Remove roast and place in slow cooker. 

Sautee garlic & onions in left over oil in skillet for 3-4 mins.  Add remaining ingredient and mix to combine.  Pour everything over the roast in your slow cooker.  Cook on low for 7+ hours.

*We love to serve this with garlic mashed potatoes.

What type of meat to you buy? This might be helpful for cooking times:

http://www.bettycrocker.com/how-to/charts-and-guides/cooking-charts/timetable-for-roasting-meats.htm

If you want to learn more about meat buying (and what to look for) check ou this link:

http://www.bettycrocker.com/how-to/cooking-basics/meat-poultry-and-fish/all-about-beef.htm

Here are a few of recipes that I think sound mouth-watering!

As you may of seen- here are Betty's. (This one had my mouth watering! I bet you could make some type of potato dish and sprinkle with feta cheese! http://www.bettycrocker.com/recipes.aspx/slow-cooker-mediterranean-pot-roast)

Here are a few more...

http://www.tablespoon.com/recipes/beef-pot-roast-with-vegetables-and-herbs-recipe/1/

http://www.tablespoon.com/recipes/caramelized-onion-pot-roast-recipe/2/

http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=15167

Hope this helpful. If you have time, we would love you to come back and tell us what you ended up doing and if it winner recipe for you and your DH. 

BTW- I loved reading the replies so far!

Sincerely, CC

Hi mswalley,

   Here is a simple yet full flavored recipe for pot roast, I hope you and your husband enjoy it.

INGREDIENTS:

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  1 (3 1/2 lbs) boneless chuck-eye roast       
  

  
  


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  salt and black pepper to taste

  
  


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  2 Tbsp vegetable oil

  
  


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  1 med onion, chopped in med pieces

  
  


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  1 small carrot, chopped in med pieces

  
  


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  1 small celery rib, chopped in med pieces

  
  


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  2 cloves garlic, minced

  
  


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  2 tsp sugar

  
  


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  1 cup chicken broth

  
  


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  1 cup beef broth

  
  


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  1 sprig fresh thyme

  
  


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  1 to 1 1/2 cup water

  
  


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  1/4 cup dry red wine      
  

  
  
  
  
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    Set the over rack to the middle position and heat the oven to 300 degrees F. Thotoughly pat the roast dry and sprinkle it generously with the salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until the oil is shimmering but not smoking. Brown the roast thoroughly on all sides for 8 to 10 minutes. Transfer the roast to a large plate and set it aside. Reduce the heat to medium and add the onion, carrot and celery to the pot, stirring occasionally, until they begin to brown, about 6 to 8 minutes. Add the garlic and sugar and cook for about 30 seconds. Add the chicken and beef broths and the thyme, scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Return the roast and any juices to the pot and add enough water to come half way up the sides of the roast. Place a large piece of foil over the top of the pot and cover tightly with the lid. Bring theliquid to a simmer over medium heat, then transfer the pot to the oven. Cook, turning the roast, every 30 minutes, until fully tender, about 3 1/2  to 4 hours. Transfer the roast to a carving board and tent with foil for 5 minutes. Skim off any fat that has accumulated on the surface of the liquid and remove the thyme sprig. Bring the liquid to a boil, and reduce to about 1 1/2 cups, about 8 minutes. Add the red wine and reduce again to about 1 1/2 cups, about another 2 minutes more. Season with salt and pepper to taste. Carve the roast and place on a warm serving platter and spoon 1/2 cup of the gravy over the meat. Serve with the remaining gravy on the side..

    
    
  
  
  
  

                       I hope you and your husband enjoy this roast.. this will serve 6 to 8 people so enjoy.

I put my roast in heavy skillet with oil, and also my seasonings that I use, and brown it on all sides real good.  Transfer all  to a large pan, including the oil.  There shouldn't be that much, and that keeps it with good flavor, plus doesn't  taste dried out.  Add package of onion soup dry mix, all your vegetables, water and let simmer.  When I cook a roast , I cook it on the stove, watch it closely and plan on a day when I am going to be home all day.  It needs to be cooked slow and it will be moist and you can cut it apart with a fork.  (I used to put it in the oven all day, which is good, but I like this way better..  Hope I helped some.

sure :)....try  marinating it the nite b4 ...i punch holds all over it & fill it w/garlic/onions & pour cooking (red) wine over it & what ever seasoning u like :)...

2 cook on top of stove  on low flame or n oven (350).. add a little bit of water( this w/b ur gravy) ,rest of ur season (carrots/patotoes( 1 big size should do it), more onion...cover (u can also use Lipton Soup Mix 2 :)..gives it great flavor) ur pan w/FOIL (keep juice & flavor n) 4 about 2 1/2 hrs or until it falls apart :).....keep check that ur pan/pot) don't run out of water)...

TO MAKE GRAVY...after about an hour ... ....i take a cup... take 1-tablespoon of flour & pour little water in at a time (i use hot water) & mix 2gether(use more water 2 thin it out)  & pour n ur pan (this w/make more gravy 4 u :) hehehe...(u can always add more water 2 this if gravy is 2 thick)....keeping ur pan covered this  w/lock in juice & flavor......hope u like it!!! :)

Jackie

Hi!  Potroast is simple.  The main key to keeping it moist is sealing it.  I use aluminum foil.  Stretch a long piece of foil in one direction in your pan.  Then stretch out another one in the other direction.  Put your meat in the middle - chuck roast works well.  Pour about 1/3 - 1/2 glass of water on it (drinking glass).  Then I use Lipton Onion or Beefy Onion dry soup mix.  It's a dry soup you find in the soup aisle.  Put 2 envelopes on and around the roast.  Pull the sides of the piece of foil (closest to the roast) up around the roast the best you can.  Then grab the ends of the same piece up, trying to keep the sides up.  (This is sometimes a magic act :) With both ends together - roll the foil together.  Do the same with the outer piece of foil.  Place your roast in the oven - about 350 degrees.  Just leave it for 4 - 5 hours.  (Of course the bigger the roast - the longer the time)  Cook it slow and long.  If you want to cook veggies with it, put your carrots and onions in on the beginning.  Put potatoes in for the last hour or two.

I am sure I got your e-mail late, it is now 2010, but here goes.  I make the best pot roast.  I buy 1 pint of a lager beer and pour half of it on in the beginning of the roasting time.  I used an electric frying pan, I like the way the texture of the meat stays.  Anyway, half way through I pour the rest of the beer over the roast.  It makes the best dark pot roast gravy and the best tasting meat and gravy in the world.

Amen.

mswalley:

Every time I make a pot roast my husband says its dry or something like that, can someone help please?

Buy a meat thermometer that has an alarm on it.  Set it for 10 degrees less than the directions state for beef. (170 for well) The meat will continue to cook after it is taken out of the oven. You are over-cooking it.

I cook my roasts two ways. The first way is to seer the bottom of the raost in a cast iron frying pan, turn it over and add 1to 2 cups water and a package of Lipton oninon soup. I cover the pan then I wait until water starts to boil then reduce heat to low-medium heat .  I cook until done then remove roast and use the liquid left in pan to make gravy.

This is my favorite way to cook roast because it is less time consuming for me. I put roast in slower cooker. Add water, onions, salt and peppper or what ever you want to season with. Cook until done. It definitely is not dry. I also use the liquid to make gravy this way.

Good Luck!

Easiest way I've found is to use a Reynolds Large Oven bag, 5 lb roast, dry onion soup mix, and raw veges (carrots, celery, onion & potatoes).

Heat oven to 325.  Place the bag in a pan with 1 11/2-2" sides; place the roast in the bag, and throw in some cut up veges (about 5 cups total).  Mix a package of dry onion soup with 1 cup of water; pour it over the roast & veges.  Close the bag with the tie that comes with it; cut a couple of small vent holes in the top of the bag.  Cook for 1 - 1 1/2 hours.  Let stand for 10 minutes before removing from bag.  Always comes out moist. 

I used to HATE pot roast until I found this recipe, now I love it again!

The key I have found to not making a dry pot roast is using chuck roast. It is important to cook low and slow! You can do it in a pot on low for 3hours or in a crock pot on low for 3-4 depending on the size of the meat. Here's what I do. I put oil in a pot and on high, brown onions. I take them out and (after salting the meat with kosher salt, it sticks to the meat better) brown the meat. Then I put the onions back in the pot with the meat and fill the pot with beef broth half way up to the meat. I turn it on low and add dried thyme and dried rosemary. I cook it for three hours and serve with mashed tats and gravy. You can also brown carrots with the onions if you like carrots, I don't so I don't add them. Good luck! 

 Make sure you keep about 1/2 of water in it---and check it perioldically for tenderness. you may want to try basting it when you check it--or flipping it-you are covering it and cooking it in the oven not the broiler.

I have posted 2 good Slow-Cookers for you as this will make your Pot Roast nice and tender and juicy. I hope you will try to these recipes and enjoy them very much.

Awesome Slow Cooker Pot Roast

Ingredients:

It depends on the meat you are trying to roast. A cheap cut like a Chuck or Blade roast needs to be slow cooked.  Best in a crockpot.  Your actually boiling it all day on low in beef broth and water with whatever spices and vege's you want to add. Cover the whole thing in liquid to avoid drying.

The other is a tied up roast or medium prices roast cut.  This type roast is for slicing like sandwiches.  I find a cooking bag is best. Pour a can of cream soup in the bag with spices and vege's.  In essence your steaming the roast.  Definitely want to use a meat thermometer with this type of roast.  Only cook to rare or medium rare as it continues to cook for awhile.

One other idea.  For a Prime Rib roast you can roast it in a Dutch oven but coat it with rock salt.  I should say dump a big box of rock salt onto the roast.  Sounds nuts but the rock salt creates a shell around the roast holding in all the liquid and the salt doesn't penetrate the meat.  You actually have to crack open the rock salt shell to get at the roast. Spice rub the roast prior to covering with the rock salt.