Under 20-Min Easy Beef Pot Roast Recipe (2024)

FAQs

How can I speed up my pot roast? ›

Use a pressure cooker to roast meat quickly.

Pressure cookers steam the roast by using a great deal of pressure and force the heat into the meat. This option will roast food in approximately 1/3 of the time compared to traditional cooking methods.

Place in oven, be sure to turn the meat over every 30 minutes or so. Cook until fork tender, 2 1/2- 3 1/2 hours (meat needs to remain above 200 degrees F. for 30 minutes).

Place into the oven and cook for 2 to 3 hours, or until fork tender. Turn the meat at least 3 or 4 times during cooking to ensure any exposed meat is being cooked in the liquid.

It's delicious both ways. If you want to give your crock-pot a whirl, here's a slow cooker pot roast recipe for you. But pot roast is plenty easy to make in the oven! You do all the browning and roasting all in the same pot and it requires less time than in a slow cooker roast.

Pot Roast Recipe Oven FAQs. WHAT TEMP DOES POT ROAST FALL APART? Chuck roast should be cooked to an internal temperature of 190-195 degrees F to be fall apart tender. The high internal temperature allows collagen to break down, making the meat melt in your mouth tender.

When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.

Some recipes call for liquid, some do not. It mainly comes down to the type of meat you use. Cuts like chuck roast will release more fat and moisture than leaner cuts, so they don't need any water. In addition, the slow cooker itself creates some moisture, which helps keep the meat juicy.

What is the secret to a perfect roast? ›

The secret to making tender roast beef:

It's all about cooking low and slow. With a cut of meat like this, a longer cook time will give you better, more tender results. Ideally, all roasted meats would be seared on all sides in a hot skillet to develop a golden, delicious crust.

How to Roast Beef Like a Pro. Don't crowd your meat in the pan – leaving some space around and under the meat allows it to heat evenly. To give your meat a flavourful crispy exterior, cook uncovered on a rack set in a shallow roasting pan. Don't add water!

Place the roast on top of the onions and season with the salt and pepper. Add 1/4 cup of the broth or water and bring to a simmer. Cover and simmer on low for 2 hours. Add the potatoes, carrots, and quartered onions and cover and slowly simmer for 1 hour longer.

For extra color, add some frozen green beans or mixed vegetables about 30 to 45 minutes before the pot roast is ready. Serve the pot roast and vegetables with hot baked biscuits or crusty bread for a tasty and satisfying family dinner.

You should be able to cut the cooked pot roast on your plate with a fork. To ensure that both the meat and the vegetables will be cooked perfectly, it's usually best to cook the meat until it is almost done before adding most vegetables.

Cooking it in halves might make the process faster, but it's still slow cooking so you must be patient. For reference, a three-pound pot roast takes six to eight hours on the low setting when it's whole, so make sure to weigh your newly halved cuts to ensure you're cooking them for the appropriate amount of time.

Certainly, foods will cook faster on high than on low.

Roasting

Herbs like fresh thyme and rosemary intensify the hearty, earthy flavors. Beef stock will help keep the meat moist while it cooks. Consider including additional flavor components like red wine, garlic and mushrooms. Place in the oven for 3 to 4 hours or slow cooker for 8 hours or until meat falls apart.

There are several reasons why this could have happened even after so much cooking. First, your choice of a rump roast could be a factor since cuts from the hind quarter are very muscular and, since muscles are the most resistant to breaking, this cut is quite stubborn when it comes to becoming tender.