Your tips on a good pot roast?

[UrbanPoet]

what are your tips on a good pot roast?
Is it true that the trick is in the right temperature and the right cut of meat?

[Geologic]

They'll adjust it if you deposit less than what is stated so if the opposite happend then they should, yes.

[[H]ackerK]

nm

[UrbanPoet]

OOPS! sorry guys.

[tienm23]

Right cut...something with a fair amount of fat (which will render off during the cooking process) blade roasts work well...I use a crock pot, add onion soup mix, mushroom soup mix, an onion and some chopped garlic and fluid (beer or red wine)....set and forget it :) Eight hours later...tastiness.

[bananaman]

Use large chunks of brisket meat. Then, add large chunks of potatoes, carrots, onions, and white turnips. Add some red wine and beef broth, a sprig of thyme, and away you go.

[llbeanburrito]

Most people prefer to use cheaper cuts of meat for roasting. Blade or cross rib are good. Round or rump are leaner if you want less fat.

The most important thing is to sear the outside of the roast at the start of cooking. You can do this on the stove top before putting it in the oven, or you can preheat the oven to a higher temp (400 F) and put the roast in uncovered at first, until it browns on the outside, then turn the temp down to 300 to 325 and cover. If there are inadequate fluids you should use oil during browning and add water (not too much - you're not boiling it) when roasting. After a couple of hours you can throw in your veggies and let them roast during the final hour or so of cooking.

[couponking]

I use cross rib and the recipe on the box of Lipton Onion soup mix. Works every time for me.