: confused:

I am making my first ever Pot Roast.

In the recipe it says to braise the roast in a heavy botttomed pot.

I don't have any cast iron or other cooking supplies that are safe to put on the stove.

I do however have a electic fying pan.

Can I use that?

Thank you.
PF

Would you be able to cover the pan with the roast in it? I think I would just use a stock pot and watch that the heat is not on too high.

Not sure - the way I make pot roast is to brown the roast on the top of the stove, and then put it in the oven. You can't put an electric frying pan in the oven, can you?

A pot roast is all about the "braising" (meaning slow cooking, in liquid, at a relatively low temp for several hours). You can do that with a stock pot, a normal soup pot or in a slow cooker (crockpot) if you don't have a dutch oven. You can also just brown the meat in a frypan as agony says and then put it in the oven in the "drip pan" your oven most likely came with. Just put some tinfoil over it to help the steaming process. I don't do "pot roasts" very often because I like a crispy outside and a rare middle, but they can be excellent if braised along with onions and other assorted veggies (and maybe some red wine) : ) Whatever you do, make sure not to boil the thing LOL

Thank you. I have a crock pot I will use and it will make it easier to check on how it is doing.

I am like you Jackeroo I like a crispy outside but my hubby wants a pot roast so he is taking his life in his hands letting me make a Pot roast for the 1st time.LOL LOL

Thanks again,
PF

There's a first time for everything - I'm sure you'll do just fine!

As an aside, I got tired of my husband asking "what's for supper" about 25 years ago. Ever since, I've replied, "Poison". So far, it hasn't worked lol.

Yes, to me a pot roast means a slow cooker. Lovely for cheaper tougher cuts of meat. Nice and juicy too.

The crock pot sounds like a good method for you, but I'd first brown the meat well in your electric frypan for maximum flavour and eye appeal. Allow ample crockpot time, the slower and longer the better, and I would add flavourings such as finely diced vegies to the cooking liquid which at the end could be strained or pureed as a base for sauce/gravy.
Don't lift the lid during cooking time. (Well, not too often).

The pot roast as my mother used to make it. In a large frying pan with some melted butter or other grease in it, completely braise the roast on all sides (That means letting the butter cause searing of the meat's exterior to seal in the juices otherwise the later slow cooking will dry the meat out) Once the roast is completely browned, put it in a pressure cooker with your prepared (washed and peeled if desired) vegetables (potatoes, carrots). Cook/steam at 212F to desired tenderness (when the meat pulls apart in strings). Remove the meat and veggies and add roux to the remaining juices to make a gravy.

I've always cooked my roasts, stews and soups in the crockpot. I've never braised or browned meat prior to cooking.

The meat is tender, the vegis done but not soggy and there is always enough liquid to make gravy or au jus.

Pressure cookers scare the daylights out of me. If they are used properly, no problem. If not, be somewhere else. While I wasn't the one who didn't have a clue as to usage, I helped clean up.

Thanks for all the great information.

I am looking forwards to seeing how it turns out.


I wonder why in all the recipes I hae ever read they say heavey Bottomed Pot?

Not everyone has heavey duty cookware.

I really like everyone's input and hope everyone who wants too will add their post is Welcome.

Like I said I need all the help I can get. LOL LOL

Thanks,
PF

What time should we show up?

A reason for the heavy bottomed pot is that in the braising process some of the meat can stick to the pan or skillet. If your roast weighs 5 pounds and your pan weighs 1 pound, a lot of damage can arise in separating the two. If the pan weighs ten pounds and the roast 5, then the sear-stuck meat can be broken away from the pan easier and safer.

Mehaul: the recipe/method sounds fine, but braising and searing are incompatible cooking terms (I'll concede it may have been a typo lol)

Re: why recipes call for heavy bottom pots:
With the exception of cast iron skillets/pots, heavy bottom pans are usually multi-ply (and these days, usually more than one type of metal). They distribute heat more evenly than thinner bottoms made of only one metal or one layer, which lessens your chances of getting anything "stuck" if it's something you don't stir often - well, as long as you don't walk away from it for "hours" lol (you do have to check once in awhile to see if there is enough liquid). And, obviously the bottom is thicker, which puts more distance between the heat source and the food which also helps to enable cooking things over a long period of time without scorching.

Besides stews, soups and braised meats, thick pots are quite good for things such as rice (you know how it always says on the bag: "no peeking/no stirring"? lol). You might have to cook it for a few minutes longer, is all.

Well I cooked it in the crockpot and it turned out melt in your mouth.

And it was so easy that I will be able to do it again.

Hubby loved it.

Thank you all for your input.

PF

"Heavy bottomed pot", is that the stuff with the flower clusters at the bottom of the baggie?

Purple: I could smell it from here (our prevailing winds come generally from your direction of course lol). I had a feeling it would turn out to be scrumptious, but thanks for posting the results : )

p.s. hubby OWES you now (mischievous giggles)

Payment recieved in full.LOL LOL LOL

Now I have found among my Mom's receipes a stew

that you cook in the oven and it sounds yummy

Sounds like less work.and I am all for that. haahaah.

Thanks for all your input.
LPP