How to Cook Perfect and Delicious Pot Roast (With Secret Ingredient)

Find All my recipes in one place! Otis Granger Cook Book: https://otisgranger.com/ There's one ingredient in my mother's pot roast that nobody ever guesses. It was sitting on her stove every morning of her life, and it's probably in your kitchen right now. There's a pot roast in a slow cooker somewhere right now. In at seven this morning — a can of soup, a packet of onion mix, a quart of broth, lid on, low. Tonight somebody lifts it out and it falls into gray strings. Sitting in a quart of broth for eleven hours, and dry. It isn't your fault. You were sold a machine and told the machine does the cooking. I'm Otis. Forty years of barns and estate auctions across the Midwest, and the kitchen is the last room I clear. In almost every house there's a harvest-gold slow cooker. And on top of the cabinets there's the speckled blue roaster. In every house where the roaster still got used, the pot roast was better. My mother never owned a slow cooker. Her pot roast came to the table in slices, not strings. In this one: 1 — the cut: the pretty lean one is wrong, buy the ugly chuck 2 — why the slow cooker fails, and how a roast gets dry sitting in water 3 — how dark to brown it (darker than you think) 4 — how much liquid: a cup and a half, and the last of the morning coffee 5 — the oven, the fork, and why a tough roast is UNDER-cooked 6 — the vegetables go in late 7 — the gravy is already in the pan 8 — what she did that I've never once seen in a modern kitchen: she cooked Sunday's roast on Saturday Honest, said plainly in the video: the slow cooker isn't evil. Brown first, a cup and a half of liquid, 6–7 hours, not 11. And cool it and reheat it safely. Did your mother make pot roast on Saturday or Sunday morning — and was there coffee in it? Tell me what went in that pot, and tell me her name. I read every one.