Betty Wason's Basic Slow Cooker Pot Roast

I was a bit underwhelmed. The plate bashing process didn't produce any kid of gravy, the whole roast ended up way too soggy. There were no spices or herbs to speak of either. I've had better pot roasts

This turned out really well and the house smelled amazing! I used cassava flour instead of wheat flour as I'm gluten-free, along with large sprigs of rosemary and thyme from the garden, and shallots instead of "small onions".

This turned out really well and the house smelled amazing!

Loved this although I did not use the bay leaf or thyme. I chose to use rosemary and garlic. Very, very tender and good. Also made some cooked cabbage with meal.

Don't the vegetables disintegrate after cooking for 8 hours?

I made this pot roast on the stove top and I have to agree it is basic. I tried pounding the flour, salt, pepper mixture into the meat per instructions. I didn't see any difference with this method. One of my problems is trying to get the meat to be flavorful and was hoping the approach used in this recipe would be the solution. Unfortunately, for me, it was not. I used beef bouillon, bay leaf, thyme, onions, potatoes, and carrots.

Made this yesterday in my slow cooker and it was a dream. I was sceptical as this feels like something my mom would make (my tastes tend to run more vegetable-forward and middle-eastern or asian flavours), but I was so happy with it. I used instant beef bouillon for the liquid and served over buttered egg noodles with parsley- big recommend. We had salad on the table but totally ignored. Also, I'm not sure if I really got the 'plate-crushed-flour-crust' right, but it didn't seem to matter.

I’m wondering what it would be like if I substitute chickpea flour for the wheat flour...

I got Betty Wason's wonderful Everything Cookbook for a wedding present. I have made this many times but I also add this step for fabulous gravy: After the meat is done, remove it from the gravy and puree the gravy in a blender or food processor. Put the gravy and the meat back in the pot and reheat. Serve with wide noodles (no potatoes), and steamed green beans or broccoli.

I made this a couple of months ago, when the temperatures were a tad chilly, and it was fantastic. Really. I used red wine, added some shallots as part of the onion, but otherwise didn't mess with it. It was one of the most tasty pot roasts I have ever had, and the genre is known for taste (perhaps not fashion). totally recommend this one. I meant to comment earlier, but forgot, and came across the listing when I was looking for something else.

I'm looking forward to making this this weekend, and I was wondering if anyone has tried making this with wondra flour and whether there would be any benefit to trying it that way?
Thanks :)

I made this over the weekend, it was so good. I just heated some up for lunch and it is even better.
I made in my Instant Pot pressure cooker. Mostly followed the recipe but after browning meat and softening the veggies a bit, I put everything in on the stew/meat setting for 75 minutes. Came out perfectly. I skipped adding potatoes to serve over egg noodles.

The family loves this recipe. I used half red wine/stock for the liquid and threw in some fresh sage, rosemary and thyme. I put all the veggies in at the beginning and it was perfect.

This was fantastic and simple. Added mushrooms, fresh herbs, half sliced onions/ half cipollini onions, served with potatoes. The gravy was thick and delicious, the roast was tender and moist. Cooked in the oven at 300.

Can you cook on high for 4 hours instead or will it not be as tender?

When do you add the small potatoes for slow cooking

my go to meals for winter weekends... I also brown a couple of browned oxtails to add to it. I'm a tinkerer of recipes and to be honest nothing needs to change. It's just a classic meal... for good reason.

Best pot roast ever. Seriously. Cannot imagine doing it any other way. ;o)

I made this last night using Jan In Vaca's idea of pot roast for one. I used 3 boneless short ribs and pounded the flour in as the recipe directed. I made it in my slow cooker which has a saute setting. It turned out amazingly delicious and I ended up with two perfect meals. Can't wait to have part two tonight.

Is one cup of liquid enough if you are not using a slow cooker? I know less liquid evaporates in a slow cooker than stovetop or oven. Thanks. Looks delicious.

Ah, I remember my mother tenderizing meat with the side of a plate or saucer. She made great pot roasts regularly too. Thanks for the recipe and the nostalgia.

My Mom used to make a great roast/with Yorkshire pudding, of course:) Mom would always buy a rump roast, & it was always juicy & amazing. I miss my Mom's roast beef dinners.

I make this basic recipe for one (1) person by using boneless shortribs. Just brown a couple (or how many you think you can eat) exactly like the roast. I add the veggies, etc. and cook for about half the time. You can do it on the stovetop by keeping your frying pan covered. The onions and other veggies make enough juice to use as gravy. I call it my "potroast for one".

This was wonderful for dinner Today. My family wants me to make it again.

the recipe for Wasons pot roast is missing a critical item, the oven method cooking temperature. There also seems to be a very wide range for the cooking time. why?

HI what a perfect time to find your program F2. I am so alone and for many years I can buy any food I want and I like to cook but raelly haven't in a while. Do you reccamend any particular pot . I have one of those spanish pots but a dutch cost about fifty bucks . I was also thinking of those large electric ovens that many people down here cook their turkeys. I am all alone and five lbs. is to much . I could share it with a couple neighbors but I don't want to buy friend ship. Do you think it's ok to give things to people just to buy a friendship? thans again. Rich

I'm a tad confused. If baby red potato's are one of the "other" veggies that you use. How can they be added in only the final 20 or 30 minutes?

My grandmother would get top round steak and always pounded it with the edge of a dinner plate. I did, too, until you could get it tenderized in the market.

I have been recently diagnosed with severe anemia and have not felt like cooking anything more ambitious than a lean cuisine for the past year. I started a transfusion regime last week and have been hungry, really hungry ever since! Yesterday I went shopping to fill my empty pantry and purchased everything for your lovely pot roast and my famous Texas Chile (it contains everything the dieticians told me I need: tomatoes, chiles, beef, beans and tomatoes). Today I have prepared your pot roast recipe and I have had to force myself to stay out of the kitchen. It smells so heavenly! I used 1 can of tomatoes/chiles/onions/lime juice, 1/4 C of pomegranate vinegar and 2 cups of finely minced celery as my liquid to the browned roast and browned chopped onion & garlic. I just added my baby red potatoes & baby carrots and I have got to say, this may be my best pot roast ever, the gravy is out of this world! I used the flat end of my meat mallet to drive in the flour, salt & pepper. I am looking forward to this delicious meal which I know will bring me comfort and nourishment.

I made this last night, and it is simple and excellent. Thanks for posting this great recipe!

thanks for this easily-adaptable recipe! I love that you can mix it up with whatever you have on hand or whatever you can get at the market... and you could come up with a dozen variations pretty easily! this is a keeper roast recipe!

Wouldn't it be nice if you could somehow make a video of the "pound the mixture with the edge of a plate?" The still photo isn't giving me the picture I need - I'm challenged that way.

I grew up with brisket pot roast. How thick or thin do you slice this cut of meat? On a diagonal against the grain or perpendicular to the grain?

Thank you for bringing this recipe to me today. I am now a widow and it is hard to find recipes that I can prepare alone. With this Pot Roast I will have left overs for the week ahead, and it is so easy. That to me is so important. I used to cook a storm when my husband was alive, but seemed to have lost interest after he passed on. This sounds like a real comforting meal that I will definitely make and have lots left over for the rest of the week. Thank you again.

Thank you for the early Mother's Day! My current version has a hefty tablespoon or so of Herbes de Provence, a cup of beef broth, and a cup of decent red wine. Glad you liked it--the plate pounding IS very therapeutic! ILY