Pot roast: stove top, oven, or slow cooker?

We've tried crockpot, stove and oven and we decided we like the stove the best. I think it might have something to do with the fact that we use a pot that my hubby earned when he was selling cookware. We just sear the chuck roast, add a little water to the pot, add a packet of onion soup mix, and then set the stove to between low and med for about 3 hrs or so. When there's about 45 min left, we add the potatoes and carrots. Now I'm hungry!!

I like slow cooker because I don't have to be home while it is cooking. I can't imagine life without my crock pot(s). Yes I have several.

As far as taste, etc goes... Not sure there is a huge difference other than I think it would be hard to maintain a consistent low temp on a stove burner for as long as you would need to cook it for.

Don't forget the grill...awesome

mine keep overcooking in my slow cooker...
so yeah...

I vote oven.
My gram does it either oven or pressure cooker

I like the flavor better if I cook it in the oven, but that involves me being around to oversee the process, and I don't have the two hours to do that. So, I vote for the crock pot because I can just throw it in the pot with some broth, carrots, spices, potatoes, come home form work or whatever, and I have a meal.

Definitely crock pot! I usually sear both sides then throw it in the crockpot with some soup base. So moist and delicious!

Crock pot is my fav

I made this for dinner tonight. Best in oven, but convienient in slow cooker.. Either way brown it first and cook slow and low. Also, add can of cream of mushroom, few dashes of Westchester, and cup of water and galrlic. Use drippings to make gravy. Its fire every time!

You should get a Dutch Oven - cast iron preferably, or enamel-clad cast iron. Every kitchen should have one. They last a lifetime. I've gotten some as heirlooms. This is a great pot in which to cook a roast.

Stove top? Oven? Crockpot? It depends on whether or not you are at home to supervise it. If you have no time to cook that day, use the Crockpot. The result will be delicious. But even more delicious if you start on top of the stove. Sear your meat and remove it from the pot. Then brown your aromatic vegetables (onion, carrot, celery; or onion, peppers, garlic) Return the meat to the pot. Add your cooking liquid. Put in a slow oven for several hours.

By starting on top of the stove, you build layers of flavor that create a complexity to your finished dish that just can't be replicated in a Crockpot.

Stove top is the quickest I find also easiest to sear than add stuff. You should sear the meat no matter what method. You can add potatoes and such near the end so you must be home. Crock pot is another easy method that is basically throw everything in set it up turn it on and forget it. My favorite is in a Dutch oven in the oven. You can sear on the stove top in most Dutch ovens, than add you juices, beef broth, veggie broth what ever broth you want, and your veggies and such. I find the carrots Carmalize the best in the oven. If the meat is of high grade meaning butcher grade rib roast, you must use the oven or else you will make your roast well done and steamed instead of the medium with some pink you want. The oven truely I find is the easiest and imparts the most flavor. It is the only true roaster of the set. It takes almost as much time as the crock pot so it's up to you which one you trust on while your not home. I trust my electric oven on low more than my crock pot. Either one has risk of fire while unattended but I feel if a flash fire happens in the oven, it's flame proof box has a better chance for the fire to burn itself out. If your thermostat to the oven works and you set it under 300 about 250 to slow roast it you shouldn't have a problem.

Cast iron...in the oven...no comparison. The meat browns and the vegetables caramelize to perfection!

Dutch oven in the oven for sure.

MistressPi wrote: »

You should get a Dutch Oven - cast iron preferably, or enamel-clad cast iron. Every kitchen should have one. They last a lifetime. I've gotten some as heirlooms. This is a great pot in which to cook a roast.

Stove top? Oven? Crockpot? It depends on whether or not you are at home to supervise it. If you have no time to cook that day, use the Crockpot. The result will be delicious. But even more delicious if you start on top of the stove. Sear your meat and remove it from the pot. Then brown your aromatic vegetables (onion, carrot, celery; or onion, peppers, garlic) Return the meat to the pot. Add your cooking liquid. Put in a slow oven for several hours.

By starting on top of the stove, you build layers of flavor that create a complexity to your finished dish that just can't be replicated in a Crockpot.

I agree! Dutch oven all the way. Sear on the stove add stock or wine, return to boil, add onions and garlic and place in 250 degree oven until desired doneness:)

I grill my roasts. Talk about smokey delicious flavor. I season the roast beef (or pork) and rub a little oil on it. I sear all sides over the hot coals to seal in juice. Than I move it away from the coals, stick my grill thermometer into the center. (It has a lead to the electric part outside the grill so I can watch temp without opening up). I cook it to the desired internal temp mid-rare for us. Usually I go about 5 degree over since roasts are so thick. Let it rest 5-10 mins.

Glorious!

Crockpot:
1. when you cook meats for longer times at lower temperatures, they tend to come out more tender and flavorful.
2. you can easily leave a crockpot unattended for long periods of time.

That doesn't mean i would only or always use my crockpot to roast beef. if i've got a really, really good cut like a prime rib, i'll do it in the oven at a low temperature.

But to get the most out of a cheap cut of meat, i prep it at night, and throw the pot in the fridge. The next morning, i put the pot in the heater, set it to cook all day, and come home to a delicious meal.

Tonight i'm looking forward to a crockpot full of pork tenderloin, carrots, onions, and pinto beans that i've had cooking all day. When i get home, i'm going to add some quinoa to the broth, and then throw in some diced up zucchini, tomatoes, and mushrooms. I'll let it sit in "warm" mode for 1/2 an hour, and then have at it with gusto!