Have: Top round roast. Don't have: Crock pot...

[sherifffruitfly]

... or dutch oven. I do have a big ol pot that I usually use for crab legs that's big enough to hold the roast and veggies, though. I'd like to cook this on the stove, but all the recipes I see talk about crock pot temperature settings that I don't know how to translate to the stove. Lil help?

 

[Bilby]

This link may be of use to you if you wanted to stick it in an oven instead:
Cook a Roast

My mum though would brown the roast in melted fat/oil/butter on all sides, then put lid on pot over a low heat for about 60 to 90 minutes for about a 2.5lb roast, adding some water to the base after about 15 minutes (you are just adding the liquid to stop the meat and pot burning). Add your veges about half an hour before serving with some extra water. Just remember to keep some water in the pan, so monitor it regularly.

 

[auntdot]

Have not done a top round but have done pork loins on the stove.

Usually brown the roast and then add the makings for the gravy. with the pork it is usually tomato based. Course there are onions, carrots, spices and whatever else we feel would taste good.

We simmer for about 4 or 5 hours. By then it is usually done.

That's all I have.

 

[Andy M.]

Brown the roast on all sides in hot oil. Add some chopped celery onion and carrots, tomato paste, wine, beef broth and thyme. Bring to a boil and reduce to a simmer. Simmer. covered for 3-4 hours or until the roast is fork tender. (internal temperature of 190F

 

[lyndalou]

Don't forget a bay leaf or two.

 

[GotGarlic]

I'd do as Andy suggests, but after bringing to a boil, put it in a 325 degree F oven. This will prevent the meat from scorching on the bottom of the pot. In fact, I just made a pot roast for dinner this past Sunday using this method. Turned out great

 

[mitmondol]

... I don't know how to translate to the stove. Lil help?

All you have to do is cook over low heat, watch the liqiud, you probably will have to add more a few times.Put a lid on and simmer away.
You can use any pot roast recipe.

 

[sherifffruitfly]

Awesome - thanks folks - going to do it now!


EDIT: Newbie question: The roast is wrapped up in twine. Do you brown/cook the roast with the twine on, or remove it?

 

[Andy M.]

Leave the string on. It will hold the roast together. Remove it before carving.

 

[GotGarlic]

I would remove it, unless it will fit better in your pan this way.

 

[sherifffruitfly]

lol - ask a jillion cooks a question, get a jillion different answers. Or two, at any rate

I left it on - no offense gotgarlic - I just flipped a coin.

 

[GotGarlic]

lol - ask a jillion cooks a question, get a jillion different answers. Or two, at any rate

I left it on - no offense gotgarlic - I just flipped a coin.

Hey, no problem You get your answers, you choose your solution. I'm sure it'll be just fine.