I am looking for a pot roast recipe. It seems like every time when I would cook a roast, it seemed like it would be kind of on the dry side.
When I would put it in a cooking bag it seemed juicier.
Does anyone have a recipe?

first question...do you want a roast to slice in slices or one that you can tear with a fork?
I have an awesome reference book for roasts. Will follow up with a recipe after I know what kind of roast you want.

i'll be watching for this answer.

me too

I use a crockpot for my beef roasts. I take a small beef roast and a small pork roast and put them on about 8:00 am with a chopped up medium onion, seasoned salt and peper and about 3/4 cup of water. Set it on low and let it go for dinner at about 5. You can put carrots and potatos on top about an hour before or cook them seperate. The roasts stay nice and moist and falls apart when it is done. The juice then makes some of the best gravy you will ever eat. It is so simple and best of all it looks like you have slaved all day!!

The best beef I ever had was made by a friend and she gave me this recipe. She gave it a BBQ taste, but she has done it with vegetables too.

Brisket cut of beef
1 tsp Liquid Smoke
BBQ sauce (optional)
2 tsp celery seed
2 tsp crazy pepper

wrap on two layers of heavy duty aluminum foil and bake at 250 degrees 1 hour per pound. Open and add vegetables for the last hour.

The best part is that when finished, wrap the foil and throw away. No cleaning.

My sister said I make the best pot roast she has ever tasted. So - here it goes!

In a pyrex casserole, put 1/3 can of chicken broth.
Place FROZEN chuck roast.
Cut in half 5 carrots
Cut 2 stalks celery
Cube and add 1 large onion
Add 4 cut up potatoes - I like reds
Salt, pepper, garlic salt and parsley

Cover TIGHTLY with aluminum foil after adding the rest of the chicken broth and 1/2 can of water.

Bake at 325 for 5 hours.

It will pull apart like butta!

That is just like I cook mine. I love the flavor and they are sooooo tender. I can get one ready in the morning and my DD does the gravy when she gets home and supper is served.

Crock pot.
One beef roast
1 packet brown gravy mix
1 packet Onion soup mix
1 packet ranch dressing mix
2 cups water.
Cook all day. YUMMMMMMMMM

Here is how I do mine- I use a Presto brand 6qt. pressure cooker(not canner)I recently used a shoulder roast(used to use chuck roast-more marbleing-more fat)shoulder is leaner.Gotta watch our fat here!
1st. --- Preheat cooker or cast iron approx. 2 to 3 mins.If you don't use a little oil it will stick until it browns properly I don't use any.Brown the roast approx. 5 to7 mins per side on medium to med/high heat, this gives dark colored broth& great flavor
2nd--add 1 cup of water.
3rd-- Add 1/2 pk. of Lipton Onion Soup Mix(shake pk. well b4 opening)
4th--pinch of sea salt and coarse ground black pepper
I cook for 30 to 35 minutes on medium gas heat( jiggler is steady and slow)
comes out fork tender and lip smackin good!!!!
I use 3 Tbsp. cornstarch and 1 cup cold water for gravy( adjust for more salt and pepper.Cook until it develops a shine. Usually 1to 2 mins.
You could use a dutch oven pot w/lid or pan and tinfoil or a crock pot,if you don't have a pressure cooker.Adjust cooking time to approx. 2 hrs at at 375 degrees or all day in crockpot Sorry so long!