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Pampered Chef: How to cook a roast in the DCB

  1. PamperedK

    PamperedK Veteran Member Silver Member

    I am basic-cooking challenged. I really want to cook a roast tonight using my DCB. I have onions, potatoes and carrots all ready.

    1. What kind of roast do I buy? How do I know how to pick one out??

    2. What exactly do I do with it?

    Haha broad questions I know but I don't know how to do this and I'd really like to learn!

    thanks in advance for any help!
    May 29, 2009
  2. Ginger428

    Ginger428 Legacy Member Gold Member

    Well you could get either a rump roast,bottom round or top round depending what you want to make. I use any of the three & make it a Pot Roast in the oven. Season with salt,pepper,garlic chop up lots of onions & add a little water. Cover & put a 425 oven. Check it in about an hour, you might have to add a little more water. Depending on how big the roast is, for the last hour you can add the potatoes & carrots....HTH
    May 29, 2009
  3. PamperedK

    PamperedK Veteran Member Silver Member

    If I don't have a meat thermometer (yet) how can I be sure it's done?
    May 29, 2009
  4. Jolie_Paradoxe

    Jolie_Paradoxe Senior Member Gold Member

    I use the Pot Roast Seasoning packet sold in the "spice" aisle. I toss the meat and veggies together and follow the packet instructions. Takes about 2-3 hours in the oven, though I have read that some are having success in the micro.....need to try.

    If you do not have a thermometer, don't worry....beef is generally safe to eat in all states of "done"....After 2-3 hours, most roasts are generally well done.

    Here are a couple others that I found in the files section.....type in Baker and a whole bunch will pop up.

    Vegetable Pot Roast
    Place the roast in the baker. Add potatoes, carrots, onions, celery, salt and pepper. It isn't necessary to add water. Place lid top. Put into 325F oven for 2-3 hours, depending on how large the roast is. Remove roast and vegetables from bowl. Use broth to make gravy to pour over veggies and roast.

    Burgundy Pot Roast
    Place the roast in the baker. Add 1-cup burgundy wine, 1 can (8 oz) tomato sauce & 1 pkg. dry vegetable soup mix. Cover with lid & bake 3-3 ½ hours. Serve hot over egg noodles.

    Bachelors Roast
    Place roast in the baker and pour 1 can of coke and 2 cups of catsup over it. Put the lid on top. Cook for about 30 minutes per lb. Optional: Add onions & pressed garlic. If there are any leftovers, just shred and mix with the sauce and you have BBQ for a couple of meals.

    Have fun!
  5. PamperedK

    PamperedK Veteran Member Silver Member

    Thanks! :)
    May 29, 2009
  6. Ginger428

    Ginger428 Legacy Member Gold Member

    When making Pot Roast you don't need the thermometer. Por Roast is always well done. If it is soft to the touch, its done...
    May 29, 2009
  7. cochef

    cochef Veteran Member Gold Member

    Just an FYI - I would hesitate to add water after the baker is already hot. I had a guest crack her deep dish baker doing just that because of the thermal shock of the water into the hot baker :(
    May 30, 2009
  8. jross93

    jross93 Member

    So, are most of you adding the potatoes and carrots at the beginning when you first put the roast in, or after the roast has been cooking an hour? I've seen both options posted....just wondering which works better!
    May 30, 2009
  9. elizabethfox

    elizabethfox Advanced Member Gold Member

    I just put the roast , carrots , and potatoes in and then i get a package of lipton onion soup mix and mix that with a few cups of water and pour it over the roast. Then i cook it for about and hour at 450.
    May 30, 2009
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