I haven’t used this method myself, but I’ve seen my mom use it, and wow! does it turn out good!!!
- Take a pot roast and put in a roasting pan (with a wire rack on the bottom). Thawed or frozen doesn’t matter. Put in the oven without a pan cover and broil until the roast is browned on top.
- Take the pot roast back out of the oven, add whatever seasonings you are planning on using, and put a little bit of water in the bottom of the pan. If you want to know right away when it’s done and have one of those remote meat temperature readers, insert the probe end in the meat. Then put the cover on the pan, and put everything back in the oven.
- Cook at 425 F for an hour. THEN TURN THE OVEN OFF AND DO NOT OPEN THE OVEN DOOR AGAIN UNTIL YOU ARE READY TO EAT. If you are the impatient type, this is where the meat thermometer comes in handy.
Obviously, this is NOT a precision recipe. This recipe works best for people that are going to be busy for 4-8 hours and can put the meat in the oven that far in advance of suppper time. You put the meat in, broil it, take it out and add some water in the bottom and seasonings on top (garlic pepper, onion salt, basil and oregano are a combo that work good around here), then put it back in and bake it at high temperature for about an hour to get the outside well done, then turn off the oven to let the heat seep into the center of the roast. This is why it’s really important to NOT open the oven door until you’re ready to eat, because if you open that door you let out all the heat and the cooking process stops and won’t restart unless you restart the oven — but then the oven’s been reheated, so you don’t know how much longer until the roast is done and blah blah blah, so basic rule is DO NOT OPEN THE OVEN DOOR UNTIL IT’S TIME TO TAKE THE ROAST OUT.