by Phillip Chambley

Created on: February 11, 2009

The biggest problem I've found over the years that so many people have cooking a beef pot roast is the fact that the meat is always "tough" The vegetables taste great! But, the meat taste like you need a chain saw to cut it with, thus losing the beautiful flavor of the roast is totally lost. I realize that most professional cooks have their very own methods of making beef tender.

Unfortunately, I am NOT a professional cook, but this idea I use for making beef and or chicken tender seems to always work, which has been used since human beings have been cooking food.

Before I remarried, I lived in a small efficiency apartment that did NOT have an oven, but only a stove. After getting tired of eating "Fast Food" I decided it's time to learn how to cook for my every other visiting weekend 2 sons and myself!

CAUTION: "This smell is so magnificent, that your neighbors may even knock on your door and ask what you are cooking?" Your girl friend may even forget you and possibly think about the food she is smelling, and ask "When is it time to eat?" This smell of this pot roast is killing me! " I am ready to eat!"

Trying to make beef or chicken tender cooking on a stove top is sometimes difficult? A friend of mine told me "You've got to boil it first!" So, I bought me a 5 qt.non-stick pot and went to work experimenting, with beef and chicken!

Chicken always seemed to be easy. Boil it for about 45 minutes and then fry it in the pan. This works great for Bar-B-Que or Southern style fried chicken cooked and dipped with milk and flour. However, making beef tender is a little more complicated. (This recipe does NOT work with pork because it falls apart).

Here is my recipe for stove top BEEF pot roast:

You will need a 5 quart non-stick or stainless steel pot for cooking.

10-15 inch wooden spoon for stirring. (Metal utensils will scratch your pot).

4 lb. beef roast. Preferably the Boston Butt or Chuck Roast, which seems to be very tender. (Bottom round beef roast may take longer to boil because it is "tough").

2 lb. bag of peeled mini carrots, which you can purchase at any grocery store.

1 large family size can of whole potatoes. I personally like Del Monte the best.

1 large family size can of Cream of Mushroom soup. Preferably "Campbell's soup. Because of the excellent flavor.

1 Package of 2 ounce Lipton or Campbell's onion soup. (Cheaper brands like Kroger or Publix do NOT have the flavor).

Sliced onions are (Optional) which gives the pot roast a spicy taste.

1 Tablespoon of flour, which

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