Pot Roast.

[rideit]

No, you stoners...(well, sure, why not, welcome cooking stoners!)

Pot Roast Recipes.
Whatchya got?

I am doing freestyle tomorrow...
6 pound roast, slit many times, stuff slits with garlic, fresh rosemary, thyme, and a wee bit o' cumin.
Dredge roast with flour, (season with cracked pepper, salt, and cumin...I like Cumin!) brown evenly on all sides, remove.
Sautee large amounts of onions, scallions, garlic, and shallots with a bit o' butter, till just soft.
Add a bunch of beef stock, 1-2 cups good rich red wine (syrah, etc)
Season with fresh cracked black pepper, thyme, cumin, bay leaf, oregano, white pepper, garlic powder, cayenne, and a good bunch o' splashes of worsteschire, and a few of soy sauce.
add a pinch of sugar, brown is best.
Add beef, on a rack, and roast a while. (at 300-325 or so, for a whole long time, a few hours...)
Add potatoes, carrots, parsnips, and chunks of onion.
Roast a bunch longer, occasionally slathering beef with juices.
When root veggies are soft, immerse beef into stock.
Cook until done.

Take root stock veggies out, (save enough for presentation ) and (blasphemy) mash/puree them, and add to traditional rosemary/garlic mashed 'taters, (that is another recipe), along with a bit o' roast juice.

O.K., that is just my thoughts on tomorrow's 'from the hip' recipe...think it'll work?

[timvwcom]

Sounds good... but too many steps to make on the run between appointments and shuttling kids around etc. I make my pot roast on days it's my turn to cook and I don't have much time. I love the smell of the house after you've left and return again... hmmm...

Take roast, pepper sides then with dab of oil in pot brown (medium to dark) all sides on stove top, add some (beef or chicken) stock, when for me red wine (kids don't really like)... but no more than 1/2 way or so depth of roast. Roast for 4+ hours at 325. Turn a couple times if possible. Can make gravy from pan liquid on occasion for variety.

If desired add potatoes, carrots, onions at 3 hour mark. Remove roast briefly, add veggies, then roast back on top.

[lionelhutz]

Don't forget some raisins or prunes. They add a very nice little sweetness (even beyond the sugar) when you eat it later.

[schwerty]

I'm going with a pot roast tonight!

[iceman]

O.K., that is just my thoughts on tomorrow's 'from the hip' recipe...think it'll work?

It might be good, but a pot roast is supposed to be braised - simmered slowly and for a long time immersed in liquid. What you're doing is roasting the meat and putting it in liquid at the end, I think it might come out tough and dry.

I usually use a 5-6 pound first-cut brisket, cut off big pieces of fat, salt and pepper it and dredge in flour, shaking off excess, then brown it. throw a shit-ton of onions and carrots in the pot with some olive oil at high heat, stir until onions are softened, add a bunch of garlic, stir for a few more minutes, then add water, ketchup, bay leaves, worcestershire, beef boullion cubes, tabasco, red wine, salt and pepper. Cook at a bare simmer for 3-4 hours, turning the meat about halfway through. The onions will disappear into the sauce, the carrots will be very soft but tasty. Remove the meat, turn the heat up to let the sauce cook down a bit, thicken it with a little flour if you think it needs it. When the meat has cooled, slice into about 3/4 slices against the grain, lower sauce heat and return meat to pot for about 20 minutes or so.

Oh yeah add potatoes for the last half-hour or so if you want them. We generally serve it with mashed potatoes or rice.

It's really good.

[RootSkier]

Coating beef with flour before browning is the sign of a total gaper.

[danimal's dead]

The carrots soaked in the juis are the best.

[rideit]

I'm with ya' root, I couldn't bring myself to do it. Just seared in a cast Iron...The rest of the recipe is pretty much identical to Ice's, so for. I have made many, many pot roasts, but I wanted to do something a little different, so this time I cut 8 holes in the roast, and stuffed the roast with garlic, thyme, cumin, and rosemary.

The smell is stunning...

[iceman]

Coating beef with flour before browning is the sign of a total gaper.

heh, for the record I generally don't do it. But if you're looking to speed things up and get it in the pot, it works pretty well. It all comes off in the braising process anyway.

I know I said "usually" but that was not well-considered before I wrote it.

[timvwcom]

Coating beef with flour before browning is the sign of a total gaper.

One little comment about the flour being a "gaper" move and all the rats jump off that sinking ship??? HA!

Oh... and for the record, if you have to use a knife to cut the roast at the end = you didn't cook it long enough. MY $.02

[ckelly49]

my grandma makes awesome pot roast, but she's also had about 124 years to perfect her skills

[iceman]

One little comment about the flour being a "gaper" move and all the rats jump off that sinking ship??? HA!

Who you callin' a rat, mouse?

Oh... and for the record, if you have to use a knife to cut the roast at the end = you didn't cook it long enough. MY $.02

This I can agree with.

[timvwcom]

Who you callin' a rat, mouse?

Eek! ...... ~O:>

ps... I believe the flour thing was very very common in OUR grandparents time and has been passed down Mother to Daughter, etc??? I'm only guessing here, but it would seem a good way to get the fat and flour to meet early (start of a thickening gravy), and a way to make sure the flour is well cooked. Much harder to get that raw flour flavor out when you add it directly to a hot watery liquid IMHO. But then, I know nuthing!!!

[schwerty]

So where is the Pot Roast TR, Rideit?

[RootSkier]

Yeah, and what specific cut of beef did you use?

[rideit]

The secret service has asked me not to post pics.

Chuck Roast.

[snow_slider]

... stir for a few more minutes, then add water, ketchup, bay leaves, worcestershire, beef boullion cubes, tabasco, red wine, salt and pepper....

Tabasco?!? Why not use a good hot sauce?








I will now wait for iceman to flame me for my anti-tabasco comment.

[RobT]

I go for simplicity, and usually working with whatever random ingredients I have on hand. My favorite recipe though: Brown on all sides (Optional), Season meat both sides with salt, pepper (I like a mix of mostly black with quite a bit of red, and a little white), garlic powder, paprika and cumin and through in crock pot, cover with quartered red onions, yams and carrots, pour over pot a mix of water, bullion cubes, red wine, bay leaves, salt, pepper and worcestershire. Cook on low for 6-8 hours, separate fat from liquid and make gravy and serve.

Rob

[timvwcom]

I changed up my usual seasoning on my pot roast today... partly because of the input here, OK... mainly because of the backlash on my last "peppered meat" experiment.

Last week I had some nice, but basic round steak or something... and wanted to snazz it up a bit. I LOVE pepper, plus had just sharpened to god-like sharpness one of my cooking knives... I cut dozens of parallel 1/8th inch deep cuts on both sides of the steaks then slathered on and into cracks the rough ground pepper. Then onto the outdoor gas grill for a great searing and flip. The result had beautiful grilled flavor but was SO SPICY everyone complained. My two girls had to rinse them under the kitchen sink faucet before they tried to finish eating them.

Anyway, figured I had to tone down the pepper a bit on this pot roast... Small change; Instead of oil in the pan, oiled the roast directly. Then went with garlic powder, cumin, Lawrey's seasoned salt and pepper. Same method with browning on all sides; but had to go much much lighter brown as this group of seasoning went past brown and started to slightly burn in the bottom of the pot much more quickly. Same chicken stock and 3 or 4 hours in a 350 degree oven.

Added some sweet potatoes instead of regular potatoes for the last 45 minutes or hour... Turned out great, but with similar cut of roast and method of cooking, spicing will only change the final result so much. My daughters didn't have to rinse before eating this time tho...

[splat]

I thought this was about chellums...

[timvwcom]

I thought this was about chellums...

chellums?

[splat]

Think I'm gonna spell it right and make it easy for you?

[timvwcom]

Think I'm gonna spell it right and make it easy for you?

Couldn't post up a pot roast update
without figurin' out the chillum mandate




Ok, now with that taken care of...

Was able to make my absopositively most favoritist pot roast on Saturday. 3 of my 4 kids were spread across the East Coast so I didn't have to worry about their complaints of it's wondiferous smelling odorum.

My most simplest version; First brown roast on all sides on stove top. Then add a couple cups of red wine, a can of chicken stock (or all wine if you have enough left to drink for the evening) and loads of pepper. Roast (w/lid) in a 350 degree oven for 3.5 to 4 hours.

Don't need a chillum for the house to smell delicious all afternoon... ahhhh!!! If liquid levels drop too low (could then burn) or smell dissipates too much, add another cup of red wine.

You should probably make a side of veggies or something, but I didn't. Most of it didn't even make it to a plate.

[rideit]

Funny y'all bring this up.
Tonight I am merging my Chili recipe http://www.tetongravity.com/forums/s...light=chili+TR with my pot roast recipe, and trust me, that is a HUGE collaboration.
And BTW, I am way over the flouring before searing idea, I never followed through on it..too much goodness available in the raw fond, why introduce noise.
Flavor bits are better from the browned meat, anyway.

So, onto the new recipe.

Think 24 oz. of cleaned, reconstituted (soaked) guajillo, California, and Ancho chiles, stewed for ~4 hours with an organic chuck steak, and then the chili makin' starts in earnest, with poblanos, jalapenos, Hatch greens, reds, oranges, dried californias, etc, etc...I am going for the mother of all chilis.
It will be topped (added before serving) with cumin crusted, seared sirloin, and will be sublime.

I hope.

Or it could suck, but I doubt it. With the slow roasted Chuck, and the texture of the freshly grilled steak, this one should be a winner.

This one will get no beans.
Austin (the doggie) represent....this one is for you, pooch.

[Nanuq]

What you're doing is roasting the meat and putting it in liquid at the end, I think it might come out tough and dry.

Funny, isn't that what your wife says when you try and nail her?