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Started By
Message
Tips for a good pot roast?
Posted on 1/8/13 at 9:09 am
Posted on 1/8/13 at 9:09 am
Looking to make a good pot roast. I want it to be fork tender and rich. What's some good tips on this?
9
Posted on 1/8/13 at 9:13 am to Lookin4Par
Old cast iron dutch oven.... cook low and slow. Onion gravy over short or medium grain rice. Trappeys black eyed peas. One piece of bacon per can. Get rid of 2/3rds of liquid in can, cook on low till remaining juice is thick. Bon Appetite (and dont let these North La folks ca ca you any different)
This post was edited on 1/8/13 at 9:14 am
Posted on 1/8/13 at 9:13 am to Lookin4Par
Use a chuck roast, sear the outside, then add beef stock, lil red wine, spices,fresh herbs, onion and let it cook on low, for about 2 hours, covered.
Posted on 1/8/13 at 9:19 am to Lookin4Par
The ones in the crockpot are pretty hard to mess up. It also doesn't hurt to start it will a nice rub and let it sit covered in saran wrap for 24 hours.
Posted on 1/8/13 at 9:37 am to Lookin4Par
chuck roast
put in roaster
add
1 can of cream of mushroom soup
1 can of beef broth
1 package of Knorr's onion soup mix
1/2 tsp black pepper
1 tsp lawry's garlic salt
put lid on and cook at 325 drgrees for 2 hours.
if you like, add carrots and potatoes for last hour and cook for 2 1/2 hours.
you can add chopped onion and celery if you like, but we usually don't.
make rice because the gravy that cooks up with the roast is killer stuff.
i like my carrots and tater scooked separately from the roast and the wife likes hers cooked in with it.
Sister Schubert or U-brown-em rolls are a must.
Everyone needs one recipe that uses cream of mushroom soup and this needs to be the one.
put in roaster
add
1 can of cream of mushroom soup
1 can of beef broth
1 package of Knorr's onion soup mix
1/2 tsp black pepper
1 tsp lawry's garlic salt
put lid on and cook at 325 drgrees for 2 hours.
if you like, add carrots and potatoes for last hour and cook for 2 1/2 hours.
you can add chopped onion and celery if you like, but we usually don't.
make rice because the gravy that cooks up with the roast is killer stuff.
i like my carrots and tater scooked separately from the roast and the wife likes hers cooked in with it.
Sister Schubert or U-brown-em rolls are a must.
Everyone needs one recipe that uses cream of mushroom soup and this needs to be the one.
Posted on 1/8/13 at 9:49 am to Lookin4Par
Brown in til you think it's burnt and them brown it some more
Posted on 1/8/13 at 9:53 am to Lookin4Par
I like to stub mine with garlic for the extra flavor. I also like to use about 4 bay leaves because I feel like it adds that savory kick that I like.
The main thing you need is time and even heat. That is why I usually do mine in an enamled cast iron in the oven at about 325 for 3 hours. Even heat and the steam from the stock keeps the uncovered portion of the meat warm.
The main thing you need is time and even heat. That is why I usually do mine in an enamled cast iron in the oven at about 325 for 3 hours. Even heat and the steam from the stock keeps the uncovered portion of the meat warm.
Posted on 1/8/13 at 9:55 am to Lookin4Par
Campbell's French onion soup
Posted on 1/8/13 at 11:13 am to Lookin4Par
wrap a chuck roast in foil, sprinkle one pack lipton onion soup mix on top, add a little water and close the foil up.
Put in the oven on 250 for 6 hours...guaranteed to be falling apart and delicious.
Serve with rice and green beans. There will be plenty of "gravy" to serve over the rice.
Put in the oven on 250 for 6 hours...guaranteed to be falling apart and delicious.
Serve with rice and green beans. There will be plenty of "gravy" to serve over the rice.
Posted on 1/8/13 at 11:13 am to Lookin4Par
Use a knife to make slits all over the roast. Stuff with garlic (whole cloves, not chopped ... you getter sweeter tasting garlic) and Serrano or jalapeno peppers. I keep the peppers in the freezer and slice them lengthwise (in fourths if using fat jalapenos). Using them frozen makes the peppercicles very easy to stuff into the slits I've made with my knife. In goes the pepper and/or garlic, followed by a demitasse spoonful of Tony's.
(Sometimes I put both garlic and a peppercicle in one slit, but generally I stagger them. Garlic, pepper, garlic, pepper, etc.)
Then sear all sides of the roast in hot oil. Deglaze with water or beef stock. Low and slow in covered pot on top of the stove.
I don't de-seed the peppers. When you slice the roast, you can remove the peppers if you don't want to eat them. They have imparted their flavor into the roast. Do eat the very soft and sweet garlic.
(Sometimes I put both garlic and a peppercicle in one slit, but generally I stagger them. Garlic, pepper, garlic, pepper, etc.)
Then sear all sides of the roast in hot oil. Deglaze with water or beef stock. Low and slow in covered pot on top of the stove.
I don't de-seed the peppers. When you slice the roast, you can remove the peppers if you don't want to eat them. They have imparted their flavor into the roast. Do eat the very soft and sweet garlic.
Posted on 1/8/13 at 11:21 am to Darla Hood
quote:
peppercicles
nice word
Posted on 1/8/13 at 11:30 am to REB BEER
PS - If your husband is using your method to prepare a roast, make sure he knows that the Thai bird chilies in the freezer are NOT to be used in this manner. Also, never eat roast in the dark.
Don't ask me how I know this.
PPS -
Thanks.
Don't ask me how I know this.
PPS -
quote:
nice word
Thanks.
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