Need some help w/ roast, rice, & gravy...

From yesterdays thread

quote:

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TreeDawg's Country Pot Roast (Posted on 7/23/10 at 10:05 a.m.)
for Politiceaux............

1) Make some holes in the Roast with a Knife and plug it with toes of Garlic cut long ways.

2) Season roast generously as you like.

3) Dust with Flour.

4) Cover the bottom of a Black Iron Dutch Oven with oil, heat, then sear the Roast on all sides.

5) Cut two stalks of Celery, one Onion, a couple Potatos and add a bag of baby Carrots. Put all in Dutch Oven with Roast.

6) Add one can of Beef Consomme (Can Beef Broth or French Onion Soup can be substituted).

7) Place in Oven at 350, covered, for 1/2 hour per pound.

8) Baste every 30 minutes, adding water as needed.

9) When done, remove Roast and Veggies, then the liquid can be thickened with a Corn Starch/Hot Water mixture or added to a Roux to make a Gravy.

I like a Chuck Roast for this dish. Its all about the Fat!!!!!!!

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Here's an option for the crockpot.


Beef Roast
Ingredients:
Beef roast, chuck, eye of round, rump, etc.
1/2 cup buttermilk
1/2 cup red wine
Fresh cracked black pepper to taste(at least a T)
1 med onion, diced
3 or 4 cloves garlic
1 or 2 bay leaves
1 pkg dry onion soup mix
1/2 lb fresh mushrooms, sliced
Method:
Place roast in crock pot and salt and pepper well or season with Tony's. Add garlic and onion around roast, along with bay leaves and mushrooms. Pour buttermilk over roast and then add the onion soup mix to the top of the roast. Add red wine buy pouring to the side of the roast.Place crock pot on low and cook for 8 to 12 hours and serve with rice or mashed potatos.If desired, remove the gravy to a sauce pan, add 1/4 cup of cornstarch mixed with 3/4 cup of water and bring to a boil over high heat to thicken the gravy. Be sure to adjust the seasonings.

I like to stuff mine with garlic as well. I dust it with flour and sear it off and I often make a quick roux and then sautee my veggies. Add water/broth to cover about half way and put in oven for a couple hours, Turing the roast over every 30 or so minutes.

I use a big rump roast, trimmed. It's never been try and leftovers make dynamite rb poboys. Brown in flour and whatever seasonings you want, like garlic and onion (granulated) powders. I warm about a cup and a half of water, for 3.5 to 5 lb roast. Add a tablespoon of Better Than Bouillon Beef and a tablespoon of tomato paste (adds some richness, without a tomato flavor). Pour it over the roast and either cook it in the oven on no higher than 300 and, preferably 275, for a minimum of 30 minutes per pound to desired doneness. Take any oil off the top of the liquids. I like the gravy just like it comes out. No onions or anything extra for me. It has a good natural flavor, though it works with whatever you wish to add.

My wife and I had one of the best roasts that we ever ate the other night at a friends house. She stuffs the roast with garlic, then coats the entire roast in canola or vegetable oil. She then seasons with salt, pepper, Tonys or whatever you desire. She then puts it in a bag with flour and coats the whole roast with flour. She then puts the roast in a large roasting pan and then in the oven at 350. After a couple of hours the roast begins to brown. She then adds a cup of water every hour to the roasting pan. She cooks it for a few hours. The roast makes its own brown gravy and if you wish you can add onions, garlic, etc. to the gravy during the last hour of cooking. She didn't add a thickening agent such as flour to the gravy. She served the gravy over the roast and some rice. Even though the gravy wasn't that thick, it was some of the best gravy that I ever ate. I guess coating the roast with flour before baking it has a lot to do with the roast making its own gravy. We're going to try this tomorrow for Sunday dinner. Instead of rice, she is going to make mashed potatoes using fresh potatoes only. We don't do the flake stuff in a box.

I don't like thick gravy. I like it to have a little body from the flour used to brown the roast.

What cut of meat did your friend use?

Some years ago, I did the roast in the bag, but I browned mine in the flour first. I admit that it made a lot of natural tasting good gravy, now that I think about it. I didn't think it would brown the flour, though, without browning it stovetop, first.

Sounds good. I don't care for carrots or celery in my roast, but I use a little celery salt when I season mine. Go figure. I don't even use onions, generally. I like pure gravy over the rice. I eat the stuff like soup, which annoys some of the other eaters.

I do much the same as above but in the oven. And they do make the best po boys. If his is tough its just not cooked long enough. On stovetop it should be a very low simmer after bringing it to a full boil. I also will add a little red wine which gives it some depth and body.

About stuffing with garlic, if it's bad to poke holes in a steak, why is it acceptable to poke holes for garlic in a roast? I guess the juices that run out help with the gravy? I guess roasts are also bigger and thus contain more juice to begin with. Was thinking about this the other day when the roast came out a little dry...

I use Amore concentrated tomato paste. Here's a link to it, but I've never had a problem finding it in the grocery stores.

LINK