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Sunday Night Pot Roast
Posted on 5/4/20 at 5:06 pm
Posted on 5/4/20 at 5:06 pm
Ingredients
Carrots (small bag, peeled and cut)
Potatoes (say it like Samwise! About 4 large, cut in chunks)
Garlic cloves- as many as you want, chopped fine
Onion- 1 medium, large slices
Thyme
Salt
Pepper
Oil
1 can of tomato juice
Red wine vinegar
2-3 pound blade in roast
Pre heat oven to 250
Put cast iron skillet on stove and get it really hot.
Salt and pepper the roast.
Sear the roast on all sides until browned. Place to the side
Put some oil in the skillet, brown the onions, garlic, carrots and potatoes (3-4 minutes)
Add tomato juice, thyme, and red wine vinegar. Deglaze and cook for a few minutes
No pic, sorry.
Meanwhile, make a big foil pouch. Place half of the veggies in the foil as well as half of the potatoes.
Then place the roast in the pouch, add the rest of the veggies and potatoes. Seal the pouch up nicely, and put on the center rack of the oven.
Put in center rack of your oven, use a sheet pan to catch possible drippings.
Cook for 2 1/2 hours. 30 minutes longer if you like your veggies softer.
Cut against the grain, enjoy!
Carrots (small bag, peeled and cut)
Potatoes (say it like Samwise! About 4 large, cut in chunks)
Garlic cloves- as many as you want, chopped fine
Onion- 1 medium, large slices
Thyme
Salt
Pepper
Oil
1 can of tomato juice
Red wine vinegar
2-3 pound blade in roast
Pre heat oven to 250
Put cast iron skillet on stove and get it really hot.
Salt and pepper the roast.
Sear the roast on all sides until browned. Place to the side
Put some oil in the skillet, brown the onions, garlic, carrots and potatoes (3-4 minutes)
Add tomato juice, thyme, and red wine vinegar. Deglaze and cook for a few minutes
No pic, sorry.
Meanwhile, make a big foil pouch. Place half of the veggies in the foil as well as half of the potatoes.
Then place the roast in the pouch, add the rest of the veggies and potatoes. Seal the pouch up nicely, and put on the center rack of the oven.
Put in center rack of your oven, use a sheet pan to catch possible drippings.
Cook for 2 1/2 hours. 30 minutes longer if you like your veggies softer.
Cut against the grain, enjoy!
This post was edited on 5/4/20 at 5:08 pm
4
Posted on 5/4/20 at 5:20 pm to alajones
looks great.
question for you...why not just leave the roast in the skillet and cover it with foil?
question for you...why not just leave the roast in the skillet and cover it with foil?
Posted on 5/4/20 at 5:23 pm to alajones
Looks good!
My question is similar to previous poster. Is there an advantage to wrapping in foil instead of putting it all in a Dutch oven or some other vessel?
My question is similar to previous poster. Is there an advantage to wrapping in foil instead of putting it all in a Dutch oven or some other vessel?
Posted on 5/4/20 at 5:25 pm to cgrand
I could have put it in the skillet, but think it seals in the steam a little better just in the pouch. Maybe it doesn’t.
Probably could’ve just used my Dutch Oven. I’ll try that next time.
Probably could’ve just used my Dutch Oven. I’ll try that next time.
This post was edited on 5/4/20 at 5:29 pm
Posted on 5/4/20 at 5:30 pm to alajones
I had the same question and worried about losing good drippings in the foil.
Looks good, though. Did you have much in the way of drippings?
Looks good, though. Did you have much in the way of drippings?
Posted on 5/4/20 at 5:30 pm to alajones
quote:
Probably could’ve just used my Dutch Oven. I’ll try that next time.
Foolproof.
Posted on 5/4/20 at 5:31 pm to Gris Gris
quote:
had the same question and worried about losing good drippings in the foil.
Looks good, though. Did you have much in the way of drippings?
Actually that’s one of the perks of the foil. I just spoon the gravy right out of the bottom of it.
Posted on 5/4/20 at 5:38 pm to alajones
quote:
Actually that’s one of the perks of the foil. I just spoon the gravy right out of the bottom of it.
I can do that right out of my dutch oven and it makes a lot.
Posted on 5/4/20 at 6:46 pm to alajones
quote:
it seals in the steam a little better just in the pouch
I would say the drippings that leaked out onto the pan disprove that.
Nothing wrong with what you did. But I prefer more gravy, so I think the pot would be better for what I like. Neither way is wrong, just what we prefer
Posted on 5/4/20 at 7:52 pm to alajones
No offense but pot roasts comes out better when you make it in a pot
Posted on 5/5/20 at 3:22 am to alajones
Invest in a le creuset Dutch oven you would have got same seat and never taken it out of pot, better seal, more au jus, will cook more evenly. I don’t want my pot roast to slice, just be able to break up with a fork
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