| T O P I C R E V I E W |
| CathyM |
Posted - Feb 25 2006 : 09:14:39 AM
I made a killer pot roast the other night, there was enough to last for 2 nights (5 people in the house mind you). I had been thinking of it for about a week and even woke up and wrote down what I needed to make it, LOL. yes I keep a pad of paper, a pen and pencil next to my bed for just such occasions, lol. Anyway, the pot roast was glorious. Instead of white flour I used wheat flour, (of course with spices added, can't have a bland roast now can we), to coat the meat before I seared it in olive oil. added my quartered onions, large cuts of carrots and a few cloves of garlic. Then simmered that thing till the meat fell apart, then added my quartered peeled potatoes and simmered it some more. OH man just what we all wanted on a cold night.
what's everyone else's recipe for pot roast, I would like to try something different.
Cathy |
| 8 L A T E S T R E P L I E S (Newest First) |
| farmfilly |
Posted - Feb 26 2006 : 5:21:02 PM
We love a good pot roast too. My favorite way of cooking it is in the big crockpot. Then I can go about my business and it doesn't heat the house up too much, and leaves the oven free for making dessert.
Anyway I usually season and flour my roast and then brown it in a hot skillet with olive oil. Place it in the crock pot and add corsely chopped onions, Kosher salt and 1/2 c water. About 1/2 way thru I add 1 c chopped mushrooms and turn my roast over. Check water level and add if needed. I like as little water as possible. Just 20 minutes or so till done I add peeled sweet potatoes cut into large chunks. They need to be pretty good size chunks or they just mush away.
This makes the richest most delicious roast ever!
Life is good! 
Jackie
Life happens, I'm just glad to participate! |
| granola girl |
Posted - Feb 26 2006 : 4:14:11 PM
Hi Girls!
This is a really good comfort-style Pot Roast:
NEW ENGLAND STYLE POT ROAST
Serves 4-6
1 med. onion, chopped
3 garlic cloves, chopped
3/4 lbs. carrots, sliced
1/2 lb. turnips, peeled and sliced
1/2 lb. parsnips, peeled and sliced
6 oz. mushrooms, sliced
3-inch sliced piece of ginger, minced
1 (28 oz.) can whole tomatoes
3 lb. boneless beef chuck roast
2 tbsp. olive oil
3/4 cup Tawney Port
3/4 cup dry red wine
2 cups beef or veg. broth
2 tbsp. worcestershire sauce
1 tbsp. brown sugar
3 bay leaves
1 tsp. oregano
1 tsp. thyme
3 tbsp. cornstarch
3 tbsp. water
Drain and chop tomatoes. Pat meat dry and season with salt and pepper. Brown roast in heavy kettle. Tranfer roast to a platter. In kettle, add onions, cook til golden. Add garlic, cook 1 mt. Add Port and wine, scraping the brown bits up. Stir in broth, worcestershire sauce, brown sugar, ginger, tomatoes and spices. Bring to a boil, add meat and veggies. Bring heat down to simmer and simmer covered for 3 hours. Turn roast after 1 1/2 hours. Transfer the roast to platter, let stand for 10 mts. In a small bowl, combine the cornstarch and water, stir in to the sauce to thicken. Cut roast into 1/2-inch slices and arrange on a platter, spoon veggies around and sauce over
Farmgirl At Heart |
| Libbie |
Posted - Feb 26 2006 : 3:05:52 PM
Here's the 6-hour stew recipe - I hope you all like it - my little family does. Also, it freezes well...
Libbie's Mom's Six-Hour Stew
2 lbs. stew meat
8 carrots, cut in 1-inch pieces
1 tsp. sugar
1 pkg. frozen peas (or 12-16 oz. fresh shelled)
1 C. chopped celery
4 oz. sherry (optional, but I really like it better with...)
32 oz. canned tomatoes - chopped, but not too small
1/2 pkg. dry onion soup mix
3 T. instant tapioca (small grains)
Place all ingredients EXCEPT PEAS in a soup pot with a tight-fitting lid. Bake for 6 hours at 275 degrees F. Add peas during the last 1/2 hour of cooking. Serve over mashed potatoes or rice, and enjoy!
Just a little note about pot roasts - I think I posted this somewhere else a long time ago, but when I was buying a pot roast, my little guy (@2) just loved that it was called a "pot roast" and went around for a couple of weeks referring to himself as "your little pot roast." It was SO cute!!!
XOXO, Libbie
"Nothing is worth more than this day." - Goethe |
| westernhorse51 |
Posted - Feb 26 2006 : 10:03:24 AM
yankee pot roast, my favorite. After the meat cooks (hours) I add the red potatoes and green beans. Also MUST have red cabbage w/ it. For seasoning I use a rub of garlic, pepper, course salt & thyme. I always brush it w/ olive oil first. Soooooooooo good. Making me hungry now. Michele
she selects wool and flax and works with eager hands Prov.31:13 |
| CathyM |
Posted - Feb 26 2006 : 09:59:33 AM
Ah yes a good pot roast on a cold winter night YUM YUM such a good soul warming meal.
Libbie , can you post the recipe for your 6-hour stew please I would love to try it.
Marianne, I never thought of using cinnamon in my pot roast, I will have to try it. |
| Libbie |
Posted - Feb 26 2006 : 09:57:05 AM
Oooh - I love cinnamon. I'll bet it gives it a little bit of Moroccan flare. Yum, yum...
XOXO, Libbie
"Nothing is worth more than this day." - Goethe |
| Mari-dahlia |
Posted - Feb 26 2006 : 07:40:22 AM
I add just a bit of cinnamon to my pot roast and everyone loves it. They just can't figure out what it is that kicks it up a notch. |
| Libbie |
Posted - Feb 25 2006 : 11:47:30 AM
I LOVE a good pot roast! I haven't made one in a while, but when I do, it sounds like I use a recipe very similar to your own. Lately I have been making a 6-hour stew that ends up sort of like stewed roast - it's pretty good, too (in my humble opinion!).
XOXO, Libbie
"Nothing is worth more than this day." - Goethe |
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