Tips on Pot Roast

Vilco said:

Mi e' parso che Damsel abbia scritto:

Quoted message said:

Quoted message said:

Seems you'd be fine on it.hobby.cucina 🙂

Quoted message said:

Except I'm not bilingual. And I use cottage cheese in my
lasagne. Vilco, I just think it's not meant to be. <G>

Heh, I knew it 🙂

My deepest, darkest secrets are coming out. <gasp!>

Carol

George <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

aem said:

Michel Boucher said:

I do hope this is a joke. What purpose would a creamy sauce
serve in making a pot roast? And if you insist on a creamy
sauce, why not just make a béchamel?

The addictive ingredient, of course, is salt. -aem

And the same can be said for everything requiring an envelope of
"onion soup mix" which is probably just 85% salt.

So again I ask, why bother? When I make a pot roast, I add a cup of
wine. I make a sauce later by blending some of the vegetables in with
the juices. Much better tasting, I assure you, and a whole hell of a
lot less salt.

--

"Compassion is the chief law of human existence."

Dostoevski, The Idiot

"Damsel" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Vilco said:

Mi e' parso che Damsel abbia scritto:

Quoted message said:

> Seems you'd be fine on it.hobby.cucina 🙂

Quoted message said:

Except I'm not bilingual. And I use cottage cheese in my
lasagne. Vilco, I just think it's not meant to be. <G>

Heh, I knew it 🙂

My deepest, darkest secrets are coming out. <gasp!>

Carol

It is a fortune, Carol, that you aren't bilingual. IHC is full of bad boys
😉
Pandora

Melba's Jammin said:

In article <[email hidden]>, "Cathy"

Quoted message said:

I would like some tips from you all on how to cook a roast in the
oven. I've previously have been cooking roasts in the crockpot but
would like to try the oven. I have a 3.35lb boneless chuck pot roast.
Cathy

Stovetop, brown it on both sides in a bit of oil. Add about 1/2 cup
water and cover it and bake it at 325 for about 3 to 3-1/2 hours.
Somebody else will tell you about adding vegetables and seasonings. Low
and slow.

Yep! Barb is right. I do chuck pot roast in the oven all the time.

Season meat with salt & pepper...Brown on both sides in oil on top of
stove. Add rough cut onion, enough beef broth to just cover meat, a
cup or so of red wine..a few bay leaves...maybe some dried thyme or
marjoram...black pepper...cover and slide into a 325F oven for about
3 hours.

After three or so hours ( depending on the size of the pot roast) add
some carrots, return to oven.... about 20 minutes later, add some
potatoes. I cut the carrots and potatoes into chunks.. cook another 30
minutes or so until carrots & potatoes are fork tender...Serve..using
pan juices for gravy...

I cook mine in a heavy dutch oven that has a heavy lid..to seal in the
heat. They always turn out great..good flavor and very tender.

Note: When you go to add the carrots, check the level of liquid. If it
has evaporated a lot, you may need to add more broth or some water.

Debra

Melba's Jammin said:

In article <[email hidden]>, "Cathy"

Quoted message said:

I would like some tips from you all on how to cook a roast in the
oven. I've previously have been cooking roasts in the crockpot but
would like to try the oven. I have a 3.35lb boneless chuck pot roast.
Cathy

Stovetop, brown it on both sides in a bit of oil. Add about 1/2 cup
water and cover it and bake it at 325 for about 3 to 3-1/2 hours.
Somebody else will tell you about adding vegetables and seasonings. Low
and slow.

Yep! Barb is right. I do chuck pot roast in the oven all the time.

Season meat with salt & pepper...Brown on both sides in oil on top of
stove. Add rough cut onion, enough beef broth to just cover meat, a
cup or so of red wine..a few bay leaves...maybe some dried thyme or
marjoram...black pepper...cover and slide into a 325F oven for about
3 hours.

After three or so hours ( depending on the size of the pot roast) add
some carrots, return to oven.... about 20 minutes later, add some
potatoes. I cut the carrots and potatoes into chunks.. cook another 30
minutes or so until carrots & potatoes are fork tender...Serve..using
pan juices for gravy...

I cook mine in a heavy dutch oven that has a heavy lid..to seal in the
heat. They always turn out great..good flavor and very tender.

Note: When you go to add the carrots, check the level of liquid. If it
has evaporated a lot, you may need to add more broth or some water.

Debra

This is the best pot roast, our family loves it and everyone to whom
we have served it has been exuberant in their praise. It doubles well,
and is very tasty.

Slow Cooked Pot Roast with Mustard & Horseradish Gravy from Fine Cooking

2 carrots, peeled and cut in half width wise (I used 4 and quartered
them)
1 medium yellow onion, peeled and sliced into 4 wedges
3 cloves garlic, smashed (I use 4)
3 sprigs fresh thyme
1 large bay leaf
3 whole cloves or allspice berries (we used cloves and will try the
allspice next time)
1 cup homemade or low-salt canned chicken broth
1 cup dry white wine (they recommended Sauvignon Blanc, I used Pinot
Grigio)
2 tablespoons tomato paste
1 boneless beef chuck roast (2 1/2-3 lbs)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons brandy
1/2 teaspoon prepared horseradish (I used about 4 times this amount)
1/2 teaspoon grainy prepared mustard (again, 4 times this)
2 tablespoons sour cream
1 teaspoon all purpose flour
2 tablespoons finely minced flat leaf parsley

Put carrots, onion, garlic, thyme, bay leaf and cloves or allspice in
the bottom of a slow cooker. In measuring cup or bowl, whisk together
the broth, wine and tomato paste to blend.

Set large heavy based skillet over medium high heat. Pat roast dry,
rub with olive oil, salt and pepper all over. Sear roast in skillet
until a dark crust forms on one side, 3-5 minutes, turn and sear other
side. Reduce heat to medium and put roast on top of vegetables in the
crock. Add broth mixture to skillet, bring to boil and scrape the
bottom to loosen any browned bits. Pour the liquid over the roast and
cover the crock, don't stir. Turn the slow cooker to low, cook gently
without lifting the lid until the roast is fall apart tender, 8-10 hours
(I did this for 8 hours).

Transfer roast to a cutting board and tent with foil. Strain
contents of crock through a sieve set over a medium sauce pan (I used
the same skillet from before). Discard the solids (I disagree with this
and saved the carrots, onion and garlic to serve with the meat). Skim
fat from the top of the strained liquid. Bring to boil and simmer
rapidly until reduced by half, about 10 minutes. Whisk in the brandy,
horseradish and mustard. In a small bowl, mix the flour into the sour
cream, stir in a few tablespoons of the sauce, then pour the sour cream
mixture into the sauce, whisking vigorously to blend. Cook over medium
heat, stirring occasionally, for 5 minutes to blend the flavors.
Meanwhile, slice the roast thinly. Serve with the gravy and a
sprinkling of parsley.

I like to serve this with either mashed potatoes or egg noodles and a
salad along with the veggies from the pot.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

This is the best pot roast, our family loves it and everyone to whom
we have served it has been exuberant in their praise. It doubles well,
and is very tasty.

Slow Cooked Pot Roast with Mustard & Horseradish Gravy from Fine Cooking

2 carrots, peeled and cut in half width wise (I used 4 and quartered
them)
1 medium yellow onion, peeled and sliced into 4 wedges
3 cloves garlic, smashed (I use 4)
3 sprigs fresh thyme
1 large bay leaf
3 whole cloves or allspice berries (we used cloves and will try the
allspice next time)
1 cup homemade or low-salt canned chicken broth
1 cup dry white wine (they recommended Sauvignon Blanc, I used Pinot
Grigio)
2 tablespoons tomato paste
1 boneless beef chuck roast (2 1/2-3 lbs)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons brandy
1/2 teaspoon prepared horseradish (I used about 4 times this amount)
1/2 teaspoon grainy prepared mustard (again, 4 times this)
2 tablespoons sour cream
1 teaspoon all purpose flour
2 tablespoons finely minced flat leaf parsley

Put carrots, onion, garlic, thyme, bay leaf and cloves or allspice in
the bottom of a slow cooker. In measuring cup or bowl, whisk together
the broth, wine and tomato paste to blend.

Set large heavy based skillet over medium high heat. Pat roast dry,
rub with olive oil, salt and pepper all over. Sear roast in skillet
until a dark crust forms on one side, 3-5 minutes, turn and sear other
side. Reduce heat to medium and put roast on top of vegetables in the
crock. Add broth mixture to skillet, bring to boil and scrape the
bottom to loosen any browned bits. Pour the liquid over the roast and
cover the crock, don't stir. Turn the slow cooker to low, cook gently
without lifting the lid until the roast is fall apart tender, 8-10 hours
(I did this for 8 hours).

Transfer roast to a cutting board and tent with foil. Strain
contents of crock through a sieve set over a medium sauce pan (I used
the same skillet from before). Discard the solids (I disagree with this
and saved the carrots, onion and garlic to serve with the meat). Skim
fat from the top of the strained liquid. Bring to boil and simmer
rapidly until reduced by half, about 10 minutes. Whisk in the brandy,
horseradish and mustard. In a small bowl, mix the flour into the sour
cream, stir in a few tablespoons of the sauce, then pour the sour cream
mixture into the sauce, whisking vigorously to blend. Cook over medium
heat, stirring occasionally, for 5 minutes to blend the flavors.
Meanwhile, slice the roast thinly. Serve with the gravy and a
sprinkling of parsley.

I like to serve this with either mashed potatoes or egg noodles and a
salad along with the veggies from the pot.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Ranee Mueller said:

This is the best pot roast, our family loves it and everyone to whom
we have served it has been exuberant in their praise. It doubles well,
and is very tasty.

Slow Cooked Pot Roast with Mustard & Horseradish Gravy from Fine Cooking
[snip]

Thank you. This sounds more than good enough to encourage people to
leave the can opener in the drawer. Should also be easy to adapt this
to stove and oven for those of us who don't crockpot. -aem

Ranee Mueller said:

This is the best pot roast, our family loves it and everyone to whom
we have served it has been exuberant in their praise. It doubles well,
and is very tasty.

Slow Cooked Pot Roast with Mustard & Horseradish Gravy from Fine Cooking
[snip]

Thank you. This sounds more than good enough to encourage people to
leave the can opener in the drawer. Should also be easy to adapt this
to stove and oven for those of us who don't crockpot. -aem

Michel Boucher said:

George <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

aem said:

Michel Boucher wrote:

>I do hope this is a joke. What purpose would a creamy sauce
>serve in making a pot roast? And if you insist on a creamy
>sauce, why not just make a béchamel?

The addictive ingredient, of course, is salt. -aem

And the same can be said for everything requiring an envelope of
"onion soup mix" which is probably just 85% salt.

So again I ask, why bother? When I make a pot roast, I add a cup of
wine. I make a sauce later by blending some of the vegetables in with
the juices. Much better tasting, I assure you, and a whole hell of a
lot less salt.

Agree, there is no "onion soup mix" or "salt with lemon/pepper" in our
pantry. I also prefer the great taste you get from browning the meat and
the added flavor of the vegetables.

Michel Boucher said:

George <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

aem said:

Michel Boucher wrote:

>I do hope this is a joke. What purpose would a creamy sauce
>serve in making a pot roast? And if you insist on a creamy
>sauce, why not just make a béchamel?

The addictive ingredient, of course, is salt. -aem

And the same can be said for everything requiring an envelope of
"onion soup mix" which is probably just 85% salt.

So again I ask, why bother? When I make a pot roast, I add a cup of
wine. I make a sauce later by blending some of the vegetables in with
the juices. Much better tasting, I assure you, and a whole hell of a
lot less salt.

Agree, there is no "onion soup mix" or "salt with lemon/pepper" in our
pantry. I also prefer the great taste you get from browning the meat and
the added flavor of the vegetables.

George said:

aem said:

Michel Boucher said:

I do hope this is a joke. What purpose would a creamy sauce serve in
making a pot roast? And if you insist on a creamy sauce, why not just
make a béchamel?

You know full well it's not a joke. Years ago Campbell Soup found an
incredibly addictive ingredient and put it in their "cream" of mushroom
soup. Millions of Americans succumbed and the result was an entire
subculture of "cooks" who dump the product on pork chops, hamburger,
chicken, green beans, pot roast, and for all I know, ice cream. It's
not a coincidence that a lot of these "recipes" use the crockpot.

The addictive ingredient, of course, is salt. -aem

And the same can be said for everything requiring an envelope of "onion
soup mix" which is probably just 85% salt.

Plain toasted dehy onions are readily available, Penzeys has em, makes
a great onion soup without all that salt.

Sheldon

George said:

aem said:

Michel Boucher said:

I do hope this is a joke. What purpose would a creamy sauce serve in
making a pot roast? And if you insist on a creamy sauce, why not just
make a béchamel?

You know full well it's not a joke. Years ago Campbell Soup found an
incredibly addictive ingredient and put it in their "cream" of mushroom
soup. Millions of Americans succumbed and the result was an entire
subculture of "cooks" who dump the product on pork chops, hamburger,
chicken, green beans, pot roast, and for all I know, ice cream. It's
not a coincidence that a lot of these "recipes" use the crockpot.

The addictive ingredient, of course, is salt. -aem

And the same can be said for everything requiring an envelope of "onion
soup mix" which is probably just 85% salt.

Plain toasted dehy onions are readily available, Penzeys has em, makes
a great onion soup without all that salt.

Sheldon

"Damsel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Vilco said:

Mi e' parso che Damsel abbia scritto:

Quoted message said:

I'd use all golden. That stuff is delicious, and the
mushrooms are sliced, not minced (easier to pick out that
way, and they look nicer, too). I eat the golden
mushroom as a soup, not an ingredient.

Nice point, this one.
Many times I noted that recipe ingredients, here on RFC, often
include products as these "mushroom soups". In the italian
newsgroup this would be very odd, and this also says how
differently we cook.
Seems you'd be fine on it.hobby.cucina 🙂

Except I'm not bilingual. And I use cottage cheese in my lasagne. Vilco,
I just think it's not meant to be. <G>

Carol

Me too. I use cottage cheese too with an egg and parmesan.

"Damsel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Vilco said:

Mi e' parso che Damsel abbia scritto:

Quoted message said:

I'd use all golden. That stuff is delicious, and the
mushrooms are sliced, not minced (easier to pick out that
way, and they look nicer, too). I eat the golden
mushroom as a soup, not an ingredient.

Nice point, this one.
Many times I noted that recipe ingredients, here on RFC, often
include products as these "mushroom soups". In the italian
newsgroup this would be very odd, and this also says how
differently we cook.
Seems you'd be fine on it.hobby.cucina 🙂

Except I'm not bilingual. And I use cottage cheese in my lasagne. Vilco,
I just think it's not meant to be. <G>

Carol

Me too. I use cottage cheese too with an egg and parmesan.

"Damsel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sheldon said:

Crash (rhymes with TRASH) said:

jmcquown wrote:
> Damsel wrote:
> > "IFerToo" <[email hidden]> said:
> >
> >> A woman I know uses 1 can of cream of mushroom and 1 can of golden
> >> mushroom. The gravy is nice and browned and has a mellow taste.
> >> This addition was a "mistake" in the 70's when she bought the
> >> wrong
> >> soup (the golden).
> >
> > I'd use all golden. That stuff is delicious, and the mushrooms are
> > sliced, not minced (easier to pick out that way, and they look
> > nicer,
> > too). I eat the golden mushroom as a soup, not an ingredient.
> >
> > Carol
>
> I thought you didn't like mushrooms!
>
> Jill

She doesn't.. she picks them out and throws them away where they
belong.

Trash

Like she oughta do with a little piece of [censored] like you... friggin'
parasite.

Sheldon

Please take your meds.

Crash is no parasite, he is legitimately disabled. In addition to having
both hips replaced, he's facing knee replacements and work on his back.
All caused by a bad accident when he was twenty. He also has arthritis in
his fingers and assorted other joints. And he treats me like a queen.
We're a very off-beat couple, but it works for us. 🙂

Carol

Don't waste your time or energy responding to Sheldon, Carol. He's got what
he wants then.

He's the sick one here. Anyone who can always find time to put people down
and call them
names is just a child anyway.

MoM

"Damsel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sheldon said:

Crash (rhymes with TRASH) said:

jmcquown wrote:
> Damsel wrote:
> > "IFerToo" <[email hidden]> said:
> >
> >> A woman I know uses 1 can of cream of mushroom and 1 can of golden
> >> mushroom. The gravy is nice and browned and has a mellow taste.
> >> This addition was a "mistake" in the 70's when she bought the
> >> wrong
> >> soup (the golden).
> >
> > I'd use all golden. That stuff is delicious, and the mushrooms are
> > sliced, not minced (easier to pick out that way, and they look
> > nicer,
> > too). I eat the golden mushroom as a soup, not an ingredient.
> >
> > Carol
>
> I thought you didn't like mushrooms!
>
> Jill

She doesn't.. she picks them out and throws them away where they
belong.

Trash

Like she oughta do with a little piece of [censored] like you... friggin'
parasite.

Sheldon

Please take your meds.

Crash is no parasite, he is legitimately disabled. In addition to having
both hips replaced, he's facing knee replacements and work on his back.
All caused by a bad accident when he was twenty. He also has arthritis in
his fingers and assorted other joints. And he treats me like a queen.
We're a very off-beat couple, but it works for us. 🙂

Carol

Don't waste your time or energy responding to Sheldon, Carol. He's got what
he wants then.

He's the sick one here. Anyone who can always find time to put people down
and call them
names is just a child anyway.

MoM

On Sun, 07 Aug 2005 11:49:21 -0500, Damsel <[email hidden]>

Quoted message said:

This is the *only* way we make chuck roasts. Don't worry that your roast
is bigger than the one called for in the recipe. It won't be undercooked.

* Exported from MasterCook *

On Again, Off Again Pot Roast

Recipe By :Margaret Fox (Cafe Beajolais Cookbook)
Serving Size : 4 Preparation Time :0:00
Categories : beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds chuck roast -- at room temperature
1 teaspoon salt
freshly ground black pepper
3 cloves garlic -- minced
2 yellow onions -- peeled and thinly
sliced

Rub salt, pepper and garlic into chuck roast and place in a Dutch oven.
Cover with the onions.
Cover and place in a 360 degree oven for 1 hour.
Remove cover and bake for 1 more hour
Replace top and bake for 1 more hour.

Source:
"Chris Dabney in rec.food.cooking"

360 degrees? Are you sure it's not supposed to be a ROUND steak?
hahahahaha!!

I'm sorry- I couldn't resist 🙂

Sue(tm)
Lead me not into temptation... I can find it myself!

On Sun, 07 Aug 2005 11:49:21 -0500, Damsel <[email hidden]>

Quoted message said:

This is the *only* way we make chuck roasts. Don't worry that your roast
is bigger than the one called for in the recipe. It won't be undercooked.

* Exported from MasterCook *

On Again, Off Again Pot Roast

Recipe By :Margaret Fox (Cafe Beajolais Cookbook)
Serving Size : 4 Preparation Time :0:00
Categories : beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds chuck roast -- at room temperature
1 teaspoon salt
freshly ground black pepper
3 cloves garlic -- minced
2 yellow onions -- peeled and thinly
sliced

Rub salt, pepper and garlic into chuck roast and place in a Dutch oven.
Cover with the onions.
Cover and place in a 360 degree oven for 1 hour.
Remove cover and bake for 1 more hour
Replace top and bake for 1 more hour.

Source:
"Chris Dabney in rec.food.cooking"

360 degrees? Are you sure it's not supposed to be a ROUND steak?
hahahahaha!!

I'm sorry- I couldn't resist 🙂

Sue(tm)
Lead me not into temptation... I can find it myself!

MOMPEAGRAM said:

"Damsel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Vilco said:

Seems you'd be fine on it.hobby.cucina 🙂

Except I'm not bilingual. And I use cottage cheese in my lasagne. Vilco,
I just think it's not meant to be. <G>

Me too. I use cottage cheese too with an egg and parmesan.

I've never used an egg, although I've had lasagna that includes it. I just
use cottage cheese, mozzarella, and some parmesan on the top. Oh, and the
pasta and meat sauce ...

Carol