Pot roast

[cheesemonger]

Hi everyone! I know I haven't been around much, but we were visiting my parents (Bill and Jane) last weekend and talked about the forum!

But back to my reason for posting. I have been making my pot roast pretty much the same way for years. It's a simple dish but one that I'm sure we all have our own traditions/styles/techniques of executing. I thought it would be interesting to share. I'm looking for some new ideas.

Personally, I just get a rump roast (or something similar and cheap) and slow cook it with potatoes, onion, carrots and whole mushrooms. I usually use a combo of red wine/broth or (if I use the slow cooker) cream of mushroom/chicken for the juice. Seasoning is always random depending on what I have fresh/dry. I've also been known to use a packet of Italian salad dressing mix like Mom taught me years ago.

What do you all like to do?

[labradors]

Just pepper a chuck roast all around, brown in a Dutch oven for 15 minutes per side, add a can of beef broth and some rosemary (absolutely essential). add slices of carrots and chunks of potatoes and onions, lower the heat, cover it and let it simmer for 2 1/2 to 3 hours, until it is very tender. Remove the meat, tent it with foil, skim the excess fat off the top of the juices in the pot, add a flour/water slurry, simmer until thickened, then season with salt and pepper. If you don't like the veggies done that much, add them later in the cooking time.

By itself, as is, that's pot roast. If you add some red wine to it, you essentially have Beef Bourguignon (Beef Burgundy) and not plain pot roast.

Often, "pot roast" is called "Yankee Pot Roast," and is an old tradition in New England. The two main things that Southern cooks usually do differently are not to use rosemary, and to cook the roast in the oven (at which point, it really is an OVEN roast, not at POT roast, although they'll still CALL it a "pot roast").

[cheesemonger]

Labs, I hadn't thought about how the red wine would make it "Bourgogne" or "oven" vs. "pot" roast. That is interesting though. I was just thinking about the general practice of making the most of an inexpensive roast to it's finest.

[luvnit]

Nice to see you back Cheesemonger. So glad you stopped in for a visit. Your roast has a few more steps than mine. And I love that type of roast. I usually don't add wine to the crock. I wasn't sure it would cook off. But it sounds delish.

I usually use a Chuck (although whatever is handy works just fine). Dump a quart of salsa over it. Keep in the crock pot for 6-8 hours. (If you think it's gonna be spicey from salsa, it's not. The heat cooks out, just tons of flavor left.)

Then I shred it up or slice it whatever suits the roast. Put it on a great bun with some pepper jack and call it dinner!

This is my hubby's favorite way to have roast. (and any manly neighbor I have in the area )

[Mare749]

Gosh, that sounds good, Laura. I'll have to try that!

I've used many recipes over the years for pot roast, but my new favorite is a recipe that Lorraine gave me for short ribs. It makes the tastiest gravy, so now I use it for my pot roast and it's a family favorite.


* Exported from MasterCook *

Lorraine's Beef Short Ribs

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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4 lbs beef short ribs
Kosher salt and freshly ground pepper
4 Tbsp olive oil
3 heads of garlic
2 carrots, coarsely chopped
1 large onion , coarsely chopped
2 Tbsp tomato paste
3/4 cup dry red wine
2 Tbsp balsamic vinegar
2 Tbsp canned chipotle peppers, or to taste
1/4 cup each, molasses, soya sauce
4 cups beef or chicken stock or water

Preheat oven to 350F.

Trim fat from ribs. Sprinkle with salt and pepper.
In large skillet, heat 2 Tbsp of oil over medium high heat. Add ribs in single layer without crowding. Brown on both sides, about 3 minutes per side. Transfer to large baking dish in single layer.
Peel 1 head of garlic, chop cloves coarsely.
Add 1 Tbsp oil to same skillet over medium heat, add carrots, onions, and chopped garlic. Cook, stirring, until softened. 3-4 minutes. Stir in tomato paste. Add wine, scraping up browned bits from skillet. Add vinegar, chipotle peppers, molasses, soya sauce, and stock or water. Bring to boil. Pour mixture over ribs in baking dish: they should be just covered. Cover tightly with foil or lid. Bake in oven about 2 1/2 hours, or until tender.
Meanwhile, cut enough off tops of remaining two heads of garlic to expose cloves. Place upright in small baking dish. Drizzle with remaining 1 Tbsp oil. Place in oven, roast about 45 minutes or until soft. ( I do them in foil) When cool, squeeze out garlic, discarding skin.
Transfer ribs to serving dish using slotted spoon. Keep warm. Pour cooking liquid into large skillet, skim fat from surface. Boil rapidly over high heat about 5-10 minutes or until slightly thickened. Stir in roasted garlic. Pour sauce over ribs.
Serves 4-6.
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So nice to see you again cheesemonger! Stop in more often!

[Gourmet_Mom]

Here's the one I love...thanks to Lorraine: <a href="http://" >Lorraine's Mother's Pot Roast</a>

I need to make this again soon...I'm drooling!

[Lorraine]

Thanks, Daphne, I had forgotten all about that one. Fall is in the air, and it time for pot roast,

[Gourmet_Mom]

Well, heck, the link isn't working...at least for me. Here's the recipe:

Here's my Mother's:

3 -4 lb. beef pot roast (I use blade)
2 onions, sliced
1/4 c ketchup
1/3 c sherry (if you have it - my Mom never did)
1 clove garlic, minced
1/4 tsp each: dry mustard, marjoram, thyme, rosemary
1 bay leaf
1 can sliced mushroom, or use fresh.

Dredge beef in flour; brown slowly on all side in a bit of bacon fat (or oil).
Season well with salt & peper.
Put onions on top of roast.

Mix remaining ingredients except the mushrooms, with 1 1/2 cups of water.
Pour over the roast and onions; cover and cook slowly on top of the stove for 2 1/2 hours.

Remove meat to a platter, keep warm.

Skim fat off the juiced in pan; add mushrooms.

Mix together 1 T. flour with 1/4 cup water; gradually add to pan, stirring constantly.

Stir and cook till thickened; add salt and pepper to taste.

Add meat back to the pan.

Let's try that link again: Lorraine's Mother's Pot Roast

[cjs]

Welcome back, cheesemonger!! Good to see you. I don't think I've ever made a pot roast the same way twice. Well, except always onions and usually some red wine. But as far as seasonings/herbs, I guess it's a potpourri.

I recently made lamb chops with a simple brushing of oil, sprinkle of s&p and then another sprinkle of garam masala and I liked that so much, I'm sure I'll be adding that to my next roast - loved the flavor!

Found any wonderful new cheeses lately that we all ought to know about??? I'm sure enjoying the goat brie we ran across a while back.

[luvnit]

Does anyone remember the C@H pot roast recipe with Guiness dark beer? It's in Issue No. 59, October 2006. You use 2 bottles of dark beer and pretzels to make the gravy once the roast has braised. Serve it with Cheddar & Kale Mashed Potatoes .

Now this is on the list for this week! or this weekend. We do have some leftovers to go through.