Pot roast
#6
  Re: (...)
I am making a pot roast for dinner today. Does anybody have a proven recipe?

Thanks in advance
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#7
  Re: Pot roast by piano226 (I am making a pot ro...)
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 ingrdients 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.
Mox together 1 T. flour with 1/4 cup water; gradually add to pan, stirring constantly.
Stir and cook till thickend; add salt and pepper to taste.
Add meat back to the pan.
Practice safe lunch. Use a condiment.
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#8
  Re: Pot roast by piano226 (I am making a pot ro...)
Try this one - it's really good!
Guiness Pot Roast
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#9
  Re: Re: Pot roast by HomeCulinarian (Try this one - it's ...)
COol...both sound delicious...Thnank you so much
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#10
  Re: Re: Pot roast by piano226 (COol...both sound de...)
As a Yankee, I must say that it just isn't pot roast if there's no rosemary in the gravy. Here's my mom's recipe, and the one I continue to use. It is VERY free-form, without many exact quantities, so some things are just judged as it progresses (e.g. the amount of flour/water slurry to use to make the gravy will depend upon how much broth you have when you are done).

Pot Roast and Macaroni

INGREDIENTS:
  • 2 Tbsp Vegetable oil
  • 1 Chuck roast (3-4 lb), trimmed
  • Large onion, peeled, halved and sliced
  • Black pepper to taste
  • 1 Can Beef broth
  • Rosemary to taste
  • Flour/water slurry
  • Carrots, peeled, sliced and boiled
  • Salt and black pepper to taste
INSTRUCTIONS:
  1. Pepper roast on all sides.
  2. Heat a Dutch oven, and add the oil.
  3. Brown the meat for 15 minutes per side. If the roast is think enough, I like to brown it ALL the way around, not just the top and bottom.
  4. Halfway through the overall browning, add the onion so it will cook during the remaining half of the meat-browning time.
  5. Add beef broth and rosemary.
  6. Lower heat and simmer, covered, 2 1/2 - 3 hours, until very tender.
  7. Add cooked carrots for the last five minutes.
  8. Remove meat and tent with foil.
  9. Remove excess fat from juices.
  10. Thicken with flour/water mixture.
  11. Season with salt and pepper.
  12. Serve over macaroni

...and, for my Southern friends: NO, if you cook it in the oven, instead of in a pot on the top of the stove, it is NOT POT roast!
If blueberry muffins have blueberries in them, what do vegan muffins have?
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