"Wayne Boatwright" wrote in message
3.184...
On Thu 01 Mar 2007 05:10:38p, Dimitri told us...

Do you have a "stand by" no recipe Pot Roast method?

Ax example

1. Salt pepper & flour a large chuck roast in an electric frypan.
2. Brown said chuck roast in hot fat.
3. Add dry onion soup to the top of the roast & a can of Cream of
Mushroom Salt (whoops soup).
4. Simmer
5. An hour before serving add quartered potatoes carrots and ???

6. Serve.

What's yours?

Dimitri

I've made it exactly that way many times and really enjoy it.

Another way I make it (also with onion soup mix) is to pulverize the soup
mix and rub it into the raw meat along with black pepper. I wrap it
loosely (but seal it tightly) in a double layer of heavy duty foil.
Before
sealing, I slosh some Worcertershire sauce and soy sauce over it and add a
bay leaf. The wrapped roast is placed in a baking pan and roasted for 7-8
hours at 225°F. Following that, I let it come to room temperature, then
chill it until the next day. A lot of liquid will have been produced,
which can also be thinned down some more with water (you don't need
broth).
Slice the meat cold, lay in a pan and cover with the gravy. Cover the pan
with foil and heat until just at serving tempeature. This is know back in
OH as an "Amish" cooked roast.

--
Wayne Boatwright


Ok that onion soup. This time I did not use any. Boy you have a good
memory.

Hmmm the slow slow method sounds great. It reminds me of the baby backs I
do on the smoker @ 250 for 6 hours or so.

:-)

Dimitri