"Edwin Pawlowski" wrote in message
news

"Leonard Blaisdell" wrote in message
Mine are your steps one and two. Then I add water up to about 75 percent
coverage on a chuck roast and do your step four for three to four hours
adding more water as I need it so it roughly maintains its level of
liquid.

Your experience is far different than mine. I'll add a bit of water, maybe
one cup, and when the collagen breaks down and the fat renders, there is
plenty of liquid. It starts out very low and get up to about have the
roast. Any more than that is boiled meat.

Me too. It makes for such a rich broth.

On Mar 1, 6:10 pm, "Dimitri" wrote:
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?

Canned cream of mushroom soup???!! Are you channelling Jimmy Tango?

My pot roast un-recipe is to brown the roast in a Dutch oven (after
seasoning with salt and pepper of course), add a bit of stock, let
simmer for an hour or so, and add some cut up vegetables such as
onions, carrots, celery, and potatoes for the last hour of cooking.

On Mar 1, 6:48 pm, Ward Abbott wrote:
Browned chuck roast.

Red wine and/or beer.

One pound fresh mushrooms, sliced. One large onion, 1/4" slice for
your rack.

Dutch oven, 350F. Three hours.

That sounds good! I'm going to have to give this a try next time we
have pot roast.

In article ,
"Dimitri" wrote:

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

For pot roast, I prefer chuck and I usually do two at once. I'm not
sure why but mine always seem better when I do more than one at a time.
Go figure. One gets vacuum sealed and frozen for a future lazy day. I
"lard" them first with some cloves of garlic which roasts nicely with
the meat. Then I salt & pepper & brown them, put 'em in a Le Creuset
dutch oven, pour in a cup or two of cab or Sangiovese (my preference)
then I cover them with fat slices of one or two large onions. Roast
them at 300 degrees for 2-3 hours 'til they are falling-apart tender and
then I remove the meat and pour the rest into the Cuisinart to make a
nice sauce, adding a bit of beef broth if needed or some mushrooms.
It's usually thick enough from all the pectin in the pureed roasted
onions but I sometimes add a bit of arrowroot for a binder. I freeze
half of the sauce for the other roast. Sometimes I don't make a brown
sauce and serve it with a horseradish sauce instead.

Emma

In article ,
"Edwin Pawlowski" wrote:

Your experience is far different than mine. I'll add a bit of water, maybe
one cup, and when the collagen breaks down and the fat renders, there is
plenty of liquid. It starts out very low and get up to about have the
roast. Any more than that is boiled meat.

No. It's browned and simmered meat. I don't like to skimp on rich gravy
as I generously pour it onto the vegetables and the beef. I used to do
it differently, but I never put it in the oven if that's what you mean.

As for browning, it is done right in the Dutch oven, not in a pan.

Ah, to each their own. I don't own a Dutch oven and cook on the
stovetop. I should have said brown in a wide pot. Regardless, you
wouldn't hate what I make, although you might argue successfully that it
isn't a pot roast.
Mine's generally cooked in a pot. It's generally a chuck roast, although
I've found other inexpensive roasts to come out fine too. And I come out
with a rich beef gravy which other pot roasts I've tasted seem to lack
in quantity or quality.

leo

--
http://web0.greatbasin.net/~leo/

"Leonard Blaisdell" wrote in message

Ah, to each their own. I don't own a Dutch oven and cook on the
stovetop. I should have said brown in a wide pot. Regardless, you
wouldn't hate what I make, although you might argue successfully that it
isn't a pot roast.


OK, close enough. we use an Club Aluminum old Dutch oven, but use it onth e
stove top also.

Mine's generally cooked in a pot. It's generally a chuck roast, although
I've found other inexpensive roasts to come out fine too. And I come out
with a rich beef gravy which other pot roasts I've tasted seem to lack
in quantity or quality.

we use chuck or rump.

One time on Usenet, "Dimitri" said:

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?

1. Dredge large chuck roast in salt, pepper, & flour.

2. Brown in 1-2 T. of fat in large cast iron pan.

3. Add 1 C. water. Cover. Let simmer for 2-3 hours on very low.

4. Add peeled and halved potatoes and "baby" carrots.

5. Cover. Let simmer another hour.

6. Remove meat and veggies from pan, place in warm oven.

7. Make gravy from pan drippings, flour and water. Add more salt &
pepper as desired.

8. Eat.

9. Sleep it off...

--
Jani in WA

Dimitri wrote:
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?

Call mom and ask her what to do.

(I've made pot roast maybe twice in my life, and both times, I
called mom.)

Serene

Alan wrote

On Thu, 1 Mar 2007 19:46:42 -0500, "Nancy Young"
wrote:

Made a round of foil and laid that loosely on top of the food
within the pot. Put the lid on the pot and 4 hours later at 300,
it was really good.

The carrots don't turn to mush after being in there that
long?

They aren't crunchy, but you still take them out with a fork.
I'm not sure what your definition of mush is, perhaps they
would be, to you. They aren't destroyed the way you might
think.

Thing is, for many years I made a recipe named pot roast in
foil. That's pretty much how I made it, except in a pot. I guess
it could be likened to pot roast in a crockpot.

nancy

Nancy Young wrote on 02 Mar 2007 in rec.food.cooking

Thing is, for many years I made a recipe named pot roast in
foil. That's pretty much how I made it, except in a pot. I guess
it could be likened to pot roast in a crockpot.


My mom made a similar dish in foil in the early 60's; except she used a big
old round steak wrapped in foil. She called it swiss steak, at the time I
was around 10 or 12 and was into the I don't like it stage of childhood
development.

On Mar 1, 7:46�pm, "Nancy Young" wrote:
"Dimitri" wrote

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?

Heh, I made pot roast earlier this week, Dimitri, and I did it.
I used a can of cream of mushroom. *Despite that, it came out
really well. *Hey, I have some kind of weird ailment that has me
with ringing ears, a headache and a sore throat, I'm lucky I
made dinner at all. *I know, no excuse for the can of soup, not
in this crowd!

I browned a chuck roast in a dutch oven. *Meanwhile, I made
'onion soup' using toasted dehydrated onions, beef base, water.
Cut up a three large carrots, halved a couple of large potatoes.
Arranged them around the roast in the pot. *Poured the cream
of mushroom over the meat, then poured the onion soup over
that. *I had no onions, but I found a package of frozen chopped
onion and put that on the roast and into the soup.

Made a round of foil and laid that loosely on top of the food
within the pot. *Put the lid on the pot and 4 hours later at 300,
it was really good.

nancy

Pot roast doesn't need to be beef. I often make pot roast with the
large end of a pork loin, or shoulder (pernil). Pot roast made with a
roaster chicken is excellent too, especially Puerto Rican style with
rice, beans, olives, plantains, sausage, etc... cooked until the rice
forms a wonderful golden brown crispy pegao.

A guide: http://users.aol.com/boriken01/pollo.htm

I like to do this using a large roasting chicken, whole.

Sheldon

No soup mix ever!

My pot roast is always made with red wine. I also put in a few whole
cloves and always use a bay leaf. Those three ingredients make all
the difference.

Susan B.

On Thu, 1 Mar 2007 16:10:38 -0800, "Dimitri"
wrote:

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'm not sure if this meets most folks' definition, but here's what i
do - it makes great top-of-stove pot roast. (also found in the r.f.c.
*chaotic kitchen cook book*)

8 oz. beer (a pocket rocket, for you folks on the east coast)
6 oz. can pineapple juice
1 tb brown sugar
1 tb worcestershire or kung pa o sauce
1 tb teriaki sauce
1 tb lemon j. or (rice) vinegar
1 bay leaf
1-1 1/2 beef brisket (or thick round or chuck)
1/2 -3/4 head green cabbage cut in wedges

combine and heat liquid ingredients. add brown sugar and bay leaf.
(the brown sugar makes it fizz entertainingly.)
when at simmer, add beef and simmer, covered, on very low heat for
about 3 hours, turning every 15 minutes or so. (don't worry if it
smells kinda funky at first- it's the beer.)
(i do not bother to brown the beef, but knock yourself out.)

add cabbage wedges during last 15 minutes or so.
the meat should be very tender yet still a little pink inside.
i usually serve it in chunks, shred it on the plate and spoon some of
the gravy over (it will not be thick). i sprinkle some salt and grind
some pepper on the meat, wrap a bite in a cabbage leaf, and go to
town.

this is a very forgiving recipe; as long as you cook it slow and long
you can't really go wrong.

(mostly invented by me - well, o.k., mostly stolen by me from
different people.)

your pal,
blake

"cybercat" wrote in message ...

"Dimitri" wrote in message
...
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?



You will like this so much better without the horrible onion soup and
canned cream of mushroom.

Just omit the soups, and be sure to brown the roast well, then simmer
it on a one-bubble simmer with one cup of water for four hours, adding
the vegetables in the last hour. Want onions in there? Brown some chunks
and add them at the last minute so they are plump and sweet.

I use both fresh onions and onion soup. I LIKE the onion soup with my roast. I add
some onion, and some beefy onion. Makes good gravy.

kimberly

"Nancy Young" wrote in message
. ..

"Dimitri" wrote

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?

Heh, I made pot roast earlier this week, Dimitri, and I did it.
I used a can of cream of mushroom. Despite that, it came out
really well. Hey, I have some kind of weird ailment that has me
with ringing ears, a headache and a sore throat, I'm lucky I
made dinner at all. I know, no excuse for the can of soup, not
in this crowd!

I browned a chuck roast in a dutch oven. Meanwhile, I made
'onion soup' using toasted dehydrated onions, beef base, water.
Cut up a three large carrots, halved a couple of large potatoes.
Arranged them around the roast in the pot. Poured the cream
of mushroom over the meat, then poured the onion soup over
that. I had no onions, but I found a package of frozen chopped
onion and put that on the roast and into the soup.

Made a round of foil and laid that loosely on top of the food
within the pot. Put the lid on the pot and 4 hours later at 300,
it was really good.

nancy

I don't have a Dutch oven. I want one, and will eventually have one, but right now I
don't. Instead, when I make roast, I use my fried chicken pan. It's about 3" deep,
with straight sides and a tight fitting lid. Works marvelously!

kimberly