"Sheldon" wrote in message
oups.com...
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

My Grandma loved to make pork and beef roasts together. There was always a crowd to
feed and both the meat and the gravy were richly flavored and delicious.

kimberly

"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?

Dimitri

Dimitri,

Mine's really simple. I brown the meat very well on *all* sides, then remove it to a
plate and add 1 med onion, very thinly sliced (paper thin) and caramelize it. I add
the roast back to the pan, then add onion and beefy onion soup (Lipton's only) and
water. I do this all in my fried chicken pan. I then cover it and simmer until it's
falling apart tender, turning the meat every 45-60 min. (This is on the stovetop,,,if
I do it in the oven, I don't turn the meat). Sometimes I add carrots, sometimes not.
I sometimes add other veggies as well. But not potatoes. I want mashed with my roast!

kimberly

"Nexis" wrote

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.

Ditto, though I make my own onion mix soup.

I was thinking about you, are you feeling any better?

nancy

On Thu, 1 Mar 2007 16:10:38 -0800, "Dimitri"
rummaged among random neurons and opined:

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

Ax example

example snipped

I s&p a good looking roast (whatever looks presentable at the market
that day), dust it with flour and brown it all in vegetable oil over
medium heat in a dutch oven. I then pour in enough water to come up
about half way on the roast, put the lid on tight and simmer 2 - 3
hours (depending on the size of the roast). The last hour, I add some
sliced carrots, cubed potatoes and any other vegetables or herbs or
spices that strike my fancy at the moment.

I then remove the roast to rest and the potatoes and carrots to a
covered dish. I then thoroughly mix some milk and flour (with a dandy
little gizmo that looks a lot like a plastic cocktail shaker, but
creates a lump-free milk and flour mixture), whisk it into the broth,
add a little Kitchen Bouquet and some more s&p (to taste), let the
gravy thicken, and we're done!

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

"Terry Pulliam Burd" wrote in message
...
On Thu, 1 Mar 2007 16:10:38 -0800, "Dimitri"
rummaged among random neurons and opined:

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

Ax example

example snipped

I s&p a good looking roast (whatever looks presentable at the market
that day), dust it with flour and brown it all in vegetable oil over
medium heat in a dutch oven. I then pour in enough water to come up
about half way on the roast, put the lid on tight and simmer 2 - 3
hours (depending on the size of the roast). The last hour, I add some
sliced carrots, cubed potatoes and any other vegetables or herbs or
spices that strike my fancy at the moment.

I then remove the roast to rest and the potatoes and carrots to a
covered dish. I then thoroughly mix some milk and flour (with a dandy
little gizmo that looks a lot like a plastic cocktail shaker, but
creates a lump-free milk and flour mixture), whisk it into the broth,
add a little Kitchen Bouquet and some more s&p (to taste), let the
gravy thicken, and we're done!

Isn't dredging a pot roast a waste of time and flour? It makes sense for a
traditional roast in a dry oven to make a tasty, crispy crust but not for a
pot roast that is essentially steamed.

Dutch oven is good if you have one, foil if you don't. Crock pot is
convenient if you've got one.

I like the onion soup mix for seasoning to add to the natural juices. I
like to put the vegetables in at the start. They get a little soft after
four hours, but they are soaked in the gravy. I especially love those
brown, gravy marinated potatoes.

Mitch

"Mitch Scherer" wrote
Isn't dredging a pot roast a waste of time and flour? It makes sense for
a traditional roast in a dry oven to make a tasty, crispy crust but not
for a pot roast that is essentially steamed.

The only reason I ever use flour is to get a thicker gravy. My husband likes
it.
Also, it is arguable that the browned flour adds flavor. I really like
omitting the
flour, as I like "broth" with my pot roast more than thickened gravy. When I
use flour, I don't flour the meat. I remove the meat after it is browned and
then sprinkle flour into the hot fat and brown it into a thick "roux," lay
the
meat on top, and move it around once an hour or so. When I rearrange the
meat I can see the good juices mixing into the browned flour roux just as
we see milk do so with butter rouxs. (sp.?) In the end, it makes a thick,
beefy gravy that is very good.


Dutch oven is good if you have one, foil if you don't. Crock pot is
convenient if you've got one.

I use the soup pot froma cheap T-Fal set!

I like the onion soup mix for seasoning to add to the natural juices. I
like to put the vegetables in at the start. They get a little soft after
four hours, but they are soaked in the gravy. I especially love those
brown, gravy marinated potatoes.

They are good. Carrots are especially fine in this beefy juice. I add mine
the last hour, as I like my vegetables firmer.





--
Posted via a free Usenet account from http://www.teranews.com

I use a slow cooker...not crockpot, slow cooker. The difference is
that the heat comes from the bottom as would a potroast cooked on the
stove top. I brown the roast first in a frying pan, with a bit of evoo
and butter, then put it in the cooker. Then deglaze with beef broth or
saute onions first, then deglaze and add all to cooker. I sometimes use
the onion soup mix depending whether I have enough onions and whatever
seasonings I feel like using. If using soup mix, I don't salt or season
as much since there is lots of salt in the soup mix. I never use the
canned soup. The veggies get added about an hour before serving time.
I'm retired now, but when I worked, I would put the veggies in in the
morning. I like it better adding at the end....Sharon

In article ,
"Dimitri" wrote:

Do you have a "stand by" no recipe Pot Roast method?
(snippage)
What's yours?

Dimitri

3# boneless chuck roast
onion, carrots, potatoes, celery, maybe 2-3 garlic cloves
s&p

Brown the meat in hot fat in Mom's oval cast aluminum roaster (deep pan,
not shallow).
Arrange carrots (quartered, halved, whatevered) around the meat, add
potatoes (red, peeled) and celery on top of carrots.
Lay sliced garlic and sliced onions on top of meat.
Salt & pepper
Pour about 3/4 cup water into the pan, cover, and let it bake,
undisturbed, and a 325 oven for about 3 to 3-1/2 hours.
Remove meat and vegetabless from the pan, thicken the juice for gravy.
It's pretty good. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog updated 3-1-07, Gumbo!
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

I like this one:

Stracoto with Porcini Mushrooms
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Soups and Stews
1 (4-pound) boneless beef chuck roast
Salt and freshly ground black pepper
3 tablespoons olive oil
2 onions, sliced
6 garlic cloves, coarsely chopped
1 cup dry red wine
1 3/4 cups canned beef broth
1/2-ounce dried porcini mushrooms
1 large sprig fresh rosemary, plus extra for garnish

Preheat the oven to 350 degrees F.

Pat the beef dry with paper towels. Sprinkle the beef generously with
salt and pepper. Heat 2 tablespoons olive oil in a heavy 6-quart
roasting pan over medium-high heat. Add the beef and cook until brown
on all sides, about 15 minutes total cooking time. Transfer the beef
to a bowl. Add remaining tablespoon oil to the pan, add the onions and
saute until tender, scraping up the brown bits on the bottom of the
pot, about 5 minutes. Add the garlic and saute 1 minute. Add the wine
and boil 1 minute. Stir in the broth and mushrooms. Return the beef to
the pan. Bring the liquids to a boil. Cover and transfer to the oven.
Braise until the beef is fork-tender, turning the beef over halfway
through cooking, about 3 hours.

Transfer the beef to a cutting board. Tent the beef with foil and let
stand 15 minutes. Meanwhile, spoon any excess fat off the top of the
pan juices. Transfer the pan juices and vegetables to a blender and
puree until smooth. Combine the sauce and rosemary sprig in heavy
medium saucepan. Bring to a boil. Season the sauce, to taste, with
salt and pepper.

Cut the beef across the grain into 1/2-inch-thick slices. Arrange the
sliced beef on a platter and garnish with rosemary. Spoon the sauce
over and serve, passing the remaining sauce in a sauce boat.

On Fri, 02 Mar 2007 19:36:25 GMT, blake murphy
wrote:

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

snip

Thanks for posting this. I saw it right before we sent shopping
yesterday so I picked up the cabbage. I had everything else. I asked
Louise if she wanted your recipe or something a bit more traditional.
She voted to try yours. But then we found out we had unexpected
guests and I chickened out. LOL But I did use the cabbage. Then the
guest had to cancel. Oh Well. I'll try your recipe next time.

Thanks again,

Lou

On Mar 1, 4:10 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?

Dimitri

Dry onion soup mix and cream of mushroom soup is my family's tradition
way to cook meat loaf. Set meat loaf on aluminum foil as soups and
wrap tightly and bake. YUMMMY

On Sun, 04 Mar 2007 01:09:32 GMT, Lou Decruss
wrote:

On Fri, 02 Mar 2007 19:36:25 GMT, blake murphy
wrote:

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

snip

Thanks for posting this. I saw it right before we sent shopping
yesterday so I picked up the cabbage. I had everything else. I asked
Louise if she wanted your recipe or something a bit more traditional.
She voted to try yours. But then we found out we had unexpected
guests and I chickened out. LOL But I did use the cabbage. Then the
guest had to cancel. Oh Well. I'll try your recipe next time.

Thanks again,

Lou

i've cooked it for a couple different girlfriends (not at the same
time), and they all liked it. let me know how it turns out when you
do.

your pal,
blake

On Sun, 04 Mar 2007 18:04:57 GMT, blake murphy
wrote:

Thanks for posting this. I saw it right before we sent shopping
yesterday so I picked up the cabbage. I had everything else. I asked
Louise if she wanted your recipe or something a bit more traditional.
She voted to try yours. But then we found out we had unexpected
guests and I chickened out. LOL But I did use the cabbage. Then the
guest had to cancel. Oh Well. I'll try your recipe next time.

Thanks again,

Lou

i've cooked it for a couple different girlfriends (not at the same
time), and they all liked it. let me know how it turns out when you
do.

I sure will let you know! It looks so different it's intriguing. It
will be awhile. The one I did saturday was 4 1/2 pounds so we'll be
pot roasted out for awhile.

Lou

On Thu, 1 Mar 2007 19:44:45 -0500, "cybercat"
wrote:

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


Yeah, way too salty with the onion soup.

wrote in message
...
On Thu, 1 Mar 2007 19:44:45 -0500, "cybercat"
wrote:

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


Yeah, way too salty with the onion soup.

What Mushroom soup? The onion soup was the ONLY salt. which BTW is
probably 1/2 MSG (flavor enhancers)

LOL

Dimitri