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
-------------------------------------------
Sunday, 05(V)/18(XVIII)/08(MMVIII)
-------------------------------------------
Today is: Trinity Sunday
Countdown till Memorial Day
1wks 13hrs 45mins
-------------------------------------------
I don't make jokes. I just watch the
government and report the facts.
--Will Rogers

"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

On Sun 18 May 2008 11:20:48a, Dimitri told us...


"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



Do try it sometime, Dimitri I think you'll like it. On the day I serve
it, I usually parboil small red potatoes, carrots, and boiler onions, then
toss in melted butter, salt, pepper, and maybe some herbs. I roast these
till they begin to brown, turning once.

I love baby backs cooked that way!

--
Wayne Boatwright
-------------------------------------------
Sunday, 05(V)/18(XVIII)/08(MMVIII)
-------------------------------------------
Today is: Trinity Sunday
Countdown till Memorial Day
1wks 11hrs 10mins
-------------------------------------------
God invented women because sheep can't
cook.
-------------------------------------------

"Wayne Boatwright" wrote in message
3.184...

snip

Do try it sometime, Dimitri I think you'll like it. On the day I serve
it, I usually parboil small red potatoes, carrots, and boiler onions, then
toss in melted butter, salt, pepper, and maybe some herbs. I roast these
till they begin to brown, turning once.

I love baby backs cooked that way!

--
Wayne Boatwright

Since moving to the central coast I have been "experimenting" with the local
red oak. It really emparts a wonderful and very different flavor. All over
the area they cook over a live red oak fire.

Go here
http://www.santamaria.com/visit/sect.../barbecue.html
and click on the video.

"In the early 1960s Santa Marian’s noticed how much meat was being wasted
using the rib steaks, and felt that something should be done to lower food
costs. So they started experimenting with other cuts which would not be so
costly. As a result Top Block Sirloin was discovered.

In the mid-1960s, Santa Marian’s discovered the incredible taste of Tri-tip.

Before the mid 1960s, Tri-tip was practically considered scrap, not good for
anything other than stew meat or hamburger.
Tri-tip is a very good cut of meat; however, usually by the time you have
trimmed the excess fat, you will find it is more expensive than the Top
sirloin. "

Dimitri

On May 18, 1:35*pm, "Dimitri" wrote:

"In the early 1960s Santa Marian’s noticed how much meat was being wasted
using the rib steaks, and felt that something should be done to lower food
costs. So they started experimenting with other cuts which would not be so
costly. As a result Top Block Sirloin was discovered.

Ah, the memories! I remember when my grandparents were living in Santa
Maria in the sixties. Grandma passed on her recipe for "Santa Maria
Steak" using a cheaper cut that became quite tender with the
marinating all day in soy or teriyaki sauce before hitting the grill.

It was an old grilling stand-by of mine for years and I kept the name
alive. Seems to me that the cheaper cuts back then were more tender
and flavorful than the regular or choice cuts we get these days. Am I
the only one that remembers meat like that?

--Lin

On Sun 18 May 2008 01:35:19p, Dimitri told us...


"Wayne Boatwright" wrote in message
3.184...

snip

Do try it sometime, Dimitri I think you'll like it. On the day I
serve it, I usually parboil small red potatoes, carrots, and boiler
onions, then toss in melted butter, salt, pepper, and maybe some herbs.
I roast these till they begin to brown, turning once.

I love baby backs cooked that way!

--
Wayne Boatwright

Since moving to the central coast I have been "experimenting" with the
local red oak. It really emparts a wonderful and very different flavor.
All over the area they cook over a live red oak fire.

My dad always grilled over a live oak fire, although not red oak. I always
loved the flavor.

Go here
http://www.santamaria.com/visit/sect.../barbecue.html
and click on the video.

Very nice!

"In the early 1960s Santa Marian’s noticed how much meat was being
wasted using the rib steaks, and felt that something should be done to
lower food costs. So they started experimenting with other cuts which
would not be so costly. As a result Top Block Sirloin was discovered.

In the mid-1960s, Santa Marian’s discovered the incredible taste of
Tri-tip.

Before the mid 1960s, Tri-tip was practically considered scrap, not good
for anything other than stew meat or hamburger.
Tri-tip is a very good cut of meat; however, usually by the time you
have trimmed the excess fat, you will find it is more expensive than the
Top sirloin. "

Dimitri

I don't have a smoker, so I quasi-smoke on a gas grill with indirect heat
and a large packet of wet wood chips that get replenished throughout most
of the cooking time.

I love tri-tip roasts, but have never done one one the grill, just in the
oven. They are common to find in the stores here in AZ.

My favorite steak is still a rib steak, though, and always with the bone.
We often get some good buys on them at a local store here.




--
Wayne Boatwright
-------------------------------------------
Sunday, 05(V)/18(XVIII)/08(MMVIII)
-------------------------------------------
Today is: Trinity Sunday
Countdown till Memorial Day
1wks 9hrs 30mins
-------------------------------------------
Suicidal twin kills sister by mistake!
-------------------------------------------

"Dimitri" wrote in
:

Since moving to the central coast I have been "experimenting" with the
local red oak. It really emparts a wonderful and very different
flavor. All over the area they cook over a live red oak fire.


Oak has always been my favorite smoke wood.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.