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" 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.

"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

In article ,
"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?

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. Then an hour before serving I do your step 5 adding halved
medium yellow onions to what you use for vegetables.
When the concoction is done, I remove the vegetables to a serving tray,
put the roast on a cutting board and add flour water slurry to the
liquid left over for gravy. I generally taste the broth first and salt
and pepper and then again after I've thickened.
But after reading this group in another thread that I forget the name
of, the next time, I'm not going to flour the roast beforehand. But I'll
thoroughly brown it before simmering. It'll be a first for me, and I've
made many pot roasts.

leo

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

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

3. Add dry onion soup to the top of the roast & a can of Cream of Mushroom
Salt (whoops soup).

that is right....dry onion soup....can of cream of mushroom......you
got more sodium than is needed in an elementary school lunch room!


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.




The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!

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

Leave out the cream of mushroom soup. Use at least 1 cup of wine (either
red or white) throw in the onions, garlic, celery, mushrooms. 3 cups of
water or broth along with some 'shrooms, and if on hand, a parsnip or
turnip. Add also 1 or 2 bay leaves.

Cover the pot & stick it into the oven at about 325F - 350F for 3-4
hours...or less depends on how soft you want the meat to get.

When you take it out of the oven, that when you put in a cookie sheet full
of quartered potatoes, sliced carrots, parsnips that have been, root veggies
that have been lightly doused in olive oil & a bit of salt & pepper.

When the baked veggies are done, then slice up the roast & good eatin'
begins.

Harriet & critters (we are now trailer/mobile home people)

"Harriet Neal" wrote

Cover the pot & stick it into the oven at about 325F - 350F for 3-4
hours...or less depends on how soft you want the meat to get.

When you take it out of the oven, that when you put in a cookie sheet full
of quartered potatoes, sliced carrots, parsnips that have been, root
veggies that have been lightly doused in olive oil & a bit of salt &
pepper.

When the baked veggies are done, then slice up the roast & good eatin'
begins.


Hey, that sounds like a nice variation for the vegetables!

On Mar 1, 5:10�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

I don't even brown mine. I start it the night before I plan on eating
it. Put in pot or dutch oven. Add quarted onions and seasoning. Add
hot water to cover. Cover. Put in slow oven. (A little under 200 F) In
the morning turn roast over. (It will be sort of floating at this
point. Add carrots, potatoes and any other veggies you want. Cover and
put back in oven. It is done when veggies aree tender and you can
stick a fork in the middle of the roast and twist it easily. Since it
floats it browns and when you turn it over, the other side browns. You
can not over cook the roast since it is in so much liquid. Always very
moist and fall apart when you take it out. That is the one food that I
can make better than any I have tasted. Even my Mother, who was a very
well rounded cook, thought mine was better than hers. My Grandkids
like mine better than my Daughter's (who is usually a better cook than
I am).

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?

I don't flour it beforehand. I just brown the meat then add beef broth
and water. After it's done, reduce the broth some and make a roux to
thicken it.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

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?

We call it 'meat with pot' [my son and daughter have adopted,
and probably adapted it for their own homes]
I simply put a chuck roast in a dutch oven with a large sliced
onion, a large amount of steel cut oats and freshly ground black
pepper. Add boiling water to cover the oats and simmer til done. I
have one cooking right now and I'm going to vary it by adding field
mushrooms about halfway through cooking.

We all fight for the oats, especially the browned ones stuck to
the bottom of the pot.

--thelma
: Dimitri

In article ,
"Dimitri" wrote:

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



I usually start by browning a piece of salt and peppered chuck in a
little oo, eventually adding a few slices of carrot.

I then reserve the meat and then sweat 1/2 to 1 minced onion and then
add a generous amount of minced garlic turning the heat down before the
garlic browns. Add herbs from the garden, often thyme and bay and maybe
a pinch of allspice. Then add flour to taste and blend that in. I
don't make it too thick.

Add red wine and water, bring to a boil and stir until smooth and to
your desired thickness and then turn heat down. I usually also add some
beef stock base and a good spoonful of tomato paste. Stir until well
mixed.

Return meat and simmer until done. Usually 1 to 3 hours depending on the
cut of beef. eg. 1 hour for tri-tip and 3 hours for chuck blade. Serve
with veggies and potato, pasta, dumplings, or gnocchi etc,

D.M.

"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


Brown 3 lb. chuck, or preferred meat in bacon fat. Remove meat. Saute diced
onions in bacon fat 3-4 minutes, then add 3 TB flour, and stir and cook 3-4
minutes till it's paste like. Pour 2 cups wine, and 1 cup beef stock[or any
combination of wine and stock], into pan and mix to create braising liquid.
Add your preferred seasonings, and the meat, and braise in 325F oven for 3
or so hours till meat is tender. One hour before that add carrots, small red
potatoes, or whatever you like.
Sit down and chow down with a good baguette from your local bakery.
Dried onion soup and canned cream of mushroom soup sounds dreadful. A total
waste of good meat. The beef taste will disappear.

Kent

In article ,
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?

Mine's based on Laurie Colwin's.

1. Salt, pepper, and flour the meat. If I can find the paprika, add some
as well. Brown.

2. Slice up 2-3 red bell peppers, 1-2 onions, and a couple of carrots.
Saute them.

3. Deglaze whatever I did the meat in with about a cup of red wine.

4. Assemble ingredients in dutch oven. Mix a can of tomato products
(pizza sauce, sauce, diced ... it really doesn't matter, but if it's
whole tomatoes, cut them up a bit) in with the wine, add salt, pepper,
thyme, and a bay leaf. Add green olives if I have them.

5. Simmer till it's done

6. Before serving, take the bay leaf out and run all the veg through a
food mill. If it's too thin for gravy, cook it down.

7. Serve with noodles.

Charlotte
--

"Dimitri" wrote in message
...
Do you have a "stand by" no recipe Pot Roast method?



3. Add dry onion soup to the top of the roast & a can of Cream of
Mushroom Salt (whoops soup).

That certainly is not pot roast like my grandmother, mother or my wife ever
made.

She did not add any vegetables either, but made mashed potatoes and made
gravy for them from the pot juices.

"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.

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