I salted, peppered and browned a small chuck roast in a bit of canola
oil. Then into the crock pot it went. I added chopped onion, celery
and a little bit of carrot. A miripoix. Extra minced garlic and some
beef broth. Bay leaves, of course. It's covered now and cooking on
High until this evening. I might add some thyme about halfway through;
I'll have to taste the broth first.

I plan to serve this with mashed (russet) potatoes and make a strained
beef gravy from the liquid. It will need a bit of thickening; I'll
likely use a cornstarch roux.

Jill

jmcquown wrote:
>
> I salted, peppered and browned a small chuck roast in a bit of canola
> oil. Then into the crock pot it went. I added chopped onion, celery
> and a little bit of carrot. A miripoix. Extra minced garlic and some
> beef broth. Bay leaves, of course. It's covered now and cooking on
> High until this evening. I might add some thyme about halfway through;
> I'll have to taste the broth first.
>
> I plan to serve this with mashed (russet) potatoes and make a strained
> beef gravy from the liquid. It will need a bit of thickening; I'll
> likely use a cornstarch roux.

Sounds good to me!

On 4/28/2019 1:36 PM, Gary wrote:
> jmcquown wrote:
>>
>> I salted, peppered and browned a small chuck roast in a bit of canola
>> oil. Then into the crock pot it went. I added chopped onion, celery
>> and a little bit of carrot. A miripoix. Extra minced garlic and some
>> beef broth. Bay leaves, of course. It's covered now and cooking on
>> High until this evening. I might add some thyme about halfway through;
>> I'll have to taste the broth first.
>>
>> I plan to serve this with mashed (russet) potatoes and make a strained
>> beef gravy from the liquid. It will need a bit of thickening; I'll
>> likely use a cornstarch roux.
>
> Sounds good to me!
>
It smells great already.

Jill

On Sunday, April 28, 2019 at 1:32:32 PM UTC-4, jmcquown wrote:
> I salted, peppered and browned a small chuck roast in a bit of canola
> oil. Then into the crock pot it went. I added chopped onion, celery
> and a little bit of carrot. A miripoix. Extra minced garlic and some
> beef broth. Bay leaves, of course. It's covered now and cooking on
> High until this evening. I might add some thyme about halfway through;
> I'll have to taste the broth first.
>
> I plan to serve this with mashed (russet) potatoes and make a strained
> beef gravy from the liquid. It will need a bit of thickening; I'll
> likely use a cornstarch roux.
>
> Jill

Sounds good. Yesterday we ended up with ham, broccoli and
extremely (not lightly) cheesy scalloped potatoes.

Sorry. I can't let it go. I don't personally care how many times
you use "lightly", but since it ****ed off someone else I get a chuckle
out of the word.

Tonight is veal parmesan.

Cindy Hamilton

On 4/28/2019 2:30 PM, Cindy Hamilton wrote:
> On Sunday, April 28, 2019 at 1:32:32 PM UTC-4, jmcquown wrote:
>> I salted, peppered and browned a small chuck roast in a bit of canola
>> oil. Then into the crock pot it went. I added chopped onion, celery
>> and a little bit of carrot. A miripoix. Extra minced garlic and some
>> beef broth. Bay leaves, of course. It's covered now and cooking on
>> High until this evening. I might add some thyme about halfway through;
>> I'll have to taste the broth first.
>>
>> I plan to serve this with mashed (russet) potatoes and make a strained
>> beef gravy from the liquid. It will need a bit of thickening; I'll
>> likely use a cornstarch roux.
>>
>> Jill
>
> Sounds good. Yesterday we ended up with ham, broccoli and
> extremely (not lightly) cheesy scalloped potatoes.
>
> Sorry. I can't let it go. I don't personally care how many times
> you use "lightly", but since it ****ed off someone else I get a chuckle
> out of the word.
>
I do, too. Lightly, lightly, lightly.

> Tonight is veal parmesan.
>
> Cindy Hamilton
>
Lightly seasoned?

Jill

On Sunday, April 28, 2019 at 4:26:20 PM UTC-4, jmcquown wrote:
> On 4/28/2019 2:30 PM, Cindy Hamilton wrote:
> > On Sunday, April 28, 2019 at 1:32:32 PM UTC-4, jmcquown wrote:
> >> I salted, peppered and browned a small chuck roast in a bit of canola
> >> oil. Then into the crock pot it went. I added chopped onion, celery
> >> and a little bit of carrot. A miripoix. Extra minced garlic and some
> >> beef broth. Bay leaves, of course. It's covered now and cooking on
> >> High until this evening. I might add some thyme about halfway through;
> >> I'll have to taste the broth first.
> >>
> >> I plan to serve this with mashed (russet) potatoes and make a strained
> >> beef gravy from the liquid. It will need a bit of thickening; I'll
> >> likely use a cornstarch roux.
> >>
> >> Jill
> >
> > Sounds good. Yesterday we ended up with ham, broccoli and
> > extremely (not lightly) cheesy scalloped potatoes.
> >
> > Sorry. I can't let it go. I don't personally care how many times
> > you use "lightly", but since it ****ed off someone else I get a chuckle
> > out of the word.
> >
> I do, too. Lightly, lightly, lightly.
>
> > Tonight is veal parmesan.
> >
> > Cindy Hamilton
> >
> Lightly seasoned?
>
> Jill

Probably not. It'll no doubt have an ocean of salt on it, since
he's doing the prep.

We'll serve it in a puddle of his homemade spaghetti sauce, which
is pretty sparky.

Cindy Hamilton

On Sun, 28 Apr 2019 13:32:28 -0400, jmcquown wrote:

> I plan to serve this with mashed (russet) potatoes and make a strained
> beef gravy from the liquid. It will need a bit of thickening; I'll
> likely use a cornstarch roux.

Slurry, hopefully. There is no advantage to pre-cooking cornstarch
for thickening and may lead to unwanted flavors.

-sw

On 4/28/2019 4:56 PM, Sqwertz wrote:
> On Sun, 28 Apr 2019 13:32:28 -0400, jmcquown wrote:
>
>> I plan to serve this with mashed (russet) potatoes and make a strained
>> beef gravy from the liquid. It will need a bit of thickening; I'll
>> likely use a cornstarch roux.
>
> Slurry, hopefully. There is no advantage to pre-cooking cornstarch
> for thickening and may lead to unwanted flavors.
>
> -sw
>
Of course a slurry. Added to the hot strained liquid.

Jill

"jmcquown" > wrote in message
...
>I salted, peppered and browned a small chuck roast in a bit of canola oil.
>Then into the crock pot it went. I added chopped onion, celery and a
>little bit of carrot. A miripoix. Extra minced garlic and some beef
>broth. Bay leaves, of course. It's covered now and cooking on High until
>this evening. I might add some thyme about halfway through; I'll have to
>taste the broth first.
>
> I plan to serve this with mashed (russet) potatoes and make a strained
> beef gravy from the liquid. It will need a bit of thickening; I'll likely
> use a cornstarch roux.
>
> Jill

That sounds exciting! I made Pad Thai for the gardener and bean tostadas for
myself.

On 4/29/2019 3:10 AM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> I salted, peppered and browned a small chuck roast in a bit of canola
>> oil. Then into the crock pot it went.Â* I added chopped onion, celery
>> and a little bit of carrot.Â* A miripoix.Â* Extra minced garlic and some
>> beef broth.Â* Bay leaves, of course.Â* It's covered now and cooking on
>> High until this evening.Â* I might add some thyme about halfway
>> through; I'll have to taste the broth first.
>>
>> I plan to serve this with mashed (russet) potatoes and make a strained
>> beef gravy from the liquid.Â* It will need a bit of thickening; I'll
>> likely use a cornstarch roux.
>>
>> Jill
>
> That sounds exciting!

Not exciting but it was a delicious meal. The gravy was excellent. I
sometimes have trouble with gravy made from beef cooked in the crockpot.
This time it was a perfect velvety texture and had just the right
taste. I was quite pleased. What was left went into a small rubbermaid
container in the fridge. I got enough out what I cooked for a meal or
two, then into the freezer it will go in portioned containers. Dinners
for when I don't feel like cooking. Still home-cooked meals. The
mashed russets were also quite good, but I don't tend to freeze them.
If I have leftover mashed potatoes I tend to turn them into mashed
potato pancakes on another day.

> I made Pad Thai for the gardener and bean tostadas
> for myself.

Okey doke. No need to tell us there were beans involved. It's an easy
guess.

Jill

On Monday, April 29, 2019 at 3:40:54 PM UTC-4, jmcquown wrote:
> On 4/29/2019 3:10 AM, Julie Bove wrote:
> >
> > "jmcquown" > wrote in message
> > ...
> >> I salted, peppered and browned a small chuck roast in a bit of canola
> >> oil. Then into the crock pot it went.Â* I added chopped onion, celery
> >> and a little bit of carrot.Â* A miripoix.Â* Extra minced garlic and some
> >> beef broth.Â* Bay leaves, of course.Â* It's covered now and cooking on
> >> High until this evening.Â* I might add some thyme about halfway
> >> through; I'll have to taste the broth first.
> >>
> >> I plan to serve this with mashed (russet) potatoes and make a strained
> >> beef gravy from the liquid.Â* It will need a bit of thickening; I'll
> >> likely use a cornstarch roux.
> >>
> >> Jill
> >
> > That sounds exciting!
>
> Not exciting but it was a delicious meal. The gravy was excellent. I
> sometimes have trouble with gravy made from beef cooked in the crockpot.
> This time it was a perfect velvety texture and had just the right
> taste. I was quite pleased. What was left went into a small rubbermaid
> container in the fridge. I got enough out what I cooked for a meal or
> two, then into the freezer it will go in portioned containers. Dinners
> for when I don't feel like cooking. Still home-cooked meals. The
> mashed russets were also quite good, but I don't tend to freeze them.
> If I have leftover mashed potatoes I tend to turn them into mashed
> potato pancakes on another day.
>
> > I made Pad Thai for the gardener and bean tostadas
> > for myself.
>
> Okey doke. No need to tell us there were beans involved. It's an easy
> guess.
>
> Jill

All things being equal, I think I'd rather eat the gardener's meal.

Cindy Hamilton

jmcquown wrote:

> I salted, peppered and browned a small chuck roast in a bit of canola
> oil. Then into the crock pot it went. I added chopped onion, celery
> and a little bit of carrot. A miripoix. Extra minced garlic and
> some beef broth. Bay leaves, of course. It's covered now and
> cooking on High until this evening. I might add some thyme about
> halfway through; I'll have to taste the broth first.
>
> I plan to serve this with mashed (russet) potatoes and make a
> strained beef gravy from the liquid. It will need a bit of
> thickening; I'll likely use a cornstarch roux.
>
> Jill

How did it go?

On 4/29/2019 6:24 PM, cshenk wrote:
> jmcquown wrote:
>
>> I salted, peppered and browned a small chuck roast in a bit of canola
>> oil. Then into the crock pot it went. I added chopped onion, celery
>> and a little bit of carrot. A miripoix. Extra minced garlic and
>> some beef broth. Bay leaves, of course. It's covered now and
>> cooking on High until this evening. I might add some thyme about
>> halfway through; I'll have to taste the broth first.
>>
>> I plan to serve this with mashed (russet) potatoes and make a
>> strained beef gravy from the liquid. It will need a bit of
>> thickening; I'll likely use a cornstarch roux.
>>
>> Jill
>
> How did it go?
>
Fantastic. They gravy turned out especially well. I've never claimed
to be an expert on making gravy.

Jill

In article >, jmcquown
> wrote:

> I salted, peppered and browned a small chuck roast in a bit of canola
> oil. Then into the crock pot it went. I added chopped onion, celery
> and a little bit of carrot. A miripoix. Extra minced garlic and some
> beef broth. Bay leaves, of course. It's covered now and cooking on
> High until this evening. I might add some thyme about halfway through;
> I'll have to taste the broth first.
>
> I plan to serve this with mashed (russet) potatoes and make a strained
> beef gravy from the liquid. It will need a bit of thickening; I'll
> likely use a cornstarch roux.

Just a thought. Pull out the bay leaves and buzz the gravy base with a
wand blender. That should add some thickening. It'll even add some
fiber. I don't know if it'll be any good, but it won't need straining
;-)

leo

On 4/29/2019 6:55 PM, Leonard Blaisdell wrote:
> In article >, jmcquown
> > wrote:
>
>> I salted, peppered and browned a small chuck roast in a bit of canola
>> oil. Then into the crock pot it went. I added chopped onion, celery
>> and a little bit of carrot. A miripoix. Extra minced garlic and some
>> beef broth. Bay leaves, of course. It's covered now and cooking on
>> High until this evening. I might add some thyme about halfway through;
>> I'll have to taste the broth first.
>>
>> I plan to serve this with mashed (russet) potatoes and make a strained
>> beef gravy from the liquid. It will need a bit of thickening; I'll
>> likely use a cornstarch roux.
>
> Just a thought. Pull out the bay leaves and buzz the gravy base with a
> wand blender. That should add some thickening. It'll even add some
> fiber. I don't know if it'll be any good, but it won't need straining
> ;-)
>
> leo
>
I could have done that but I didn't really want bits of the cooked
vegetables incorporated into the gravy. They were there for taste, not
to add anything else.

Jill

On Monday, April 29, 2019 at 7:03:04 PM UTC-4, jmcquown wrote:
> On 4/29/2019 6:55 PM, Leonard Blaisdell wrote:
> > In article >, jmcquown
> > > wrote:
> >
> >> I salted, peppered and browned a small chuck roast in a bit of canola
> >> oil. Then into the crock pot it went. I added chopped onion, celery
> >> and a little bit of carrot. A miripoix. Extra minced garlic and some
> >> beef broth. Bay leaves, of course. It's covered now and cooking on
> >> High until this evening. I might add some thyme about halfway through;
> >> I'll have to taste the broth first.
> >>
> >> I plan to serve this with mashed (russet) potatoes and make a strained
> >> beef gravy from the liquid. It will need a bit of thickening; I'll
> >> likely use a cornstarch roux.
> >
> > Just a thought. Pull out the bay leaves and buzz the gravy base with a
> > wand blender. That should add some thickening. It'll even add some
> > fiber. I don't know if it'll be any good, but it won't need straining
> > ;-)
> >
> > leo
> >
> I could have done that but I didn't really want bits of the cooked
> vegetables incorporated into the gravy. They were there for taste, not
> to add anything else.
>
> Jill

you could strain it after thickening if you're worried about bits of cooked veggies. and if you don't strain and you have bits of veggies, just call it 'rustic gravy'.