Hi Everyone,

First, I'd like to say that this newsgroup is the best. Some of the most
friendliest folks here. Some of the recipes offered here are just down
right simple and tasty. I would like some tips from you all on how to cook
a roast in the oven. I've previously have been cooking roasts in the
crockpot but would like to try the oven. I have a 3.35lb boneless chuck pot
roast.

Thanks in advance
Cathy

"Cathy" > wrote in
:

> Hi Everyone,
>
> First, I'd like to say that this newsgroup is the best. Some of the
> most friendliest folks here. Some of the recipes offered here are
> just down right simple and tasty. I would like some tips from you all
> on how to cook a roast in the oven. I've previously have been cooking
> roasts in the crockpot but would like to try the oven. I have a
> 3.35lb boneless chuck pot roast.
>
> Thanks in advance
> Cathy


Cathy,

This is my favorite. I've left friends and family happily mystified!!!

http://tinyurl.com/a6msg

Read some of the viewer ratings for any +/- opinions.

Andy
http://tinyurl.com/dzl7h

Andy <Q> wrote in :

> This is my favorite. I've left friends and family happily mystified!!!


Let me rephrase that...

It's left friends and family happily mystified.

Geez...



--
Andy
http://tinyurl.com/dzl7h

On Sun, 07 Aug 2005 09:22:32 -0500, Andy <Q> wrote:

>Andy <Q> wrote in :
>
>> This is my favorite. I've left friends and family happily mystified!!!
>
>
>Let me rephrase that...
>
>It's left friends and family happily mystified.
>
>Geez...
>
>

Too bad ;>

Sue(tm)
Lead me not into temptation... I can find it myself!

(Curly Sue) wrote in news:42f61f52.7771993
@news-server.nyc.rr.com:

> On Sun, 07 Aug 2005 09:22:32 -0500, Andy <Q> wrote:
>
>>Andy <Q> wrote in :
>>
>>> This is my favorite. I've left friends and family happily
mystified!!!
>>
>>
>>Let me rephrase that...
>>
>>It's left friends and family happily mystified.
>>
>>Geez...
>>
>>
>
> Too bad ;>
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!


LOL!

BTW, if you try the recipe, I recommend an extra can of condensed
mushroom soup.

Andy

delurking....
"Andy" <Q> wrote in message
.. .
> (Curly Sue) wrote in news:42f61f52.7771993
> @news-server.nyc.rr.com:
>
> > On Sun, 07 Aug 2005 09:22:32 -0500, Andy <Q> wrote:
> >
> >>Andy <Q> wrote in :
> >>
> >>> This is my favorite. I've left friends and family happily
> mystified!!!
> >>
> >>
> >>Let me rephrase that...
> >>
> >>It's left friends and family happily mystified.
> >>
> >>Geez...
> >>
> >>
> >
> > Too bad ;>
> >
> > Sue(tm)
> > Lead me not into temptation... I can find it myself!
>
>
> LOL!
>
> BTW, if you try the recipe, I recommend an extra can of condensed
> mushroom soup.
>
> Andy


A woman I know uses 1 can of cream of mushroom and 1 can of golden mushroom.
The gravy is nice and browned and has a mellow taste. This addition was a
"mistake" in the 70's when she bought the wrong soup (the golden).

j
back to lurk mode

Andy <Q> wrote in :

> BTW, if you try the recipe, I recommend an extra can of condensed
> mushroom soup.

I do hope this is a joke. What purpose would a creamy sauce serve in
making a pot roast? And if you insist on a creamy sauce, why not just
make a béchamel?

--

"Compassion is the chief law of human existence."

Dostoevski, The Idiot

Andy wrote:

<snip>

> This is my favorite. I've left friends and family happily mystified!!!

But it says "preheat".

In article >, Andy wrote:

> "Cathy" > wrote in
> :
>
> > Hi Everyone,
> >
> > First, I'd like to say that this newsgroup is the best. Some of the
> > most friendliest folks here. Some of the recipes offered here are
> > just down right simple and tasty. I would like some tips from you all
> > on how to cook a roast in the oven. I've previously have been cooking
> > roasts in the crockpot but would like to try the oven. I have a
> > 3.35lb boneless chuck pot roast.
> >
> > Thanks in advance
> > Cathy
>
>
> Cathy,
>
> This is my favorite. I've left friends and family happily mystified!!!
>
> http://tinyurl.com/a6msg
>

I've used a variation of this pot roast for years. The onion soup mix
goes on the bottom of the roasting pan, then you mix a can of mushroom
soup with a can of celery soup. I've tried pot roasts dozens of ways,
some genuine, some ersatz, but this one still holds up as a fav. I
really think it's the celery flavor that pushes it over the top. I also
prefer a shoulder roast to bottom and you don't really need the tin
foil wrapping. Low and slow in a roasting pan with a good fitting top.

Makes a great roast meal, maybe twice, then slice the leftovers thin,
add sour cream to the gravy and you've got a delicious stroganoff for
noodles or rice.

We only do this a couple of time a year, so I figure that with a little
luck, I should make it to 70.

"Cathy" > wrote in message
...
> Hi Everyone,
>
> I would like some tips from you all on how to cook a roast in the oven.
> I've previously have been cooking roasts in the crockpot but would like to
> try the oven. I have a 3.35lb boneless chuck pot roast.

If you cook a potroast in the oven, you may be very disappointed. Chuck is a
great tasty hunk of meat in a Dutch oven, but I'd not oven roast it or it
can be tough. If you choose to anyway, use a low heat and let the collagen
break down. Potroast is so called because it works best in a moist
environment.

Get a sirloin roast or rib eye roast for the oven. They are more tender and
can easily take the oven dry heat. Cook them to medium rare for best
results.

Cathy wrote:
> Hi Everyone,
>
> First, I'd like to say that this newsgroup is the best. Some of the most
> friendliest folks here. Some of the recipes offered here are just down
> right simple and tasty. I would like some tips from you all on how to cook
> a roast in the oven. I've previously have been cooking roasts in the
> crockpot but would like to try the oven. I have a 3.35lb boneless chuck pot
> roast.
>
> Thanks in advance
> Cathy

Sheesh, another Cathy. This is getting as bad as all the "Bobs"!
Welcome to the group..
Cheers
Cathy - who is seriously thinking of a name change.

In article >, "Cathy"
> wrote:
>I would like some tips from you all on how to cook a roast in the
>oven. I've previously have been cooking roasts in the crockpot but
>would like to try the oven. I have a 3.35lb boneless chuck pot roast.
> Cathy
Stovetop, brown it on both sides in a bit of oil. Add about 1/2 cup
water and cover it and bake it at 325 for about 3 to 3-1/2 hours.
Somebody else will tell you about adding vegetables and seasonings. Low
and slow.
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a
couple pictures added to the 7/29 note on 8/5)

On Sun, 07 Aug 2005 11:27:38 -0500, Melba's Jammin'
> wrote:

>In article >, "Cathy"
> wrote:
>>I would like some tips from you all on how to cook a roast in the
>>oven. I've previously have been cooking roasts in the crockpot but
>>would like to try the oven. I have a 3.35lb boneless chuck pot roast.
>> Cathy
>Stovetop, brown it on both sides in a bit of oil. Add about 1/2 cup
>water and cover it and bake it at 325 for about 3 to 3-1/2 hours.
>Somebody else will tell you about adding vegetables and seasonings. Low
>and slow.

Yep! Barb is right. I do chuck pot roast in the oven all the time.

Season meat with salt & pepper...Brown on both sides in oil on top of
stove. Add rough cut onion, enough beef broth to just cover meat, a
cup or so of red wine..a few bay leaves...maybe some dried thyme or
marjoram...black pepper...cover and slide into a 325F oven for about
3 hours.

After three or so hours ( depending on the size of the pot roast) add
some carrots, return to oven.... about 20 minutes later, add some
potatoes. I cut the carrots and potatoes into chunks.. cook another 30
minutes or so until carrots & potatoes are fork tender...Serve..using
pan juices for gravy...

I cook mine in a heavy dutch oven that has a heavy lid..to seal in the
heat. They always turn out great..good flavor and very tender.

Note: When you go to add the carrots, check the level of liquid. If it
has evaporated a lot, you may need to add more broth or some water.

Debra

"Cathy" > said:

> First, I'd like to say that this newsgroup is the best. Some of the most
> friendliest folks here. Some of the recipes offered here are just down
> right simple and tasty. I would like some tips from you all on how to cook
> a roast in the oven. I've previously have been cooking roasts in the
> crockpot but would like to try the oven. I have a 3.35lb boneless chuck pot
> roast.

This is the *only* way we make chuck roasts. Don't worry that your roast
is bigger than the one called for in the recipe. It won't be undercooked.

* Exported from MasterCook *

On Again, Off Again Pot Roast

Recipe By :Margaret Fox (Cafe Beajolais Cookbook)
Serving Size : 4 Preparation Time :0:00
Categories : beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds chuck roast -- at room temperature
1 teaspoon salt
freshly ground black pepper
3 cloves garlic -- minced
2 yellow onions -- peeled and thinly
sliced

Rub salt, pepper and garlic into chuck roast and place in a Dutch oven.
Cover with the onions.
Cover and place in a 360 degree oven for 1 hour.
Remove cover and bake for 1 more hour
Replace top and bake for 1 more hour.

Source:
"Chris Dabney in rec.food.cooking"


- - - - - - - - - - - - - - - - - - -

Per serving: 615 Calories (kcal); 44g Total Fat; (66% calories from fat);
45g Protein; 5g Carbohydrate; 164mg Cholesterol; 677mg Sodium
Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5
Fat; 0 Other Carbohydrates

On Sun, 07 Aug 2005 11:49:21 -0500, Damsel >
wrote:

>This is the *only* way we make chuck roasts. Don't worry that your roast
>is bigger than the one called for in the recipe. It won't be undercooked.
>
> * Exported from MasterCook *
>
> On Again, Off Again Pot Roast
>
>Recipe By :Margaret Fox (Cafe Beajolais Cookbook)
>Serving Size : 4 Preparation Time :0:00
>Categories : beef
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 2 1/2 pounds chuck roast -- at room temperature
> 1 teaspoon salt
> freshly ground black pepper
> 3 cloves garlic -- minced
> 2 yellow onions -- peeled and thinly
> sliced
>
>Rub salt, pepper and garlic into chuck roast and place in a Dutch oven.
>Cover with the onions.
>Cover and place in a 360 degree oven for 1 hour.
>Remove cover and bake for 1 more hour
>Replace top and bake for 1 more hour.
>
>Source:
> "Chris Dabney in rec.food.cooking"

360 degrees? Are you sure it's not supposed to be a ROUND steak?
hahahahaha!!

I'm sorry- I couldn't resist

Sue(tm)
Lead me not into temptation... I can find it myself!

(Curly Sue) said:

> On Sun, 07 Aug 2005 11:49:21 -0500, Damsel >
> wrote:
>
> >Cover and place in a 360 degree oven for 1 hour.
> >Remove cover and bake for 1 more hour
> >Replace top and bake for 1 more hour.
> >
> >Source:
> > "Chris Dabney in rec.food.cooking"
>
> 360 degrees? Are you sure it's not supposed to be a ROUND steak?
> hahahahaha!!

THWACK! You are an evil genius.

> I'm sorry- I couldn't resist

ROFLMAO! I really have to believe that the original was a typo, but I'm
still gonna use the 360, unless/until I hear otherwise. How much
difference is 10 degrees going to make? <G>

Carol

On Mon, 08 Aug 2005 18:48:04 -0500, Damsel >
wrote:

(Curly Sue) said:
>
>> On Sun, 07 Aug 2005 11:49:21 -0500, Damsel >
>> wrote:
>>
>> >Cover and place in a 360 degree oven for 1 hour.
>> >Remove cover and bake for 1 more hour
>> >Replace top and bake for 1 more hour.
>> >
>> >Source:
>> > "Chris Dabney in rec.food.cooking"
>>
>> 360 degrees? Are you sure it's not supposed to be a ROUND steak?
>> hahahahaha!!
>
>THWACK! You are an evil genius.
>
>> I'm sorry- I couldn't resist
>
>ROFLMAO! I really have to believe that the original was a typo, but I'm
>still gonna use the 360, unless/until I hear otherwise. How much
>difference is 10 degrees going to make? <G>
>
>Carol

Oops...sorry. I take the blame...

It is 350 degrees, but if 360 works, that's probably okay too.. LOL

I have the cookbook with me..and now I am getting hungry for pot
roast. This is still the best one to me...and I keep trying new pot
roast recipes.

Christine

Christine Dabney > said:

> On Mon, 08 Aug 2005 18:48:04 -0500, Damsel >
> wrote:
>
> (Curly Sue) said:
> >
> >> On Sun, 07 Aug 2005 11:49:21 -0500, Damsel >
> >> wrote:
> >>
> >> >Cover and place in a 360 degree oven for 1 hour.
> >> >Remove cover and bake for 1 more hour
> >> >Replace top and bake for 1 more hour.
> >> >
> >> >Source:
> >> > "Chris Dabney in rec.food.cooking"
> >>
> >> 360 degrees? Are you sure it's not supposed to be a ROUND steak?
> >> hahahahaha!!
> >
> >THWACK! You are an evil genius.
> >
> >> I'm sorry- I couldn't resist
> >
> >ROFLMAO! I really have to believe that the original was a typo, but I'm
> >still gonna use the 360, unless/until I hear otherwise. How much
> >difference is 10 degrees going to make? <G>
> >
> >Carol
>
> Oops...sorry. I take the blame...
>
> It is 350 degrees, but if 360 works, that's probably okay too.. LOL
>
> I have the cookbook with me..and now I am getting hungry for pot
> roast. This is still the best one to me...and I keep trying new pot
> roast recipes.

ROFL! Here, I've been religiously roasting this stuff at 360F all these
years.

Carol

Ted shuffled out of his cave and grunted these great (and sometimes not
so great) words of knowledge:
> Hi Everyone,
>
> First, I'd like to say that this newsgroup is the best. Some of the most
> friendliest folks here. Some of the recipes offered here are just down
> right simple and tasty. I would like some tips from you all on how to cook
> a roast in the oven. I've previously have been cooking roasts in the
> crockpot but would like to try the oven. I have a 3.35lb boneless chuck pot
> roast.
>
> Thanks in advance
> Cathy
>
>
>

Chuck is a flavorful but tough cut of meat.

If you want to do it in the oven I suggest the following:

Preheat the oven to 200 degrees

While the oven is preheating, brown the roast on all sides.

Put a rack in the pan and add about 1/8" of water to the pan.

Put the roast on the rack and cover with foil.

Use an instant read thermometer to determine the doneness you desire. I
would not cook the roast over medium (about 140 degrees )

(A 2 1/2 lb roast takes ABOUT 2 hours with this method for medium rare.
Your time will vary depending on the size of the roast, the degree of
doneness and the oven, however, this can be used as a GENERAL GUIDELINE
for checking on your roast)

The low heat will break down the collagen (tough connective fibers )
while the water will keep the roast moist

This is the best pot roast, our family loves it and everyone to whom
we have served it has been exuberant in their praise. It doubles well,
and is very tasty.

Slow Cooked Pot Roast with Mustard & Horseradish Gravy from Fine Cooking

2 carrots, peeled and cut in half width wise (I used 4 and quartered
them)
1 medium yellow onion, peeled and sliced into 4 wedges
3 cloves garlic, smashed (I use 4)
3 sprigs fresh thyme
1 large bay leaf
3 whole cloves or allspice berries (we used cloves and will try the
allspice next time)
1 cup homemade or low-salt canned chicken broth
1 cup dry white wine (they recommended Sauvignon Blanc, I used Pinot
Grigio)
2 tablespoons tomato paste
1 boneless beef chuck roast (2 1/2-3 lbs)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons brandy
1/2 teaspoon prepared horseradish (I used about 4 times this amount)
1/2 teaspoon grainy prepared mustard (again, 4 times this)
2 tablespoons sour cream
1 teaspoon all purpose flour
2 tablespoons finely minced flat leaf parsley

Put carrots, onion, garlic, thyme, bay leaf and cloves or allspice in
the bottom of a slow cooker. In measuring cup or bowl, whisk together
the broth, wine and tomato paste to blend.

Set large heavy based skillet over medium high heat. Pat roast dry,
rub with olive oil, salt and pepper all over. Sear roast in skillet
until a dark crust forms on one side, 3-5 minutes, turn and sear other
side. Reduce heat to medium and put roast on top of vegetables in the
crock. Add broth mixture to skillet, bring to boil and scrape the
bottom to loosen any browned bits. Pour the liquid over the roast and
cover the crock, don't stir. Turn the slow cooker to low, cook gently
without lifting the lid until the roast is fall apart tender, 8-10 hours
(I did this for 8 hours).

Transfer roast to a cutting board and tent with foil. Strain
contents of crock through a sieve set over a medium sauce pan (I used
the same skillet from before). Discard the solids (I disagree with this
and saved the carrots, onion and garlic to serve with the meat). Skim
fat from the top of the strained liquid. Bring to boil and simmer
rapidly until reduced by half, about 10 minutes. Whisk in the brandy,
horseradish and mustard. In a small bowl, mix the flour into the sour
cream, stir in a few tablespoons of the sauce, then pour the sour cream
mixture into the sauce, whisking vigorously to blend. Cook over medium
heat, stirring occasionally, for 5 minutes to blend the flavors.
Meanwhile, slice the roast thinly. Serve with the gravy and a
sprinkling of parsley.

I like to serve this with either mashed potatoes or egg noodles and a
salad along with the veggies from the pot.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Ranee Mueller wrote:
> This is the best pot roast, our family loves it and everyone to whom
> we have served it has been exuberant in their praise. It doubles well,
> and is very tasty.
>
> Slow Cooked Pot Roast with Mustard & Horseradish Gravy from Fine Cooking
> [snip]

Thank you. This sounds more than good enough to encourage people to
leave the can opener in the drawer. Should also be easy to adapt this
to stove and oven for those of us who don't crockpot. -aem

Ranee, this looks wonderful--and I'm trying it next time I make pot
roast (and I like making the roasts in a crock pot). Thanks for the
recipe!--Becky

In article .com>,
"tsr3" > wrote:

> Ranee, this looks wonderful--and I'm trying it next time I make pot
> roast (and I like making the roasts in a crock pot). Thanks for the
> recipe!--Becky

You are very welcome! We like it a lot, and make it quite a bit
during the winter.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/