Pot Roast Tomorrow, maybe

[mwtdvm]

Kroger has Chuck Roast on sale and I picked up the "family pack"

Mom browned it and then simmered it until everything was tender.

A meal to die for..

Mom's gone, and now I am at a loss as to the timing.

Anyone have any ideas as to the time to cook the roast and then add the veggies, potatoes, carrots and onions?

Thanks!

 

[Jim Shugart]

Just cook the hell out of it until the meat's tender and falling apart, then strain out the veggies and save the liquid. (Give the strained out veggies to the dog.

)

Add some new veggies (carrots, taters, onions, celery. mushrooms, etc. to the cooking liquid and simmer for about 30 min.

A good loaf of French bread and a nice bottle of wine . . .

Yummers!

- Jim

 

[CAJUNLAWYER]

Originally posted by Jim Shugart:
Just cook the hell out of it until the meat's tender and falling apart, then strain out the veggies and save the liquid. (Give the strained out veggies to the dog.

)

Add some new veggies (carrots, taters, onions, celery. mushrooms, etc. to the cooking liquid and simmer for about 30 min.

A good loaf of French bread and a nice bottle of wine . . .

Yummers!

- Jim

"Yummers"??????

 

[n4zov]

If you have a crock pot, just put the roast in and add the cut up vegetables. Cook on low overnight and eat. You can add a can of onion soup if you want to add more flavor.

 

[Wilson54]

Checkout this roast/brisket recipe. I did it and it was freaking great. Wilson

http://www.freeforum101.com/al...&mforum=allthingsout

 

[Jim Shugart]

Originally posted by CAJUNLAWYER:
"Yummers"??????

Yeah Gary, Yummers. The first definition is the applicable one.

 

[CAJUNLAWYER]

Originally posted by Jim Shugart:

Originally posted by CAJUNLAWYER:
"Yummers"??????

Yeah Gary, Yummers. The first definition is the applicable one.

I guess I'll never hear the second one.

 

[Jim Shugart]

Oh crap! I didn't even notice that: Me neither. Guess I should look for another linkie, but it's too late now. . .

 

[Jst1mr]

Brown the chuck roast in a dutch oven-style pan. When done browning, add 1 cup chicken stock and 1 cup beef stock to the pan, as well as enough water to just come halfway up the meat. Add whatever spices you prefer (Bay leaf, cumin, etc.) and bring the mixture to a boil on the stovetop. Cover the top of the dutch oven with foil, then add the lid on top of that. Place in a 325 degree preheated oven (this temp is very important) for about four hours. After the first two hours pass you may add the carrots, onions, potatoes, etc. as well as flip the roast over. This combination of controlled liquid level and temperature will provide not only fall-apart tenderness, but also turn those tough connective tissues into velvety goodness. Remove veggies, reduce sauce by about a third by boiling, then thicken with either a flour or cornstarch mixture...masterpiece!

 

[s&wchad]

I use a big heavy bottom frying pan and cook it on the stove. Trim some of the excess fat from the roast (leave some), salt and pepper both sides and set it aside. Let it sit out for a while, you don't want to sear it ice cold. Add a wad of butter and a little oil to the hot pan (high temp oil, not olive) and brown the meat on all sides to seal it. Get around the edges too (you want it dark but not burned).

Turn the heat down and add several large sweat onions cut in half, several potatoes peeled and cut in half, a bunch of cleaned carrots and pour a pack of dry Lipton's onion soup mix over the top of the meat (sometimes, I'll grate a carrot over it too). Add some liquid (beef broth, chicken broth, beer, water, whatever…) so there's maybe ¾" in the bottom of the pan, cover and cook on low/med low for about 3-½ hours. If there's still a bunch of liquid after 3 hours, put the lid on crooked and turn the heat up a but until it reduces and thickens. Mmmmmmmmmmmm!!!!

Big pan, about a 4# roast.

 

[CAJUNLAWYER]

In all seriousness-brown that sucker in a cast iron dutch oven. Add water about 3/4 of the way up the piece of roast (not 3/4 up the pot!!!) Sprinkle one packet of Lipton onion soup mix and one can Cambells Cream of Mushroom soup-cook till it comes apart-add a pack pf those little bitty carrots and some little bitty taters-cook another 30 minutes. serve over rice-You can thank me in the morning!!
And if you want to try something really different-substiture a boston butt for the beef and diced turnips (or Rutabagas) for the taters and carrots-

 

[Jim Shugart]

. . .Sprinkle one packet of Lipton onion soup mix and one can Cambells Cream of Mushroom soup . . .

I can't believe what I just read.

What is this? Page 43 of Southern Living?

Turn in your Man Card NOW, Gary.

 

[CAJUNLAWYER]

Originally posted by Jim Shugart:

. . .Sprinkle one packet of Lipton onion soup mix and one can Cambells Cream of Mushroom soup . . .

I can't believe what I just read. Turn in your Man Card NOW, Gary.

Yea....Like YOU never went the onion soup route

If it makes a differnence-flick your cigarette ash in it

 

[Jim Shugart]

OMG! What have we come to here? From the biscuits and gravy thread to dumping in a can of freakin' Campbell's Cream of Mushroom soup?????

I'm off to bed now and will, no doubt, have some really, really, bad dreams.

Thanks, Gary.

- Jim

 

[Jim Shugart]

And, Oh yeah:

- Jim

 

[HOUSTON RICK]

When in doubt use the crockpot as per above. Green onions work well as do green peppers.

 

[Climber]

At my house we have given up on beef most of the time and have switched to buffalo. We will buy it from the meat counter for about 5 bucks a pound and it makes a GREAT roast. Buffalo has almost no fat so we cook it at about a medium temp. or it may be too dry at well done. Ground buffalo works very well for burgers, tacos and fajitas.

 

[VAdoublegunner]

Whew, tough crowd.
Hope your roast is more tender....

 

[DGNY]

OK - youse guys [and gals] inspired me - into the crockpot went lean stew beef, onions, carrots, potatoes, 4 cloves garlic, little celery, dollops of red wine, port wine & v-8 juice, dashes of cayenne powder and 'wooster' sauce and pkg of Knorr onion soup mix [this last with a trace of trepidation].

Thanks!

Dyson