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Post by nutsberryfarm 🏜 on Jan 30, 2021 17:32:49 GMT
what do you put in yours?
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sunshine
Sophomore
@sunshine
Posts: 921
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Post by sunshine on Jan 30, 2021 20:06:26 GMT
Carrots, potatoes, onions and a no-salt added packet of beef bouillon powder.
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Post by divtal on Jan 30, 2021 21:41:20 GMT
Carrots, potatoes, onions and a no-salt added packet of beef bouillon powder. Agreed that carrots, potatoes and onions are a perfect match for pot roast. I add a small bay leaf, broken into two pieces. I squeeze about a tablespoon of tomato paste to the mix. And, I braise it in the oven, on low heat, for about 2 hours. I do brown the meat, before adding the other ingredients. It was long ago that I gave up on the belief that browning/searing meat "seals in juices." But, I do think that the browning adds flavor, in general. Some recipes call for adding the veggies during the last 1/2 hour of cooking. I add 'em at the start, and let it do its thing.
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autumn
Junior Member
@autumn
Posts: 4,544
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Post by autumn on Jan 31, 2021 3:53:25 GMT
I miss this. I wish I knew how to make this properly.
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Post by Sandman on Jan 31, 2021 14:18:15 GMT
I miss this. I wish I knew how to make this properly. Here is a easy way to make it. Slice a onion and put two slices in the bottom of a crock pot. Put a beef roast on top of the onions. Add the rest of the onion around the beef roast. Add peeled potatoes, carrots and celery. Pour a french onion soup packet on top. Add salt and pepper. Next do this that many people don't do. Slice a cabbage like you see below and put two or three slices on top of the roast. I cook mine for 8 to 10 hours on low. 
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Post by wickedkittiesmom on Jan 31, 2021 17:04:56 GMT
When I used to make pot roast I would just cook it in a crock pot with carrots and potatoes and gravy in a jar. I usually bought a chuck roast. WKD no longer wants pot roast.
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Post by onethreetwo on Jan 31, 2021 17:10:24 GMT
Along with the carrots, potatoes and onions, I poke 3 or 4 holes in the top and stick some garlic cloves in it.
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Post by nutsberryfarm 🏜 on Jan 31, 2021 18:52:49 GMT
what cut of beef do you guys prefer?
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sunshine
Sophomore
@sunshine
Posts: 921
Likes: 1,233
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Post by sunshine on Jan 31, 2021 21:46:27 GMT
what cut of beef do you guys prefer? I much prefer a rump roast when it's affordable. It's usually the most expensive cut, but I can often find it on sale.
I do like to add some cabbage chunks also, if I have it.
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Post by Sandman on Feb 1, 2021 1:55:47 GMT
Along with the carrots, potatoes and onions, I poke 3 or 4 holes in the top and stick some garlic cloves in it. Great idea! I will definitely do that the next time I make it. nutsberryfarm 🏜 asked: "what cut of beef do you guys prefer" I go with the chuck roast. But if there is a good buy on something else I'll go with that.
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Post by ZolotoyRetriever on Feb 4, 2021 8:52:10 GMT
nutsberryfarm 🏜: I never add vegetables to mine - none, nor liquid either, for that matter, other than a splash or two of red wine, like Merlot or Cab. What I like to start with is a reasonably marbled piece of Black Angus chuck roast, put it in my slow cooker, poke a few garlic cloves in it, splash in the red wine, then season it well with salt, pepper and Kansas City steak rub, and also sprinkle some dried granulated shallots on it. Finally, I add a couple dried bay leaves near the bottom. I put the slow cooker on the low setting around 11 or midnight and let it cook all night. It makes its own juice. Next morning I got me a nicely done, tender, and hugely fragrant pot roast all ready to eat. After it cools down, I drain off the stock and fat, refrigerate it, and use it for soups and other dishes.
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Post by nutsberryfarm 🏜 on Feb 6, 2021 14:53:45 GMT
nutsberryfarm 🏜: I never add vegetables to mine - none, nor liquid either, for that matter, other than a splash or two of red wine, like Merlot or Cab. What I like to start with is a reasonably marbled piece of Black Angus chuck roast, put it in my slow cooker, poke a few garlic cloves in it, splash in the red wine, then season it well with salt, pepper and Kansas City steak rub, and also sprinkle some dried granulated shallots on it. Finally, I add a couple dried bay leaves near the bottom. I put the slow cooker on the low setting around 11 or midnight and let it cook all night. It makes its own juice. Next morning I got me a nicely done, tender, and hugely fragrant pot roast all ready to eat. After it cools down, I drain off the stock and fat, refrigerate it, and use it for soups and other dishes. Epic! |
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Post by nutsberryfarm 🏜 on Feb 7, 2021 21:46:59 GMT
what cut of beef do you guys prefer? I much prefer a rump roast when it's affordable. It's usually the most expensive cut, but I can often find it on sale.
I do like to add some cabbage chunks also, if I have it.
going to try the cabbage next time---thanks!
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Post by Sandman on Feb 9, 2021 2:39:59 GMT
I never add vegetables to mine - none
WRONG: That is just wrong.
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Post by deembastille on Feb 9, 2021 3:24:27 GMT
I never add vegetables to mine - noneWRONG: That is just wrong. I know, right? Beef juice carrots and potatoes are awesome!
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Post by NJtoTX on Feb 9, 2021 3:24:59 GMT
I had it and loved it as a kid, but have never made it. The fall-apart stringy beef.
Will have to soon.
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Post by ZolotoyRetriever on Feb 9, 2021 4:29:54 GMT
I never add vegetables to mine - noneWRONG: That is just wrong.
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Post by deembastille on Feb 9, 2021 16:22:40 GMT
I never add vegetables to mine - noneWRONG: That is just wrong. meat flavored carrots and potatoes dont entice you???
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Post by Sandman on Feb 9, 2021 20:25:27 GMT
I am going to the store tomorrow and get everything I need to make a roast on Thursday. I am going to use both plain and red potatoes. Guessing it will look like this except it will have slices of cabbage on top. I just can't decide whether to make it in the oven or crock-pot. And I am going to take onethreetwo advice and poke a few holes in the top and stick some garlic cloves in it.  |
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Post by ZolotoyRetriever on Feb 9, 2021 20:39:27 GMT
Sandman, my pot roast is the Meat-lovers version, lol. meat flavored carrots and potatoes dont entice you???
A potato I cook separately: I peel a medium-large Russet potato, slice it in half lengthwise, put the 2 halves flat-side down in a 3-qt. pot with a little butter and a little water. Bring to a boil, then turn the heat down and let it simmer, covered, for about 45 minutes, adding a little additional water if necessary.
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