One More Post This Evening

[qos]

Pot roast.
Does anyone have a good recipe for one?
Any tips and tricks?
Because I seem categorically incapable of producing one I'd actually want to eat.

Comments

[gothic-coop.livejournal.com]

I second this method

[qos.livejournal.com]

So far, the magic ingredient seems to be a crock pot. An appliance conspicuously missing from my arsenal.

[gothic-coop.livejournal.com]

Also a good dutch oven can be used and you can do it it in half the time.

[rocket-jockey.livejournal.com]

You can substitute a heavy, covered pot about the same size as a crock pot. On the stove you'd put everything in and cook it at "medium-low" or "low" so the liquid is just at a simmer. Or you can put it in the oven at a low temperature (250-300 degrees) and let it cook, checking every so often to make sure it doesn't dry out. As the liquid disappears, add a little more to the pot to keep the level up.

And I personally recommend using wine instead of water when you cook it, though not everyone agrees with me on this.

Pot roast is a cool dish because it only needs to be looked at every so often, leaving plenty of time to ... socialize ... with somebody while it cooks. ;)

[ad-lumen.livejournal.com]

1. a slice of bacon on the bottom of the pot
2. lots of good red wine - Merlot or Shiraz are my faves - don't use anything not worth drinking for itself
3. fresh thyme
4. vidalia onions
5. long slow cooking

[qos.livejournal.com]

Oooh, I had hoped you would answer this one!

How long is "Long, slow" cooking?

Thanks!

[ad-lumen.livejournal.com]

The crockpot is ideal. If you don't have one there are two alternatives:
Brown the meat first in a skillet with olive oil in either case.

1. Put everything in a heavy all metal or heat resistant glass container and place it in a preheated oven at 350 degrees. Cook for an hour, then reduce the heat to 225 - 250. Let it simmer for at least 3 more hours; 4 or 5 would be better, adding more wine or beef stock as needed from time to time. You will need to start with enough wine to completely cover the meat.

or
2. Cook covered on the stove on low heat for at least three hours, adding liquid as needed.

If you marinate the beef for a day first, you can reduce the cooking time somewhat. Try a marinade of 2 parts Gin (cheap gin will do), 1 part Coca-cola, and 1 part "lite' Soy sauce with a dash of Tabasco. Toss the mixture after you remove the meat - DON'T cook with it! Even if you do the long method, the marinade can be a good idea with cheaper cuts of meat.

I forgot

[ad-lumen.livejournal.com]

In method #1, cover the pot in the oven and make sure there is something on the next shelf down to catch spills. Make sure your pot & lid have no plastic handles.

[rocket-jockey.livejournal.com]

"pot roast" isn't a recipe, it's a result ....

Cook 'em slow and cook 'em wet so that they tenderize as they cook. Wine or other slightly acidic juice helps the tender part. Once a pot roast dries out, it's over.

[justbeast.livejournal.com]

Why mess with it at all?
I mean... pot roast. Ick.

[wilson-lizard.livejournal.com]

I rub garlic powder, salt, pepper and flour onto the roast before I brown it in olive oil. I do it in a pressure cooker sized pot, on the stove top.

After the meat is browned, in the same pot, de-glaze the cooked on flour on the bottom by frying some onion and garlic. Then add four cups of water, 2 beef boullion cubes, soy sauce, worchstiereerererrr sauce or A-1, a few cloves of garlic, pepper, rosemary, basil, sage, a big sweet onion quartered, carrots, celary, cabbage or kale and potato and/or pearl barley.

Bring to a boil, then turn the heat to low and leave for many hours, at least 4. Sometimes, if I'm in a hurry, I'll pressure cook it a bit when I add the water, but it really tastes better if you slow cook it. I might reserve some veggies that I don't want to be mush, until the last hour to add. Near the end, I might add some greens, and more salt, if it needs it.

I also make stew the same way, except starting with stew meat.
Good luck!