How do you like your pot roast? Share your recipes here.

[LaydeeBug]

I like mine WITHOUT horseradish, thank you. But I do enjoy adding root veggies to an oven cooking bag with some salt garlic pepper and lots of thyme. A three to four pound roast I usually cook at a 350F oven for 2 hours. YUM!!!

We bought some at Costco, and since it supposed to snow in these parts, I am going to make the second one tonight. (I made one Sunday, I know it repeats in a week, but whatevs). I am thinking of making a chili rubbed pot roast, but am not too sure, so it begs the question...

How do you like your pot roast?

[sazemisery]

1. I like Julia Childs' Boeuf Bourguignon

The broth is heavenly, and you could add any vegetables you wanted.


Kitchen Supplies:

* 9- to 10-inch, fireproof casserole dish , 3 inches deep
* Slotted spoon

Boeuf Bourguignon:

* 6 ounces bacon
* 1 Tbsp. olive oil or cooking oil
* 3 pounds lean stewing beef , cut into 2-inch cubes
* 1 sliced carrot
* 1 sliced onion
* 1 tsp. salt
* 1/4 tsp. pepper
* 2 Tbsp. flour
* 3 cups full-bodied, young red wine , such as a Chianti
* 2 to 3 cups brown beef stock or canned beef bouillon
* 1 Tbsp. tomato paste
* 2 cloves mashed garlic
* 1/2 tsp. thyme
* Crumbled bay leaf
* Blanched bacon rind
* 18 to 24 small white onions , brown-braised in stock
* 1 pound quartered fresh mushrooms , sautéed in butter
* Parsley sprigs

Directions:

Remove rind from bacon, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.

Preheat oven to 450 degrees.

Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.

Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.

In the same fat, brown the sliced vegetables. Pour out the sautéing fat.

Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.

Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers
very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.

When the melt is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.

Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.

For immediate serving: Covet the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.

For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

Copyright © 1961, 1983, 2001 by Alfred A. Knopf. Reprinted by arrangement with the Knopf Doubleday Publishing Group, a division of Random House, Inc.

[kfred]

2. Cook it to death roast = crockpot heaven

Mine's just too easy for words. I take the roast and lay it on a layer of onions, top with a bunch of garlic and 'shrooms, add either red wine or balsamic vinegar, and the magic ingredient: onion soup mix and walk away. I use it for sandwiches, on biscuits, by itself with mashed 'taters, or toss more root vegies in (whatever is on hand). I just let it cook it's little heart out and ignore it. If i'm in the mood, I might toss some tomatoes in there or tomato paste (just a little).

Tonight I'll make sourdough biscuits for it and have some vegies to steam longside.

[Arkansas Granny]

3. I like to use the stovetop method and get the best flavor from a chuck roast.

I season my roast with s & p and dredge it in flour. Then I brown it on all sides in a heavy dutch oven. After browning I place a rack in the bottom of the dutch oven, add just a little water to the pan and place the meat on the rack. I simmer it ver-r-r-y slowly on the stovetop until it is just about tender and which point I add carrots, potatoes, mushrooms and onions to the pot and cook until meat & veggies are tender. Then I thicken the juices for gravy.

It's really, really basic and it's about the only recipe that I learned from my mother that I haven't tried to tweak with added ingredients, herbs, etc. We've made this using a cast iron dutch oven in a camp fire and it was absolutely delicious.

[Warpy]

5. Back in the day, I used eye of round, which was a cheap cut

and usually very lean. I browned the outside nearly to black, added water and red wine to cover, simmered for an hour or so, added root veggies and simmered for another three quarters of an hour, added soft veggies and simmered for another 15 minutes, and served. It was out of this world, garden patch pot roast. Gravy was thickened with caraway rye bread.

Now if my then boyfriend hadn't looked at the cut of meat and pronounced it "putz roast," everything would have been lovely.

[hippywife]

4. WITH LOTS of horseradish. }:O) n/t

[pengillian101]

6. I cheat.

I have never had a better pot roast than Omaha's. Melt in the mouth goodness and the flavor is perfect. I wish I could make it this good, but I cannot, so I cheat.



http://www.omahasteaks.com/servlet/browse/sku/1163?shoptype=SEARCH&shopsrc=TRMpot+roast&RAND=KA8632

[The empressof all]

7. My SO doesn't care much for pot roast but does enjoy brisket

I use my mother in laws recipe which is just a pack of Liptons Onion soup poured on top with a cup of red wine and a cup of water. Wrap in heavy duty Aluminum foil until soft and melty. It's best if it's cooked the day before and then sliced cold and reheated in a gravy the next day. I add roasted carrots, celery, onion wedges, garlic and potatoes to the plate when serving.

Of course a brisket is a pot roast but I don't rub it in his face. :rofl:

[pengillian101]

8. That sounds good.

How are you doing today? I made a ground beef chile that was pretty soft. Gads, what an adjustment to dentures, eh?

Best to ya!

[pengillian101]

9. Ha - I never knew that, lol.

Of course a brisket is a pot roast but I don't rub it in his face. :rofl: