How do you season your pot roast?
> wrote in message
...
> On Sat, 18 Aug 2012 00:06:42 -0700, "Julie Bove"
> > wrote:
>
>>I know a lot of people use the dry onion soup mix. I don't think I've
>>ever
>>even bought the stuff! I see a lot of recipes that call for a can of
>>cream
>>of something or other soup. I'm not much into that. Okay for tuna
>>casserole but I don't want it in my roast.
>>
>>I always use real onions. Salt, pepper and parsley of course. Maybe
>>garlic. Maybe some Italian type seasoning. I see garlic used in a lot of
>>recipes. I often use a bay leaf. If I have red wine that is most
>>excellent
>>in there. But I usually do not. Otherwise just some water or beef broth.
>>Whatever I have. When I make it like this I serve it with potatoes and
>>carrots. They are best cooked with the roast but...given this household's
>>propensity for eating beef when I make it, I almost always have to cook
>>those separately. I do have one of those huge, cheap turkey roasters.
>>Fine
>>for the winter. But this time of year I use Crock-pots so have to put the
>>meat in one and the veggies in another. I do always add onions to the
>>other
>>veggies and some beef broth.
>>
>>The other way I make it involves tomatoes. I will usually use tomato
>>sauce
>>or chopped tomatoes but if juice is all I have, that will do too. I do
>>the
>>usual veggies but also add mushrooms, celery and all colors of peppers. I
>>once made a huge pan of this at my MILs house and it all went pretty
>>instantly. Word of the roast got out and people just happened to stop by
>>around dinner time. Even my one niece who is a very picky eater liked it
>>like this.
>>
>>So how do you do yours? I have two that I am going to make on Sunday. I
>>hope they come out. They are both sirloin tip but one had an additional
>>name to it. I couldn't find two of the same. The store did have two
>>different kinds of huge roasts that were pre-sliced. I have never cooked
>>a
>>pre-sliced roast. So I didn't buy those. One of my roasts is about twice
>>the size of the other so I will probably cut it in two before I cook it so
>>that they are all close to the same size. Gonna use the Crock-pots. I
>>haven't made a roast in a really long time!
>>
>
> Beef Pot Roast
>
>
> 3 lb. Round Roast
> 4 large carrots quartered
> 3 medium white onions cut in eighths
> 1 Tbsp garlic powder
> 1 Tbsp ground black pepper
> 5 lb. small red potatos
> 2 cups strong beef stock (or boullion)(boullion in beer worked GREAT)
> 1 cup sliced mushrooms (optional)
> 1/4 cup Worchestershire sauce
>
>
> Preparation
>
> Place the roast in a 1 gallon ziplock bag with the worchestershire
> sauce,pepper and garlic. Squeeze out the air and let marinate for 24
> hours turning ocasionally.
>
> Sear the roast and place in a slow cooker with the potatos ( whole if
> they're small, halved or quartered if you like), beef stock, carrots
> and onions.
>
> Cook on high for 6 hours.
Thanks!
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