On Wed, 8 Aug 2018 21:40:52 +0100, "Ophelia" >
wrote:
>
>
>"songbird" wrote in message ...
>
>Gary wrote:
>...
>> My teasing here of pot roasts truly comes from my ignorance. I've
>> never had a good one so I've never been tempted to waste my time
>> and food to make one.
>>
>> That said..... over time I've seen many pot roast pics here and
>> they all look so good. BTW, your's looked very good too.
>>
>> Anyway, I've spotted the main problem with all the ones I've
>> had.....neither Mom or 'The wife' ever thickened the liquid after
>> cooking. I know there's a good bit of beef flavor there. All I
>> got was a spoonful of the water on the plate. The meat was
>> shreddable and bland, those large cuts of potatoes and carrots
>> were...blah. No butter offered for the vegetables. Never a meal
>> to look forward to.
>
> oh geeze, if you've not roasted the onions, potatoes
>and carrots enough to get some brown on them then that
>would be very blah indeed. to me the main reason for
>a pot roast is the roasting of the veggies along with
>it. the beef flavor in the juice/gravy is very important
>too. we usually add some mushrooms to go with it and
>give it a bit more substance. do you like mushrooms?
>
> oh, and garlic, we like our garlic in there to cook
>along with it and that also gets a bit carmelized.
>
>
>> I suspect that flavorful water, thickened a bit and turned into a
>> gravy would make all the difference.
>
> quite a bit if you're not roasting the veggies enough.
>
>
>> I do absolutely love my homemade beef stew and isn't that about
>> the same thing just smaller pieces of everything? And I do
>> thicken a bit with flour before or cornstarch at the end.
>
> not at all IMO. the key word of pot roast is ROAST...
>
>
>> oh well 
>
> haha, yep, like most things here, it's just a matter
>of tastes...
>
>
> songbird
>
>==
>
>I thought a joint of meat was called a 'roast' here? That is what I have
>learned. If I am wrong I am happy to be corrected.
>
>So I am wondering if a post roast could be just cooked in a pot with water
>and other veggies and not actually roasted?
Exactly! Exactly the same as stew. In fact if a joint of meat is
first oven roasted it will make for lousy pot roast, it'll turn out
dry, tough, and stringy. It's far better to brown the roast in the
pot it will be stewed in, and at moderate heat so it doesn't get burnt
and dried out before the braising liquid is added... I much prefer to
braise pot roast in dark beer/ale. Of course one needs the right pot
for pot roast, I use my 15 quart braiser:
https://postimg.cc/image/th0ahxmr1/
https://postimg.cc/image/51s2geijx/
Amazon sells that pot, a very well made professional piece of cookware
and a great price:
https://www.amazon.com/gp/product/B0...=sr_1_3&sr=8-3
Read the reviews, everyone loved it.
How can I go wrong, I like to think of my 15 quart brazier as a 15
quart brassiere. For stir frying on my gas stove I find that pot much
more efficient than a wok, it has a thick 3 ply bottom and nice
radiiessed corners... I have a wooden spoon that matches the corners.
I can stir fry a large rough chopped cabbage in no time.
The only negative for that pot is having a place to store it and a
sink large enough for washing, I have an over sized sink and room in
my pantry for large cookware. That pot is wonderful for frying, the
high sides prevent spatter... it'll easily fry pieces from two
chickens, eight large burgers, four large porterhouse steaks, easily a
pound of bacon with room to spare.
A very useful piece of cookware and exceptual quality with nicely
riveted handles. Compared to this pot All Clad is All Crap.