On Aug 19, 11:58*am, Janet Wilder > wrote:
> > In article >,
> > * "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 use granulated garlic, black pepper, marjoram, thyme and bay leaves to
> season the meat. *I make the braising broth with water, red wine, a
> tablespoon of cider vinegar and little Heinz ketchup.
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. *Cooking does.

I like ketchup in pot roasts too. I'm affraid that I use more than a
litte of the stuff. Balsamic vinegar is also good - mostly for the
color. I'm not much of an herb kind of guy. I can't say when was the
last time I used marjoram or thyme.

Janet Wilder wrote:
>> In article >,
>> "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 use granulated garlic, black pepper, marjoram, thyme and bay leaves
> to season the meat. I make the braising broth with water, red wine, a
> tablespoon of cider vinegar and little Heinz ketchup.

Thanks!

Janet Wilder wrote:
> On 8/19/2012 4:58 PM, Janet Wilder wrote:
>>
>>> In article >,
>>> "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 use granulated garlic, black pepper, marjoram, thyme and bay
>> leaves to season the meat. I make the braising broth with water,
>> red wine, a tablespoon of cider vinegar and little Heinz ketchup.
>
>
> I forgot to add that I lay a whole bunch of sliced onion over the top

Thanks!

On Sun, 19 Aug 2012 10:55:30 -0600, Janet Bostwick
> wrote:

>On Sun, 19 Aug 2012 11:13:20 -0400, Brooklyn1 <Gravesend1> wrote:
>
>>On Sun, 19 Aug 2012 08:20:42 -0600, Janet Bostwick
> wrote:
>>
>>>On Sat, 18 Aug 2012 22:26:14 -0600, Christine Dabney
> wrote:
>>>
>>>>On Sat, 18 Aug 2012 22:28:35 -0400, Ed Pawlowski > wrote:
>>>>
>>>>>If it is bland, you never had a good pot roast. There should be no
>>>>>carrots and potatoes cooked along side of it either.
>>>>>
>>>>>My mother made a lot of bland stuff too.
>>>>
>>>>My pot roast very certainly isn't bland. It is one of the best I have
>>>>ever had.
>>>>
>>>>I found this recipe via Margaret Fox and her Cafe Beaujolais Cookbook.
>>>>It is one of my "signature dishes".
>>>>
>>>>http://www.recfoodcooking.com/sigs/C...t%20Roast.html
>>>>
>>>>Christine
>>>
>>>That is the basic way that I prepare my pot roast except that I brown
>>>the onions in the pot on stovetop first and then brown the roast. For
>>>cooking, I place the roast on the onions. From there the roast may be
>>>cooked stovetop or oven. That way I get a nice dark brown, rich gravy
>>>and I believe that the roast is more flavorful also.
>>>Janet US
>>
>>If you brown the roast first and then the onions they will deglaze
>>your pot. I push the roast to the side and add the onions, and flip
>>the roast over and to the other side to swap places with the onions a
>>couple three times... that's why it's a good idea to tie your roast,
>>something to grab instead of sticking it with a fork. I make large
>>pot roasts, that's why I use 1/2 manila line for kitchen twine.. 3-4
>>half hitches and a bowline does it... I have life boat davits that fit
>>my large pots for lifting big meat. lol
>
>I'll try that next time. I've always been afraid that the onions
>would lose moisture into the pot that would make browning the roast
>difficult or impossible.
>Janet US

Brown the roast first.

Christine Dabney wrote:
> On Sat, 18 Aug 2012 22:28:35 -0400, Ed Pawlowski > wrote:
>
>> If it is bland, you never had a good pot roast. There should be no
>> carrots and potatoes cooked along side of it either.
>>
>> My mother made a lot of bland stuff too.
>
> My pot roast very certainly isn't bland. It is one of the best I have
> ever had.
>
> I found this recipe via Margaret Fox and her Cafe Beaujolais Cookbook.
> It is one of my "signature dishes".
>
> http://www.recfoodcooking.com/sigs/C...t%20Roast.html
>
> Christine


Hmmm. I like the fact that you don't even have to brown the meat.
Also, I imagine this approach would lend itself to lots of
different seasoning combos. (I will try to overlook the lack of
red wine. <g>)

--
Jean B.

On Sun, 19 Aug 2012 21:58:36 -0400, "Jean B." > wrote:

>Hmmm. I like the fact that you don't even have to brown the meat.
> Also, I imagine this approach would lend itself to lots of
>different seasoning combos. (I will try to overlook the lack of
>red wine. <g>)

Oh, it browns really nicely during the roasting. I haven't tried any
other seasoning combos...

The combo of the onions and the garlic make for a really nice gravy,
which is produced from all those onions and the meat juices.

You can always drink the red wine with the meal..

Christine

"Jean B." > wrote in message
...
> Christine Dabney wrote:
>> On Sat, 18 Aug 2012 22:28:35 -0400, Ed Pawlowski > wrote:
>>
>>> If it is bland, you never had a good pot roast. There should be no
>>> carrots and potatoes cooked along side of it either.
>>> My mother made a lot of bland stuff too.
>>
>> My pot roast very certainly isn't bland. It is one of the best I have
>> ever had. I found this recipe via Margaret Fox and her Cafe Beaujolais
>> Cookbook.
>> It is one of my "signature dishes".
>>
>> http://www.recfoodcooking.com/sigs/C...t%20Roast.html
>>
>> Christine
>
>
> Hmmm. I like the fact that you don't even have to brown the meat. Also, I
> imagine this approach would lend itself to lots of different seasoning
> combos. (I will try to overlook the lack of red wine. <g>)

I am eating my pot roast now. Very good! I had intended to put a little
garlic in there for forgot. Husband and daughter love garlic but I do not.
I didn't brown it first. I used to do that but I don't really notice a
difference in how it comes out.

I didn't make a gravy either but I did take the excess liquid out and
reduced it down a lot.

I also managed to make a couple of sweet potatoes are were actually edible!
Now that I now how to make them, I will be stocking up on them.

On Aug 19, 7:44*pm, "Julie Bove" > wrote:
> "Jean B." > wrote in message
>
> ...
>
>
>
>
>
>
>
>
>
> > Christine Dabney wrote:
> >> On Sat, 18 Aug 2012 22:28:35 -0400, Ed Pawlowski > wrote:
>
> >>> If it is bland, you never had a good pot roast. *There should be no
> >>> carrots and potatoes cooked along side of it either.
> >>> My mother made a lot of bland stuff too.
>
> >> My pot roast very certainly isn't bland. It is one of the best I have
> >> ever had. *I found this recipe via Margaret Fox and her Cafe Beaujolais
> >> Cookbook.
> >> It is one of my "signature dishes".
>
> >>http://www.recfoodcooking.com/sigs/C...n%20Again%2C%2....
>
> >> Christine
>
> > Hmmm. *I like the fact that you don't even have to brown the meat. Also, I
> > imagine this approach would lend itself to lots of different seasoning
> > combos. *(I will try to overlook the lack of red wine. *<g>)
>
> I am eating my pot roast now. *Very good! *I had intended to put a little
> garlic in there for forgot. *Husband and daughter love garlic but I do not.
> I didn't brown it first. *I used to do that but I don't really notice a
> difference in how it comes out.
>
> I didn't make a gravy either but I did take the excess liquid out and
> reduced it down a lot.
>
> I also managed to make a couple of sweet potatoes are were actually edible!
> Now that I now how to make them, I will be stocking up on them. *

Sounds really bland...

merryb wrote:
> On Aug 19, 7:44 pm, "Julie Bove" > wrote:
>> "Jean B." > wrote in message
>>
>> ...
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>> Christine Dabney wrote:
>>>> On Sat, 18 Aug 2012 22:28:35 -0400, Ed Pawlowski >
>>>> wrote:
>>
>>>>> If it is bland, you never had a good pot roast. There should be no
>>>>> carrots and potatoes cooked along side of it either.
>>>>> My mother made a lot of bland stuff too.
>>
>>>> My pot roast very certainly isn't bland. It is one of the best I
>>>> have ever had. I found this recipe via Margaret Fox and her Cafe
>>>> Beaujolais Cookbook.
>>>> It is one of my "signature dishes".
>>
>>>> http://www.recfoodcooking.com/sigs/C...n%20Again%2C%2...
>>
>>>> Christine
>>
>>> Hmmm. I like the fact that you don't even have to brown the meat.
>>> Also, I imagine this approach would lend itself to lots of
>>> different seasoning combos. (I will try to overlook the lack of red
>>> wine. <g>)
>>
>> I am eating my pot roast now. Very good! I had intended to put a
>> little garlic in there for forgot. Husband and daughter love garlic
>> but I do not. I didn't brown it first. I used to do that but I don't
>> really notice a difference in how it comes out.
>>
>> I didn't make a gravy either but I did take the excess liquid out and
>> reduced it down a lot.
>>
>> I also managed to make a couple of sweet potatoes are were actually
>> edible! Now that I now how to make them, I will be stocking up on
>> them.
>
> Sounds really bland...

Nope. Not bland at all but not spicy either. I used Real Salt Kosher salt,
freshly ground black pepper, bay leaves and parsley. There were also onions
in there.

You got it. Brown it, remove, deglaze with broth, scraping the stuff that stuck to the bottom of the pan. Add veggies (lately, I've been going iwth celery carrots, onions, peppers and broccoli) and you have my lower carb lunch for the week.

Marcella Hazan calls for thyme and marjoram as the only herbs,
so I have always gone with that.


Steve

Gary > wrote:

>IMO, pot roast sucks (my mom used to make that crap). The meat is bland and
>the carrots and pototoes cooked along side of it were blah too.

You're not supposed to eat the carrots and onions from a pot roast.
They are to be discarded.


Steve

On Mon, 20 Aug 2012 19:24:03 +0000 (UTC),
(Steve Pope) wrote:

>Gary > wrote:
>
>>IMO, pot roast sucks (my mom used to make that crap). The meat is bland and
>>the carrots and pototoes cooked along side of it were blah too.
>
>You're not supposed to eat the carrots and onions from a pot roast.
>They are to be discarded.

I D I O T

Brooklyn1 <Gravesend1> wrote:

>On Mon, 20 Aug 2012 19:24:03 +0000 (UTC),

>>You're not supposed to eat the carrots and onions from a pot roast.
>>They are to be discarded.

>I D I O T

I think we have just stumbled upon another difference between Italian
and Irish cuisine.


Steve

I rarely ever buy a beef roast of any kind anymore, as to me they just
aren't the same quality of meat they use to be, or else my taste buds
have changed drastically. If I do buy one, I have two ways I prefer to
prepare them, and both recipes are hard to beat, IMO.

Soup haters need not bother to look at the recipes, but instead go on to
the next post! :-) I will not eat a bowl of canned soup for love nor
money, but have always liked cooking with it, and prefer Campbell's
Healthy Request cream soups.

Dill-icious Pot Roast

4 slices bacon
1 tsp. lemon-pepper seasoning
1 can golden mushroom soup
1/2 cup chopped dill pickles
2 tsp. Worcestershire sauce

Fry bacon until crisp; drain and crumble; set aside. Sprinkle both sides
of roast with lemon-pepper and brown in bacon drippings. Combine soup,
dill pickles and Worcestershire sauce and pour over roast, after
draining it. Cover and simmer about 2-1/2 hours, until tender (I do this
in a electric skillet). If it gets too dry during cooking, add a little
water. Sprinkle with bacon. Skim fat from liquid and thicken to make a
delicious gravy.
........................................

This is the one I use if are going to have a busier than usual day, or
be gone for most of the day, OR just because it makes such a moist
tender roast, and doesn't heat the house up either, so can make it, even
in the heat of the summer!

Workperson's Roast

1 roast (I've used beef, moose and deer for this)
1/2 pkg. dry soup mix (I prefer Beefy-Onion)
2 tbsp. Worcestershire sauce
1 can Cream of Chicken soup (or any kind of cream soup)
Slivers of fresh garlic
3/4 soup can water
Seasoned pepper, to taste

Place meat in Crock Pot. Cut slits in meat and push slivers of garlic in
(the more, the better!). Sprinkle with seasoned pepper. Pour cream soup
over meat; pour Worcestershire sauce over soup. Sprinkle dry soup over
that. Pour water from can on bottom of pot. Cook all day on low till
fork tender. Can also cook in the oven (250º for about 10 hours, if
desired) but if do that, use a large sheet of heavy-duty foil, and
prepare as directions above. Seal foil around meat to cover, leaving
space around and above top and place in a baking pan. Thicken the juices
for the best gravy EVER!

Judy

Steve Pope wrote:

> >IMO, pot roast sucks (my mom used to make that crap). The meat is bland and
> >the carrots and pototoes cooked along side of it were blah too.
>
> You're not supposed to eat the carrots and onions from a pot roast.
> They are to be discarded.

Go on, please. Why would you discard food?

On 8/18/2012 11:26 PM, Christine Dabney wrote:
> I found this recipe via Margaret Fox and her Cafe Beaujolais Cookbook.

This is how my mother cooks hers, only she browns the meat on both
sides, first. She cooks hers on 325, so it takes a little longer. I have
cooked it her way, and I have cooked it using dry onion soup mix, and I
like it both ways.

Becca

On 8/19/2012 5:27 PM, dsi1 wrote:

> I like ketchup in pot roasts too. I'm affraid that I use more than a
> litte of the stuff. Balsamic vinegar is also good - mostly for the
> color. I'm not much of an herb kind of guy. I can't say when was the
> last time I used marjoram or thyme.

Have never thought of using balsamic vinegar, but now I will. My mother
always used Kitchen Bouquet, for color, so I use it, too.

http://en.wikipedia.org/wiki/Kitchen_Bouquet

Becca

On Mon, 20 Aug 2012 15:02:30 +0000, Gorio
> wrote:

>
>Brooklyn1;1764753 Wrote:
>> On Sun, 19 Aug 2012 10:55:30 -0600, Janet Bostwick
>> wrote:
>>snip
>>
>> I'll try that next time. I've always been afraid that the onions
>> would lose moisture into the pot that would make browning the roast
>> difficult or impossible.
>> Janet US-
>>
>> Brown the roast first.
>
>You got it. Brown it, remove, deglaze with broth, scraping the stuff
>that stuck to the bottom of the pan. Add veggies (lately, I've been
>going iwth celery carrots, onions, peppers and broccoli) and you have my
>lower carb lunch for the week.

But, if you truly carmelize the onions so that they get really brown
and soft and keep them on the bottom of the pot, the literally
dissolve into this dark brown goodness that gives a fabulous color to
the gravy.
Janet US

On Mon, 20 Aug 2012 19:24:03 +0000 (UTC),
(Steve Pope) wrote:

>Gary > wrote:
>
>>IMO, pot roast sucks (my mom used to make that crap). The meat is bland and
>>the carrots and pototoes cooked along side of it were blah too.
>
>You're not supposed to eat the carrots and onions from a pot roast.
>They are to be discarded.
>
>
>Steve

Sounds like you are using too much liquid to braise the meat or the
pot isn't roomy enough. The potatoes and carrots should be able to
lay on the bottom of the pot next to the meat and during cooking they
will get this wonderful dark brown outside that is sweet and savory
and yummy. You need to turn the potatoes and carrots during the
cooking time so that they get browned on all sides.
Janet US

"George M. Middius" > wrote in message
...
> Steve Pope wrote:
>
>> >IMO, pot roast sucks (my mom used to make that crap). The meat is bland
>> >and
>> >the carrots and pototoes cooked along side of it were blah too.
>>
>> You're not supposed to eat the carrots and onions from a pot roast.
>> They are to be discarded.
>
> Go on, please. Why would you discard food?

I have heard this in the case of making a broth for a soup. Put veggies in
it, then discard them because they have given up their goodness to the
broth. Then add fresh veggies. Me? I just eat them.

Judy Haffner wrote:
> I rarely ever buy a beef roast of any kind anymore, as to me they just
> aren't the same quality of meat they use to be, or else my taste buds
> have changed drastically. If I do buy one, I have two ways I prefer to
> prepare them, and both recipes are hard to beat, IMO.
>
> Soup haters need not bother to look at the recipes, but instead go on
> to the next post! :-) I will not eat a bowl of canned soup for love
> nor money, but have always liked cooking with it, and prefer
> Campbell's Healthy Request cream soups.
>
> Dill-icious Pot Roast
>
> 4 slices bacon
> 1 tsp. lemon-pepper seasoning
> 1 can golden mushroom soup
> 1/2 cup chopped dill pickles
> 2 tsp. Worcestershire sauce
>
> Fry bacon until crisp; drain and crumble; set aside. Sprinkle both
> sides of roast with lemon-pepper and brown in bacon drippings.
> Combine soup, dill pickles and Worcestershire sauce and pour over
> roast, after draining it. Cover and simmer about 2-1/2 hours, until
> tender (I do this in a electric skillet). If it gets too dry during
> cooking, add a little water. Sprinkle with bacon. Skim fat from
> liquid and thicken to make a delicious gravy.
> .......................................
>
> This is the one I use if are going to have a busier than usual day, or
> be gone for most of the day, OR just because it makes such a moist
> tender roast, and doesn't heat the house up either, so can make it,
> even in the heat of the summer!
>
> Workperson's Roast
>
> 1 roast (I've used beef, moose and deer for this)
> 1/2 pkg. dry soup mix (I prefer Beefy-Onion)
> 2 tbsp. Worcestershire sauce
> 1 can Cream of Chicken soup (or any kind of cream soup)
> Slivers of fresh garlic
> 3/4 soup can water
> Seasoned pepper, to taste
>
> Place meat in Crock Pot. Cut slits in meat and push slivers of garlic
> in (the more, the better!). Sprinkle with seasoned pepper. Pour cream
> soup over meat; pour Worcestershire sauce over soup. Sprinkle dry
> soup over that. Pour water from can on bottom of pot. Cook all day on
> low till fork tender. Can also cook in the oven (250º for about 10
> hours, if desired) but if do that, use a large sheet of heavy-duty
> foil, and prepare as directions above. Seal foil around meat to
> cover, leaving space around and above top and place in a baking pan.
> Thicken the juices for the best gravy EVER!
>
> Judy

Thanks! There was a slight difference between the two I bought. They were
worded slightly differently I could tell that the one was better quality by
looking at it and indeed it was. But the store didn't have two of the same.
Both were very good though.

On 8/20/2012 11:20 AM, Ema Nymton wrote:
> On 8/19/2012 5:27 PM, dsi1 wrote:
>
>> I like ketchup in pot roasts too. I'm affraid that I use more than a
>> litte of the stuff. Balsamic vinegar is also good - mostly for the
>> color. I'm not much of an herb kind of guy. I can't say when was the
>> last time I used marjoram or thyme.
>
> Have never thought of using balsamic vinegar, but now I will. My mother
> always used Kitchen Bouquet, for color, so I use it, too.
>
> http://en.wikipedia.org/wiki/Kitchen_Bouquet
>
> Becca

That's pretty old school. We had a bottle of that stuff when I was a
kid. That bottle was ancient! I was scared of it although the
ingredients in Kitchen Bouquet were fascinating and odd.

I used to have a bottle of thick Chinese soy sauce - boy that stuff
would really darken a stew or sauce with a few drops. It worked too
good. I think it might have had squid ink or coal dye in it or
something. :-)

Janet Bostwick > wrote:

>On Mon, 20 Aug 2012 19:24:03 +0000 (UTC),

>>You're not supposed to eat the carrots and onions from a pot roast.
>>They are to be discarded.

>Sounds like you are using too much liquid to braise the meat or the
>pot isn't roomy enough. The potatoes and carrots should be able to
>lay on the bottom of the pot next to the meat and during cooking they
>will get this wonderful dark brown outside that is sweet and savory
>and yummy. You need to turn the potatoes and carrots during the
>cooking time so that they get browned on all sides.

I haven't taken that approach, but I could try it sometime.
Mostly, I like putting the dutch oven into the oven and not having
to do anything to it while the pot roast cooks. To do this, I usually use
the rule of thumb that, initially, the braising liquid should be
one-third of the height of the meat. But there are obviously
methods that use much less liquid.


Steve

On 8/20/2012 11:29 AM, Janet Bostwick wrote:
> On Mon, 20 Aug 2012 15:02:30 +0000, Gorio
> > wrote:
>
>>
>> Brooklyn1;1764753 Wrote:
>>> On Sun, 19 Aug 2012 10:55:30 -0600, Janet Bostwick
>>> wrote:
>>> snip
>>>
>>> I'll try that next time. I've always been afraid that the onions
>>> would lose moisture into the pot that would make browning the roast
>>> difficult or impossible.
>>> Janet US-
>>>
>>> Brown the roast first.
>>
>> You got it. Brown it, remove, deglaze with broth, scraping the stuff
>> that stuck to the bottom of the pan. Add veggies (lately, I've been
>> going iwth celery carrots, onions, peppers and broccoli) and you have my
>> lower carb lunch for the week.
>
> But, if you truly carmelize the onions so that they get really brown
> and soft and keep them on the bottom of the pot, the literally
> dissolve into this dark brown goodness that gives a fabulous color to
> the gravy.
> Janet US
>

I've cooked pork butt with onions. The seasoned pork is laid on a bed of
onions - a couple of large onions, and stuck in a slow oven for a few
hours. Any veggies in the pot will be served as is or mashed. There's
not much point in straining them out. Some people - mostly fancy French
people, will strain. I like my pot roast in a rustic or "artisan" style. :-)

Christine Dabney > wrote:

>On Sun, 19 Aug 2012 21:58:36 -0400, "Jean B." > wrote:

>>Hmmm. I like the fact that you don't even have to brown the meat.
>> Also, I imagine this approach would lend itself to lots of
>>different seasoning combos. (I will try to overlook the lack of
>>red wine. <g>)

>Oh, it browns really nicely during the roasting. I haven't tried any
>other seasoning combos...

>The combo of the onions and the garlic make for a really nice gravy,
>which is produced from all those onions and the meat juices.

>You can always drink the red wine with the meal..

I like the looks of the recipe you posted a link to. I am wondering
if one must be careful about which type of beef this will work with.
Most grass-fed beef has less moisture than non-grass-fed, and less
juice comes out of it. (But still some does.)

(I just checked and Macella Hazan wants twice as much added liquid in
the pot roast than I use... she says 2/3 of the way up the side
of the meat. That, I feel is too much.)

Steve

George M. Middius > wrote:

>Steve Pope wrote:

>> >IMO, pot roast sucks (my mom used to make that crap). The meat is bland and
>> >the carrots and pototoes cooked along side of it were blah too.
>>
>> You're not supposed to eat the carrots and onions from a pot roast.
>> They are to be discarded.

>Go on, please. Why would you discard food?

The idea is similar to when you make vegetable stock. The solid
portions are discarded because, after two or three hours of cooking
all the flavor has gone into the liquid.

If you're making stew, instead of pot roast, the approach is different,
the cooking time is less (usually), potatoes are also included, and these
ingredients are not discarded and are served.

Steve

Steve Pope wrote:

> >> You're not supposed to eat the carrots and onions from a pot roast.
> >> They are to be discarded.
>
> >Go on, please. Why would you discard food?
>
> The idea is similar to when you make vegetable stock. The solid
> portions are discarded because, after two or three hours of cooking
> all the flavor has gone into the liquid.

That strikes me as more than a little nutty.

On Aug 20, 9:12*pm, (Steve Pope) wrote:

>
> The idea is similar to when you make vegetable stock. *The solid
> portions are discarded because, after two or three hours of cooking
> all the flavor has gone into the liquid.


The reverse also happens. The flavor of the meat goes into the
vegetables. Unless you're making a clear stock, it's silly to throw
out the vegetables only to replace them with new ones.

"George M. Middius" > wrote in message
...
> Steve Pope wrote:
>
>> >> You're not supposed to eat the carrots and onions from a pot roast.
>> >> They are to be discarded.
>>
>> >Go on, please. Why would you discard food?
>>
>> The idea is similar to when you make vegetable stock. The solid
>> portions are discarded because, after two or three hours of cooking
>> all the flavor has gone into the liquid.
>
> That strikes me as more than a little nutty.

Seein' as how I just ate one of those pieces of potato, cold, strikes me as
nutty too. Had plenty of flavor.

Adding veggies to a roast is not the same as making a broth. Unless you
count the onions of course. The meat should be mostly cooked first and then
you add the veggies.

On Tue, 21 Aug 2012 00:54:55 +0000 (UTC),
(Steve Pope) wrote:

>Christine Dabney > wrote:
>
>>On Sun, 19 Aug 2012 21:58:36 -0400, "Jean B." > wrote:
>
>>>Hmmm. I like the fact that you don't even have to brown the meat.
>>> Also, I imagine this approach would lend itself to lots of
>>>different seasoning combos. (I will try to overlook the lack of
>>>red wine. <g>)
>
>>Oh, it browns really nicely during the roasting. I haven't tried any
>>other seasoning combos...
>
>>The combo of the onions and the garlic make for a really nice gravy,
>>which is produced from all those onions and the meat juices.
>
>>You can always drink the red wine with the meal..
>
>I like the looks of the recipe you posted a link to. I am wondering
>if one must be careful about which type of beef this will work with.
>Most grass-fed beef has less moisture than non-grass-fed, and less
>juice comes out of it. (But still some does.)
>
>(I just checked and Macella Hazan wants twice as much added liquid in
>the pot roast than I use... she says 2/3 of the way up the side
>of the meat. That, I feel is too much.)
>
>Steve

The onions produce the liquid here, Steve. It has a very intense
beefy flavor..and I can imagine it would be even better with grass fed
beef. I would love to try it with that, myself.

Christine

Christine Dabney > wrote:

>On Tue, 21 Aug 2012 00:54:55 +0000 (UTC),

>(Steve Pope) wrote:
>
>>Christine Dabney > wrote:
>>
>>>On Sun, 19 Aug 2012 21:58:36 -0400, "Jean B." > wrote:
>>
>>>>Hmmm. I like the fact that you don't even have to brown the meat.
>>>> Also, I imagine this approach would lend itself to lots of
>>>>different seasoning combos. (I will try to overlook the lack of
>>>>red wine. <g>)
>>
>>>Oh, it browns really nicely during the roasting. I haven't tried any
>>>other seasoning combos...
>>
>>>The combo of the onions and the garlic make for a really nice gravy,
>>>which is produced from all those onions and the meat juices.
>>
>>>You can always drink the red wine with the meal..

>>I like the looks of the recipe you posted a link to. I am wondering
>>if one must be careful about which type of beef this will work with.
>>Most grass-fed beef has less moisture than non-grass-fed, and less
>>juice comes out of it. (But still some does.)
>>
>>(I just checked and Macella Hazan wants twice as much added liquid in
>>the pot roast than I use... she says 2/3 of the way up the side
>>of the meat. That, I feel is too much.)
>>
>>Steve
>
>The onions produce the liquid here, Steve. It has a very intense
>beefy flavor..and I can imagine it would be even better with grass fed
>beef. I would love to try it with that, myself.

Yes, certainly. I've cooked grass fed roasts by oven-roasting, and
by braising, but not by your method which is somewhere in between
the two. My gut feeling is that the total time and temperature
(350F for 3 hours) is a little long, but I'm just guessing.


Steve

On Tue, 21 Aug 2012 02:56:09 +0000 (UTC),
(Steve Pope) wrote:

>Yes, certainly. I've cooked grass fed roasts by oven-roasting, and
>by braising, but not by your method which is somewhere in between
>the two. My gut feeling is that the total time and temperature
>(350F for 3 hours) is a little long, but I'm just guessing.
>

No, it's not too long. It is a chuck roast, and it requires very long
cooking like that...sometimes even longer, to break down the collagen.
Up here at 6500 feet, I have sometimes had to go at least 30 minutes
longer.. You want this pot roast to be fork tender...and that takes
time.

Christine

Steve Pope wrote:
>George M. Middius wrote:
>>Steve Pope wrote:
>>>Some TIADer said:
>>> >IMO, pot roast sucks (my mom used to make that crap). The meat is bland and
>>> >the carrots and pototoes cooked along side of it were blah too.
>>>
>>> You're not supposed to eat the carrots and onions from a pot roast.
>>> They are to be discarded.
>
>>Go on, please. Why would you discard food?
>
>The idea is similar to when you make vegetable stock.

I thought you'd use that alibi because it's obvious you confused pot
roast with stock... pay more attention next you watch foodtv.

>The solid portions are discarded because, after two or three hours of cooking
>all the flavor has gone into the liquid.

With pot roast that liquid becomes gravy... an accomplished cook will
push those solids through a sieve or if bountiful will certainly serve
them with the pot roast. And I eat the veggies from stock, I eat the
meat from the stock bones too; cook's treat.

>the cooking time is less (usually).

Absolutely not, a properly made pot roast cooks just as long as a
properly made stock. Any vegetable can be cooked with and served with
pot roast, there are NO limitations. I often make a south of the
border pot roast and include short sections of corn on the cob and
platinos. My favorite pot roast becomes beef/'shoom barley soup, in
fact most of my pot roasts become stewps. Everything that goes into
the pot roast pot gets eaten, except the bay leaves.

Steve Pope has never cooked anything, it's so obvious from how he
constantly regurgitates foodtv... he's not alone here.

On Mon, 20 Aug 2012 19:16:30 -0700, "Julie Bove"
> wrote:

>
>"George M. Middius" > wrote in message
.. .
>> Steve Pope wrote:
>>
>>> >> You're not supposed to eat the carrots and onions from a pot roast.
>>> >> They are to be discarded.
>>>
>>> >Go on, please. Why would you discard food?
>>>
>>> The idea is similar to when you make vegetable stock. The solid
>>> portions are discarded because, after two or three hours of cooking
>>> all the flavor has gone into the liquid.
>>
>> That strikes me as more than a little nutty.
>
>Seein' as how I just ate one of those pieces of potato, cold, strikes me as
>nutty too. Had plenty of flavor.
>
>Adding veggies to a roast is not the same as making a broth. Unless you
>count the onions of course. The meat should be mostly cooked first and then
>you add the veggies.

That would depend on the size of meat, and the type/size of veggies...
only cooking experience can dictate at what point to add each
ingredient.

On Mon, 20 Aug 2012 18:57:11 -0700 (PDT), "
> wrote:

>On Aug 20, 9:12*pm, (Steve Pope) wrote:
>
>>
>> The idea is similar to when you make vegetable stock. *The solid
>> portions are discarded because, after two or three hours of cooking
>> all the flavor has gone into the liquid.
>
>
>The reverse also happens. The flavor of the meat goes into the
>vegetables. Unless you're making a clear stock, it's silly to throw
>out the vegetables only to replace them with new ones.

Even when making a clear stock it's silly to toss the veggies, real
cooks will eat them as a treat... it's abberrant to throw away
perfectly good food, something only imbecilic juveniles do.

On Mon, 20 Aug 2012 22:40:10 -0600, Christine Dabney
> wrote:

>On Tue, 21 Aug 2012 02:56:09 +0000 (UTC),
>(Steve Pope) wrote:
>
>>Yes, certainly. I've cooked grass fed roasts by oven-roasting, and
>>by braising, but not by your method which is somewhere in between
>>the two. My gut feeling is that the total time and temperature
>>(350F for 3 hours) is a little long, but I'm just guessing.
>>
>
>No, it's not too long. It is a chuck roast, and it requires very long
>cooking like that...sometimes even longer, to break down the collagen.
>Up here at 6500 feet, I have sometimes had to go at least 30 minutes
>longer.. You want this pot roast to be fork tender...and that takes
>time.
>
>Christine

Any beef roast used for pot roast will be a tough cut (I don't imagine
anyone is braising rib roast), could be round, brisket, and other cuts
besides chuck (could be tongue too). Pot roast needs long slow
cooking... cooked too fast is why it falls into strings. Meat should
never be cooked at a boil, not even momentarily or the proteins sieze
and it will never become tender, soon as the collogen melts it will
just fall apart into tough fiberous strings.... when bringing any meat
to temperature in liquid it's very important to keep a close watch
that it never comes past a low simmer.

"Brooklyn1" <Gravesend1> wrote in message
...
> On Mon, 20 Aug 2012 19:16:30 -0700, "Julie Bove"
> > wrote:
>
>>
>>"George M. Middius" > wrote in message
. ..
>>> Steve Pope wrote:
>>>
>>>> >> You're not supposed to eat the carrots and onions from a pot roast.
>>>> >> They are to be discarded.
>>>>
>>>> >Go on, please. Why would you discard food?
>>>>
>>>> The idea is similar to when you make vegetable stock. The solid
>>>> portions are discarded because, after two or three hours of cooking
>>>> all the flavor has gone into the liquid.
>>>
>>> That strikes me as more than a little nutty.
>>
>>Seein' as how I just ate one of those pieces of potato, cold, strikes me
>>as
>>nutty too. Had plenty of flavor.
>>
>>Adding veggies to a roast is not the same as making a broth. Unless you
>>count the onions of course. The meat should be mostly cooked first and
>>then
>>you add the veggies.
>
> That would depend on the size of meat, and the type/size of veggies...
> only cooking experience can dictate at what point to add each
> ingredient.

I suppose so.

On 8/18/2012 9:54 PM, Don Martinich wrote:
> In article >,
> "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.
> -snipped-
>
> I brown the meat in OO, reserve the meat, add a soffrito of celery,
> carrot, onion, garlic and sometimes parsley. Then add red wine, beef
> stock, and a spoon or two of tomato paste. Season with salt, pepper, bay
> leaf, thyme and rosemary. Simmer until done.

I do mine almost identical. You didn't say how you simmer, but I use a
crock pot.

On 8/20/2012 4:51 PM, George M. Middius wrote:
> Steve Pope wrote:
>
>>> IMO, pot roast sucks (my mom used to make that crap). The meat is bland and
>>> the carrots and pototoes cooked along side of it were blah too.
>>
>> You're not supposed to eat the carrots and onions from a pot roast.
>> They are to be discarded.
>
> Go on, please. Why would you discard food?
>
>
I would discard them, too. All of the flavor has been cooked out.