About Us

Cheryl[_3_]

On 8/20/2012 9:57 PM, 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.
>
Fine if you want beef flavored veggies. But if you want veggie flavored
veggies, the ones cooked with the pot roast aren't those anymore.

And the potatoes can become just starchy when the potato flavor is
cooked out. I prefer fresh mashed or roasted with pot roast.

Julie Bove[_2_]

"Cheryl" > wrote in message
...
> 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.

Nope. I ate mine three days in a row. Very flavorful.

Julie Bove[_2_]

"Cheryl" > wrote in message
...
> On 8/20/2012 9:57 PM, 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.
>>
> Fine if you want beef flavored veggies. But if you want veggie flavored
> veggies, the ones cooked with the pot roast aren't those anymore.

I wanted beef flavored. In my mind that is the whole point of a pot roast.
>
> And the potatoes can become just starchy when the potato flavor is cooked
> out. I prefer fresh mashed or roasted with pot roast.

My potatoes were yummy. I used red ones only because they were cheaper. I
prefer the Yukon gold but when it comes to potatoes I'm not all that picky.
Exception being the purple ones. Do not like the color of those.

Steve Pope

Cheryl > wrote:

>On 8/20/2012 9:57 PM, 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.

>Fine if you want beef flavored veggies. But if you want veggie flavored
>veggies, the ones cooked with the pot roast aren't those anymore.

>And the potatoes can become just starchy when the potato flavor is
>cooked out. I prefer fresh mashed or roasted with pot roast.

I agree a boiled-out potato is just a long-chain starch matrix.

In my lexicon potatoes don't even go into pot roast. (Except
towards the end, to achieve a sort of stew.) The operative
pot roast vegetables are carrots and onions. These cook down,
and if you don't want to toss them (which is what I do), you
can incorporate them into a sort of reduction where they can add
if all goes right a sort of gelatin texture.

Do they absorb meat flavor? Maybe, some. They also absorb
each other's flavor, and the meat absorbs their flavor.

In my culinary opinion they are primarily glop at the end of
it all and are best tossed.

Steve

Julie Bove[_2_]

"Steve Pope" > wrote in message
...
> Cheryl > wrote:
>
>>On 8/20/2012 9:57 PM, 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.
>
>>Fine if you want beef flavored veggies. But if you want veggie flavored
>>veggies, the ones cooked with the pot roast aren't those anymore.
>
>>And the potatoes can become just starchy when the potato flavor is
>>cooked out. I prefer fresh mashed or roasted with pot roast.
>
> I agree a boiled-out potato is just a long-chain starch matrix.
>
> In my lexicon potatoes don't even go into pot roast. (Except
> towards the end, to achieve a sort of stew.) The operative
> pot roast vegetables are carrots and onions. These cook down,
> and if you don't want to toss them (which is what I do), you
> can incorporate them into a sort of reduction where they can add
> if all goes right a sort of gelatin texture.
>
> Do they absorb meat flavor? Maybe, some. They also absorb
> each other's flavor, and the meat absorbs their flavor.
>
> In my culinary opinion they are primarily glop at the end of
> it all and are best tossed.

I add the onions in the beginning. I add the carrots and potatoes at the
end. I added more onions to the veggies that I didn't cook with the roast.
I didn't have enough room in the one pot to do them all. I had to cook the
separate veggies for about an hour longer.

Brooklyn1

Cheryl wrote:
>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.

That's not true... were it true than you can say the same about the
hunk of meat that was cooked in liquid, do you discard the roast too?
The truth is that most of the flavor and nutrients remain in the
solids. Cheryl is another one who knows absolutely nothing about
food/cooking and has an infantile pallate.

When I make pot roast I cut veggies into rather large chunks and
usually leave the onions whole... if some pinheads don't eat those
more for me. I love braised whole onions, whether cooked with meat or
just herbed and butter... I always add extra whole onions to stews.
I like to braise whole onions with whole celery too.

Brooklyn1

On Wed, 22 Aug 2012 02:19:03 -0400, Cheryl >
wrote:

>On 8/20/2012 9:57 PM, 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.
>>
>Fine if you want beef flavored veggies. But if you want veggie flavored
>veggies, the ones cooked with the pot roast aren't those anymore.
>
>And the potatoes can become just starchy when the potato flavor is
>cooked out. I prefer fresh mashed or roasted with pot roast.

Ya know, Cheryl, if your sexual appetite is anything like your
gustitory appetite I can't imagine any man wanting you, they must
discard you like an overly boiled clove studded onion.

One of my favorite meals, I prefer horseradish to mustard... there is
no exact recipe:
http://en.wikipedia.org/wiki/Pot-au-feu
Another one of my favorites:
http://en.wikipedia.org/wiki/Cocido

I love one pot long slow simmered dishes. I'm still looking for a
woman that loves sucking the meat from stewed turkey necks
http://www.jfolse.com/recipes/poultry/turkey05.htm
as much as I love eating out marrow bones.

http://www.thehungrymouse.com/2010/0...-marrow-bones/

Nancy Young[_6_]

On 8/22/2012 2:11 AM, Cheryl wrote:
> 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.

I guess there are differences in how people cook their pot roast,
as my carrots always taste great (like carrots, flavored with the
onion soup/etc). I wouldn't dream of tossing them.

They aren't disintigrated, either. Cooked, naturally, but not
mushy.

When I say onion soup, incidentally, I don't mean the packet.

nancy

Jean B.[_1_]

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..
>
> Christine

I do hope I remember this when it is nice pot roast weather here.
The combination of non-puttery and yummy "can't be beat". To
think I used to like puttering for hours on end.

--
Jean B., who just realized she could increase the likelihood of
remembering if she printed the recipe

Jean B.[_1_]

Julie Bove wrote:
> 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.
>
>
I'm glad you made a meal that pleased you and your family!

--
Jean B.

Jean B.[_1_]

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

Hmmm. Some of us like them. I do.

--
Jean B.

Jean B.[_1_]

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

Ahhhh. That is really something to keep in mind. I suppose one
wants some fat in/on the meat too. Christine?

--
Jean B.

Jean B.[_1_]

Cheryl wrote:
> 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.

I have always thought that the veggies that cook with pot roast
(or other roasts) are a real treat!

--
Jean B.s

Jean B.[_1_]

Cheryl wrote:
> 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.

Ooops. That stray "s" is because my computer is very laggy.
--
Jean B.

Jean B.[_1_]

Brooklyn1 wrote:
> On Wed, 22 Aug 2012 02:19:03 -0400, Cheryl >
> wrote:
>
>> On 8/20/2012 9:57 PM, 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.
>>>
>> Fine if you want beef flavored veggies. But if you want veggie flavored
>> veggies, the ones cooked with the pot roast aren't those anymore.
>>
>> And the potatoes can become just starchy when the potato flavor is
>> cooked out. I prefer fresh mashed or roasted with pot roast.
>
> Ya know, Cheryl, if your sexual appetite is anything like your
> gustitory appetite I can't imagine any man wanting you, they must
> discard you like an overly boiled clove studded onion.
>
> One of my favorite meals, I prefer horseradish to mustard... there is
> no exact recipe:
> http://en.wikipedia.org/wiki/Pot-au-feu
> Another one of my favorites:
> http://en.wikipedia.org/wiki/Cocido
>
> I love one pot long slow simmered dishes. I'm still looking for a
> woman that loves sucking the meat from stewed turkey necks
> http://www.jfolse.com/recipes/poultry/turkey05.htm
> as much as I love eating out marrow bones.
> http://www.thehungrymouse.com/2010/0...-marrow-bones/
>
Oh, I used to cook one-pot meals a lot before I had my daughter.
I need to get back into that now that I can cook just for myself.

--
Jean B.

Cheryl[_3_]

On 8/22/2012 11:23 AM, Brooklyn1 wrote:

> That's not true... were it true than you can say the same about the
> hunk of meat that was cooked in liquid, do you discard the roast too?
> The truth is that most of the flavor and nutrients remain in the
> solids. Cheryl is another one who knows absolutely nothing about
> food/cooking and has an infantile pallate.

Oh good. I've been added to a huge group of those you consider bad
cooks. I'm honored.

Julie Bove[_2_]

Jean B. wrote:
> Julie Bove wrote:
>> 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.
> I'm glad you made a meal that pleased you and your family!

Well they were happy for a while. Apparently eating beef two nights in a
row is no good for gout.

Steve Pope

Jean B. > wrote:

>Oh, I used to cook one-pot meals a lot before I had my daughter.
>I need to get back into that now that I can cook just for myself.

Chile verde, comprised of pork (or less authentically, chicken),
tomatillos and long chiles, is an excellent one-pot meal that requires
no intervention or adding of things along the way.

I can't quite think of a braised beef one-pot meal that is as simple.

Steve

Jean B.[_1_]

Christine Dabney wrote:
> On Wed, 22 Aug 2012 20:14:27 -0400, "Jean B." > wrote:
>
>> Steve Pope wrote:
>
>>> (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
>> Ahhhh. That is really something to keep in mind. I suppose one
>> wants some fat in/on the meat too. Christine?
>
> Well..a chuck roast is rather fatty. You definitely want a lot of
> collagen to break down...
>
> And no...the onions in this recipe add just enough liquid. Y'all try
> it..you might like it.
>
> Christine

I certainly will try it as soon as the weather is conducive to
that. I even printed it out, along with your comments.

--
Jean B.

Jean B.[_1_]

Julie Bove wrote:
> Jean B. wrote:
>> Julie Bove wrote:
>>> 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.
>> I'm glad you made a meal that pleased you and your family!
>
> Well they were happy for a while. Apparently eating beef two nights in a
> row is no good for gout.
>
>
You just can't win.
--
Jean B

Jean B.[_1_]

Steve Pope wrote:
> Jean B. > wrote:
>
>> Oh, I used to cook one-pot meals a lot before I had my daughter.
>> I need to get back into that now that I can cook just for myself.
>
> Chile verde, comprised of pork (or less authentically, chicken),
> tomatillos and long chiles, is an excellent one-pot meal that requires
> no intervention or adding of things along the way.
>
> I can't quite think of a braised beef one-pot meal that is as simple.
>
> Steve

That would be simple. I'd want to have more veggies in some form
too. I will keep that in mind and also start looking through
recipes. I have some first-tier ones. Somewhere.
--
Jean B.

Steve Pope

>Steve Pope wrote:

>> Chile verde, comprised of pork (or less authentically, chicken),
>> tomatillos and long chiles, is an excellent one-pot meal that requires
>> no intervention or adding of things along the way.

>That would be simple. I'd want to have more veggies in some form
>too. I will keep that in mind and also start looking through
>recipes. I have some first-tier ones. Somewhere.

A relative from the southwest makes a version with more vegetables,
and with potatoes. Possibly he sequences things, like adding the potatoes
1/2 hour before the end.

Steve

Julie Bove[_2_]

"Jean B." > wrote in message
...
> Julie Bove wrote:
>> Jean B. wrote:
>>> Julie Bove wrote:
>>>> 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.
>>> I'm glad you made a meal that pleased you and your family!
>>
>> Well they were happy for a while. Apparently eating beef two nights in a
>> row is no good for gout.
> You just can't win.

I found something new that they like. Chicken breasts with garlic sauce.
They both love garlic. And daughter is on a sweet potato kick.

Jean B.[_1_]

Julie Bove wrote:
> "Jean B." > wrote in message
> ...
>> Julie Bove wrote:
>>> Jean B. wrote:
>>>> Julie Bove wrote:
>>>>> 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.
>>>> I'm glad you made a meal that pleased you and your family!
>>> Well they were happy for a while. Apparently eating beef two nights in a
>>> row is no good for gout.
>> You just can't win.
>
> I found something new that they like. Chicken breasts with garlic sauce.
> They both love garlic. And daughter is on a sweet potato kick.
>
>
It's good that you are adding to the repertoire of what they will eat.

--
Jean B.

Julie Bove[_2_]

Jean B. wrote:
> Julie Bove wrote:
>> "Jean B." > wrote in message
>> ...
>>> Julie Bove wrote:
>>>> Jean B. wrote:
>>>>> Julie Bove wrote:
>>>>>> 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.
>>>>> I'm glad you made a meal that pleased you and your family!
>>>> Well they were happy for a while. Apparently eating beef two
>>>> nights in a row is no good for gout.
>>> You just can't win.
>>
>> I found something new that they like. Chicken breasts with garlic
>> sauce. They both love garlic. And daughter is on a sweet potato
>> kick.
> It's good that you are adding to the repertoire of what they will eat.

Husband will eat pretty much anything. Not that he should. And daughter
*would* eat a whole lot more but the South Beach diet is really restricting.

Tonight I made them some kind of cheese sausages which probably neither of
them should have eaten. I loosely followed the recipe on the package. I
didn't have the zucchini or summer squash so I added in a couple of green
peppers and increased the red pepper to two. Also an onion, oregano,
garlic, black pepper, Alfredo sauce and some freshly grated parmesan. This
was mixed with whole wheat penne. Both of them cleaned their plates.

jmcquown[_2_]

On 8/18/2012 11:27 AM, Gary wrote:
> Zz Yzx wrote:
>>
>>> So how do you do yours?
>>
>> I rub the roast (chuck or 7-blade) with spices then dredge in flour
>> then brown it. Liquid is half stout and half pineapple juice with a
>> little worceshire. I add whole (trimmed) onion, carrots, celery then
>> cook it. The whole onion, carrots and celery come out when they're
>> mushy and the meat is nearly done. Then red potatos, carrots,
>> turnips, whatever go in. Then cook till done.
>>
>> -Zz
>
> 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. I'll take a
> Big Mac(tm) and fries any day over that crappy homemade meal.
>
Seasoning changes everything. Salt, pepper, onion, garlic, bay leaf.
You can simmer it on the stove top or cook it in the oven. Or cook it
in a crock pot. Don't like the crappy carrots and potatoes? Don't add
them.

It also depends on the type of roast. I love chuck roast. A well
marbled chuck roast can be very tasty

> I often buy the same beef and slice it into steaks and treat them as I would
> a ribeye steak...with mushrooms and onions. A much better meal, imo, than
> that crappy pot roast nonsense. YAWN!
>
I believe you're describing chuck-eye steaks. aka Delmonico. Much less
expensive than rib eyes and every bit as tasty.

Jill

Nanzi

I use salt, pepper, garlic, some sliced carrots and fresh onions. But much of the flavor in mine is from dehydrated soup greens. My Mother in Love cooked the best meats ever and she wasn't a toll call away, my mom was. Talking 45 years ago. I still haven't had better roasts anywhere, except here with her recipes.

Nanzi

On Tuesday, August 28, 2012 12:01:03 PM UTC-4, Nanzi wrote:
> I use salt, pepper, garlic, some sliced carrots and fresh onions. But much of the flavor in mine is from dehydrated soup greens. My Mother in Love cooked the best meats ever and she wasn't a toll call away, my mom was. Talking 45 years ago. I still haven't had better roasts anywhere, except here with her recipes.

Julie Bove[_2_]

"Nanzi" > wrote in message
...
I use salt, pepper, garlic, some sliced carrots and fresh onions. But much
of the flavor in mine is from dehydrated soup greens. My Mother in Love
cooked the best meats ever and she wasn't a toll call away, my mom was.
Talking 45 years ago. I still haven't had better roasts anywhere, except
here with her recipes.

Thanks!

Jean B.[_1_]

Julie Bove wrote:
> Jean B. wrote:
>> Julie Bove wrote:
>>> "Jean B." > wrote in message
>>> ...
>>>> Julie Bove wrote:
>>>>> Jean B. wrote:
>>>>>> Julie Bove wrote:
>>>>>>> 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.
>>>>>> I'm glad you made a meal that pleased you and your family!
>>>>> Well they were happy for a while. Apparently eating beef two
>>>>> nights in a row is no good for gout.
>>>> You just can't win.
>>> I found something new that they like. Chicken breasts with garlic
>>> sauce. They both love garlic. And daughter is on a sweet potato
>>> kick.
>> It's good that you are adding to the repertoire of what they will eat.
>
> Husband will eat pretty much anything. Not that he should. And daughter
> *would* eat a whole lot more but the South Beach diet is really restricting.
>
> Tonight I made them some kind of cheese sausages which probably neither of
> them should have eaten. I loosely followed the recipe on the package. I
> didn't have the zucchini or summer squash so I added in a couple of green
> peppers and increased the red pepper to two. Also an onion, oregano,
> garlic, black pepper, Alfredo sauce and some freshly grated parmesan. This
> was mixed with whole wheat penne. Both of them cleaned their plates.
>
>
Two hits in a row. Keep it up.

I dabbled with SB back a little after it came out. It seemed to
have its good and bad points. My preferred "diet" now includes a
lot of veggies and fruits (minus the very carby things in both
categories). I like the fact that SB allows whole grains,
legumes, etc.

--
Jean B.

wdwatson

Quote:

Originally Posted by Julie Bove[_2_]

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!

Exactly I used lots of dry onion soup mix. Thanks for your suggestion.

Thread Tools	Search this Thread
Show Printable Version	Search this Thread: Advanced Search
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Dalmatian tourist season late, growing season full-on	johnjgoddard.com	General Cooking	3	07-07-2006 07:23 PM
Roast Venison (A Roast Turkey Alternative)	LeeT	Recipes (moderated)	0	23-12-2005 07:14 AM
Roast Shoulder or Chuck Roast Beef	magnolia	Recipes (moderated)	0	27-12-2004 06:41 AM
Roast Shoulder or Chuck Roast Beef	magnolia	Recipes (moderated)	0	27-12-2004 06:41 AM

Menu

About Us