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!

"Andy" > wrote in message ...
> "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'm also in this camp. It's easy and tastes as good as Mom's did.
>
> Recipe: http://alturl.com/dgegt
>
> I'll eat half as slices and the other leftover half, I shred portions,
> coated in Hunts hickory and brown sugar BBQ sauce, reheated on the stove
> for delicious BBQ beef on hamburger rolls.
>
> Best,
>
> Andy

Thanks!

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.

That is all that is needed. That is the way my grandmother did it 100
years ago.

I know others add potatoes and carrots, but that is making stew with
one big lump of meat.

On 8/18/2012 8:17 AM, Ed Pawlowski wrote:
> 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.
>
> That is all that is needed. That is the way my grandmother did it 100
> years ago.
>
> I know others add potatoes and carrots, but that is making stew with
> one big lump of meat.
>
If I'm using the crock pot, the potatoes, carrots, etc. go in with the
(usually browned first) roast. Otherwise, the roast goes into a pot on
the stove top. S & P, onion, garlic, yes. I add beef broth if I have
it, water if I don't. Sometimes a splash of red wine (I don't often
have it on hand). *Always* a bay leaf or two. I don't see the point of
adding parsley.

Jill

On 8/18/2012 4:32 AM, Andy wrote:
> "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'm also in this camp. It's easy and tastes as good as Mom's did.
>
> Recipe: http://alturl.com/dgegt
>
> I'll eat half as slices and the other leftover half, I shred portions,
> coated in Hunts hickory and brown sugar BBQ sauce, reheated on the stove
> for delicious BBQ beef on hamburger rolls.
>
> Best,
>
> Andy
>
So, the recipe calls for both canned mushroom soup AND dry onion soup
mix? Sorry, it doesn't appeal. And no, I'm not a canned soup snob. I
just don't think pot roast should taste like cream of mushroom soup. It
should taste like seasoned cooked beef. But hey, whatever works for you.

Jill

On 8/18/2012 4:32 AM, Andy wrote:
> "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'm also in this camp. It's easy and tastes as good as Mom's did.
>
> Recipe: http://alturl.com/dgegt
>
> I'll eat half as slices and the other leftover half, I shred portions,
> coated in Hunts hickory and brown sugar BBQ sauce, reheated on the stove
> for delicious BBQ beef on hamburger rolls.
>
> Best,
>
> Andy
>
So, the recipe in that link calls for both canned mushroom soup AND dry
onion soup mix. Sorry, it doesn't appeal. And no, I'm not a canned
soup snob. I just don't think pot roast should taste like cream of
mushroom soup. It should taste like seasoned cooked beef. But hey,
whatever works for you.

Jill

>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

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.

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 actually find it hard to believe that anyone would even cook that these
days. It was a blah meal when we were kids and before real cooking was
invented.

Gary

On Sat, 18 Aug 2012 08:17:53 -0400, Ed Pawlowski > wrote:

>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.
>
>That is all that is needed. That is the way my grandmother did it 100
>years ago.
>
>I know others add potatoes and carrots, but that is making stew with
>one big lump of meat.

That's pretty much what I do, for me a pot roast is an excuse for
making a rich hearty soup (stewp) in the same pot... a 6-7 pound top
round makes a great beef veggie or beef barley 'shroom in a 16 qt pot.

On Sat, 18 Aug 2012 08:57:42 -0400, jmcquown >
wrote:

>On 8/18/2012 8:17 AM, Ed Pawlowski wrote:
>> 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.
>>
>> That is all that is needed. That is the way my grandmother did it 100
>> years ago.
>>
>> I know others add potatoes and carrots, but that is making stew with
>> one big lump of meat.
>>
>If I'm using the crock pot, the potatoes, carrots, etc. go in with the
>(usually browned first) roast. Otherwise, the roast goes into a pot on
>the stove top. S & P, onion, garlic, yes. I add beef broth if I have
>it, water if I don't. Sometimes a splash of red wine (I don't often
>have it on hand). *Always* a bay leaf or two. I don't see the point of
>adding parsley.
>
>Jill

I add parsley, especially the stems, or dehy if I don't have fresh. I
add dillweed too. For pot roast/braised beef, instead of wine I much
prefer beer... even for creamy soups like cream of whatever cheese
beer is far better than wine. Even tube steak is raised several
notches braised in beer. Country pork ribs are wonderful braised in
beer, even beef short ribs are best braised in beer.

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.

Me too. I suspect the popularity of pot roast, and also bland sub-food
like meatloaf and s'mores, comes from their mothering aura. I know a
couple people who sucked on lollipops past their 30th birthdays only
because Mommy used to hand them out.

"Ed Pawlowski" > 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.
>
> That is all that is needed. That is the way my grandmother did it 100
> years ago.
>
> I know others add potatoes and carrots, but that is making stew with
> one big lump of meat.

Yes, I guess it is.

"jmcquown" > wrote in message
...
> On 8/18/2012 8:17 AM, Ed Pawlowski wrote:
>> 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.
>>
>> That is all that is needed. That is the way my grandmother did it 100
>> years ago.
>>
>> I know others add potatoes and carrots, but that is making stew with
>> one big lump of meat.
>>
> If I'm using the crock pot, the potatoes, carrots, etc. go in with the
> (usually browned first) roast. Otherwise, the roast goes into a pot on
> the stove top. S & P, onion, garlic, yes. I add beef broth if I have it,
> water if I don't. Sometimes a splash of red wine (I don't often have it
> on hand). *Always* a bay leaf or two. I don't see the point of adding
> parsley.

I pretty much add parsley to everything.

"Zz Yzx" > wrote in message
...
> >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.

Thanks!

"Gary" > wrote in message ...
> 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.
>
> 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 actually find it hard to believe that anyone would even cook that these
> days. It was a blah meal when we were kids and before real cooking was
> invented.

I have never eaten a Big Mac nor does it even look remotely appealing.

My mom's pot roast was always really tough. I did like the carrots and
potatoes. I learned to cook mine for a lot longer and it is always tender.

"Andy" > wrote in message ...
> barbie gee > wrote:
>
>>
>>
>> On Sat, 18 Aug 2012, Andy wrote:
>>
>>> "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'm also in this camp. It's easy and tastes as good as Mom's did.
>>>
>>> Recipe: http://alturl.com/dgegt
>>>
>>> I'll eat half as slices and the other leftover half, I shred portions,
>>> coated in Hunts hickory and brown sugar BBQ sauce, reheated on the stove
>>> for delicious BBQ beef on hamburger rolls.
>>
>> seems like it would be very very salty?
>
>
> Barbie,
>
> Between the canned and onion soup mix, it has to be salty!
>
> Since I didn't make it that often I didn't care.
>
> Then the Hunts BBQ adds more plus a good dose of HFCS.
>
> I haven't had a grain of salt, other than in processed food in the house
> for over 10 years. With high blood pressure, my taste buds have learned to
> do without sodium.
>
> I tried Morton's salt substitute (potassium chloride) but it tasted even
> saltier than NaCl.

Yeah, that stuff is nasty. My mom bought it once.

Julie Bove wrote:
>
> I have never eaten a Big Mac nor does it even look remotely appealing.
>
Try one someday then get back to me with your educated opinion.

G.

On 8/18/2012 9:07 AM, jmcquown wrote:

> On 8/18/2012 4:32 AM, Andy wrote:

>> I'm also in this camp. It's easy and tastes as good as Mom's did.
>>
>> Recipe: http://alturl.com/dgegt
>>
> So, the recipe calls for both canned mushroom soup AND dry onion soup
> mix? Sorry, it doesn't appeal. And no, I'm not a canned soup snob. I
> just don't think pot roast should taste like cream of mushroom soup. It
> should taste like seasoned cooked beef. But hey, whatever works for you.
>

With all that soup, how do you make a gravy?

--C&P--
By: LBEECH
"The best, no fail way to cook a roast. I give this recipe to all new
brides, and they and their new husbands love it!! You can add cubed
potatoes and sliced carrots to the roast before sealing it in foil, but
I like to serve it over mashed potatoes and gravy..."

On Sat, 18 Aug 2012 11:49:39 -0400, Brooklyn1 <Gravesend1> wrote:

>I add parsley, especially the stems, or dehy if I don't have fresh. I
>add dillweed too. For pot roast/braised beef, instead of wine I much
>prefer beer... even for creamy soups like cream of whatever cheese
>beer is far better than wine. Even tube steak is raised several
>notches braised in beer. Country pork ribs are wonderful braised in
>beer, even beef short ribs are best braised in beer.

I also think beer is better than wine in pot roast. It's also a lot
cheaper.

On 8/18/12 11:27 AM, 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. I'll take a
> Big Mac(tm) and fries any day over that crappy homemade meal.

So yo momma -- like mine -- was a lousy cook.
>
> 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!

If you cook a shoulder or similar roast like ribeye, it will taste like
garbage. Apparently you don't cook any better than yo momma did.

-- Larry

On Aug 18, 7:16*pm, Cheryl > wrote:
> On 8/18/2012 9:07 AM, jmcquown wrote:
>
> > On 8/18/2012 4:32 AM, Andy wrote:
> >> I'm also in this camp. It's easy and tastes as good as Mom's did.
>
> >> Recipe:http://alturl.com/dgegt
>
> > So, the recipe calls for both canned mushroom soup AND dry onion soup
> > mix? *Sorry, it doesn't appeal. *And no, I'm not a canned soup snob.. *I
> > just don't think pot roast should taste like cream of mushroom soup. *It
> > should taste like seasoned cooked beef. *But hey, whatever works for you.
>
> With all that soup, how do you make a gravy?

You don't need to. The combination of the mushroom soup and dry onion
soup mix along with the juice from the roast itself makes its own
gravy.

On Sat, 18 Aug 2012 19:16:53 -0400, Cheryl >
wrote:

>On 8/18/2012 9:07 AM, jmcquown wrote:
>
>> On 8/18/2012 4:32 AM, Andy wrote:
>
>>> I'm also in this camp. It's easy and tastes as good as Mom's did.
>>>
>>> Recipe: http://alturl.com/dgegt
>>>
>> So, the recipe calls for both canned mushroom soup AND dry onion soup
>> mix? Sorry, it doesn't appeal. And no, I'm not a canned soup snob. I
>> just don't think pot roast should taste like cream of mushroom soup. It
>> should taste like seasoned cooked beef. But hey, whatever works for you.
>>
>
>With all that soup, how do you make a gravy?
>
snip
Not my way of doing things, but I would think you could use your
imagination on this. Being a canned soup/dry soup snob shouldn't
prevent you from figuring out they are meant as seasonings. The
recipe isn't intended to make soup. Don't you put liquid half way up
the side of your pot roast for braising? That liquid, plus meat
juices and the soups make the gravy.
Janet US

On 8/18/2012 9:07 PM, Janet Bostwick wrote:
> On Sat, 18 Aug 2012 19:16:53 -0400, Cheryl >
> wrote:
>
>> On 8/18/2012 9:07 AM, jmcquown wrote:
>>
>>> On 8/18/2012 4:32 AM, Andy wrote:
>>
>>>> I'm also in this camp. It's easy and tastes as good as Mom's did.
>>>>
>>>> Recipe: http://alturl.com/dgegt
>>>>
>>> So, the recipe calls for both canned mushroom soup AND dry onion soup
>>> mix? Sorry, it doesn't appeal. And no, I'm not a canned soup snob. I
>>> just don't think pot roast should taste like cream of mushroom soup. It
>>> should taste like seasoned cooked beef. But hey, whatever works for you.
>>>
>>
>> With all that soup, how do you make a gravy?
>>
> snip
> Not my way of doing things, but I would think you could use your
> imagination on this. Being a canned soup/dry soup snob shouldn't
> prevent you from figuring out they are meant as seasonings. The
> recipe isn't intended to make soup. Don't you put liquid half way up
> the side of your pot roast for braising? That liquid, plus meat
> juices and the soups make the gravy.
> Janet US
>

I guess I just wasn't thinking of that glop as gravy.

Depending on weather, I cook pot roast either in the oven or on the
stovetop in a heavy enameled cast iron Dutch oven.

Sear the meat on all sides, place on a bed of sliced onions and some
minced fresh garlic. Pour over it a cup of red wine and if needed, a cup
of beef broth. Spread more sliced onions and strips of red or green
bell pepper over the top. Season to taste, however you like. I use salt,
lots of fresh black pepper and whatever else appeals at the moment. Add
carrots about an hour before the meat is done.

Remove meat and carrots from broth and tent with foil to keep warm.
Pour the broth into a large measuring cup to allow the fat to come to
the surface to be spooned off. Depending on the texture you like,
either pour the broth through a sieve or use a food processor or
submersible blender to liquify the onions. Add your favorite thickener
if needed (I like conrstarch.) and bring to a simmer.

I like this served with mashed potatoes, applesauce, and a green
vegetable. Husband is disappointed if there's no horseradish for the beef.

gloria p

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.

D.M.

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.

On Sat, 18 Aug 2012 11:27:26 -0400, 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. I'll take a
>Big Mac(tm) and fries any day over that crappy homemade meal.
>
>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 actually find it hard to believe that anyone would even cook that these
>days. It was a blah meal when we were kids and before real cooking was
>invented.
>
>Gary

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.

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> I have never eaten a Big Mac nor does it even look remotely appealing.
>>
> Try one someday then get back to me with your educated opinion.

No. I don't like to eat things that look bad. I don't much like hamburgers
to begin with but I especially don't like gloppy foods and sauces.

"Don Martinich" > wrote in message
...
> 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.

That sounds good!

> 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!

On Sat, 18 Aug 2012 21:28:48 -0400, Cheryl >
wrote:

>On 8/18/2012 9:07 PM, Janet Bostwick wrote:
>> On Sat, 18 Aug 2012 19:16:53 -0400, Cheryl >
>> wrote:
>>
>>> On 8/18/2012 9:07 AM, jmcquown wrote:
>>>
>>>> On 8/18/2012 4:32 AM, Andy wrote:
>>>
>>>>> I'm also in this camp. It's easy and tastes as good as Mom's did.
>>>>>
>>>>> Recipe: http://alturl.com/dgegt
>>>>>
>>>> So, the recipe calls for both canned mushroom soup AND dry onion soup
>>>> mix? Sorry, it doesn't appeal. And no, I'm not a canned soup snob. I
>>>> just don't think pot roast should taste like cream of mushroom soup. It
>>>> should taste like seasoned cooked beef. But hey, whatever works for you.
>>>>
>>>
>>> With all that soup, how do you make a gravy?
>>>
>> snip
>> Not my way of doing things, but I would think you could use your
>> imagination on this. Being a canned soup/dry soup snob shouldn't
>> prevent you from figuring out they are meant as seasonings. The
>> recipe isn't intended to make soup. Don't you put liquid half way up
>> the side of your pot roast for braising? That liquid, plus meat
>> juices and the soups make the gravy.
>> Janet US
>>
>
>I guess I just wasn't thinking of that glop as gravy.

It doesn't turn out to be glop.
Janet US

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

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

Thanks!

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
>

Thankyou Christine. I've bookmarked this and will try it sometime. Flavoring
is simple but sounds good.

I've never made a pot roast, mainly because I grew up hating it. It was
nothing but meat cooked to well done with carrots and potatoes cooked on the
side. Very bland.

G.

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

On Sun, 19 Aug 2012 05:08:16 -0400, Gary > wrote:

>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
>>
>
>Thankyou Christine. I've bookmarked this and will try it sometime. Flavoring
>is simple but sounds good.
>
>I've never made a pot roast, mainly because I grew up hating it. It was
>nothing but meat cooked to well done with carrots and potatoes cooked on the
>side. Very bland.

That's because you're supposed to put it in the fridge and the next
day slice it onto good bread and slather it with horseradish sauce,
open face sandwichs. While hot you're supposed to serve it with
red/beet horseradish. If your pot roast won't slice without shedding
you over cooked it... it should never have come to a boil... lower the
heat just when it begins to simmer and cook long and slow, check often
by forking. Most people over cook pot roast. I think top round and
brisket make the best pot roast... chuck tends to string. Try a
brisket braised in gingerale.

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

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

> 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.

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

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.