Anyone want to know how to make the Perfect Pot Roast?

I am always interested in making simple foods better.

Sounds okay. But no browning? Of course without any water added you it will self brown a bit in the oven. But I always like a bone in roast better than a boneless one. I might try this next time.

I like to rub my roasts, and chickens also, with chicken or beef base, I use very little salt, if any--for beef I then put granulated garlic, thyme, black pepper and paprika. I put it in a plastic bag, or container for several hours, or overnight, then I bring out 1 hr before cooking time and let it sit--just before browning in oil (in a caste iron pot of course) I dredge it in flour. After browning, I add a little beef broth (1 1/2 to 2 cups)--or stock--and about 3-4 small bay leaves, quartered onions and a couple carrots, sometimes a celery stalk and fresh garlic. Cover. I used to cook it in the oven, but mostly nowadays, I just leave it in the same pot and cook it on the stove top on very low setting until tender--this can be anywhere from 3 1/2 - 5 hours depending on thickness and the temperature. After a couple hours I do taste the broth and will add more salt if needed. Don't always want potatoes,(that always needs extra salt also) when I do I add them and maybe extra veggies during the last 1 to 1 1/2 hrs.--I vary this with tomatoes (canned or fresh), jalapenos, habaneros, red and green peppers, even garbanzos and cumin and oregano when making a more Mexican style. My aunt loved to throw in a small piece of cinnamon and around 3-4 allspice, and of course, cilantro. Excellent. I'll just vary the herbs for a more Italian one with a lot of basil, oregano and tomatoes--red bell peppers, a little crushed red chilies. All sorts of variations--did a ginger carrots, garlic with Chinese 5 spice and instead of just beef broth I mixed it with a little coconut water (I only like the one that is called ONE--tastes more like fresh)and green onions. Husband doesn't like ginger, so I only made it once.

zippy2 said:

Just like Mama used to make (if she made a good one).
I will tell you if there is any interest.
Zip

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Whenever my husband says--"Just like mama used to make."---It is no compliment!! I nearly fell on the floor laughing when he told me of his moms' cooking. The roasts were always burned and tougher than tree bark, every single one. When she wasn't looking, the kids would throw food in back of the fridge--she couldn't' figure what why the kitchen always smelled bad--until they moved and had to move the fridge!! For the first 3 years of our marriage, I was not allowed to buy chuck roasts---The first time I mentioned buying one he just about had a heart attack---"There will be no chuck roasts in this house--EVER!"---I finally got one and didn't tell him what it was until after he raved about it--When I said it was chuck, he said--"You mean this is what it's supposed to taste like??!!!"--He buys it on a regular basis now. She'd always tossed them in the oven totally dry, just with lots of salt, uncovered. She considered them her best dish!!

Lazy persons great roast....

Get your crock pot out.

Place your roast FAT SIDE UP (VERY IMPORTANT)

1 package of lipton's french onion soup mix (power form) cover the fat with said mix.

1 can of campbells golden mushroom soup. Put soup on top, sides and in the bottom of the crock pot.
1 oz (shot) of wiskey or red wine.

Set crock pot on high if you want to eat the roast in ~3-4 hours. Better yet, prepare roast at 8am let it cook all day on low.

Roast will be so tender it cuts with a fork and the gravy that is made is insanely good with roast and mashed potato's.

I have found (in my personal opinion) that this works best with a diamond cut roast. It is known by several names Sirloin/Round tip

http://www.smartkitchen.com/resources/ingredients/protein/red-meat/cuts-of-beef/diamond-round

zippy2 said:

This sounds very good too! I was just trying to give the young cooks an idea on plain cooking. But, wow the peppers in this sound great...a whole different taste. I used to use a beef base on my roasts too. And I still like it every now and then.

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I also will season the roast with the same spices I use on steak Weber makes an excellent steak spice called Chicago Steak Seasoning....

zippy2 said:

Ok, and thank you for your interest. It is very simple but some people try to make it hard and turn out with yuck and never try again.

THE THREE HOUR ROAST


1. pick a very good roast...a five or seven bone flat roast is best.

2. when you get home wash it and pat it dry and let it sit for a little while.

3. salt it well all over even sides...salt is the one of the secrets to a good sweet roast. No other spices.

4. Slice one large onion and place slices over the top of the roast so the roast is covered with slices.

5. Place in a large baking pan (I use Corelle) DO NOT ADD WATER

6. Place covered pan in preheated 325 degree oven for the first Hour.

7. Second Hour: removed lid or foil and add carrots cut in about two inch chunks. Place on top of onions and around roast.
8. Put cover back on and place pan back in over for 1 HOUR.

9 After the hour put in chopped up potatoes and cook uncovered for 1 HOUR. Make sure all veggies are tender and done. If not, put lid back on and give it another few minutes.

10 Save drippings for gravy. Yummmmm.

The Zippy one.

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Hi,

Thanks.

LOVE,

zippy2 said:

you are most welcome sis.

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Hi,

Go away orphan kids.
The zip has been taken out of me.
Leave me alone, you homeless man.
I have no more zip to give.

The policeman wasn't nice.
He was officious.
Outside as the zip is being removed from me
I confronted that sheriff in uniform (He was grocery shopping earlier)

"Inside you gave me an on duty response"
"You are not on duty are you?"
Yes he replied, yes I am.
So I made my sorries and went on.

Much zip was gone but there was more to let go of.
The chuck roast bothered me.
It was on sale and there were no 7-bone ones anywhere.
I picked for flavor the laced with inclucions of fat one.

I remembereed, Zippy's words.
As the roast set out, I waited for it to dry slightly.
Not on the menu but my mom's big roaster pan was not fully cleaned.
Soon with soap and water it went in, at 325 degrees.

Finally I had waited enough. Salt went all over the roast.
No pound of salt but enough to make it brown, those too, those words I recalled.
The roaster pan, I hate cleaning.
Finally it was done.

Onions all cover the top of the roast.
I have 30 minutes to rest.
I thought I'd harass the Zip and claim
Not a blessing by direct words, but words reversed.

Dear Zippy, I live in Corvallis Oregon.
You are welcomed to supper, otherwise I can't fececiously complain
About the time you cost me. The tireness I feel
Just because you made a big deal. Out of a roast.

Humor attempt is now gone. I can't wait, till three hours are up.
Thank-you, thank you again.
No homeless or orphans were hurt in this day.
Some of this is fiction.

LOVE,
...Mary Katie., .... .

zippy2 said:

YOU CRACK ME UP!!!!
I am sorry if you lost your zip.
That is a terrible fate!
But hurry on home
Or dinner will be late!

yours is better.
zip

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Hi,

Ten minutes and counting.
But the police wonder why.
They know tha I'll die.

I say they are wrong.
Listen but chuckle is all they do.
Soon it is soon, I'll taste the roast.

Then tis I
Who won't
But Boast.

Glory is credit,
Where credit is due.
Not two. Not one am I.

So no credit I take

I think I'll call this.
Number Three.
My Zippy3 roast.

LOVE,
...Mary Katie., .... .

Hi,

It is out and hot, I ate a carrot. I tasted you. I tasted Zippy2, as I think your love is in the roast.

Remember, love is why home cooking is better. And love is an ingredient in food. Somehow, I think you are in this meal.

LOVE,

zippy2 said:

YOU CRACK ME UP!!!!
I am sorry if you lost your zip.
That is a terrible fate!
But hurry on home
Or dinner will be late!

yours is better.
zip

Click to expand...

Hi,

I have eaten my first meal of this. I may be imagining this, but you ate with me, as though I could taste not only you but one other woman and one man for sure. To me, that means, again if I have not screwed this up, that one woman in your family on your side, loves to cook, and there is one male also.

Yes I could be bonkers, extending too far and just wrong, but that is what I felt when I ate that meal tonight. It was primarily you, but another woman and a male.

When I opened up the lid after the third hour, it was beautiful. I almost took a picture, but thought that might be overdoing things a little.

Yes, I am overly dramatic, overly reactive, and I tell everyone to ignore those parts of me, and soon they do. That frees me up to be me, including what I said I tasted. You can ignore that also, but that is how I talk.

I did change a few things. I can't eat many potatoes. I am German, so that is a little hard to understand. But, I went to the store, guided, and only found beef chuck roasts on sale as I said.

A red green pepper came home. I debated about colors, wanted green, but somehow came home with a red one. It went in during the last hour, along with the Roma Tomatoes, thick sliced. Very thickly sliced.

Other ingedients were, one onion, three hand picked carrots. One was very large. And, I added some sliced Roma Tomato's. I have weird food things, and have to eat mostly meat so I am very sparse on vegetables. I to not feel bad, call it the genetic Neanderthal effect, and I am not the only female with this condition, but it surprised me.

I always thought, meat was a guy thing, and the only other people like me, are all women. I do suppose there are some men.

Anyway, the well salted roast went in with the onions, covering the complete top of it, for that one hour at 550 Degrees Farenheit. Okay, I lied. It went in at 325. I was able to completely cover the top of it with those 2 inch carrots. I only waited 45 minutes though. I and patience are not but distant, distant relatives. But, after putting in the tomatos and the red, green pepper, I did wait an additional 15 minutes after the hour was up.

I will do this again. After struggling for years with Pot Roasts and giving up on them, this is giving a new and wonderful extension to my normal recipes. This is easy, and wonderful. Thank you yet, again.

LOVE,

Hi,

Being a meat-a-holic, what I call Monster Burgers are my favorite meal. The basics are a meat loaf type of recipe that is formed into one pound burgers and then fried. I have used many variations of this.

Twice now, I have added Pine Nuts. The recipe looks like this.

Five pounds of hamburger. Normally 15 to 20% fat for flavor.
An egg per pound for the 15%, thus 5, but four eggs for the 20% as more is lost in fat.

(Oh, by the way, mixing chicken fat and beef fat from the oven, and then putting a cotton or hemp wick in it, burns like an old lamp. Normally I just use a bowl and put in into my grill outside. I like the way that I am throwing away nothing, and get some heat out of it. Yes, I will separate the fats from the water or essence in a refrigerator or freezer first. If I can find a way to burn this inside, without too much carbon, I will do that soon. It smells great, to me.)

Chopped onion to taste. And I forget how much as I never do anything the same twice.
Bread crumbs to take away the excess liquid after folding, and folding, and folding.
Salt the mixture before hand, and use a little more than you normally would. You will love it.
Pepper to taste.
About a Tablespoon of Pine nuts per pound, either whole, chopped, mixed or partially mixed.

For me I start at some point thinking about who I can love with the recipe, then add that.
Now, the creative part starts, as no ingredients are off limits now.

Oregano works.
Chili powder, kind of works.
No extra spices works.
Just feel, imagine the taste you want, and go for it.

Take a one cup measuring cup and fill it. When you are done parsing out the meat flatten it, then put it in the oven or in a pan.

The last time I did this, I set my pan temperature at 250 Degrees. Yes, I have a thermostat on the front right burner. It is a Frigidaire drop in cooking top, I love it, and have no idea what I will do when it goes belly up. But hey, it is only 55 years old or so. What can go wrong now?

Normally at 250 degrees, I cook each side for 15 minutes, with no burning, and that is it.

I have always called them, and any and every variation of them Monster Burgers, but it is really a large Meat Loaf patty on a bun.

LOVE,

zippy2 said:

Hi
It really sounds good, like a mini meatloaf as you said. I will try it some time. I am glad you tried and like the roast. It is amazing to me how something so plain can taste so good.
And your poems are delightfully funny!
Yes, I live with hubby John and grown daughter Ashley. She doesn't really like to cook much though. So you got some of it right. Touche! I don't even cook as much as I used to. The back pain and all. And I have discovered that you start to lose your knack for it if you don't cook alot. I remember my mother telling me that too as she got older. Guess it's bound to happen.
Talk later and thanks for trying it and for the poems.
Zippy2

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Hi; sounds great; these days I have to watch red meat; I wish when I was younger I had paid more attention to calories and nutrition. In principle, roast is a really great way for meat.