Budget Pot Roast

The Cypress Times ^ | 3/14/10 | Chef Nettie

[Patriot1259]

Ingredients:

1 2-1/2- to 3-lb. boneless beef chuck pot roast Salt and pepper 1/4 cup cooking oil 2 large onions, cut into 3/4-inch slices 3/4 cup water 1/4 cup red wine vinegar 1 tsp. dried thyme, crushed 1/4 tsp. salt 1 lb. potatoes 1 lb. carrots cut into 2-inch pieces 2 stalks celery, bias-sliced into 1-inch pieces 1/2 cup cold water 1/4 cup all-purpose flour Black pepper (optional)

[DarthVader]

Try this too:

Yankee Pot Roast

2 to 3 tablespoons Bertolli Extra Virgin Olive Oil
2 to 3 lb boneless chuck shoulder (serves 4 to 6)
1 six-pack, 12 oz Guinness Stout
4 to 6, 12 oz cans beef stock
6 large sliced carrots
6 large cut stalks of celery
12 pearl onions
½ stick of butter
Flour

Into a Dutch oven heat up 2 to 3 tablespoons of olive oil and put a large boneless chuck shoulder (Size is based upon 8 oz serving per person). Brown the meat nicely on both sides. To the pot add a 60/40 mixture of beef stock and Guinness Stout. Use enough liquid to completely submerge the roast. Add 12 pearl onions to the mixture. Cook the roast for 2.5 to 3 hours. In the last 45 minutes of cooking add cleaned and cut carrots and stalks of celery. The pieces should be at least 3 inches long. Cook until desired doneness. Remove all ingredients from the pot to make gravy. Cover with foil and keep hot. The meat should be falling apart at this time and very tender. Continue to simmer the liquid in the pot. Prepare a roux (1/2 stick of melted butter and flour mixed). Slowly add the roux to the simmering juices and stir. Add more or also add Gravy Master for thicker gravy. Salt and pepper to taste. While the roast is cooking you should prepare mashed potatoes, as you like. Now for serving place a portion of meat, vegetables and mashed potatoes in a large soup bowl for each serving. Liberally add the finished gravy to each serving. Serve with a nicely chilled Cabernet Sauvignon or Merlot and fresh hot bread and butter. Great for a snowy or cold day.

[mylife]

Yum! a Classic!

[KYGrandma]

Fixed an 8-lb. roast in the crockpot today. Nephew (Marine) and son ate most of it. Boy was it good.

[Shimmer1]

good idea ping

[Calm_Cool_and_Elected]

I made a pot roast in the crock pot today, wish I had seen one of these recipes first. Mine was dry. Yes, dry even in the crockpot. I normally do a beef burgundy version but was tired.

[Viking2002]

Here's a slow-cooker quickie: put a 2 1/2 - 3 lb. (halved) boneless pork loin roast in a crock pot. Add (2) 6 oz. jars of fall harvest chutney (this could be Lost Acres or Harry and David brand; regardless, the requisite ingredients in it should be apples, cranberries, raisins, pectin, vinegar, jalapenos, and spices). To this, add one cup of apple juice (not water), and a few good twists from the sea salt and peppercorn mills. Extra fruit of the harvest variety is always welcome and optional (dried apple slices, craisins, etc.) Simmer on low for 6-8 hours. Serve with appropriate side dish (squash, long grain and wild rice, etc.). We're currently steaming fresh asparagus as our side tonight.

Unca Viking always has something good up his sleeve.

[Blackhawk]

Here is a trick to try.

Take your favorite Pot Roast recipe.

After browning the roast spread a thin coat of prepared horseradish, (about 1 Tablespoon) over the top of the roast. Add salt, pepper and other spices of choice and cook per the recipe.

The horseradish will melt into the roast and create a special "something" that will have everyone asking what the secret is. I'm not a huge fan of horseradish but I tried this on a dare 6 years ago and wouldn't make Pot Roast any other way. Works great in the Crock Pot too!

[DarthVader]

The Guiness will keep it moist and adds flavor.

[DarthVader]

This looks marvelous!

[Viking2002]

It's been simmering in the Rival on 'low' since 1 PM EST, and the loin is just falling apart in strips as I put a fork into it. I had to turn it off while the spears are steaming, because I'm afraid we'll have to drink it through a straw if the roast gets any more tender.

[Calm_Cool_and_Elected]

I make a Dublin Coddle in the crock pot with Guiness, yum. I’ll try it next time.

[DarthVader]

Serve it over mashed potatoes in a bowl. You will love it.

[youturn]

bookmark

[Viking2002]

Nah. I did that last night with the chuck roast and pan squeezin's. I'm no dummy.

[OriginalChristian]

OK, this post has succeeded in making me really hungry. My question is; is there a recipe ping list? Thanks.
OC