Carrots in a pot roast

[Julie Bove]

Although overall, I wouldn't say that my mom was a very good cook, I did
like the carrots in her pot roast. They were cooked but still a bit
crunchy.

Mine never seemed to come out that way. They would cook to mush! But...
She used big carrots cut into pieces and I used baby ones for the
convenience factor.

I just cooked the roast (also with potatoes and onions) like I always do.
But I used the big carrots cut the way she does them. Delish!

Oddly enough, almost all of the recipes I saw online called for baby carrots
or the big ones cut in slices. Either way, this will result in mush.
Unless perhaps you put them into the dish later into the cooking process. I
cut my big ones into sticks like you would do for eating raw carrot sticks.

How do you do your carrots for a roast? Assuming that you put them in
there.

[sf]

I don't use "baby carrots" for cooking *ever*. They turn to mush even
when they are lightly steamed and are only good raw.

--
Food is an important part of a balanced diet.

[Julie Bove]

"sf" <s...@geemail.com> wrote in message
news:baudp8d7fnoolu8kb...@4ax.com...

I have cooked them other ways. Like in a little water with onions and
parsley in a pan. Or lightly stir fried and they've been fine.

[Julie Bove]

<lucreti...@fl.it> wrote in message
news:0ckep8djtktumpgdq...@4ax.com...

> On Fri, 17 May 2013 20:10:00 -0700, "Julie Bove"
> <juli...@frontier.com> wrote:
>

> Don't put them in at the start !

Have tried putting them in later. Doesn't work.

[Ed Pawlowski]

On Fri, 17 May 2013 20:10:00 -0700, "Julie Bove"
<juli...@frontier.com> wrote:



>

>How do you do your carrots for a roast? Assuming that you put them in
>there.
>

No carrots for a roast. They are for stew. Pot roast is just seasoned
meat with some onions. Family method for three generations. Potatoes
on the side.

[Julie Bove]

"Ed Pawlowski" <e...@snet.net> wrote in message
news:tlggp8hlhhkim5scr...@4ax.com...

We always had carrots. They were my second favorite part of the dish. The
potatoes were the favorite.

[Janet]

In article <tlggp8hlhhkim5scr...@4ax.com>, e...@snet.net
says...

I always make potroast with the meat sitting on a bed of sliced
carrots, onions and a bit of sliced celery, with a bay leaf or two.
Potatoes cooked separately.

Janet UK.

[Ed Pawlowski]

If you cut the meat into smaller pieces, that is how we make beef
stew. Then add potatoes.

[Janet Bostwick]

My family tradition indicates potatoes and carrots put in the pot near
the end of cooking so that the potatoes and carrots take on some color
and flavor from the pot juices.
(poor photos)
http://i1171.photobucket.com/albums/r558/gemlass1315/IMGP0623_zpseb27cbf2.jpg
http://i1171.photobucket.com/albums/r558/gemlass1315/IMGP0622_zpse8ca5c9b.jpg
Janet US

[Gary]

Janet Bostwick wrote:
>
> My family tradition indicates potatoes and carrots put in the pot near
> the end of cooking so that the potatoes and carrots take on some color
> and flavor from the pot juices.
> (poor photos)
> http://i1171.photobucket.com/albums/r558/gemlass1315/IMGP0623_zpseb27cbf2.jpg
> http://i1171.photobucket.com/albums/r558/gemlass1315/IMGP0622_zpse8ca5c9b.jpg

Your second picture looks good. yum yum Are those yukon gold potatoes?

G.

[Janet Bostwick]

No, just regular russets. In my family, it is important that the
potatoes take on some color from the cooking juices. You can see how
dark the gravy is from caramelizing the onions and browning the meat
at the beginning.
Janet US

[sf]

On Sun, 19 May 2013 08:33:46 -0600, Janet Bostwick
<nos...@cableone.net> wrote:

>
> My family tradition indicates potatoes and carrots put in the pot near
> the end of cooking so that the potatoes and carrots take on some color
> and flavor from the pot juices.

Ditto.

[Dave Smith]

On 19/05/2013 12:36 PM, sf wrote:
> On Sun, 19 May 2013 08:33:46 -0600, Janet Bostwick
> <nos...@cableone.net> wrote:
>
>>
>> My family tradition indicates potatoes and carrots put in the pot near
>> the end of cooking so that the potatoes and carrots take on some color
>> and flavor from the pot juices.
>
> Ditto.
>

And too much carrot, and in too long can make the works taste a little
nasty.

[sf]

I dunno. It's never tastes nasty to me, but I don't try to turn it
into carrot soup.

[bigwheel]

'Julie Bove[_2_ Wrote:
> ;1834965']Although overall, I wouldn't say that my mom was a very good

Well ok I was disillusioned on these crazy notions early too. Meat come
first..then carrots..turnips...etc. A person might want to add it all at
once form the TV cooking shows..but that aint real life. That can tend
to make otherwise happy picky eaters to get disgruntled over mush rabbit
food recipes and such things as that. Dont make me teach how to make
menudo thanks. Timing of the veggies and canned hominy is crucial on
some of these bad old deals. Yes..Im ****ed. Thanks.




--
bigwheel

[Cheryl]

On 5/19/2013 10:33 AM, Janet Bostwick wrote:

> My family tradition indicates potatoes and carrots put in the pot near
> the end of cooking so that the potatoes and carrots take on some color
> and flavor from the pot juices.
> (poor photos)
> http://i1171.photobucket.com/albums/r558/gemlass1315/IMGP0623_zpseb27cbf2.jpg
> http://i1171.photobucket.com/albums/r558/gemlass1315/IMGP0622_zpse8ca5c9b.jpg
> Janet US
>

Looks good! Very rustic looking.
--
CAPSLOCK�Preventing Login Since 1980.

[Sharon]

"Gary" wrote in message news:5198E53F...@att.net...

*******************

Looks just like mine. I put the veg in in the last hour or two....Sharon

[Ema Nymton]

On 5/19/2013 9:33 AM, Janet Bostwick wrote:

> My family tradition indicates potatoes and carrots put in the pot near
> the end of cooking so that the potatoes and carrots take on some color
> and flavor from the pot juices.
> (poor photos)
> http://i1171.photobucket.com/albums/r558/gemlass1315/IMGP0623_zpseb27cbf2.jpg
> http://i1171.photobucket.com/albums/r558/gemlass1315/IMGP0622_zpse8ca5c9b.jpg
> Janet US

That looks good, Janet, I like vegetables that cook in the juices of the
pot roast.

Becca