Dinner tonight 1/4/2021

[jmcquown]

Chuck roast, mashed potatoes and steamed sliced yellow squash.

The chuck roast is cooking on the stove top. Call it braised because
that's what it is. It's gently simmering in a covered skillet after
first being seasoned well with S&P. The meat was browned in the skillet
after being sprinkled with flour to create a fond in the pan. Add water
to cover, add bay leaf, dried thyme, minced garlic, minced onion and
hey, even a splash of Worcestershire sauce. Turn heat to low and
simmer, covered, 3-5 hours depending on the size of the "roast". This
was a small one, only 3 lbs. boneless.

The result you want is falling apart, fork tender, delicious beef.
Don't let the liquid cook away. You might want to thicken that with a
cornstarch slurry to make a gravy. :)

Jill

[Sheldon Martin]

On Mon, 4 Jan 2021 19:32:52 -0500, jmcquown <j_mc...@comcast.net>
wrote:

That sounds very good... enjoy.

[itsjoan...@webtv.net]

Mmmmmm-mmmmm Do I see beef roast sandwiches in your future?

[Ed Pawlowski]

Sounds good. I use a Dutch oven but pretty much the same way, water
half way up. Makes a good gravy too.

[Dave Smith]

We had a meat free low salt supper tonight, quinoa with red pepper and
onion, black beans, garlic, chili powder and cilantro.

[Sqwertz]

On Mon, 4 Jan 2021 19:46:47 -0800 (PST), itsjoan...@webtv.net
wrote:

You don't make roast beef sandwiches out of chuck pot roast.

-sw

[Sqwertz]

On Mon, 4 Jan 2021 23:34:56 -0500, Ed Pawlowski wrote:

> Sounds good. I use a Dutch oven but pretty much the same way, water
> half way up. Makes a good gravy too.

Water with dry Lipton "Golden Onion" soup mix.

-sw

[Cindy Hamilton]

Ok. "Leftover pot roast sandwiches", then.

Cindy Hamilton

[Cindy Hamilton]

Beef broth and wine, instead of water. Sometimes just wine, since
I usually get a 7-bone chuck roast, which is pretty flat.

Cindy Hamilton

[Gary]

On 1/4/2021 7:32 PM, jmcquown wrote:

Sounds good, Jill. My only conflict is that you added water to cover the
roast then covered the pan. That sounds more like simmered roast vs braised.

[jmcquown]

Yes, when I wrote "cover" with water I should have said water about
halfway up. This is a recipe my Aunt gave me when I first got married.

Jill

[jmcquown]

Hmmm, I haven't seen that "Golden Onion" soup mix in a long time.

Jill

[US Janet]

On Tue, 5 Jan 2021 00:05:20 -0600, Sqwertz <sqwe...@gmail.invalid>
wrote:

Lipton onion is great with Pork Butt, covered, in the oven, on low
heat.
Janet US

[Master Bruce]

Really, the stuff you people eat and rave about:

"Dehydrated Onions, Sulfites, Wheat Flour (Niacin, Reduced Iron,
Thiamin Mononitrate, Riboflavin, Folic Acid), Dehydrated Corn Syrup,
Corn Starch, Salt, Chicken Fat, Hydrolyzed Soy Protein, Chicken
Powder, Onion Powder, Spices, Yeast Extract, Natural Flavors (Soy,
Milk), Natural Flavor (Milk), Disodium Guanylate, Disodium Inosinate,
Caramel and Turmeric (For Color), Dehydrated Parsley*, Chicken Fat,
Dehydrated Chicken Broth, Garlic Powder, Dehydrated Nonfat Milk, Whey"

Yuck!

[itsjoan...@webtv.net]

I do. It's beef, it's roasted, then I make it into sandwiches if there is
any left to make a sandwich.

[Master Bruce]

Didn't you read what he wrote? "You don't make roast beef sandwiches
out of chuck pot roast." What is there still to discuss? :)

[jmcquown]

Technically it wasn't roasted. But there's nothing wrong with an open
face hot beef in gravy sandwich eaten with a knife and fork. :) Needs
to be on dense bread, though, like a hoagie roll. Lightly toasted, first.

Jill

[itsjoan...@webtv.net]

It's beef that can sliced, if any is left over, to make sandwiches the next
day. What is there still to discuss?

[Master Bruce]

On Tue, 5 Jan 2021 18:31:39 -0800 (PST), "itsjoan...@webtv.net"

<itsjoan...@webtv.net> wrote:

>On Tuesday, January 5, 2021 at 4:36:41 PM UTC-6, Master Bruce wrote:
>>
>> On Tue, 5 Jan 2021 14:32:50 -0800 (PST), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >On Tuesday, January 5, 2021 at 12:04:43 AM UTC-6, Sqwertz wrote:
>> >>
>> >> On Mon, 4 Jan 2021 19:46:47 -0800 (PST), itsjoan...@webtv.net
>> >> wrote:
>> >>
>> >> > Mmmmmm-mmmmm Do I see beef roast sandwiches in your future?
>> >> >
>> >> You don't make roast beef sandwiches out of chuck pot roast.
>> >>
>> >> -sw
>> >>
>> >I do. It's beef, it's roasted, then I make it into sandwiches if there is
>> >any left to make a sandwich.
>> >
>> Didn't you read what he wrote? "You don't make roast beef sandwiches
>> out of chuck pot roast." What is there still to discuss? :)
>>
>It's beef that can sliced, if any is left over, to make sandwiches the next
>day. What is there still to discuss?

I don't know, I'm not a narcissist.

[Hank Rogers]

Master Bruce wrote:
> On Tue, 5 Jan 2021 18:31:39 -0800 (PST), "itsjoan...@webtv.net"
> <itsjoan...@webtv.net> wrote:
>
>> On Tuesday, January 5, 2021 at 4:36:41 PM UTC-6, Master Bruce wrote:
>>>
>>> On Tue, 5 Jan 2021 14:32:50 -0800 (PST), "itsjoan...@webtv.net"
>>> <itsjoan...@webtv.net> wrote:
>>>
>>>> On Tuesday, January 5, 2021 at 12:04:43 AM UTC-6, Sqwertz wrote:
>>>>>
>>>>> On Mon, 4 Jan 2021 19:46:47 -0800 (PST), itsjoan...@webtv.net
>>>>> wrote:
>>>>>
>>>>>> Mmmmmm-mmmmm Do I see beef roast sandwiches in your future?
>>>>>>
>>>>> You don't make roast beef sandwiches out of chuck pot roast.
>>>>>
>>>>> -sw
>>>>>
>>>> I do. It's beef, it's roasted, then I make it into sandwiches if there is
>>>> any left to make a sandwich.
>>>>
>>> Didn't you read what he wrote? "You don't make roast beef sandwiches
>>> out of chuck pot roast." What is there still to discuss? :)
>>>
>> It's beef that can sliced, if any is left over, to make sandwiches the next
>> day. What is there still to discuss?
>
> I don't know, I'm not a narcissist.
>

No, just an ass sniffer.

[jmcquown]

Or, as I previously proposed, tender chuck roast which is more like
shredded/stringy meat with gravy, spooned over open faced toasted buns
or toasted rolls. A tasty hot beef sandwich, nothing left to discuss. :)

Jill

[Cindy Hamilton]

I eat it cold, sliced, on bread spread with mayo and horseradish. Sometimes
with a thin slice of onion.

Cindy Hamilton

[Sheldon Martin]

On Tue, 5 Jan 2021 18:31:39 -0800 (PST), "itsjoan...@webtv.net"

<itsjoan...@webtv.net> wrote:

>On Tuesday, January 5, 2021 at 4:36:41 PM UTC-6, Master Bruce wrote:
>>
>> On Tue, 5 Jan 2021 14:32:50 -0800 (PST), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >On Tuesday, January 5, 2021 at 12:04:43 AM UTC-6, Sqwertz wrote:
>> >>
>> >> On Mon, 4 Jan 2021 19:46:47 -0800 (PST), itsjoan...@webtv.net
>> >> wrote:
>> >>
>> >> > Mmmmmm-mmmmm Do I see beef roast sandwiches in your future?
>> >> >
>> >> You don't make roast beef sandwiches out of chuck pot roast.
>> >>
>> >> -sw
>> >>
>> >I do. It's beef, it's roasted, then I make it into sandwiches if there is
>> >any left to make a sandwich.
>> >
>> Didn't you read what he wrote? "You don't make roast beef sandwiches
>> out of chuck pot roast." What is there still to discuss? :)
>>
>It's beef that can sliced, if any is left over, to make sandwiches the next
>day. What is there still to discuss?

I use pot roast for sandwhiches all the time, when cold it slices
easily.

[Sheldon Martin]

Me too, one of my favorite sandwhiches

[Gary]

That said, a chuck roast slowly roasted in an oven tastes much better
than a chuck roast slowly boiled in water which you did.

[Gary]

Cindy Hamilton wrote: (about beef)

> I eat it cold, sliced, on bread spread with mayo and horseradish. Sometimes
> with a thin slice of onion.

Yum. I like that plan.

Sliced deli turkey sandwiches yesterday and will finish today.

[dsi1]

Sous vide beef makes a great "roast" beef sandwich.
https://photos.app.goo.gl/ceeuj9MLaQvGqhNfA

[Cindy Hamilton]

Which is why I use wine when I make pot roast, instead of water.

Cindy Hamilton

[Sheldon Martin]

I use beer... beer/ale works much better with beef.

[Cindy Hamilton]

That certainly is an opinion.

Cindy Hamilton

[Sheldon Martin]

On Wed, 6 Jan 2021 11:54:07 -0800 (PST), Cindy Hamilton

Of course, every comment on Newsgroups is opinion... I think it very
silly when I see IMHO... that's gibberish interjected by those who
have nothing of consequence to add and in fact they are admitting that
they have no opinion.
I don't cook with wine because there are simply so many wine flavors
that unless one specifies which wine then that's just gibberish too.
All beer I've used when cooking beef are indistinguishable from each
other... any beer/ale off the market shelf works the same with
braising beef which is why I choose the least expensive.

[Cindy Hamilton]

Not everything. If someone says, water boils at 212 F, that's not an opinion.
It might be a simplification, but it's fact.

Cindy Hamilton

[bruce bowser]

On Monday, January 4, 2021 at 10:46:51 PM UTC-5, itsjoan...@webtv.net wrote:

> On Monday, January 4, 2021 at 6:32:59 PM UTC-6, j_mc...@comcast.net wrote:
> >
> > Chuck roast, mashed potatoes and steamed sliced yellow squash.
> >
> > The chuck roast is cooking on the stove top. Call it braised because
> > that's what it is. It's gently simmering in a covered skillet after
> > first being seasoned well with S&P. The meat was browned in the skillet
> > after being sprinkled with flour to create a fond in the pan. Add water
> > to cover, add bay leaf, dried thyme, minced garlic, minced onion and
> > hey, even a splash of Worcestershire sauce. Turn heat to low and
> > simmer, covered, 3-5 hours depending on the size of the "roast". This
> > was a small one, only 3 lbs. boneless.
> >
> > The result you want is falling apart, fork tender, delicious beef.
> > Don't let the liquid cook away. You might want to thicken that with a
> > cornstarch slurry to make a gravy. :)
> >
> > Jill
>

> Mmmmmm-mmmmm Do I see beef roast sandwiches in your future?

Please remember to heat it up with the PROVOLONE. Then mayo, S&P.