Pot Roast
Snickers
considered a good cook, but, for some reason, I can't seem to cook a good
pot roast. I cook the roast in the crock pot and use a 2 to 2 1/2 pound
roast. I'm not sure what cut of meat to use. I've tried rump and sirloin
tip but they were too tough. I finally made a decent one last week using a
cut of meat with the word "round" in it, but threw away the label before I
made a note of it. I've looked at the chuck roast, but they are all loaded
with fat. What cut do you guys use? Thanks.
xxxx...@hotmail.com
roast',- sure it has some fat but that usually means tenderness &
flavour.Maybe you could remove the roast & 'de-fat' the broth with paper
towels or chill it for a while & lift of the crap.
Lee
How long and at what temperature are you cooking it?
Regards
Lee in Toronto
Janet Wilder
much leaner than a chuck roast. I find rump and sirloin rather dry, too.
I use some onion soup mix, water, ketchup, a little red wine and a
tablespoon of cider vinegar in the braising liquid. For seasonings, I
use garlic, bay leaves, thyme and marjoram as well as the onion soup.
Makes a great tasting pot roast.
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life
Snickers
about 4 to 5 hours. I put onions, carrots, and potatoes on top of the roast
so that the roast will cook in the broth.
"Lee" <gl...@sympatico.ca> wrote in message
news:f546ru$pca$1...@registered.motzarella.org...
Lee
on low heat. High heat will turn it to mush.
Also, when cooking vegetables with the meat, the veggies go on the
bottom and the meat on top of it.
Regards
Lee in Toronto
Snickers
*over*cooked it. I was told that since my roast was so small, that I didn't
need to cook it very long. I guess undercooking can make it tough as well.
I also thought the veggies went on top so the meat could simmer in the
broth. I wondered why my veggies were a little crunchy. XXXlager gave me
advice on the cut of meat. Since I always used the rump or sirloin tip,
that may be why mine had no flavor. And Janet gave me a great idea for
seasonings and cuts of meat. I'm having company tomorrow night, so maybe
I'll try again. Thanks guys for all of your advice.
When my company leaves, my next topic will be questions about grilling
simple things (hamburgers, ribs, etc.) on a charcoal grill. I hate my gas
grill and always loved the taste of something cooked over charcoal. I
haven't used charcoal in many many years and want to start back. More
later...Thanks, everyone.
"Lee" <gl...@sympatico.ca> wrote in message
news:f57bjb$5pj$1...@registered.motzarella.org...
Lee
> Do I feel dumb, Lee! I always assumed that it was tough because I
> *over*cooked it. I was told that since my roast was so small, that I didn't
> need to cook it very long. I guess undercooking can make it tough as well.
> I also thought the veggies went on top so the meat could simmer in the
> broth. I wondered why my veggies were a little crunchy. XXXlager gave me
> advice on the cut of meat. Since I always used the rump or sirloin tip,
> that may be why mine had no flavor. And Janet gave me a great idea for
> seasonings and cuts of meat. I'm having company tomorrow night, so maybe
> I'll try again. Thanks guys for all of your advice.
>
>
For a pot roast, use the cheapest cut of meat you can find! Trim the
fat, and if it has a marrow bone, this will enhance the flavour.
If you want to have incredible flavour, roast marrow bones under high
heat in the oven until the marrow bubbles and turns medium brown. Turn
over and do the other side. Throw this into a pot roast, stew, or soup
and get prepared to sign autographs! <vbg>
Size of roast doesn't matter for a crock pot but does for oven roasting.
Nothing will make a really good roast (beef, veal, pork, chicken,
lamb) if it is under three pounds.
If you must cook a small roast, brown it in a skillet before you put it
in the oven.
I don't know where you live, but if you have salt beef available (in a
brine in a big plastic bucket - requires no refrigeration), it will be
incredible in a crock pot. Rinse off and soak in cold water for three
or four hours. Put in crock pot with potatoes, carrots, yellow turnip,
small onions, some fresh ground pepper and a bay leaf. Serve in a soup
plate with lots of broth. I sometimes add cobs of corn cut in two inch
pieces along with sweet potatoes.
Regards
Lee
Janet Wilder
>
> I don't know where you live, but if you have salt beef available (in a
> brine in a big plastic bucket - requires no refrigeration), it will be
> incredible in a crock pot. Rinse off and soak in cold water for three
> or four hours. Put in crock pot with potatoes, carrots, yellow turnip,
> small onions, some fresh ground pepper and a bay leaf. Serve in a soup
> plate with lots of broth. I sometimes add cobs of corn cut in two inch
> pieces along with sweet potatoes.
>
Lee, here we call it corned beef and it isn't quite as salty as salt
beef. It's also brined with seasonings and a few sundry chemicals <g>
I haven't ever seen salt beef in the US. The last place I actually saw
it was Newfoundland where they make it very much like your above recipe
minus the sweet potato and corn.
Snickers
"Janet Wilder" <kellie...@yahoo.com> wrote in message
news:4679d498$0$7150$c3e...@news.astraweb.com...
Lee
Janet......
It's the salt beef I'm using. Also a West Indian favourite so you
should be able to find it in a West Indian market if you have any in
your area. In Toronto, we can buy it at any supermarket.
The sweet potato and corn addition is something I picked up when I lived
in the Bahamas.
Regards
Lee in Toronto
Janet Wilder
> Janet......
> It's the salt beef I'm using. Also a West Indian favourite so you
> should be able to find it in a West Indian market if you have any in
> your area. In Toronto, we can buy it at any supermarket.
> The sweet potato and corn addition is something I picked up when I lived
> in the Bahamas.
> Regards
> Lee in Toronto
I've been in Toronto several times and have seen West Indian markets,
but I live about as far, distance and culturally, from anything West
Indian, as can be conceived. I live in the Lower Rio Grande Valley in
Texas. It's at the end of the long eastern tail of the state, where the
Rio Grande empties into the Gulf of Mexico. My house is only about 6
miles from the River and the Mexican border.
We do enjoy corned beef a few times a year. I make it in the crock pot,
cooking it slowly overnight. In the morning I save the cooking water and
put the corned beef into aluminum foil, then refrigerate everything.
About an hour before dinner I will heat the water and cook potatoes,
carrots and cabbage in it. The corned beef is much easier to slice when
cold. Just before the veggies are cooked, I put the sliced meat into the
pot to heat it through.
Janet
pfoley
My mother had always cooked her pot roast in a Dutch oven pan on top of the
stove. She used bottom of the round. She would sear the meat on all sides
first, then season it, and then add a little water to the bottom of the pan
(about an inch or so)and then cover the pan. She would cook it slowly for
about three to four hours, checking the water off and on, so it didn't
evaporate and then she added the onions, carrots and potatoes to the pan,
one hour before the meat was done rotating the vegetables so they would all
brown. She removed the vegetables to a platter and then made the gravy. It
was always good.
I have a lot more trouble doing this now and the only difference is I have
an electric stove and she had a gas stove. Should that make any difference
at all? Also, how do you cook the pot roast using the oven? I have never
done that and would like to know.