Chief Mogrifier
Posts: 8,479 
November 5th, 2007, 10:19 AM
This was our Sunday dinner.
It started with a 6 and a half pound boneless blade roast. I browned the roast on all sides, including the ends in hot fat a deep skillet. I then nestled the roast in a deep roasting pan with a lid that would just barely hold the roast. Where I could find space I pushed in a few carrots and a whole medium onion that has been quartered.. I then added about a cup and a half of beef stock and a half cup of red wine. (I don't use cooking wine) The liquid should just about cover the roast. Now would be a good time to throw in three or four whole cloves of garlic and a couple bay leaves. Put the lid on and put the roast in a 275 degree oven for about four hours.This gives you lots of time to get ready to roast some tiny new potatoes, sizzle up some snow peas, and put together the Yorkshire pudding.
When the roasting time is up, remove roast to warm platter using a couple forks, Discard the bay leaves, onions, garlic, and the carrots. Skim as much of the fat off the broth as you can. Turn heat up under broth and reduce by half. By this time your Yorkshire pudding should be in the oven. I thicken the gravy with a rue(butter and flour) Pour a few spoons of gravy over the roast and put the rest in a gravy boat. If you have time saute a dozen or so nice mushrooms to put around the roast.....They will look great with the potatoes..
One of my favourite meals and there will be sandwiches most of the week.
This was our Sunday dinner.
It started with a 6 and a half pound boneless blade roast. I browned the roast on all sides, including the ends in hot fat a deep skillet. I then nestled the roast in a deep roasting pan with a lid that would just barely hold the roast. Where I could find space I pushed in a few carrots and a whole medium onion that has been quartered.. I then added about a cup and a half of beef stock and a half cup of red wine. (I don't use cooking wine) The liquid should just about cover the roast. Now would be a good time to throw in three or four whole cloves of garlic and a couple bay leaves. Put the lid on and put the roast in a 275 degree oven for about four hours.This gives you lots of time to get ready to roast some tiny new potatoes, sizzle up some snow peas, and put together the Yorkshire pudding.
When the roasting time is up, remove roast to warm platter using a couple forks, Discard the bay leaves, onions, garlic, and the carrots. Skim as much of the fat off the broth as you can. Turn heat up under broth and reduce by half. By this time your Yorkshire pudding should be in the oven. I thicken the gravy with a rue(butter and flour) Pour a few spoons of gravy over the roast and put the rest in a gravy boat. If you have time saute a dozen or so nice mushrooms to put around the roast.....They will look great with the potatoes..
One of my favourite meals and there will be sandwiches most of the week.
Chief Mogrifier
Posts: 8,479
November 5th, 2007, 03:24 PM
Quoting Niflmir
I probably would have used the crock pot but I was a bit short of time. I would have let that roast cook in the crock pot for eight or nine hours. I had just over four hours to cook dinner. It turned out great...
That sounds so awesome, #juan. I will have to try that. Also, thumbs up for crockpots, best thing since sliced bread.
A Mad Mulligan
Posts: 2,734
Videos: 3
Location: The Moonsine Cafe
Videos: 3
Location: The Moonsine Cafe
November 5th, 2007, 03:27 PM
Sounds deeelish! I'll have to start copying these down and publish a cookbook or something. The Yorkies rock!
And crock pots do infact rule. Slow cooking is such a wonderful way to make comfort food. Plus it's something you can just turn on and forget about for hours.
Something I would love to try sometime is pit cooking. Like a pig or even just some chicken and larger cuts of seasoned pork and beef. Anyone ever done that?
Sounds deeelish! I'll have to start copying these down and publish a cookbook or something. The Yorkies rock!
And crock pots do infact rule. Slow cooking is such a wonderful way to make comfort food. Plus it's something you can just turn on and forget about for hours.
Something I would love to try sometime is pit cooking. Like a pig or even just some chicken and larger cuts of seasoned pork and beef. Anyone ever done that?
World Police
Posts: 4,391
Videos: 1
Location: toranna
Videos: 1
Location: toranna
November 5th, 2007, 03:34 PM
I hate reading these threads when I am leaving work in 10 minutes and I do not have a pot roast cooking at home
I hate reading these threads when I am leaving work in 10 minutes and I do not have a pot roast cooking at home
Hawkings former plumber
Posts: 7,945
Location: RR1 Distopia 666 Discordia Drive Apt 911
Location: RR1 Distopia 666 Discordia Drive Apt 911
January 18th, 2008, 11:07 AM
Juan has provided a positively powerful and therefore dangerously deliscious short story of culinary majesty of basic honest mouthwatering delight. The pot roast that made me cry! And whine! And lust!
Juan has provided a positively powerful and therefore dangerously deliscious short story of culinary majesty of basic honest mouthwatering delight. The pot roast that made me cry! And whine! And lust!
No party affiliation
Posts: 1,307
Location: Oshawa
Location: Oshawa
January 18th, 2008, 11:19 AM
Quoting #juan
Try white wine, it is better for the roast and veggies taste more real.
This was our Sunday dinner.
It started with a 6 and a half pound boneless blade roast. I browned the roast on all sides, including the ends in hot fat a deep skillet. I then nestled the roast in a deep roasting pan with a lid that would just barely hold the roast. Where I could find space I pushed in a few carrots and a whole medium onion that has been quartered.. I then added about a cup and a half of beef stock and a half cup of red wine. (I don't use cooking wine) The liquid should just about cover the roast. Now would be a good time to throw in three or four whole cloves of garlic and a couple bay leaves. Put the lid on and put the roast in a 275 degree oven for about four hours.This gives you lots of time to get ready to roast some tiny new potatoes, sizzle up some snow peas, and put together the Yorkshire pudding.
When the roasting time is up, remove roast to warm platter using a couple forks, Discard the bay leaves, onions, garlic, and the carrots. Skim as much of the fat off the broth as you can. Turn heat up under broth and reduce by half. By this time your Yorkshire pudding should be in the oven. I thicken the gravy with a rue(butter and flour) Pour a few spoons of gravy over the roast and put the rest in a gravy boat. If you have time saute a dozen or so nice mushrooms to put around the roast.....They will look great with the potatoes..
One of my favourite meals and there will be sandwiches most of the week.
It started with a 6 and a half pound boneless blade roast. I browned the roast on all sides, including the ends in hot fat a deep skillet. I then nestled the roast in a deep roasting pan with a lid that would just barely hold the roast. Where I could find space I pushed in a few carrots and a whole medium onion that has been quartered.. I then added about a cup and a half of beef stock and a half cup of red wine. (I don't use cooking wine) The liquid should just about cover the roast. Now would be a good time to throw in three or four whole cloves of garlic and a couple bay leaves. Put the lid on and put the roast in a 275 degree oven for about four hours.This gives you lots of time to get ready to roast some tiny new potatoes, sizzle up some snow peas, and put together the Yorkshire pudding.
When the roasting time is up, remove roast to warm platter using a couple forks, Discard the bay leaves, onions, garlic, and the carrots. Skim as much of the fat off the broth as you can. Turn heat up under broth and reduce by half. By this time your Yorkshire pudding should be in the oven. I thicken the gravy with a rue(butter and flour) Pour a few spoons of gravy over the roast and put the rest in a gravy boat. If you have time saute a dozen or so nice mushrooms to put around the roast.....They will look great with the potatoes..
One of my favourite meals and there will be sandwiches most of the week.
Chief Mogrifier
Posts: 8,479
January 18th, 2008, 12:44 PM
.........Oh well, we'll do another next week.
Quoting darkbeaver
Why thank you Db. I cry as well, because it is all gone.........
Juan has provided a positively powerful and therefore dangerously deliscious short story of culinary majesty of basic honest mouthwatering delight. The pot roast that made me cry! And whine! And lust!
.........Oh well, we'll do another next week.
Mighty Intellect
Posts: 1,932
Location: Backwater, Ontario.
Location: Backwater, Ontario.
January 21st, 2008, 05:16 PM
Get a roast
Put it in a pot
Add about 1.5 " water
Cover with an "envelope" of onion soup. We like lipton.
Add lid
Put on burner, and bring to boil
Turn down so it just "blurps"..........relatively slowly
Leave for a few hours. I mean leave the thing cookin eh. Not go shoot some pool. Unless ya want to eh.
Do the remove, and use the liquid for gravy thing. We use flour or cornstarch to thicken.
Lay the gravy to the sliced roast and mashed taters, etc.
Eat.
NUM.
I learned this here when me wife had her first knee op and yers trooly got elected chief cook for a bit. Since graduated to stews with dumplings, roast fowls, chili, bakin muffins, tarts, and such. Kinda knew most of it since we both worked and had kids too, so we both had to cook. Kids learn quick..................
Yers sounds better, Juan. Likely tastes better too.
(ehhh)
NUG
Get a roast
Put it in a pot
Add about 1.5 " water
Cover with an "envelope" of onion soup. We like lipton.
Add lid
Put on burner, and bring to boil
Turn down so it just "blurps"..........relatively slowly
Leave for a few hours. I mean leave the thing cookin eh. Not go shoot some pool. Unless ya want to eh.
Do the remove, and use the liquid for gravy thing. We use flour or cornstarch to thicken.
Lay the gravy to the sliced roast and mashed taters, etc.
Eat.
NUM.
I learned this here when me wife had her first knee op and yers trooly got elected chief cook for a bit. Since graduated to stews with dumplings, roast fowls, chili, bakin muffins, tarts, and such. Kinda knew most of it since we both worked and had kids too, so we both had to cook. Kids learn quick..................
Yers sounds better, Juan. Likely tastes better too.
(ehhh)NUG
Chief Mogrifier
Posts: 8,479
January 21st, 2008, 09:30 PM
Quoting Nuggler
Don't know about that Nug. It is pretty hard to screw up a pot roast but I've managed a couple times. I got trapped in this cooking thing by accident. My wife and I were both working and I got home first so I started dinner. I later ran a consulting business out of my home so it continued. It was all part of a communist plot. I didn't even like cooking. I used to be able to burn water.....
Get a roast
Put it in a pot
Add about 1.5 " water
Cover with an "envelope" of onion soup. We like lipton.
Add lid
Put on burner, and bring to boil
Turn down so it just "blurps"..........relatively slowly
Leave for a few hours. I mean leave the thing cookin eh. Not go shoot some pool. Unless ya want to eh.
Do the remove, and use the liquid for gravy thing. We use flour or cornstarch to thicken.
Lay the gravy to the sliced roast and mashed taters, etc.
Eat.
NUM.
I learned this here when me wife had her first knee op and yers trooly got elected chief cook for a bit. Since graduated to stews with dumplings, roast fowls, chili, bakin muffins, tarts, and such. Kinda knew most of it since we both worked and had kids too, so we both had to cook. Kids learn quick..................
Yers sounds better, Juan. Likely tastes better too.(ehhh)
NUG
Put it in a pot
Add about 1.5 " water
Cover with an "envelope" of onion soup. We like lipton.
Add lid
Put on burner, and bring to boil
Turn down so it just "blurps"..........relatively slowly
Leave for a few hours. I mean leave the thing cookin eh. Not go shoot some pool. Unless ya want to eh.
Do the remove, and use the liquid for gravy thing. We use flour or cornstarch to thicken.
Lay the gravy to the sliced roast and mashed taters, etc.
Eat.
NUM.
I learned this here when me wife had her first knee op and yers trooly got elected chief cook for a bit. Since graduated to stews with dumplings, roast fowls, chili, bakin muffins, tarts, and such. Kinda knew most of it since we both worked and had kids too, so we both had to cook. Kids learn quick..................
Yers sounds better, Juan. Likely tastes better too.
(ehhh)NUG
Hawkings former plumber
Posts: 7,945
Location: RR1 Distopia 666 Discordia Drive Apt 911
Location: RR1 Distopia 666 Discordia Drive Apt 911
January 21st, 2008, 09:44 PM
Weiners are bad for you Mickey, I get my beans at dollarama, 16oz tins I love beans, I eat them six months of the year about four times a week, you know if you crush-up crackers in them it's easy to pretend that it's a casserole, I add lots of molassas and pepper. I know how to live, the cheap macaronie (carriage trade) is better tasteing than real Kraft dinner, just a culinary tip for you if you're lookin to streatch the buck to the max.
Weiners are bad for you Mickey, I get my beans at dollarama, 16oz tins I love beans, I eat them six months of the year about four times a week, you know if you crush-up crackers in them it's easy to pretend that it's a casserole, I add lots of molassas and pepper. I know how to live, the cheap macaronie (carriage trade) is better tasteing than real Kraft dinner, just a culinary tip for you if you're lookin to streatch the buck to the max.
Mighty Intellect
Posts: 1,932
Location: Backwater, Ontario.
Location: Backwater, Ontario.
January 21st, 2008, 10:01 PM
Not meant to demean anyone. (Seems I'm apologizin to ya a lot).
A pot roast, although a roast, is usually the cheapest cut of roast. Inside round, blade, etc. That's why it's cooked in water vs. oven.
Also stew; from cuts of round steak, virtually inedible on the bbq.
All these started as po folks meals. I know, cause mom used to makem all, and we ate them till they were GONE.........roast.........stew.........soup...... .no leftovers.
Now, hot dogs.............For the price of a pkg of hot dogs one can buy a round steak and cut it up and make a stew; and make it last for quite a few days..............
Correct me if I'm wrong Mike, but you seem to be taking umbrage on the wrong folks here. If in fact you have to live on 300/mo. no one here thinks that's right. (hope) I've made that plain in the past, as have quite a few others. If I personally can do anything to assist you, including sending along some cash, PM me and give me your address.
In the meantime, sorry for any offence caused, and I promise never to speak of food again. No one ever suggested anyone else should eat cake.
Nugg.
Quoting MikeyDB
Sorry Mikey:
Wow a roast of beef!
My Sunday dinners are (and yes I pull out all the stops.. Two weiners and a can of brown beans. It's appropriate it seems for some Canadians to live on $300 a month while others eat roast.....
Enjoy
My Sunday dinners are (and yes I pull out all the stops..
Two weiners and a can of brown beans. It's appropriate it seems for some Canadians to live on $300 a month while others eat roast.....Enjoy
Not meant to demean anyone. (Seems I'm apologizin to ya a lot).
A pot roast, although a roast, is usually the cheapest cut of roast. Inside round, blade, etc. That's why it's cooked in water vs. oven.
Also stew; from cuts of round steak, virtually inedible on the bbq.
All these started as po folks meals. I know, cause mom used to makem all, and we ate them till they were GONE.........roast.........stew.........soup...... .no leftovers.
Now, hot dogs.............For the price of a pkg of hot dogs one can buy a round steak and cut it up and make a stew; and make it last for quite a few days..............
Correct me if I'm wrong Mike, but you seem to be taking umbrage on the wrong folks here. If in fact you have to live on 300/mo. no one here thinks that's right. (hope) I've made that plain in the past, as have quite a few others. If I personally can do anything to assist you, including sending along some cash, PM me and give me your address.
In the meantime, sorry for any offence caused, and I promise never to speak of food again. No one ever suggested anyone else should eat cake.
Nugg.
