5 years... wow. Epic necropost!
Initially, I ignored his dopey comment. On glancing through the topic, I decided that white wine would add
nothing to a rich, beef, pot roast.
Pot Roast to die for
- Thread starter #juan
- Start date
Initially, I ignored his dopey comment. On glancing through the topic, I decided that white wine would add
nothing to a rich, beef, pot roast.
Going back to the O.P. on a similar technic, here's one to try if you have the time.
Sear the roast closed like in the O.P. Think of it as a cube regardless of its shape
and sear it on six sides seems to work. I use olive oil & a wok for this, but whatever.
I've done this several times with different cuts of beef roasts, & the results are always
the same, so might as well go with an inexpensive cut.
Then you wrap the roast in tin foil (shiny side in), toss it onto a rack on a cookie sheet,
& toss that into a preheated oven (only at 275F) for the next six hours. Do absolutely
nothing with it for that six hours. Don't look at it, don't open the oven door. Do nothing.
Anyway, six hours later, pull the roast out'a the oven, & crank up the heat to 450F.
Once it's at that temp...then toss the roast back in for 8-10 minutes...then pull it back
out (it's still wrapped in the tin foil that you haven't disturbed) and set it back on top
of your stove (turn the oven off at this point 'cuz you're done with it) and do nothing
for another 15 minutes. Just leave it alone.
Anyway, now you carve it up & eat it. It'll be like prime rib in that it'll be more done on
the outside and less so on the inside. It's really good but time consuming. Watched some
guy on the food network do this years ago & tried it myself. It works.
That guy used an old oven, and actually set a large flower pot upside-down over the roast
on the cookie sheet 'cuz it's temp was somewhat unpredictable. I think it might have been
Alton Brown.
Sear the roast closed like in the O.P. Think of it as a cube regardless of its shape
and sear it on six sides seems to work. I use olive oil & a wok for this, but whatever.
I've done this several times with different cuts of beef roasts, & the results are always
the same, so might as well go with an inexpensive cut.
Then you wrap the roast in tin foil (shiny side in), toss it onto a rack on a cookie sheet,
& toss that into a preheated oven (only at 275F) for the next six hours. Do absolutely
nothing with it for that six hours. Don't look at it, don't open the oven door. Do nothing.
Anyway, six hours later, pull the roast out'a the oven, & crank up the heat to 450F.
Once it's at that temp...then toss the roast back in for 8-10 minutes...then pull it back
out (it's still wrapped in the tin foil that you haven't disturbed) and set it back on top
of your stove (turn the oven off at this point 'cuz you're done with it) and do nothing
for another 15 minutes. Just leave it alone.
Anyway, now you carve it up & eat it. It'll be like prime rib in that it'll be more done on
the outside and less so on the inside. It's really good but time consuming. Watched some
guy on the food network do this years ago & tried it myself. It works.
That guy used an old oven, and actually set a large flower pot upside-down over the roast
on the cookie sheet 'cuz it's temp was somewhat unpredictable. I think it might have been
Alton Brown.
I have never made a beef roast because I had no sure fire technique for doing so I really like this idea. It's zero work. I am going to try it.
What you've done with the foil is basically the same as what I've done with the small, covered
roasting pan. Adding the beef stock and wine produces a great gravy.
It's good, but it takes a long time. Go with a method like #Juan uses in the O.P. (Post#1).
Way easier!!! Much quicker too.
I usually just toss a big roast in a roasting pan (a big one with a lid), season with coarse
black pepper and a seasoning (lots of it) called "SPIKE".
(Spike's Seasoning Ingredients contains: Salt and sea salt crystals,
special high flavor yeast, hydrolyzed vegetable protein, mellow toasted onion,
onion powder, orange powder, soy flour, celery leaf powder, celery root powder,
garlic powder, dill, kelp, Indian curry, horseradish, ripe white pepper, orange and
lemon peel, summer savory, mustard flower, sweet green and red peppers, parsley
flakes, tarragon, rosehips, saffron, mushroom powder, parsley powder, spinach
powder, tomato powder, sweet Hungarian paprika, celery powder, cayenne pepper,
plus a delightful herbal bouquet of the best Greek oregano, French sweet basil, French
marjoram, French rosemary, and Spanish thyme.)
Then I toss in potatoes, an onion or two, carrots, maybe celery, maybe mushrooms,
whatever.... You really can't go wrong. Throw in whatever you want to. Then I pour
in a litre or two of low-sodium soup stock (either beef or chicken, the cheap stuff, that
comes in the litre box's like juice comes in).
Put the lid on and toss that into the oven at about 350F (give or take, a roast is very
forgiving) and about 3hrs later (maybe 3 & a half, whatever...still very forgiving) you
have a roast.
Pull the roast & veggies out'a the roasting pan, leaving the juice in the pan (turn off the
oven, 'cuz you're done with it). In a measuring cup (or some other wide mouthed cup)
stir up a generous helping of some Corn starch and some BISTRO gravy mix (good
stuff) with cold water 'till there's no lumps left.
Using the roasting pan with the juice in it already, toss that onto a burner on top of your
stove, bring the juice just to a boil, pour in the cold goop in the measuring cup, and when
that just starts to roll (bubble, whatever...), whisk it as it thickens. That's it. That's gravy.
You're done.....& with one pan to wash. A Roast is nothing to be afraid of.
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I know. I just reacted to his damn post. A strong, dark, pot roast and gravy just doesn't need any white wine
poured in it.
Okay I will go read Juan's recipe. Laughing at the Bisto... my mum used Bisto every Sunday.It's good, but it takes a long time. Go with a method like #Juan uses in the O.P. (Post#1).
Way easier!!! Much quicker too.
I usually just toss a big roast in a roasting pan (a big one with a lid), season with coarse
black pepper and a seasoning (lots of it) called "SPIKE".
(Spike's Seasoning Ingredients contains: Salt and sea salt crystals,
special high flavor yeast, hydrolyzed vegetable protein, mellow toasted onion,
onion powder, orange powder, soy flour, celery leaf powder, celery root powder,
garlic powder, dill, kelp, Indian curry, horseradish, ripe white pepper, orange and
lemon peel, summer savory, mustard flower, sweet green and red peppers, parsley
flakes, tarragon, rosehips, saffron, mushroom powder, parsley powder, spinach
powder, tomato powder, sweet Hungarian paprika, celery powder, cayenne pepper,
plus a delightful herbal bouquet of the best Greek oregano, French sweet basil, French
marjoram, French rosemary, and Spanish thyme.)
Then I toss in potatoes, an onion or two, carrots, maybe celery, maybe mushrooms,
whatever.... You really can't go wrong. Throw in whatever you want to. Then I pour
in a litre or two of low-sodium soup stock (either beef or chicken, the cheap stuff, that
comes in the litre box's like juice comes in).
Put the lid on and toss that into the oven at about 350F (give or take, a roast is very
forgiving) and about 3hrs later (maybe 3 & a half, whatever...still very forgiving) you
have a roast.
Pull the roast & veggies out'a the roasting pan, leaving the juice in the pan (turn off the
oven, 'cuz you're done with it). In a measuring cup (or some other wide mouthed cup)
stir up a generous helping of some Corn starch and some BISTRO gravy mix (good
stuff) with cold water 'till there's no lumps left.
Using the roasting pan with the juice in it already, toss that onto a burner on top of your
stove, bring the juice just to a boil, pour in the cold goop in the measuring cup, and when
that just starts to roll (bubble, whatever...), whisk it as it thickens. That's it. That's gravy.
You're done.....& with one pan to wash. A Roast is nothing to be afraid of.
I will try. thanks guys.
I haven't tried Bistro. I generally use an American product called "Better than Boullion" . It claims
to be made with real beef. Most of the others seem to be mostly monosodium glutemate.
Better than boullion is quite expensive....about 8 or 9 dollars for a smal jar.
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as an asside:
The roasting pan I used was almost too small for that roast. I had to do everything I could just to shoe horn the roast into the pan.
There wasn't more than a few cubic inches of space above the roast. I was surprised there was room for the liquids.
I also use the 'better than boullion, as well as the chicken version, very good product.
I'm picking up a pot roast tomorrow, can't wait, and yes, 'red wine'.
We don't like fatty meats in general, so we usually get sirloin or cross rib cuts. We sear a roast on all sides using a little bacon fat then roast, uncovered at 320 or 325 till about an hour before taking out, then add veggies (minus the spuds), herbs, spices (no salt), vino, and cover and cook for the remaining hour. The spuds we bake on the side with a slice of onion wrapped in foil. Gravy is made from the beef juice, veggie juice, vino, and the little bit of bacon fat with instant potatoes to thicken. That's our pot roast. Regular roast is seared and roasted with seasonings (again, no salt) till medium rare or medium. Veggies are done separately. Yorkie pudding is a pain in the dairyair.
Five years later......roughly...
I have another pot roast in the slow cooker. It's been cooking since early this morning. By dinner time it will be fork tender and
tasty. Save-on has 3 to 4 pound blade roasts on for $15.00 to $20.00 each. These roasts are cut so that when it is done, you can
start slicing at one end and keep cutting accross the grain till the roast is gone.
I have another pot roast in the slow cooker. It's been cooking since early this morning. By dinner time it will be fork tender and
tasty. Save-on has 3 to 4 pound blade roasts on for $15.00 to $20.00 each. These roasts are cut so that when it is done, you can
start slicing at one end and keep cutting accross the grain till the roast is gone.
after all these years I learned something about cooking meat i did not know, from jamie the english tv
chef who comes on often with interesting recipes.
he said that 'if' one buys tender cuts of meat, and freezes them, when they are thawed and cooked they
will not be as tender as a fresh piece, cooked before freezing. he said that doesn't work with tougher cuts, which usually have to be cooked in a liquid.
so, i am remembering that little bit of advice for the future, as i often buy more expensive roasts,
steaks etc., (when they are on sale), then i freeze them for future use.
maybe i'm just behind the times and should have known that long ago.