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Post by Deleted on Oct 29, 2013 8:42:19 GMT -5
We often do the traditional pot roast on Sundays after church as we did last Sunday. I grew up on Sunday pot roast as I'm sure some of you did as well. I forgot to post the pic so I'm posting it on Tuesday. Can you smell it?  |
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Post by Walter on Oct 29, 2013 10:16:38 GMT -5
Looks good. Tell us how you make it.
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Post by Deleted on Oct 29, 2013 20:48:57 GMT -5
Cast iron skillet with very thick glass lid from the early 60's (my Mom's). Brown/sear all sides of the roast on the stove top (get that skillet f-in' hot first!). Salt and pepper and put the lid on, and put in the oven preheated to 300F. Cook for (I think) 2 hours. Take out and pour all the liquid into a large pyrex measuring cup. Put the potatoes, onion wedges and carrots in with the roast and put back in the oven covered for (I think) 1/2 hour - 45 minutes. In the mean time skim off all the fat from the liquid and set aside. When done take out the roast and veggies and cover on a platter with foil. Pour the liquid back in the skillet, stir in a small amount of flour and organic beef broth, scraping/stirring continuously to make the PERFECT gravy. (Gravy bread is for desert usually)
The key to fally-apart pot roast is low and slow with a tiny bit of water when you first put it in the oven. Meals don't get any better than Sunday pot roast.
I forgot to add that I put some fresh sliced garlic on top of the roast at first. A lot of people don't like the flavor that garlic adds to pot roast. I'm on the fence... It's great either way.
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Post by Deleted on Oct 29, 2013 21:56:42 GMT -5
Where's the actual pot roast ? Kinda looks like something SMALL and brown in there but THAT kan't be the pot roast,,,,,,,kann it ? LOL The rest looks OK but not as good as my fried food  |
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Post by Deleted on Oct 29, 2013 22:02:06 GMT -5
It's actually a chuck roast, which is the traditional "pot" roast. I prefer the seven bone chuck roast but this was a smaller boneless chuck. The portion on my plate is probably about 1/6 or less of the actual roast. Again, this was a smallish 3 pound roast. I prefer to have the butcher cut me a 3" thick, 6-8 lb. seven bone when they're on sale.
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Post by Deleted on Oct 30, 2013 6:57:57 GMT -5
Doubtful.....As an engineer, Walt will design something better  |
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Post by Deleted on Oct 30, 2013 7:55:30 GMT -5
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Post by Walter on Oct 30, 2013 8:02:39 GMT -5
Doubtful.....As an engineer, Walt will design something better DOH!!! |
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Post by Walter on Oct 30, 2013 8:04:28 GMT -5
Cast iron skillet with very thick glass lid from the early 60's (my Mom's). Brown/sear all sides of the roast on the stove top (get that skillet f-in' hot first!). Salt and pepper and put the lid on, and put in the oven preheated to 300F. Cook for (I think) 2 hours. Take out and pour all the liquid into a large pyrex measuring cup. Put the potatoes, onion wedges and carrots in with the roast and put back in the oven covered for (I think) 1/2 hour - 45 minutes. In the mean time skim off all the fat from the liquid and set aside. When done take out the roast and veggies and cover on a platter with foil. Pour the liquid back in the skillet, stir in a small amount of flour and organic beef broth, scraping/stirring continuously to make the PERFECT gravy. (Gravy bread is for desert usually) The key to fally-apart pot roast is low and slow with a tiny bit of water when you first put it in the oven. Meals don't get any better than Sunday pot roast. I forgot to add that I put some fresh sliced garlic on top of the roast at first. A lot of people don't like the flavor that garlic adds to pot roast. I'm on the fence... It's great either way. Good stuff, Freddie. I'm gonna have to try this. |
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Post by Deleted on Oct 30, 2013 11:47:56 GMT -5
Good stuff, Freddie. I'm gonna have to try this. Butt-kisser ...and YES Fredrick I did have batter-fried Talapia last night.....I hate havin it will tartar sauce and French fries with catch-up |
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Post by Deleted on Oct 30, 2013 11:54:42 GMT -5
Those green beans on my plate were freshly picked by ME from MY garden. I'm still getting beans and it's almost November so lick MY plate you dog dick!  |
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Post by Deleted on Oct 30, 2013 11:55:53 GMT -5
If anybody can name the movie from which the "lick my plate you dog dick" quote is taken from will win a prize! |
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Post by Deleted on Oct 30, 2013 12:03:38 GMT -5
Too late. Contest over.
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Post by Deleted on Oct 30, 2013 19:08:47 GMT -5
LMFAO !!!! I actually did a video of myself miming George Lynch's version of Queen's "Tie yer mother down" and spliced in clips of this very movie ....LMAO !!!! At that exact spot !!! LOL !!!! |
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