"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 02-17-2008, 09:57 PM   #11
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,349
roast

i have cooked them mostly in a crockpot for fattier cuts. oven for the better quality roast. put in roaster with potatoes, carrots, onions and celery. oven on 375 and cook according to weight.

babe
__________________

__________________
babetoo is offline   Reply With Quote
Old 02-17-2008, 10:55 PM   #12
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,922
Quote:
Originally Posted by Newbee View Post
Thanks. I was told to cook the sirloin roast under low heat for 3 hours with veggies. I did the same with a pot roast but I added two, maybe three cups of water. The chuck pot roast was very nice but there was way too much liquid afterwards...it was more like a soup. I am not sure if it made a difference though, but I first brought the liquid and roast to a high boil after braising and then lowered it to simmer for three hours.

Has anyone has anyone good results using a pressure cooker?
I think you added too much water. With a braise like this, it's tightly covered, so the water doesn't evaporate. I use Betty Crocker's recipe: New England Pot Roast from Betty Crocker It only calls for one cup of water. There are slow-cooker directions, too. HTH.
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 02-18-2008, 02:07 AM   #13
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,778
since cuts of meat and cooking vessel shapes and (tight) fitting lids are all different, i go by the rule that in a braise such as a pot roast, the liquid added should only come up to about 1/3rd of the side of the meat, no more. the meat itself will lose juices, as well as the accompanying veggies, so i usually even start out lower than that; around 1/4. often, when finished cooking, the liquid level will almost be up to 1/2, so judge it on the low side.
__________________
Kicking around on a piece of ground in your hometown,
waiting for someone or something to show you the way.
Um diddle diddle diddle um diddle ay
Um diddle diddle diddle um diddle ay
buckytom is offline   Reply With Quote
Old 02-25-2008, 01:05 PM   #14
Senior Cook
 
VaporTrail's Avatar
 
Join Date: Dec 2006
Posts: 191
My mom always did potroast on the stove in a pressure cooker...
__________________

__________________
Into the fires of forever, we will fly through the heavens, With the power of the universe we stand strong together
Through the forcing of power, we will soon reach the hour, For victory we ride, Fury of the Storm!
VaporTrail is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:24 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.