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Old 01-28-2007, 04:37 PM   #1
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Wink Need help cooking pot roast

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Old 01-28-2007, 04:49 PM   #2
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I usually just salt and pepper my roasts, then brown them in a big iron skillet, transfer the roast to a big pot with tight fitting lid, your roaster would be fine, and I layer the bottom with slices of onion. Just put the roast in and let it cook at 350 for an hour,then turn it down and let it cook slow at 225 degrees for a couple hours. I am assuming you have an electric oven. When you think it looks about done, you can also put potatoes, carrots around the roast and add some water so it will steam the veggies. If you want to save clean up time, just wrap it in aluminum foil, put in the roaster and bake the same way. I love roast. There are so many ways to use left overs. Some people like to just use Liption Onion Soup and pour over the top and bake, it is good as well. You can't go wrong. The longer it cooks slowly, the more tender it is. If you want to cook without onions, the roast will make juice in the bottom and you can make a great gravy to go over mashed potatoes or noodles.
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Old 01-28-2007, 07:14 PM   #3
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Heat any pot big enough that has a lid, or you can use foil. Sear the meat on all side, and then remove.

Add olive oil to anything left in the pan, and sautee onions, carrots, celery and garlic cloves for about 8 minutes. Add crushed tomatoes and sautee for 5 more minutes. Return the meat to the pan, cover with any combination of water, broth and wine. Season to taste. Simmer for 3 hours. During the last hour, add quartered potatoes.

Okay, I see you don't have potatoes...I'll guess you omit them! Add the mushrooms with the other vegetables.

Make an apple rice pilaf to go with it.
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Old 01-28-2007, 07:20 PM   #4
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absolutely! oniona and carrots, parsnips if ya got em, taters are great. Oven pot roast is a classic and it will be fab! (love mine with marjoram as the main herb!)
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Old 01-29-2007, 03:30 AM   #5
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Thanks for the help.
:)


I see that this was moved.
Where did it get moved to?
And why did it get moved?
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Old 01-29-2007, 06:03 AM   #6
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I don't know where it started, but it makes sense that it would be moved to the 'beef' topics room.

The admins like a neat and tidy board, nothing more, and surely nothing personal.
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Old 01-29-2007, 06:41 AM   #7
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And I thought I replied but it either got deleted or something. Thought I had some good ideas too.

Ah, it was posted on another board. Here is what I suggested.

But first, can you not bone it out some way--cut around the bone and remove it.
You just have to bone it, I think.
But to return to what I was saying above, I would cook the meat separately--sear, then braise it covered with some onions, garlic, beef stock (in your pot that fits it--hopefully). Then I would add vegetables to PARTS of this.
You can remove some of the cooked beef for curry, use some for a pot roast with potatoes, carrots, etc. and even take some and shred it for a beef BBQ.
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Old 01-29-2007, 01:50 PM   #8
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Old 02-02-2007, 03:48 PM   #9
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Hello,

I've done this both in the smoker and oven. Here goes:

1. Cover with olive oil and place in aluminum pan
2. Add spices of choice - I like koshier salt, black pepper, garlic salt, and char crust (does exactly what the name implies)
3. Bake at 225-250 until internal temp is around 175. This took me approx. 8 hours.
4. Cover with foil and cook at 275 for 2 hours.
5. Leave alone for at least an hour

I realize this take a long time, but it is unbelievably tender, juicy, and tasty. Hope it goes well for you!
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Old 02-02-2007, 05:09 PM   #10
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