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Old 07-21-2006, 12:43 PM   #11
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Add a lot of onions, beef bouillion granules or cubes, garlic powder, can of tomato paste. Water to come up the sides.
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Old 07-21-2006, 03:05 PM   #12
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the best pot roast i have made with no left overs every time
to approx a 3# roast add
1- can beef broth add some water till roast is half cover or use alll beef broth.
2-3 gloves of garlic
1 large onion cut into thick slices and lay onto of meat. or i have gotten the pearl onions and put in whole (handful)
2- sprigs of fresh rosemary or a tablesppon of dry
1 -sprig of fresh thyme ir a tsp of dry
approx 6-8 carrots cut into large chunks.
4-5 potatoe cut in lg chunks.
i have also put in parsnip or turnips to on occasionally
salt and pepper
cover with foil tight and let it cook till almost done and then uncover last 20 mins.
then strain the broth and make gravy and you won't belive the gravy you get. very tasty.
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Old 07-21-2006, 05:51 PM   #13
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Quote:
Originally Posted by Andy M.
Add some Italian Seasoning and some garlic. fresh onions if you have them and a half cup of the dry sherry. Lots of ground black pepper asnd some Worcestershire sauce.

I ended up doing what Andy said. The Sherry gave it such a wonderful flavor!!
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Old 07-22-2006, 01:25 AM   #14
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sounds good tg, and andy. i'm gonna have to try that next time.

i made a chuck pot roast, actually 2 medium sized roasts, together in the crock pot while i was on vacation recently.

i rubbed with lots of s&p, then heavily browned the roasts on all sides in light olive oil before putting into the crock pot. a yellow onion was quartered and tossed in, as well as 4 or 5 whole garlic cloves. then i added about a half of a bottle of cab sauv, using a little to deglaze the pan used for browning and putting that in as well, and a cup of the liquid left over from rehydrating shiitake mushrooms, so that the liquid level was about half way or a little more up the roasts. it was set to low for 2 hours.
i turned the roasts, added 2 more quartered sweet onions, baby carrots, and a bundle of fresh parsley, thyme, and bay leaves. set the crock pot to high for another hour or so.
the meat was amazingly tender, and the gravy (reduced remaining liquid, added flour slurry) and veggies were delicious.
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Old 07-22-2006, 01:27 AM   #15
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Quote:
Originally Posted by texasgirl
I ended up doing what Andy said. The Sherry gave it such a wonderful flavor!!

I'm glad you liked it, tg.
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