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Old 04-02-2019, 06:06 PM   #1
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Pot Roast for Mark

Mark wants a slow-cooked pot roast with potatoes and carrots and onions. I would like to make it for him, and I will, but I loathe pot roast and I think Iíve only made it once. Iím not gonna pull out the slow cooker either; Iíll make it in my DO, covered, in a very slow oven, I guess.

Whatís the best cut of meat to use, and how long should I cook it at what temp? Thanks for your input!

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Old 04-02-2019, 06:54 PM   #2
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Chuck roast is the best as it has a good ratio of intramuscular fat to lean and lots of beef flavor. You can get it bone-in or boneless. Simply, cook it until it's fork tender or to an internal temperature of 200ļF.

A splash of wine, spoonful of tomato paste and a splash of soy sauce will boost the umami without intruding on the flavor.
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Old 04-02-2019, 06:59 PM   #3
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I use chuck roasts for pot roast. I usually slow roast it the day before and refrigerate it so the fat congeals and can easily be removed. Reheat it the next day with the carrots, potato and onions, and it makes for a wonderful meal, IMO.
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Old 04-02-2019, 07:04 PM   #4
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Yes..Blade roast..you guys call it chuck..Give it a good browning, remove, add your mirepoix, then what Andy said..I like to braise it at 350..so, only about an inch of liquid..you can add more if needed every hour as you check it. I use beef stock..this will eventually make your gravy..
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Old 04-02-2019, 07:07 PM   #5
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I love Pot Roast of either Beef or Pork,
but I'm simply terrible at it, I have no idea why.

My Mother makes the BEST Pot Roast;
I hate to say that that's about all I like
that she cooks
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Old 04-02-2019, 07:09 PM   #6
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Another vote for a bone in chuck roast.

Because I live alone I also use meaty beef shanks, they have a great flavor but a fair amount of gristle.

I put a small amount of oil in the pan, get a good dark sear on all sides of the meat, add the vegetables, cover the pot and put it into a 325F oven for a couple of hours.

If I've done it correctly the potatoes get a nice bit of dark brown scorch on them.

Make sure to add enough extra veggies for a pan of hash.

Good luck!
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Old 04-02-2019, 07:10 PM   #7
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Quote:
Originally Posted by Kaneohegirlinaz View Post
I love Pot Roast of either Beef or Pork,
but I'm simply terrible at it, I have no idea why.

My Mother makes the BEST Pot Roast;
I hate to say that that's about all I like
that she cooks
It isn't hard..just follow the steps, and keep your nose out of it..lol..like grilling..if you are lookin it ain't cookin'
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Old 04-02-2019, 07:10 PM   #8
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Quote:
Originally Posted by Rocklobster View Post
Yes..Blade roast..you guys call it chuck..Give it a good browning, remove, add your mirepoix, then what Andy said..I like to braise it at 350..so, only about an inch of liquid..you can add more if needed every hour as you check it...this will make your gravy..
Roch, when you say the mirepoix, is it big chunks or small dice?
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Old 04-02-2019, 07:12 PM   #9
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Quote:
Originally Posted by Kaneohegirlinaz View Post
Roch, when you say the mirepoix, is it big chunks or small dice?
Medium? Doesn't really matter...Lol..I like a nice layer so the meat sits on it and helps it stay above the liquid..you can strain it out later or blend it with a stick blender to make a sauce..
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Old 04-02-2019, 07:16 PM   #10
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I follow the procedure from an old Jacques Pepin recipe. He starts with chunks of mire poix, wine, herbs and some stock and simmers the browned meat for an extended period the strains out the liquid and tosses the veggies and adds fresh veggies for the meal. His logic is that the first batch of veggies gave up all their flavor to the liquid.
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