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-   -   Spicy Pot Roast REC (http://www.discusscooking.com/forums/f48/spicy-pot-roast-rec-19789.html)

Dakota Rose 02-28-2006 05:28 PM

Spicy Pot Roast REC
 
New to the board, I'm submitting a recipe for a favorite pot roast.

3-5 lb. beef pot roast (I prefer chuck)
2 TBSPs olive oil
1/2 cup brown sugar
1/2 cup vinegar
1/4 cup soy sauce
1 bay leaf
4 stalks celery, chopped
2 medium onions, chopped
In Dutch oven, brown meat in oil. Mix together brown sugar, vinegar, soy sauce, bay leaf, celery and onions. Pour over roast. Cover tightly and cook 2-3 hours (until fork-tender) in a 300 degree oven. Remove roast, tent with foil. Discard bay leaf, drain excess fat and thicken sauce with cornstarch/water slurry. Pour some sauce over sliced beef, pass remaining separately.

Probably not the kind of pot roast grandma made, but very tasty nonetheless!

Dakota Rose

Billdolfski 02-28-2006 08:26 PM

Works for me, looks pretty good.

Barbara L 02-28-2006 11:07 PM

Your recipe looks really good. Thanks!

:smile: Barbara

Dakota Rose 03-01-2006 12:34 AM

I'm a bit suspicious of those who don't like chicken fried steak, myself, but I also appreciate tweaking a pot roast!

Dakota Rose

Billdolfski 03-01-2006 08:45 AM

I'm sure the accompanying gravy is where it's at too.

Mylegsbig 03-01-2006 09:48 AM

Dakota, what is spicy about that recipe? Am i missing something?

kimbaby 03-01-2006 10:45 AM

Quote:

Originally Posted by Dakota Rose
New to the board, I'm submitting a recipe for a favorite pot roast.

3-5 lb. beef pot roast (I prefer chuck)
2 TBSPs olive oil
1/2 cup brown sugar
1/2 cup vinegar
1/4 cup soy sauce
1 bay leaf
4 stalks celery, chopped
2 medium onions, chopped
In Dutch oven, brown meat in oil. Mix together brown sugar, vinegar, soy sauce, bay leaf, celery and onions. Pour over roast. Cover tightly and cook 2-3 hours (until fork-tender) in a 300 degree oven. Remove roast, tent with foil. Discard bay leaf, drain excess fat and thicken sauce with cornstarch/water slurry. Pour some sauce over sliced beef, pass remaining

separately.


Probably not the kind of pot roast grandma made, but very tasty nonetheless!

Dakota Rose

I bet it smells good as it cooks, and taste like heaven,I bet...

kimbaby 03-01-2006 10:46 AM

Quote:

Originally Posted by Mylegsbig
Dakota, what is spicy about that recipe? Am i missing something?

I am assuming the vinegar and soy sauce gives it a bit of a kick....

Dakota Rose 03-01-2006 02:05 PM

Legs, this isn't "spicy" in terms of heat. Rather, the addition of soy sauce, brown sugar, vinegar, isn't typical around here ... most pot roast recipes I come across contain thyme, beef broth, tomatoes, carrots, maybe sour cream or a glug of red wine. What I call "Yankee" pot roast. Standard Sunday dinner fare in the Upper Midwest.

Dakota

Billdolfski 03-01-2006 02:48 PM

Like how a lot of curry powders are spicy, but not hot.

I'm definitely plotting on trying this, but I see it going in the crockpot after I brown it.


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