Constance
Master Chef
I have a Wagner Ware Dutch oven that my parents got for a wedding present that still makes the best post roast I've ever tasted.
Kim bought me a covered MagnaLite oval roaster that must be a reproduction, because the handles are an exact copy. Both have trivits to place in the bottom.
I also have 3 sizes of the old fashioned black & white speckled enameled roasters, and they still can't be beaten for certain items.
And, I have a rectangular stainless steel lasagna pan/roaster with rack, that's about 6 " deep. Got a real bargain on that, for under $50.
I can't tell you which is my favorite, as each has it's own use. But they are all wonderful pans.
Back to the original question, Leg...here's how to make the best potroast... which I believe is what your are looking for...
GRANDMA SNARR’S POT ROAST
Chuck roast
Canola oil (Grandma used Crisco and maybe a little bacon grease)
Flour
Salt & pepper
Water
Carrots
Russet potatoes
Celery (opt)
Onion (opt)
There are no amounts given on the ingredients, as that is up to you.
The most important part of this recipe is searing the meat. It must be done at a high temperature, and, as grandma said, you have to “burn the meat”. You know it’s right when the smoke detector goes off.
Salt and pepper the meat. Season the flour (about 1 ½ cups), and dredge the meat in it.
Heat heavy Dutch oven on high heat, add enough oil to cover bottom of skillet, and add meat. Lower the heat just a tiny bit, then let meat brown, uncovered, without turning until it’s very dark brown, like a chocolate roux. Turn meat and let it brown on the other side.
Add about 2 cups off water, turn heat down to med/low, and place meat on trivet if you have one. Cover and let cook until meat is tender, but not falling apart. Lift up meat and put vegetables on the bottom, then re-cover and let simmer until they are tender.
Remove meat from pot, place on platter and keep warm. Spoon out vegetables, and put in a separate serving bowl. Remove trivet. Estimate how much liquid you have in the pan, and make a slurry out of one tablespoon of flour and one tablespoon of water for each cup of drippings. Whisk into liquid in pan, turn heat up to medium high, and cook until thickened. Adjust seasoning, and pour into gravy boat.
Kim bought me a covered MagnaLite oval roaster that must be a reproduction, because the handles are an exact copy. Both have trivits to place in the bottom.
I also have 3 sizes of the old fashioned black & white speckled enameled roasters, and they still can't be beaten for certain items.
And, I have a rectangular stainless steel lasagna pan/roaster with rack, that's about 6 " deep. Got a real bargain on that, for under $50.
I can't tell you which is my favorite, as each has it's own use. But they are all wonderful pans.
Back to the original question, Leg...here's how to make the best potroast... which I believe is what your are looking for...
GRANDMA SNARR’S POT ROAST
Chuck roast
Canola oil (Grandma used Crisco and maybe a little bacon grease)
Flour
Salt & pepper
Water
Carrots
Russet potatoes
Celery (opt)
Onion (opt)
There are no amounts given on the ingredients, as that is up to you.
The most important part of this recipe is searing the meat. It must be done at a high temperature, and, as grandma said, you have to “burn the meat”. You know it’s right when the smoke detector goes off.
Salt and pepper the meat. Season the flour (about 1 ½ cups), and dredge the meat in it.
Heat heavy Dutch oven on high heat, add enough oil to cover bottom of skillet, and add meat. Lower the heat just a tiny bit, then let meat brown, uncovered, without turning until it’s very dark brown, like a chocolate roux. Turn meat and let it brown on the other side.
Add about 2 cups off water, turn heat down to med/low, and place meat on trivet if you have one. Cover and let cook until meat is tender, but not falling apart. Lift up meat and put vegetables on the bottom, then re-cover and let simmer until they are tender.
Remove meat from pot, place on platter and keep warm. Spoon out vegetables, and put in a separate serving bowl. Remove trivet. Estimate how much liquid you have in the pan, and make a slurry out of one tablespoon of flour and one tablespoon of water for each cup of drippings. Whisk into liquid in pan, turn heat up to medium high, and cook until thickened. Adjust seasoning, and pour into gravy boat.