Jeekinz
Washing Up
He'd put foam on anything!And for Amy, Fisher's Mom, Katie E., and Jeekinz, some green garlic foam to top it off.
"Yeah...gimme a Big Mac meal...Coke, and a coupla packets of McFoam."
He'd put foam on anything!And for Amy, Fisher's Mom, Katie E., and Jeekinz, some green garlic foam to top it off.
umm, no. sorry lefse. it's close but not exactly. my mom's recipe is very plain., i sorta wouldn't call it a recipe. just a coupla techniques for a braised roast.hey buckster, is this the pot roast recipe you posted?
Well, I went with Katie E's mushroom soup combo, just because I had that on hand. I used carmelized sliced onions and some sage. Due to the cooking time, 2.25 hrs, it will be tonights dinner.
I spread the soup on top of the meat, which I think was a mistake. I should have put the soup in first, then the meat on top so the juices would blend well for the gravy. Simple fix. The DW will be making her famous garlic/onion mashed apatoes.
I made Guinness pot roast last night, and it was a big hit. Chuck roast, a chopped onion, clove of garlic, some Penzeys' Bonne Herbes (chive, dill, basil, tarragon, pepper), salt and bottle of Guinness Draft, in the oven covered at 250 for about 6 hours.
I did brown the roast and the onions first. I made it the night before, let the pan juices sit in the fridge until the fat congealed, removed it and made a roux with the fat and some flour, stirred in the rest of the liquid for a sinfully good gravy. If you wanted to be more healthy, just thicken the defatted juice with cornstarch or flour.
Here's a fast and easy way to prep it--and it makes it's own gravy at the same time.
Take the roast, put a little olive oil in the bottom of the pan. Take flour mix in salt and pepper and press the meat into the flour on both sides, shake off the excess. Sear the roast on both sides in the olive oil. Deglaze with a little wine(I prefer red for this). You could also just use water if you're out. Drop in potatoes, carrots, onions (or leeks, etc) what ever veggies you like.
Here is the fun part--get a can of tomato Bisque soup(i.e. Campbells). Mix it up with a can of water and pour it over the meat and veggies. Pop it into a 350 degree oven with a lid on it and let it cook until the veggies are tender.
When it's done you have a nice roast with a tomato gravy..... It works great with swiss steak too...