Pot Roast Vegetables.

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johnnymolson
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RE: Pot Roast Vegetables. 2007/02/07 15:22:03 (permalink)
I usually use potatoes, carrots, onions, and parsnips.
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Michael Hoffman
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RE: Pot Roast Vegetables. 2007/02/07 15:25:39 (permalink)
Carrots, potatoes and whole, onions -- smaller whole onions.
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Sundancer7
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RE: Pot Roast Vegetables. 2007/02/07 15:42:11 (permalink)
Michael, why small whole onions? I have always used large onions and just sliced them. Maybe they are easier to handle small and whole?

Paul E. Smith
Knoxville, TN
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Michael Hoffman
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RE: Pot Roast Vegetables. 2007/02/07 16:28:23 (permalink)
quote:
Originally posted by Sundancer7

Michael, why small whole onions? I have always used large onions and just sliced them. Maybe they are easier to handle small and whole?

Paul E. Smith
Knoxville, TN

Because I don't slice them. I cook them whole and serve them that way. When done like that you don't have to slice them to eat them, they just fall apart when you stick a fork, or even a spoon into them. When I say small, though, I'm really talking about onions that are just a little smaller than medium ones -- not really tiny onions.
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Donna Douglass
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RE: Pot Roast Vegetables. 2007/02/07 16:38:07 (permalink)
All of the aforementioned ways of cooking pot roasts are interesting and so "good soundins." When it comes to something like pot roast, or vegetable soup, etc., I usually go for whatever is on hand; I love celeriac (celery root) so if I have one I cut it up and add it. Love mushrooms so would add them at the very last so they wouldn't be come mushy. If I had cabbage in the fridge, I might add a tad of that.....just love being adventurous when it comes to vegetable dishes, as I truly do love vegetables. I also love beets, but can't see adding them to a beef dish, i.e., pot roast, etc. Rather, I love roasted beets served on their steamed greens with a bit of sour cream garnish....that would be perfect in my mind to go along with the meat dish.

Donna
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Rick F.
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RE: Pot Roast Vegetables. 2007/02/07 21:27:21 (permalink)
Michael: That's my next step, either with boiling onions or cipollini.

Donna: I just got adventurous and bought my first bulb of fennel--and found it to be much more delicate than I had expected. I wonder. . . .

Also, I remember my grandmother waiting until maybe an hour before the meat was done, then oiling the vegetables (with, if possible, fat rendered from the beef while cooking) and adding them. They got a little leathery on the outside, tender on the inside, and altogether delicious. I've been trying to duplicate her pot roast for maybe 25 years, ever since her death, and am very gradually getting less far, if not yet close.
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Ashphalt
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RE: Pot Roast Vegetables. 2007/02/07 21:54:46 (permalink)
Wow! We're getting pretty grr-may here!

I agree with the small whole onions. I use the white ones they sell here as "boilers" which are standard for corned beef. I like them about 1 1/2 to 2 inches across.

Donna - I never thought of celery root. I use it in my chicken soup. If you can find it, or if you have a garden without rabbits and can grow it, parsley root, aka petrouchka, might be worth a try. Beets don't work for me, either, but I'll do parsnips or any of the turnips.

Rick - Did your Grandmother roast the veggies some and then stew them? or roast them with some pot juice? Maybe she just had one of those magic touches. Sounds like heaven to me.
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Rick F.
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RE: Pot Roast Vegetables. 2007/02/07 22:11:16 (permalink)
quote:
Originally posted by Ashphalt

Rick - Did your Grandmother roast the veggies some and then stew them? or roast them with some pot juice? Maybe she just had one of those magic touches. Sounds like heaven to me.
She just put them back in with the beef, which I guess sort of stewed them some. Then we had gravy. . . . Couldn't have been heavenly, though, because it was so sinfully delicious!
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Michael Hoffman
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RE: Pot Roast Vegetables. 2007/02/07 22:13:53 (permalink)
You know, Rick, I never think of cippolini. And I saw some beautiful ones in the store just the other day.
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Rick F.
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RE: Pot Roast Vegetables. 2007/02/07 23:02:32 (permalink)
quote:
Originally posted by Michael Hoffman

You know, Rick, I never think of cippolini. And I saw some beautiful ones in the store just the other day.
I have seen them once in the 8+ years I have lived here--at a @*#%^ WalMart, of all places!
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Michael Hoffman
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RE: Pot Roast Vegetables. 2007/02/07 23:05:39 (permalink)
quote:
Originally posted by Rick F.

quote:
Originally posted by Michael Hoffman

You know, Rick, I never think of cippolini. And I saw some beautiful ones in the store just the other day.
I have seen them once in the 8+ years I have lived here--at a @*#%^ WalMart, of all places!

#41
boyardee65
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RE: Pot Roast Vegetables. 2007/03/12 14:53:10 (permalink)
Parsnips, Turnips, Mushrooms, Potatoes, Onions, Carrots.
JMHO
David O.
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