Pot Roast Vegetables.

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Ort. Carlton.
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2007/01/25 01:24:03 (permalink)

Pot Roast Vegetables.

Dearfolk,
Back when I used to eat at The Normaltown Cafe and later The Royal Cafe, one of the periodic lunch specials was Pot Roast. Both places would cook vegetables in with the meat: potatoes and carrots, primarily.
My curiosity is this: Mama's Boy is toying with the idea of a pot roast lunch special one day soon. What vegetables would YOU include in your medley of pot roast vegetables? I'd add a generous sampling of onions to the two veggies above; does anyone have interesting variations on how you would do it? Green peppers, maybe?
I'll check back here in a few daze to see what y'all have come up with. The possibility of regional variations has me endlessly wondersome.
Unroastingly, Ort. Carlton in Colder-Than-I-Would-Like Athens, Georgia.
P. S. I absolutely will not be thinking of including livermush in this! Lutefisk, perhaps....
#1

41 Replies Related Threads

    UncleVic
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    RE: Pot Roast Vegetables. 2007/01/25 01:54:55 (permalink)
    Them small cocktail onions... Maybe dice in some scallions also..

    #2
    soozycue520
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    RE: Pot Roast Vegetables. 2007/01/25 02:32:07 (permalink)
    I use WHOLE onions cooked in with the pot roast. I am an onion freak and love cutting the cooked onion in half, and wrapping a piece of the onion around a piece of the meat. I learned this from my mom, who made EXCELLENT pot roast.

    I sometimes put celery, mushrooms or tomatoes in my pot roast.

    I am not a big potato fan. I usually make noodles on the side {yes, I know noodles are not a vegetable}.
    #3
    Jimeats
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    RE: Pot Roast Vegetables. 2007/01/25 08:22:52 (permalink)
    I always add green peppers and fresh onions. I also sprinkle a packet of onion soup mix on top of roast. Depending on my mood sometimes I add fresh green beans if on hand or sun dried tomatos. The tomatos can add extra depth to the gravey. Also some red wine.

    I must add that I've also had great success doing this with a frozen chuck roast. Brown it off as useual then add to crock pot or dutch oven. The jury is still out on wich way I prefer, stove top, in oven or crock pot. Chow Jim
    #4
    kland01s
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    RE: Pot Roast Vegetables. 2007/01/25 10:47:00 (permalink)
    Potatoes and carrots are the only vegetables for me in a pot roast.
    #5
    Ashphalt
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    RE: Pot Roast Vegetables. 2007/01/25 11:15:10 (permalink)
    Basic for us is small boiler onions (white onions 1-2 inches), carrots, celery, parsnips and potatoes. Some minced flat-leaf parsley is nice on top.
    #6
    mland520
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    RE: Pot Roast Vegetables. 2007/01/25 11:37:37 (permalink)
    pot roast- veggies
    Yankee pot roast (made with a 7 blade chuck) must contain tomatoes- either canned or fresh, lots of onion, some celery and root vegetables- like parsnips, or turnips as well as carrots. Delish on a cold winter's day! The tomato actually helps to break down the protein in the beef and tenderize it.

    Pot roast (a Jewish version) made with briskit cut of beef usually just has onions- and lots of them. But is served with noodles ( I agree- not a vegetable) and a selection of oven roasted root vegetables. This just has to simmer or slow cook for a very long time.

    I like both versions- but prefer Yankee style Pot Roast- It was something my mom made often, and when I make it, I remember her.
    #7
    mayor al
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    RE: Pot Roast Vegetables. 2007/01/25 11:38:42 (permalink)
    Listed in order of ratio to meat. (Boneless Chuck Roast or London Broil about 3 inch thick is my first choice. Top Sirloin 'clod' is a close second choice for the meat.)
    1.Potato- Small whole, or larger peeled & cut-up,
    2.Carrots- 2-3in pieces, 1 inch diameter or smaller
    3.Onions- usually white and medium sized in half or quarters
    4.Mushrooms- whole or halved depending on size
    5.Celery pieces (optional)
    #8
    dancinhomer
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    RE: Pot Roast Vegetables. 2007/01/25 11:52:57 (permalink)
    gotta agree with the Mayor, with the exception of mushrooms, which get so squishy in the cooking process. Onions, taters, carrots and celery are tough enough to handle the heat and they flavor each other as well as the roast. YUMMERS!
    #9
    Ashphalt
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    RE: Pot Roast Vegetables. 2007/01/25 12:02:47 (permalink)
    mland - Interesting, I don't recall seeing Yankee Pot Roast recipes here in the northeast that include tomatoes. I usually use a recipe from Jasper White which is tomato-free.

    I've always heard that what makes something a "Yankee" Pot Roast is that the table vegetables are cooked with the meat. The distinction is with classic European preparations like the Viennese Boiled Beef with Horseradish sauce, Italian Beef in Barolo and French Boeuf Bourgignone where beef is stewed or braised with aromatics including vegetables, usually the cooking liquid is strained and made into a sauce, and vegetables are cooked separately and either added to or served together with meat and sauce.
    #10
    fabulousoyster
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    RE: Pot Roast Vegetables. 2007/01/25 12:23:26 (permalink)
    I've made Pot Roast all different ways, but I really love Puerto Rican style Pot Roast "Carne Mechada"

    Here is Daisy Martinez's recipe off her website:

    http://www.daisycooks.com/pages/recipes_detail.cfm?ID=6
    #11
    mollydingle
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    RE: Pot Roast Vegetables. 2007/01/25 12:28:05 (permalink)
    Ashphalt is right. Tomatoes do not belong with pot roast. 'Taters, onions,carrots, turnip, even beets. Now I'm hungry...
    #12
    desertdog
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    RE: Pot Roast Vegetables. 2007/01/25 15:04:17 (permalink)
    quote:
    Originally posted by mollydingle

    Ashphalt is right. Tomatoes do not belong with pot roast. 'Taters, onions,carrots, turnip, even beets. Now I'm hungry...



    I beg to differ....

    http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=16813
    #13
    redtressed
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    RE: Pot Roast Vegetables. 2007/01/25 16:31:09 (permalink)
    I vote for a small amount of tomatoes , some dashes of good red wine, onions, new potatoes, carrots, some beef soup base or dried french onion soup, a green pepper, a couple of slices of bacon to smoke it up a bit and a bouquet garni of marjoram, thyme and savory, and lots of freshly ground black pepper. If my mama was cooking it, she'd add parsnips.
    #14
    Doatsie82
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    RE: Pot Roast Vegetables. 2007/01/25 16:59:35 (permalink)
    I agree with dancinhomer, potatos, onions, carrots and celery are all the veggies I add to my pot roast. My seasonings are just salt, pepper, parsley and rosemary. Doatsie
    #15
    Greyghost
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    RE: Pot Roast Vegetables. 2007/01/25 18:58:59 (permalink)
    Pot roast heaven came to River City this week when some very good chuck roast went on sale. Well marbled with fat without being too fatty, these roasts screamed pot roast. I had to try a few variations:

    Pot roast #1 was pretty standard with potato, pearl onions, carrots and lots of celery as I am partial to it. The dish delivered the simple wonderful goodness I was looking for.

    Pot roast #2 was similar except I omitted the white potatoes and carrots and substituted sweet potato chunks and a couple of quartered large white onions for the pearl onions. I was not disappointed with the sweet result.

    Pot roast # 3 featured all the leftover sauce from the previous roasts and featured whole button mushrooms as well as thick portabello slices. The vegetable addition here was a large cabbage head cut into large chunks with the leftover white onions done the same way. This may have been the best of all, but I think it also benefited from the reduced sauce from the previous pot roasts.

    I think I will do vegetarian dishes for a few days, just to make up for all that meat that I could not resist. It was a wonderful experiment though.
    #16
    Sundancer7
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    RE: Pot Roast Vegetables. 2007/01/25 21:30:32 (permalink)
    All my favorties have been mentioned. I like potatoes, carrots, onions, bell peppers, garlic, celery, jalapeno peppers and beef stock and I usualy buy a packed of pot roast spices to throw in.

    I usually leave out tomatoes.

    Paul E. Smith
    Knoxville, TN
    #17
    Ort. Carlton.
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    RE: Pot Roast Vegetables. 2007/01/25 21:41:33 (permalink)
    Dear, Dearfolk,
    Holy Cow!! So many responses!!! Mercy, I can't wait to turn the three caballeros of Mama's Boy loose with this thread!!
    So many great cooking ideas; so little time to implement them....
    Unpottedly, Ort. Carlton, Planted In Athens, Georgia.
    #18
    roossy90
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    RE: Pot Roast Vegetables. 2007/01/25 23:21:46 (permalink)
    I use stewed tomatoes along with onion, celery, carrots and spuds.
    #19
    mbrookes
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    RE: Pot Roast Vegetables. 2007/02/05 13:31:15 (permalink)
    My family has always used sweet potatoes in addition to white potatoes, carrots and onions. Maybe that's just a Mississippi thing.
    #20
    Theedge
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    RE: Pot Roast Vegetables. 2007/02/05 13:36:12 (permalink)
    If you are going to end up with a sort of "gravy" from the addition of tomatoes mixing with the juices, I would like peas in the "gravy" sort of like stew.
    #21
    Rick F.
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    RE: Pot Roast Vegetables. 2007/02/05 23:17:34 (permalink)
    Sliced celery. And garlic, if it counts as a vegetable rather than an herb. No lutefisk, which sounds repellent even if one doesn't know what it is! ("Glutinous fish?" No thank you! )
    #22
    MikeS.
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    RE: Pot Roast Vegetables. 2007/02/06 01:42:52 (permalink)
    All of mine have been mentioned except for rutabagas, love them puppies in a pot roast.

    MikeS.
    #23
    ann peeples
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    RE: Pot Roast Vegetables. 2007/02/06 08:02:23 (permalink)
    Along with celery,onion,potatoes and carrots,I throw in frozen corn and peas the last half hour...and if my fresh tomatoes are a little too ripe, I chop them up and throw them in,too.Then the next day,I shred the rest of the beef,throw everything in a soup pot,add water and barley and,VOILA!-beef barley soup.
    #24
    CajunKing
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    RE: Pot Roast Vegetables. 2007/02/06 14:19:09 (permalink)
    I love Potato, carrot, celery, and onion in mine

    I usually can not eat cooked carrots (makes me physically sick), unless they are cooked into a pot roast. then OH MY GAWD are they good.

    #25
    UncleVic
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    RE: Pot Roast Vegetables. 2007/02/06 14:36:02 (permalink)
    I like the tomato thing! Never would have thought of it.. Thanks..
    #26
    PapaJoe8
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    RE: Pot Roast Vegetables. 2007/02/06 15:41:20 (permalink)
    As Mr. Buffett would say "I like mine w/ lettace and tomatoes, Hinz-57 and frinch fried potatoes, a big cosure pickle and a cold draft beer, good God almighty wich way do I steeer!"

    Just joking around but I always add a few pickled jalapenos to my roast. Even some of my family who dosen't like hot stuff likes my roast. Just the right amount of those japs gives a great flavor with no heat. Oh, rinse out the seeds.
    Joe
    #27
    Rick F.
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    RE: Pot Roast Vegetables. 2007/02/06 18:55:29 (permalink)
    quote:
    Originally posted by PapaJoe8

    Just the right amount of those japs gives a great flavor with no heat.
    Hmm. Using the same rationale, I add Tabasco to many savory dishes near the beginning of cooking. It adds a usually unidentifiable piquancy.
    #28
    Sundancer7
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    RE: Pot Roast Vegetables. 2007/02/06 19:31:01 (permalink)
    I use about all of the above but I usually triple the amount of onions required and I squeeze a bunch of real garlic in there. I guess I overdoo black pepper and I do no salt until close to the end. I hate overslated stuff and once you do, it is over. No going back.

    Sometimes, the veggies are the best part of the meal. Tomatoes can sometimes overwhelm.

    Paul E. Smith
    Knoxville, TN
    #29
    Scarlett
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    RE: Pot Roast Vegetables. 2007/02/06 19:57:49 (permalink)
    My favorite thing to cook.
    Prepare bakin-n-bag
    add roast
    on top of road put
    1 env. onion soup mix
    1 jar mushrooms
    1 onion sliced
    any veggies you like
    1 cup of strong black coffee
    close bag
    bake according to direction on bag
    #30
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