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 Pot Roast

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pnwchef

  • Total Posts: 2236
  • Joined: 3/16/2011
  • Location: Kennewick, WA
Pot Roast Thu, 02/23/12 7:12 PM (permalink)
Nothing like a Pot Roast on a cool Pacific Northwest afternoon. I chopped up some Mirepoix, Browned the Top Round and then deglazed the pan. I like putting this in a roasting pan so I don't have to watch it. I rubbed garlic, beef base, pepper and salt into the beef, cook the meat on top of the vegetables for 4 hrs. I like having it with mashed potatoes, gravy and veg.........comfort food at it's best....................pnwc
 


 
#1
    mar52

    • Total Posts: 7599
    • Joined: 4/17/2005
    • Location: Marina del Rey, CA
    Re:Pot Roast Thu, 02/23/12 7:23 PM (permalink)
    Nice slicing job!
     
    I thought pot roast was something that fell apart, not something you slice.  (I'm not kidding)
     
    You don't eat carrots?
     
    Your gravy and maple donut look excellent.  What did you use to thicken the gravy? 
     
    Did all of your corn come from the same cob?
     
    Now I'm kidding. 
     
    #2
      pnwchef

      • Total Posts: 2236
      • Joined: 3/16/2011
      • Location: Kennewick, WA
      Re:Pot Roast Thu, 02/23/12 8:08 PM (permalink)
      mar52


      Nice slicing job!
      thanks
      I thought pot roast was something that fell apart, not something you slice.  (I'm not kidding)
      I Like it this way, it's my house
      You don't eat carrots?
      yes I like Carrots, I also like corn
      Your gravy and maple donut look excellent.  What did you use to thicken the gravy? 
      Thanks on the gravy, after 35 years in the Restaurant business, I should know how to make gravy. The donut is a half onion that was cooked with the pot Roast. I also like Maple donuts.
      Did all of your corn come from the same cob?
      the Corn was taken from many cobbs.
      Now I'm kidding. 
       I can never tell, I think your board.


       
      #3
        chewingthefat

        • Total Posts: 6097
        • Joined: 11/22/2007
        • Location: Emmitsburg, Md.
        Re:Pot Roast Fri, 02/24/12 4:55 PM (permalink)
        Bill, that looks amazing...got to be incredibly good, everything you got there!
        Do you always use a Top for your Pot Roast? Mar, that's why he got nice slices!
        I use Tops for our Pit Beef!
        <message edited by chewingthefat on Fri, 02/24/12 4:58 PM>
         
        #4
          pnwchef

          • Total Posts: 2236
          • Joined: 3/16/2011
          • Location: Kennewick, WA
          Re:Pot Roast Fri, 02/24/12 6:41 PM (permalink)
          Hey Chewy, in most cases I use Top Round and Top butts for rare Roast beef slices, like you do with your pit Roasted " By the way yours looks great" I have been using Top Round Roasts for years on buffets, as long as they are cut thin, they are fine. I have more leeway with the top sirloin butt, it's more tender. I have my cows processed with a few Chuck Roasts and the rest of the chuck made into ground beef and hamburgers. In most cases I would use other cuts of meat for Pot Roasting but, this is all I have on hand. By using the Top Round, I am able to use the Pot Roast for a lot of usees, when it's about 80 to 90% done, I can slice it for Hot Beef sandwiches, and cook longer for other meals.............take care buddy..............pnwc
           
          #5
            bartl

            • Total Posts: 1208
            • Joined: 7/6/2004
            • Location: New Milford, NJ
            Re:Pot Roast Fri, 02/24/12 7:25 PM (permalink)
            I personally use rump or bottom round in my pot roasts.
             
            I have brought up before one thing I learned from my mother, and thought was common, but turns out not to be: about 3/4 through the cooking, take out the roast, slice it up (thick slices), and put the slices back in the gravy to cook the rest of the way. For the past few years, mainly because my wife prefers a smooth gravy, I've also been putting a stick blender into the gravy before putting the meat back in.
             
            Bart
             
            #6
              mar52

              • Total Posts: 7599
              • Joined: 4/17/2005
              • Location: Marina del Rey, CA
              Re:Pot Roast Fri, 02/24/12 7:57 PM (permalink)
              My mother always does this with brisket... Jewish Brisket, I guess with lots of onions.
               
              #7
                ann peeples

                • Total Posts: 8317
                • Joined: 5/21/2006
                • Location: West Allis, Wisconsin
                Re:Pot Roast Sat, 02/25/12 6:35 PM (permalink)
                I would have liked being invited for dinner.....
                 
                #8
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