Pot Roast Vegetables.

RE: Pot Roast Vegetables. (boyardee65)

Mon, 12 Mar 2007 14:53:10 GMT

Parsnips, Turnips, Mushrooms, Potatoes, Onions, Carrots.
JMHO
David O.

RE: Pot Roast Vegetables. (Michael Hoffman)

Wed, 07 Feb 2007 23:05:39 GMT

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!

RE: Pot Roast Vegetables. (Rick F.)

Wed, 07 Feb 2007 23:02:32 GMT

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!

RE: Pot Roast Vegetables. (Michael Hoffman)

Wed, 07 Feb 2007 22:13:53 GMT

You know, Rick, I never think of cippolini. And I saw some beautiful ones in the store just the other day.

RE: Pot Roast Vegetables. (Rick F.)

Wed, 07 Feb 2007 22:11:16 GMT

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!

RE: Pot Roast Vegetables. (Ashphalt)

Wed, 07 Feb 2007 21:54:46 GMT

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.

RE: Pot Roast Vegetables. (Rick F.)

Wed, 07 Feb 2007 21:27:21 GMT

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.

RE: Pot Roast Vegetables. (Donna Douglass)

Wed, 07 Feb 2007 16:38:07 GMT

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

RE: Pot Roast Vegetables. (Michael Hoffman)

Wed, 07 Feb 2007 16:28:23 GMT

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.

RE: Pot Roast Vegetables. (Sundancer7)

Wed, 07 Feb 2007 15:42:11 GMT

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

RE: Pot Roast Vegetables. (Michael Hoffman)

Wed, 07 Feb 2007 15:25:39 GMT

Carrots, potatoes and whole, onions -- smaller whole onions.

RE: Pot Roast Vegetables. (johnnymolson)

Wed, 07 Feb 2007 15:22:03 GMT

I usually use potatoes, carrots, onions, and parsnips.

RE: Pot Roast Vegetables. (Scarlett)

Tue, 06 Feb 2007 19:57:49 GMT

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

RE: Pot Roast Vegetables. (Sundancer7)

Tue, 06 Feb 2007 19:31:01 GMT

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

RE: Pot Roast Vegetables. (Rick F.)

Tue, 06 Feb 2007 18:55:29 GMT

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.

RE: Pot Roast Vegetables. (PapaJoe8)

Tue, 06 Feb 2007 15:41:20 GMT

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

RE: Pot Roast Vegetables. (UncleVic)

Tue, 06 Feb 2007 14:36:02 GMT

I like the tomato thing! Never would have thought of it.. Thanks..

RE: Pot Roast Vegetables. (CajunKing)

Tue, 06 Feb 2007 14:19:09 GMT

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.

RE: Pot Roast Vegetables. (ann peeples)

Tue, 06 Feb 2007 08:02:23 GMT

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.

RE: Pot Roast Vegetables. (MikeS.)

Tue, 06 Feb 2007 01:42:52 GMT

All of mine have been mentioned except for rutabagas, love them puppies in a pot roast.

MikeS.

RE: Pot Roast Vegetables. (Rick F.)

Mon, 05 Feb 2007 23:17:34 GMT

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! )

RE: Pot Roast Vegetables. (Theedge)

Mon, 05 Feb 2007 13:36:12 GMT

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.

RE: Pot Roast Vegetables. (mbrookes)

Mon, 05 Feb 2007 13:31:15 GMT

My family has always used sweet potatoes in addition to white potatoes, carrots and onions. Maybe that's just a Mississippi thing.

RE: Pot Roast Vegetables. (roossy90)

Thu, 25 Jan 2007 23:21:46 GMT

I use stewed tomatoes along with onion, celery, carrots and spuds.

RE: Pot Roast Vegetables. (Ort. Carlton.)

Thu, 25 Jan 2007 21:41:33 GMT

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.

RE: Pot Roast Vegetables. (Sundancer7)

Thu, 25 Jan 2007 21:30:32 GMT

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

RE: Pot Roast Vegetables. (Greyghost)

Thu, 25 Jan 2007 18:58:59 GMT

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.

RE: Pot Roast Vegetables. (Doatsie82)

Thu, 25 Jan 2007 16:59:35 GMT

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

RE: Pot Roast Vegetables. (redtressed)

Thu, 25 Jan 2007 16:31:09 GMT

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.

RE: Pot Roast Vegetables. (desertdog)

Thu, 25 Jan 2007 15:04:17 GMT

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