Quantcast

Pot Roast.

Discussion in 'The Lounge' started by rideit, Jan 26, 2008.

  1. rideit

    rideit Bob the Builder

    Rep/Likes:
    93 / 1,518
    Joined:
    Aug 24, 2004
    Messages:
    6,646
    Location:
    In the cleavage of the Tetons
    No, you stoners...(well, sure, why not, welcome cooking stoners!)

    Pot Roast Recipes.
    Whatya got?

    I am doing freestyle tomorrow...
    6 pound roast, slit many times, stuff slits with garlic, fresh rosemary, thyme, and a wee bit o' cumin.
    Dredge roast with flour, brown evenly on all sides, remove.
    Sautee large amounts of onions, scallions, garlic, and shallots with a bit o' butter, till just soft.
    Add a bunch of beef stock, 1-2 cups good rich red wine (syrah, etc)
    Season with fresh cracked black pepper, thyme, cumin, bay leaf, oregano, white pepper, garlic powder, cayenne, and a good bunch o' splashes of worsteschire, and a few of soy sauce.
    add a pinch of sugar, brown is best.
    Add beef, on a rack, and roast a while. (at 300-325 or so, for a whole long time, a few hours...)
    Add potatoes, carrots, parsnips, and chunks of onion.
    Roast a bunch longer, occasionally slathering beef with juices.
    When root veggies are soft, immerse beef into stock.
    Cook until you simply don't need a knife.

    Take root stock veggies out, (save enough for presentation ) and (blasphemy) mash/puree them, and add to traditional rosemary/garlic mashed 'taters, (that is another recipe), along with a bit o' roast juice.

    O.K., that is just my thoughts on tomorrow's 'from the hip' recipe...think it'll work?
     

    Please register to disable this ad.

  2. HAB

    HAB Chelsea from Seattle

    Rep/Likes:
    81 / 808
    Joined:
    Apr 28, 2007
    Messages:
    10,470
    Location:
    Seattle
    That sounds amazing.