Pot Roast.

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

  1. rideit

    rideit Bob the Builder

    93 / 1,518
    Aug 24, 2004
    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?

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  2. HAB

    HAB Chelsea from Seattle

    81 / 808
    Apr 28, 2007
    That sounds amazing.