Thread: I have a pot roast on the stove right now

On Sat, 4 Dec 2010 15:00:55 -0800 (PST), ImStillMags
<[email protected]> wrote:


>Love pot roast, one of my favorite things on the planet.

Two thumbs up on that choice!!

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In article
<[email protected]>,
ImStillMags <[email protected]> wrote:

> Done with poultry for a bit, needed some MEAT. Slow cooking a 4 pound
> chuck roast in onions, red wine, beef stock, and lots of pepper.
> I'll have plenty of liquid left which I will
> make a bit of gravy out of and then freeze it and some of the beef to
> make soup later.
>
> Love pot roast, one of my favorite things on the planet. Course I
> have to roast some potatoes, I have some Brussels sprouts and some
> broccoli to go with it too.

I've not made that in ages. :-) Might have to fix that once the turkey
stuff is all gone!

I generally use the electric roaster for that chore.
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On Dec 4, 3:09*pm, Omelet <ompome...@gmail.com> wrote:
> In article
> <1875f153-19ba-47ef-b8cd-f46b63a03...@n2g2000pre.googlegroups.com>,
>
> *ImStillMags <sitara8...@gmail.com> wrote:
> > Done with poultry for a bit, needed some MEAT. *Slow cooking a 4 pound
> > chuck roast in onions, red wine, beef stock, and lots of pepper.
> > I'll have plenty of liquid left which I will
> > make a bit of gravy out of and then freeze it and some of the *beef to
> > make soup later.
>
> > Love pot roast, one of my favorite things on the planet. * *Course I
> > have to roast some potatoes, I have some Brussels sprouts and some
> > broccoli to go with it too.
>
> I've not made that in ages. :-) *Might have to fix that once the turkey
> stuff is all gone!


Yeah, once I finished up with all the leftovers, made stock from the
carcass, and then made some 'chicken' tortilla soup out of the turkey
pickings and put portions in the freezer, I was ready for some
MEAT.

It smells so good in my house right now I'm ready to eat the
woodwork. :-)

Sitara wrote:

> Done with poultry for a bit, needed some MEAT.

Lin made a gorgeous roast beef using what Safeway calls a "cross rib roast."
(As far as I can tell, it's a marketing term for a cut of chuck.) We had
roasted vegetables (parsnips, sweet potatoes, carrots, and onions),
French-cut green beans, and roasted acorn squash with it.

Bob

In article
<[email protected]>,
ImStillMags <[email protected]> wrote:

> > I've not made that in ages. :-) *Might have to fix that once the turkey
> > stuff is all gone!
>
>
> Yeah, once I finished up with all the leftovers, made stock from the
> carcass, and then made some 'chicken' tortilla soup out of the turkey
> pickings and put portions in the freezer, I was ready for some
> MEAT.

Red meat! <drools>
I have two slabs of spares and a brisket in the freezer. <g>

Might try something creative with that pork tenderloin that is in there
too. I dunno...

>
> It smells so good in my house right now I'm ready to eat the
> woodwork. :-)

I understand!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Clothes make the man. Naked people have little or
no influence on society. -- Mark Twain

On Sat 04 Dec 2010 07:17:26p, Bob Terwilliger told us...

> Sitara wrote:
>
>> Done with poultry for a bit, needed some MEAT.
>
> Lin made a gorgeous roast beef using what Safeway calls a "cross
> rib roast." (As far as I can tell, it's a marketing term for a cut
> of chuck.) We had roasted vegetables (parsnips, sweet potatoes,
> carrots, and onions), French-cut green beans, and roasted acorn
> squash with it.
>
> Bob

Yes, that's a cupt of chuck and always seems to make a very good pot
roast. I like what Lin roasted with it, too.



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