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

  1. #1
    ImStillMags Guest

    Default I have a pot roast on the stove right now

    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.


  2. #2
    Mr. Bill Guest

    Default Re: 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!!

    Join me....a little fun, some ramblings and good recipes

    http://whstoneman.blogspot.com

  3. #3
    Omelet Guest

    Default Re: I have a pot roast on the stove right now

    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.
    --
    Peace! Om

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

  4. #4
    ImStillMags Guest

    Default Re: I have a pot roast on the stove right now

    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. :-)



  5. #5
    Bob Terwilliger Guest

    Default Re: I have a pot roast on the stove right now

    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




  6. #6
    Omelet Guest

    Default Re: I have a pot roast on the stove right now

    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

  7. #7
    Wayne Boatwright Guest

    Default Re: I have a pot roast on the stove right now

    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.



    --

    ~~ If there's a nit to pick, some nitwit will pick it. ~~

    ~~ A mind is a terrible thing to lose. ~~

    ************************************************** ********

    Wayne Boatwright


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