Thread: Pot Roast

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

> I made a very good pot roast last night. It was an extra thick
> boneless chuck with very little fat. I braised it with onions and
> carrot the way I usually do. After it's cooked, I usually take out
> the vegetables that I've braised with and add more fresh to eat. This
> time I had an idea... before I added more vegetables, I mashed the old
> ones with a ricer, but it was chunkier than I wanted - so I used my
> hand blender to smooth them into the pot likker and then thickened it
> a bit more to make gravy. It was delicious. I'm going to do that
> again! I didn't trim any fat off the beef (not that there was much to
> begin with) and there was no layer of hardened fat to skim off the
> gravy today. Two things worked out for me. Yay!

Sounds like a really cool idea! :-)

I'd be tempted to try that too just for making a creamed soup.

Thanks!

Every try cooked radishes? I've been using them in pot roast type meals
in place of potatoes for awhile now. I'd not have added those to that
sauce you made, but they are good on their own imho. Ymmv as always! <g>
--
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 Nov 17, 12:11*pm, Omelet <ompome...@gmail.com> wrote:
>
> Every try cooked radishes? *I've been using them in pot roast type meals
> in place of potatoes for awhile now. *I'd not have added those to that
> sauce you made, but they are good on their own imho. Ymmv as always! <g>


Om, I tried radishes. There's just something about the taste and
texture that is a bit off putting for me. I think it's because they
remind me of turnips and I don't much like turnips. I tried roastin
radishes and I tried them in a stew. blech.

On Nov 17, 11:55*am, sf <s...@geemail.com> wrote:
> I made a very good pot roast last night. *It was an extra thick
> boneless chuck with very little fat. *I braised it with onions and
> carrot the way I usually do. *After it's cooked, I usually take out
> the vegetables that I've braised with and add more fresh to eat. *This
> time I had an idea... before I added more vegetables, I mashed the old
> ones with a ricer, but it was chunkier than I wanted - so I used my
> hand blender to smooth them into the pot likker and then thickened it
> a bit more to make gravy. *It was delicious. *I'm going to do that
> again! *I didn't trim any fat off the beef (not that there was much to
> begin with) and there was no layer of hardened fat to skim off the
> gravy today. *Two things worked out for me. *Yay!
>
> --
>
> Never trust a dog to watch your food.

I love pot roast, it may be my favorite comfort food. Your idea is
great, I think I'll try that. I mean why let all those good
vegetables go to waste!

sf wrote:
> I made a very good pot roast last night. It was an extra thick
> boneless chuck with very little fat. I braised it with onions and
> carrot the way I usually do. After it's cooked, I usually take out
> the vegetables that I've braised with and add more fresh to eat. This
> time I had an idea... before I added more vegetables, I mashed the old
> ones with a ricer, but it was chunkier than I wanted - so I used my
> hand blender to smooth them into the pot likker and then thickened it
> a bit more to make gravy. It was delicious. I'm going to do that
> again! I didn't trim any fat off the beef (not that there was much to
> begin with) and there was no layer of hardened fat to skim off the
> gravy today. Two things worked out for me. Yay!
>

I often make a winter soup of oven roasted & then pureed veggies,
apples, pears, onions, garlic, squash, yams, & etc.

However, if your not already familiar with the technique you might want
to think about straining and simply pressing the cooked veggies (cheese
cloth, colander) to squeeze out as much of the juice (both broth and
veggie) as you can.

Then skim and/or proceed to defat the remaining braising fluid and use
as the basis for the finished dish, adding fresh vegetables & a roux, if
desired, wine & etc. to simmer in the strained, filtered & pressed,
defatted braising liquid along with any meats, usually for no more than
5 - 10 minutes depending on size of the cut of veggies & meat. Shorter
for petite longer for paysan. Im not above a quick blanch of the
veggies before adding to a finished dish of stewed meats. espicaly for
potaotes.

Ultimately, and to date i find i more prefer a well made veggie stock to
which is then added separately cooked meats which are only
warmed up in the veggie soup. This produces, imo, a richer, more
complex flavor than stewing the veggies & meats together.

And last but not lest, oyster mushrooms in a pot roast are remarkably good.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Wed, 17 Nov 2010 12:26:42 -0800 (PST), ImStillMags
<[email protected]> wrote:

> I mean why let all those good vegetables go to waste!

That's exactly what I was thinking. Waste not, want not... and it's
good for you. I usually throw them out because all their flavor has
been extracted, but last night I thought about the fiber. An
additional benefit was they half way thickened the gravy all by
themselves, so I didn't need to add as much flour to it. If I ever
make pot roast for my gluten intolerant DIL, I will throw in a few
more braising vegetables, whiz them with the hand blender at the end
and call it gravy... it was tasty all on it's own without any flour.
In fact, I may just do that next time no matter what.

--

Never trust a dog to watch your food.

On Wed, 17 Nov 2010 12:38:38 -0800, jpstifel <[email protected]> wrote:

> And last but not lest, oyster mushrooms in a pot roast are remarkably good.

I didn't think about that! I walked up the street last night while
the pot roast was in the oven and wandered through a tiny store that
would fit perfectly in Chinatown. They had nice king oyster
mushrooms, but I thought about that potato dish instead and didn't buy
any.

--

Never trust a dog to watch your food.

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

> On Nov 17, 12:11*pm, Omelet <ompome...@gmail.com> wrote:
> >
> > Every try cooked radishes? *I've been using them in pot roast type meals
> > in place of potatoes for awhile now. *I'd not have added those to that
> > sauce you made, but they are good on their own imho. Ymmv as always! <g>
>
>
> Om, I tried radishes. There's just something about the taste and
> texture that is a bit off putting for me. I think it's because they
> remind me of turnips and I don't much like turnips. I tried roastin
> radishes and I tried them in a stew. blech.

I understand... They are related to turnips methinks? :-)
I found them bearable, but whatever works.

The other MASHED spud substitute I've played with is pureed canned water
chestnuts. Even dad snarfed them down!

They can be used in a pot roast, but retain the crunchiness.
--
Peace! Om

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

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

> On Wed, 17 Nov 2010 12:38:38 -0800, jpstifel <[email protected]> wrote:
>
> > And last but not lest, oyster mushrooms in a pot roast are remarkably good.
>
> I didn't think about that! I walked up the street last night while
> the pot roast was in the oven and wandered through a tiny store that
> would fit perfectly in Chinatown. They had nice king oyster
> mushrooms, but I thought about that potato dish instead and didn't buy
> any.

Whole white mushrooms work well too, and add their own distinct flavor.
--
Peace! Om

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

"sf" <[email protected]> wrote in message
news:[email protected]..
>
> I made a very good pot roast last night. It was an extra thick
> boneless chuck with very little fat. I braised it with onions and
> carrot the way I usually do. After it's cooked, I usually take out
> the vegetables that I've braised with and add more fresh to eat. This
> time I had an idea... before I added more vegetables, I mashed the old
> ones with a ricer, but it was chunkier than I wanted - so I used my
> hand blender to smooth them into the pot likker and then thickened it
> a bit more to make gravy. It was delicious. I'm going to do that
> again! I didn't trim any fat off the beef (not that there was much to
> begin with) and there was no layer of hardened fat to skim off the
> gravy today. Two things worked out for me. Yay!
>
> --
>
> Never trust a dog to watch your food.


Nice,

A backwards Mirepoix?



Dimitri

On Wed, 17 Nov 2010 14:59:30 -0800, "Dimitri" <[email protected]>
wrote:

> "sf" <[email protected]> wrote in message
> news:[email protected]..
> >
> > I made a very good pot roast last night. It was an extra thick
> > boneless chuck with very little fat. I braised it with onions and
> > carrot the way I usually do. After it's cooked, I usually take out
> > the vegetables that I've braised with and add more fresh to eat. This
> > time I had an idea... before I added more vegetables, I mashed the old
> > ones with a ricer, but it was chunkier than I wanted - so I used my
> > hand blender to smooth them into the pot likker and then thickened it
> > a bit more to make gravy. It was delicious. I'm going to do that
> > again! I didn't trim any fat off the beef (not that there was much to
> > begin with) and there was no layer of hardened fat to skim off the
> > gravy today. Two things worked out for me. Yay!
> >
>
>
> Nice,

Thanks, I was happy with it.
>
> A backwards Mirepoix?
>
I wouldn't call it a mirepoix, no celery - and I wouldn't call it
backwards either because the carrots and onion cooked along with the
meat. That's why I normally toss them out - nothing's left except the
fiber. All their flavor is in the broth.

--

Never trust a dog to watch your food.

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

> I mashed the old
> ones with a ricer, but it was chunkier than I wanted - so I used my
> hand blender to smooth them into the pot likker and then thickened it
> a bit more to make gravy. It was delicious. I'm going to do that
> again! I didn't trim any fat off the beef (not that there was much to
> begin with) and there was no layer of hardened fat to skim off the
> gravy today. Two things worked out for me. Yay!

That is one of my favorite "gravies" for pot roast. Yum!

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

On 11/17/2010 1:55 PM, sf wrote:
>
> I made a very good pot roast last night. It was an extra thick
> boneless chuck with very little fat. I braised it with onions and
> carrot the way I usually do. After it's cooked, I usually take out
> the vegetables that I've braised with and add more fresh to eat. This
> time I had an idea... before I added more vegetables, I mashed the old
> ones with a ricer, but it was chunkier than I wanted - so I used my
> hand blender to smooth them into the pot likker and then thickened it
> a bit more to make gravy. It was delicious. I'm going to do that
> again! I didn't trim any fat off the beef (not that there was much to
> begin with) and there was no layer of hardened fat to skim off the
> gravy today. Two things worked out for me. Yay!
>

Pureeing the veggies is a good way to thicken the gravy without adding
extra starch.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Wed 17 Nov 2010 12:55:04p, sf told us...

>
> I made a very good pot roast last night. It was an extra thick
> boneless chuck with very little fat. I braised it with onions and
> carrot the way I usually do. After it's cooked, I usually take
> out the vegetables that I've braised with and add more fresh to
> eat. This time I had an idea... before I added more vegetables, I
> mashed the old ones with a ricer, but it was chunkier than I
> wanted - so I used my hand blender to smooth them into the pot
> likker and then thickened it a bit more to make gravy. It was
> delicious. I'm going to do that again! I didn't trim any fat off
> the beef (not that there was much to begin with) and there was no
> layer of hardened fat to skim off the gravy today. Two things
> worked out for me. Yay!
>

Sounds very tasty, sf! I really love a good pot roast.

--

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

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

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

Wayne Boatwright

On Wed, 17 Nov 2010 19:12:37 -0600, Janet Wilder
<[email protected]> wrote:

>On 11/17/2010 1:55 PM, sf wrote:
>>
>> I made a very good pot roast last night. It was an extra thick
>> boneless chuck with very little fat. I braised it with onions and
>> carrot the way I usually do. After it's cooked, I usually take out
>> the vegetables that I've braised with and add more fresh to eat. This
>> time I had an idea... before I added more vegetables, I mashed the old
>> ones with a ricer, but it was chunkier than I wanted - so I used my
>> hand blender to smooth them into the pot likker and then thickened it
>> a bit more to make gravy. It was delicious. I'm going to do that
>> again! I didn't trim any fat off the beef (not that there was much to
>> begin with) and there was no layer of hardened fat to skim off the
>> gravy today. Two things worked out for me. Yay!
>>
>
>Pureeing the veggies is a good way to thicken the gravy without adding
>extra starch.

Pureed taters is probably the starchiest way to thicken a gravy, and
ugliest. And pureeing the carrots, onions, etc. is a ruination of
those veggies and destroys what was probably a pretty good
looking/tasting stew when a wee bit of cornstarch will have thickened
just fine and greatly enhances the presentation esthetics instead of
looking like stew already eaten... there is nothing appetizing about a
great hunk of chuck swimming in vomit... there's a very good reason we
don't get to see a picture of this self-praised stew, because self
praise is no recommendation but mostly it looks precisely like a
dumpster diving wino took a dump in a pot

sf wrote:
>
>>
>> I made a very good pot roast last night. It was an extra thick
>> boneless chuck with very little fat. I braised it with onions and
>> carrot the way I usually do. After it's cooked, I usually take
>> out the vegetables that I've braised with and add more fresh to
>> eat. This time I had an idea... before I added more vegetables, I
>> mashed the old ones with a ricer, but it was chunkier than I
>> wanted - so I used my hand blender to smooth them into the pot
>> likker and then thickened it a bit more to make gravy. It was
>> delicious. I'm going to do that again! I didn't trim any fat off
>> the beef (not that there was much to begin with) and there was no
>> layer of hardened fat to skim off the gravy today. Two things
>> worked out for me. Yay!

You obviously can't cook a lick... I'm so glad I didn't have to grow
up with you as my mommy... you're a disaster in the kitchen, I sure
hope you can **** better than you cook.

Clueless AOL newbie Sheldon "Pussy" Katz slavered:

> I sure hope you can **** better than you cook.

Why? You're not going to be partaking of either.

Bob

On Wed 17 Nov 2010 08:24:11p, Bob Terwilliger told us...

> Clueless AOL newbie Sheldon "Pussy" Katz slavered:
>
>> I sure hope you can **** better than you cook.
>
> Why? You're not going to be partaking of either.
>
> Bob

LOLOL !!!



--

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

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

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

Wayne Boatwright

"Brooklyn1" <Gravesend1> wrote in message news:[email protected]..
| sf wrote:
| >
| >>
| >> I made a very good pot roast last night. It was an extra thick
| >> boneless chuck with very little fat. I braised it with onions and
| >> carrot the way I usually do. After it's cooked, I usually take
| >> out the vegetables that I've braised with and add more fresh to
| >> eat. This time I had an idea... before I added more vegetables, I
| >> mashed the old ones with a ricer, but it was chunkier than I
| >> wanted - so I used my hand blender to smooth them into the pot
| >> likker and then thickened it a bit more to make gravy. It was
| >> delicious. I'm going to do that again! I didn't trim any fat off
| >> the beef (not that there was much to begin with) and there was no
| >> layer of hardened fat to skim off the gravy today. Two things
| >> worked out for me. Yay!
|
| You obviously can't cook a lick... I'm so glad I didn't have to grow
| up with you as my mommy... you're a disaster in the kitchen, I sure
| hope you can **** better than you cook.

Hey Sheldumb, do you have any kids? You know, children, offspring,
that sort of thing? Do *you* know how to ****???

pavane

On 11/17/2010 8:12 PM, Janet Wilder wrote:
> On 11/17/2010 1:55 PM, sf wrote:
>>
>> I made a very good pot roast last night. It was an extra thick
>> boneless chuck with very little fat. I braised it with onions and
>> carrot the way I usually do. After it's cooked, I usually take out
>> the vegetables that I've braised with and add more fresh to eat. This
>> time I had an idea... before I added more vegetables, I mashed the old
>> ones with a ricer, but it was chunkier than I wanted - so I used my
>> hand blender to smooth them into the pot likker and then thickened it
>> a bit more to make gravy. It was delicious. I'm going to do that
>> again! I didn't trim any fat off the beef (not that there was much to
>> begin with) and there was no layer of hardened fat to skim off the
>> gravy today. Two things worked out for me. Yay!
>>
>
> Pureeing the veggies is a good way to thicken the gravy without adding
> extra starch.
>

Definitely going to try this next time...it'll sneak the veggies into
the kids who usually leave them on the side.

--
Currently reading: The Chalice by Phil Rickman and The Walking Dead vol 3