Roast Beef/Pot Roast

[TinSoldier]

Any good recipes for beef roast or pot roast? I've got one I want to cook up but I want to do it different and better than I have in the past, but without too much extra work. Main requirements -- no mushrooms, no red in the meat. (I like my meat medium rare but the other four people in my household do not).

Also, what to serve it with. Thanks.

[BattleNymph]

Well, the good old-fashioned way is my personal favorite. Pot roast in the deep baking dish. Fill about 1/4 of the way with water, rosemary, thyme, salt, pepper and soy sauce. Cook the roast covered (with foil or lid) until 3/4 hour from done. Add chopped veggies, potatoes, carrots, onions and celery are ones I like particularly. Also green beans, asparagus and squash are good. Re-cover and cook until meat and veggies are done.

The drippings make GREAT gravy too.

[TinSoldier]

Thanks for the tips!
The drippings make GREAT gravy too.Oh, gravy is a must, for sure.

My normal procedure is to cook it in a bag with the vegetables the whole time. I never would have thought of the soy sauce, though.

[marmalade]

Here's my pot roast recipe. I cook it on the stovetop until it's falling apart, but I guess you could just stop it earlier.
Sometimes I use cumin, coriander, and such in place of the green herbs.
Last time we had it with spaghetti squash instead of potatoes since my dad is limiting his carbs, and it was suprisingly good that way.

Pot Roast

4 lb beef roast (round or chuck) trimmed of fat
3 clv garlic, sliced
2 med onions, diced
1 lg green pepper, chopped
3 med carrots, chopped
1 can diced tomatoes + juice
1 can beef broth
½ cup sherry or red wine
½ tsp black pepper
½ tsp ground dried rosemary (or 1 tsp not ground)
½ tsp dried sage
1 tsp dried basil
1 ea bay leaf
4 ea allspice berries
?? cayenne pepper
?? salt (depends on how salty your broth is)
Add whatever spices you like.

Make small slits all over the roast.
Stuff the slits with garlic slices.
Brown the roast on all sides in a few tablespoons of oil.
Transfer the roast to a big pot.
Brown the onions in the same oil.
Transfer the onions to the big pot.
Use the sherry to deglaze the fry pan.
Dump this over the roast.
Add everything else to the pot.
The liquid should cover half to two thirds of the roast.
Cover the pot and heat it up to a boil for 10-15 minutes.
Reduce the heat and simmer for 3 hours or until the meat is tender.
Turn the roast a few times while it cooks.
Adjust the salt at the end.
Puree about half of the veggie stuff at the end to make the sauce thicker.
Be careful not to burn yourself. Hot things in blenders can go all over the place.

[TinSoldier]

I think I will try this, marmalade. Thanks.

I had not thought about cooking it on the stovetop only.

[Amso]

My mom cooks her pot roast in the crock pot, usually putting it on in the morning before work and having it ready at dinner time. I have no idea what she puts in it though, so I can't help you with more than that.

[TinSoldier]

Marmalade: I'm trying this tonight. I'll let you know how it turns out.

I added some celery because I had some and it sounded good.

I've never cooked with wine before, nor deglazed a pan. Wow. It worked out much easier than I thought it would.

What's the proper tool for doing that? I used a whisk, and it worked, so I think I did it right...

[TinSoldier]

Marmalade: This was a very good recipe. Thank you.

*adds marm's pot roast to his personal recipe book*

[marmalade]

Thanks! :whacky044:

[TinSoldier]

The coolest thing was the blending of the vegetables. I never thought of that before; I should use that technique when I do stew in order to get the nice thick sauce that I like in stew.