Want to kick up a plain old pot roast

That site is fantastic, Dee! The pictures are wonderful and gave me a lot of ideas for plating a pot roast to make it look grand. I bookmarked it because I know I'll be back there a lot. Thanks, Dee.
 
Oh my, I just searched "ham".. those ham and cheese sliders and the green pea pancake look soooooooo delicious.
 
CaliforniaCook said:
Here's another I like:

Beef Bourguignon

6 slices bacon -- cut into 1-2" pieces
3 pounds rump roast, trimmed -- cut into cubes
carrots -- peeled and sliced
onion -- sliced
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons flour
10 ounces beef broth -- 1 can, condensed
2 cups burgundy -- or red wine
1 tablespoon tomato paste
2 cloves garlic -- minced
1/2 teaspoon thyme -- whole
1 whole bay leaf
1/2 pound small white onions -- peeled
1 pound fresh mushrooms -- sliced

Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown well. Place browned beef cubes in slow cooker. Brown carrot and onion. Season with salt and pepper. Stir in flour. Add broth, mix well and add to slow cooker. Add cooked bacon, wine, tomato paste, garlic, bay leaf, onions and mushrooms. Cover cook on Low 10 to 12 hours or on High for 5 to 6 hours.
Click to expand...


CC, do you serve this over noodles?

I just bought a chuck roast and I like this recipe.

Lee
 
Sass Muffin said:
Hi mhend,
I've followed this recipe before.
Don't let the coffee throw you off.. it's absolutely delicious.

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3-4 lb. beef roast (sirloin tip, rump, English cut)
1 tbsp. oil
1/4 c. soy sauce
1 c. coffee
2 bay leaves
1 garlic clove, minced
1/2 tsp. oregano
2 onions, sliced

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Sear roast in 1 tablespoon oil on all sides in heavy Dutch oven. Pour sauce over meat. Put half of onions on meat, the other half in sauce. Cover and roast 4-5 hours at 325 degrees.
Click to expand...

Sass, this looks great! Have you made this one?

Copied and saved.

Lee

Lee
 
I just got a joke in the email this morning... Gracies Allen's
[FONT=Papyrus, Times New Roman]Gracie Allen's Classic Recipe for Roast Beef[/FONT][FONT=Verdana, Helvetica, Arial]

[/FONT][FONT=Papyrus, Times New Roman]1 large Roast of beef
1 small Roast of beef

Take the two roasts and put them in the oven.[/FONT][FONT=Verdana, Helvetica, Arial] [/FONT] [FONT=Verdana, Helvetica, Arial][/FONT][FONT=Papyrus, Times New Roman]When the little one burns, the big one is done.[/FONT][FONT=Verdana, Helvetica, Arial] [/FONT][FONT=Verdana, Helvetica, Arial]
[/FONT]
 
:yum: Good one phiddle!! :yum:

Good bump. Now I'm hankering for a one of these pot roasts. Just have to decide on which one to try. :D
 
I had forgotten how many good recipes for roast were on this thread! I've re-saved them all! I had them all saved before on my old PC before it crashed. Thanks for bumping it Lee!

And Sass...I agree! Pot roast is interesting!
 
Okay, YES!!! NOW I'm inspired!!

Looks incredible, GG - thanks!

Lee
 
Sass, or anybody:

I like the sounds of the flavors in this and want to make it in the crockpot on Tuesday.

What do you think of the of adding potatoes, carrots, garlic and mushrooms?

I definitely want a one-pot meal in the crock for Tuesday.

Lee


Sass Muffin said:
Hi mhend,
I've followed this recipe before.
Don't let the coffee throw you off.. it's absolutely delicious.

gradient-ing.jpg


3-4 lb. beef roast (sirloin tip, rump, English cut)
1 tbsp. oil
1/4 c. soy sauce
1 c. coffee
2 bay leaves
1 garlic clove, minced
1/2 tsp. oregano
2 onions, sliced

gradient-dir.jpg


Sear roast in 1 tablespoon oil on all sides in heavy Dutch oven. Pour sauce over meat. Put half of onions on meat, the other half in sauce. Cover and roast 4-5 hours at 325 degrees.
Click to expand...
 
QSis said:
CC, do you serve this over noodles?

I just bought a chuck roast and I like this recipe.

Lee
Click to expand...

Yes. Broad egg noodles.

Here's a TNT the last time I made a roast/brisket:

I studded the brisket w/ garlic cloves, put it in the pot, added dry mushroom onion soup & half a can of light beer. I then topped it w/ veggies - new potatoes, carrots, pearl onions, & brussels sprouts, & sprinkled Italian seasoning over the top. I set it on low for about 8 hours. Halfway through, I ladled the sauce over the veggies. The veggies were a little mushy, so next time I would add them toward the end of cooking time.

http://www.netcookingtalk.com/forums/showpost.php?p=246249&postcount=2
 
I've done a version of the Italian Pot Roast similar to GG's and put it over polenta. It was very good, but I don't recall exactly how I did it.
 
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