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I'll never roast a pot roast again...

PoS said:
I never liked pot roast- it was always tasteless for me. Maybe it was just from my mom's horrible cooking. :neutral:
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That is the real trick to pot roast. Go to the Butcher and get a good cut of chuck with the marbling and I like certified angus beef. Seasoning is crucial and everyone has a different taste they like. I use a little brisket rub, steak dust, salt, and pepper. I also like the flavor the grill gives the meat along with the charring. Getting that good charred meat without it getting dried out and hard is real trick. You have to watch it close at the end. I turn up the heat at the end and pull it just before it starts to dry out or burn.
 
PoS said:
I never liked pot roast- it was always tasteless for me. Maybe it was just from my mom's horrible cooking. :neutral:
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Gotta inject!! Melted butter / beef broth combo is nice, and if you put the liquid in a pot for a bit, and allow some garlic to infuse that, even better.
 
PIPEWRENCH said:
That is the real trick to pot roast. Go to the Butcher and get a good cut of chuck with the marbling and I like certified angus beef. Seasoning is crucial and everyone has a different taste they like. I use a little brisket rub, steak dust, salt, and pepper. I also like the flavor the grill gives the meat along with the charring. Getting that good charred meat without it getting dried out and hard is real trick. You have to watch it close at the end. I turn up the heat at the end and pull it just before it starts to dry out or burn.
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Nom. The best roast I ever had was done on a rotisserie over a BBQ...
 
MaggieD said:
Wow! That pan sounds wonderful
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Greetings, MaggieD. :2wave:

Maggie, if I hadn't seen it with my own eyes, I wouldn't have believed it! I don't know what it is about copper, but food doesn't burn and stick in that pan. Perhaps if I left it cooking for hours and hours on end, it might, but I'm not going to do that - meat is just too expensive to try experimenting. Over the years, I've probably bought every new non-stick cookware product on the market, but none have ever wowed me like this copper cookware has. The odd thing is that the outside of the pan looks exactly like the inside - no non-stick special coating on the inside like so many have. I'm sold on it!
 
ReverendHellh0und said:
Throw out the crock pot and get an offset smoker.
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I am going t build one eventually. I have friends who bought the cheap ones and they just don't seem to get the job done. When I was in Texas I learned a lot about smokers and unless you pay a lot of money or build your own from a tried and true design you are in for a lot of hassles.

But a good smoker will give you some of the best meats you will ever eat.
 
I always used the crockpot method; however, my wife has schooled me since my younger days......she introduced me to the pressure cooker method.
It cooks in about half the time, and its tender beyond belief.

You can find pressure cooker method recipes anywhere on the net.
 
Polar Bum said:
I always used the crockpot method; however, my wife has schooled me since my younger days......she introduced me to the pressure cooker method.
It cooks in about half the time, and its tender beyond belief.

You can find pressure cooker method recipes anywhere on the net.
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I finally donated my pressure cooker. The only thing I used it for was stuffed artichokes. My aunt could make THE BEST canned ham in the pressure cooker. Something about cured meat cooked under pressure that was just outstanding. She'd brown in first and pressure cook to deeeelish!
 
MaggieD said:
So yesterday, I made a pot roast in the oven with carrots, quartered onions and celery. I baked it tightly sealed with a pot roast seasoning gravy for three hours at 300 degrees. It was still tough, although the veggies were perfect. So I sadly put it in the fridge...

TODAY, I took the pot roast only and threw it in the crockpot with some of the juice. Three hours on low and you can cut it with a fork.

im sick of that pot roast!!

From now on? Crock pot.

How do you cook a pot roast?
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Three hours 300 degrees equals a tough well done pot roast. You have to monitor the roast and know your oven. A meat thermometer makes the monitoring easier. And its done when its done, not some set time.
 
polgara said:
Greetings, MaggieD. :2wave:

Maggie, if I hadn't seen it with my own eyes, I wouldn't have believed it! I don't know what it is about copper, but food doesn't burn and stick in that pan. Perhaps if I left it cooking for hours and hours on end, it might, but I'm not going to do that - meat is just too expensive to try experimenting. Over the years, I've probably bought every new non-stick cookware product on the market, but none have ever wowed me like this copper cookware has. The odd thing is that the outside of the pan looks exactly like the inside - no non-stick special coating on the inside like so many have. I'm sold on it!
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Ahh...but you've gotta have a *little* bit of sticking - need those crispy bits to make the gravy!! :) I actually love cast iron for pot roasts.



PS: Love your name, David Eddings is one of my favs. The first few paragraphs of the Belgariad are some of my favorite of everything I've read. :)
 
MaggieD said:
I finally donated my pressure cooker. The only thing I used it for was stuffed artichokes. My aunt could make THE BEST canned ham in the pressure cooker. Something about cured meat cooked under pressure that was just outstanding. She'd brown in first and pressure cook to deeeelish!
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Cured ham in a pressure cooker? Must notify wife..... :thumbs: Thanks for the info.
 
OlNate said:
Ahh...but you've gotta have a *little* bit of sticking - need those crispy bits to make the gravy!! :) I actually love cast iron for pot roasts.



PS: Love your name, David Eddings is one of my favs. The first few paragraphs of the Belgariad are some of my favorite of everything I've read. :)
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Greetings, OlNate. :2wave:

I inherited some cast iron pots and pans from my grandma years ago, but they weren't the easiest cookware to deal with - they required "seasoning" before they could be used for cooking meals. I did all that, and I agree that they turned out great meals, but as all the new "non-stick" cookware became popular, I kind of began using those, and the cast iron cookware found themselves at the back of the line!

I'll never sell them, though, partly because of how I came to own them in the first place, but mostly because they could always be counted on to provide good-tasting meals when used with outdoor fire pits when camping, and with the world getting more ridiculous all the time, who knows what might become "indispensable" for cooking meals in the future! All the warnings about a possible EMP strike on our Country putting us in danger of losing all our utilities for months or even years is scary!

Eddings was a fantastic author, and I have all his books. BTW, Polgara looks good for being over 3,000 years old, doesn't she? Women today would kill for her secrets on how to do that..... :lamo
 
MaggieD said:
So yesterday, I made a pot roast in the oven with carrots, quartered onions and celery. I baked it tightly sealed with a pot roast seasoning gravy for three hours at 300 degrees. It was still tough, although the veggies were perfect. So I sadly put it in the fridge...

TODAY, I took the pot roast only and threw it in the crockpot with some of the juice. Three hours on low and you can cut it with a fork.

im sick of that pot roast!!

From now on? Crock pot.

How do you cook a pot roast?
Click to expand...

Crock pot, always. I've never used the oven for a pot roast.
 
MaggieD said:
So yesterday, I made a pot roast in the oven with carrots, quartered onions and celery. I baked it tightly sealed with a pot roast seasoning gravy for three hours at 300 degrees. It was still tough, although the veggies were perfect. So I sadly put it in the fridge...

TODAY, I took the pot roast only and threw it in the crockpot with some of the juice. Three hours on low and you can cut it with a fork.

im sick of that pot roast!!

From now on? Crock pot.

How do you cook a pot roast?
Click to expand...

Was there liquid enough? But more important, I believe, I would think it needed more time. Maybe about four hours for a three pound piece of meat at 275 degrees.
 
PIPEWRENCH said:
When I was in my 20's the crock pot and the grill kept me from starving. I loved the low setting on the crock pot. I would load it up the night before take it out in the morning and plug it in and off to work I would go. I would come home to some of the best meals you could ever imagine. Soups and pot roast are for beginners. I would put a small chicken in the crock pot on low with just a small amount of water and when I got home it was fall apart awesome.

15 beans (that come in the plastic bag with seasoning) with fresh sausage, onions, and hot peppers over rice. I would soak the beans over night and add everything in the morning except the rice and let it cook all day on low. Awesome.
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Put some chorizo into that 15 beans, and get a good crusty loaf of bread.


And prepare for methane emissions.
 
PIPEWRENCH said:
I am going t build one eventually. I have friends who bought the cheap ones and they just don't seem to get the job done. When I was in Texas I learned a lot about smokers and unless you pay a lot of money or build your own from a tried and true design you are in for a lot of hassles.

But a good smoker will give you some of the best meats you will ever eat.
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If I can get the wife past it, I'm going to build one from an old oil drum. I've seen people successfully use refrigerators, and file cabinets. She thinks it's too redneck, but I'm thinking I'll just take her shopping, so she can get an idea for how expensive these things are. Then, once the barrel is set, I'm gonna use some piping so I can cold smoke.
 
KevinKohler said:
If I can get the wife past it, I'm going to build one from an old oil drum. I've seen people successfully use refrigerators, and file cabinets. She thinks it's too redneck, but I'm thinking I'll just take her shopping, so she can get an idea for how expensive these things are. Then, once the barrel is set, I'm gonna use some piping so I can cold smoke.
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The metal is too thin. I tried it 30 years ago. Rusted out in a year. Plus it is hard to keep a consistent temperature. Heavy gauge steel holds the heat more consistently. Old refrigerators worked because they were double wall and porcelain or enamel coated. I was considering an old electric water heater. Make sure it has the fiberglass insolation. That foam is impossible to remove. Heavy gauge steel and glass lined on the inside. I think I am going to opt for square that I can weld or find a heavy gauge tank at the junk yard. I saw one made out of an old stainless tank.
 
PIPEWRENCH said:
The metal is too thin. I tried it 30 years ago. Rusted out in a year. Plus it is hard to keep a consistent temperature. Heavy gauge steel holds the heat more consistently. Old refrigerators worked because they were double wall and porcelain or enamel coated. I was considering an old electric water heater. Make sure it has the fiberglass insolation. That foam is impossible to remove. Heavy gauge steel and glass lined on the inside. I think I am going to opt for square that I can weld or find a heavy gauge tank at the junk yard. I saw one made out of an old stainless tank.
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An oil drum rusted out? Damn. I had my heart set on one because the metal was so much thicker than what's used in the smokers you can buy.
 
My oven pot roasts were always hit-and-miss, so I almost always did them in the crock pot. And while that's good, it's still missing a certain flavor that I like. So I recently tried a different oven method. It went something like this (not exact, I'm going from memory)...

- Heat oven to 450/500 degrees
- Cook in that for 1/2 hr
- reduce heat to 150 degrees (or the lowest setting your oven will do, I think mine was 220-ish), crack open the door and let go for several hours

Came out more tender than usual, something about the slow heat breaking it down, or something. But, it was kind of a pain in the butt.
 
KevinKohler said:
An oil drum rusted out? Damn. I had my heart set on one because the metal was so much thicker than what's used in the smokers you can buy.
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Maybe I had a thin drum. It was in Houston where the humidity is terrible. Plus we never used the high temp black paint on the outside. The other thing was we would put the coals in the bottom of the drum for grilling. Maybe if we only used the side fire box and smoked it would not have rusted out so quick. It was a long time ago and maybe it lasted a couple years but it seemed to rust through too fast for all the work we put into it. I then started going to cook offs and got a taste of some serious smokers and I just don't think I could go back to an oil drum. I suggest going to some cook offs. Plenty of beer and fun as well as some pretty good advice on smokers. Oh and they will put you to work feeding the fire box. Especially if it is a charitable event. They are the best ones to go to.
 
PIPEWRENCH said:
I am going t build one eventually. I have friends who bought the cheap ones and they just don't seem to get the job done. When I was in Texas I learned a lot about smokers and unless you pay a lot of money or build your own from a tried and true design you are in for a lot of hassles.

But a good smoker will give you some of the best meats you will ever eat.
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I have several big green eggs that I love, but this my pit from these guys is great!


http://www.texaspitcrafters.com/
 
Neither. I just roast a 3-4 lb rump roast for 72 min 30 sec, on 375 (and only rump roasts... eye round seem too flavorless, top round not quite as good, and delmonico might as well be cut into a ribeye steak).

Spices: Paprika, Chili powder, smashed fresh garlic, rosemary, thyme, msg. Pour some red wine into the pan (well, foil that's wrapped over the pan), plop it in, and roast. The wine mixes with the blood that leaks out and makes a great sauce.


In my oven, that means pretty much a roast on the rare side. Nice n' bloody. We actually take shots of the juice/blood after eating....
 
MaggieD said:
So yesterday, I made a pot roast in the oven with carrots, quartered onions and celery. I baked it tightly sealed with a pot roast seasoning gravy for three hours at 300 degrees. It was still tough, although the veggies were perfect. So I sadly put it in the fridge...

TODAY, I took the pot roast only and threw it in the crockpot with some of the juice. Three hours on low and you can cut it with a fork.

im sick of that pot roast!!

From now on? Crock pot.

How do you cook a pot roast?
Click to expand...

I do mine in a french oven (like a dutch oven but with a domed lid instead of a flat one). 3 hours for a pot roast isn't very long, IMO. When I do one, I cook it for about 5 hours at 300. Studded with garlic and rosemary (sliver of garlic, 3-4 leaves of rosemary every 2"), seasoned VERY well with salt and pepper (seriously lay that stuff on), sear it off in the french oven and then add enough beef broth to cover it to about 1/3 and lay it on a bed of coarsely chopped onions. .
 
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