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

MaggieD said:
I like that! Brown it first on the grill. Not even a frying pan to clean. And with crockpot liners? Yay!!
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imho, roast is supposed to be easy food.

We make one up then use that meat throughout the week for w/e else we'd like to eat.
 
polgara said:
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
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I have a collection. Of cast iron but I am always looking for more if you change your mind....:)

I also own set of very expensive caphion (sp?) That I only use the pots.

Once you learn to use cast iron there is no substitute. The main secret is never use soap to clean it, you are taking out most of the cure. Just hot water and a brush until there broken in, then only water and a cloth will be needed. Before the love of my life passed we always hosted by thanksgiving.. My mom year after year would would wash my pans in soap. It takes nearly 6 months to get them back where I want them. I was always deer hunting at that point. She is no longer allowed to touch them :)

The outcome is well worth the effort.
 
I forgot to mention, when it comes to cast iron the older the better you have to pay through the nose for good cast iron new but you can bump into good cast iron at garage sales.and auctions.
 
GDViking said:
I have a collection. Of cast iron but I am always looking for more if you change your mind....:)

I also own set of very expensive caphion (sp?) That I only use the pots.

Once you learn to use cast iron there is no substitute. The main secret is never use soap to clean it, you are taking out most of the cure. Just hot water and a brush until there broken in, then only water and a cloth will be needed. Before the love of my life passed we always hosted by thanksgiving.. My mom year after year would would wash my pans in soap. It takes nearly 6 months to get them back where I want them. I was always deer hunting at that point. She is no longer allowed to touch them :)

The outcome is well worth the effort.
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I have a round dutch oven (?) but no lid. I use it to melt about 5 pounds on lead in an old BBQ grill to pour into ant mounds to make castings. It lives outside and is rusty as can be, bet you don't want to cook in that one!WIN_20170528_17_10_59_Pro.jpg
 
FieldTheorist said:
I always braise my pot roast, so I put it in with water. I also put in onions or shallots, garlic, lots of carrots (I'm thinking about trying parsnips), and celery. Sometimes wine or beer. Towards the end, I put in some herbs (usually two or three from the list of fresh parsley, thyme, rosemary, and scallions). I always thicken with flour slurry, and I prefer to eat it with mashed potatoes. I've recently come to love mashed rutabagas (well, rutabagas in general), and pot roast gravy on rutabagas tastes pretty damn good, too. However, open faced pot roast sandwiches are pretty amazing, too.
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You're making me hungry....and craving for pot roast.

What cut of beef do you use?
 
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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A old stove works well. Carful with fridges if they have a plastic liner it has to be removed.

Both are better for cold smoking.

Oil drum is fine if you know what was in it and the. you burn the crap out of it. Just an old gas grill for a fire box and another for you smoking chamber Will work as well.

Smokers are easy, I've made dozens...
 
Hell just the other night I pushed the fire in my wood stove to the back and put a rack of country style ribs in to smoke, then finished them in tbe oven.
 
Slingshot Bob said:
No meat on GOD'S green earth can not be made to slide right off the bone in a crock pot.
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Short ribs can. And a pot roast can be easily shredded for Italian beef, too. I have an easy one. Pot roast, broth, oregano and garlic to taste and a bottle of Italian dressing. Yum.
 
tosca1 said:
You're making me hungry....and craving for pot roast.

What cut of beef do you use?
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To be honest, any cut that looks freshest. Certain stores have better cuts than others, so I tend to buy what looks freshest and what I have had the best experience with that specific store, but typically "chuck roast" or "pot roast" or "rump roast." Also, these terms vary from country to country, in the US these are the most common names. If you're slow cooking any cut with high collagen will do, the only issue is what cut you think has the best flavor. I want to say that rump roast is my favorite.
 
FieldTheorist said:
Yeah, this is pretty in-depth, but it looks quite good. The most intensive (and it's intensive) dish that I make is gumbo, entirely from scratch (save for the sausage). On the whole, I've kind of become a 2-pots and/or pans, 4 hours maximum kind of a cook. I can do longer things, I've just found that I prefer not to, since it sort of kills my weekends.
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This is special event cooking, and therapy for me.

Like you, mostly two pots or pans, best to keep prep and cooking under 45 minutes. I think I spend more time on presentation than actual prep and cooking, if I can't do it all simultaneously. Only baking takes longer as rising dough takes time.
 
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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It depends on cut, top rounds and rumps are slicing roasts meant for sandwiches and or pretty plating. Chuck Roast will separate and become flaky stringy. Also did you sear the meat first?

Might want to cook the meat first in the oven after a good sear use a meat thermometer to ensure doneness, about 10 degrees from what you want drop veggies in should be about 20-30 mins and done
 
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