Guest guest Posted February 24, 2010 Report Share Posted February 24, 2010 I was going to do a pot roast in slow cooker, but all recipes I've found call for beef broth or red wine as starting liquid. I know commercial beef broth gives me trouble; don't know about red wine, though I've avoided alcohol for a while now (except for a wee dram of dry white wine in poaching salmon). I've been told that just using water will produce pretty " tasteless " meat. Any suggestions pot roast recipes greatly appreciated! I should add that I'm trying a pot roast because red meat started irritating my gut last fall -- specifically steak, cooked medium rare. I just assumed that a slow cooked meat would be easier to digest. Do I assume correctly? thanks! tom ibs / cfs Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2010 Report Share Posted February 24, 2010 I was going to do a pot roast in slow cooker, but all recipes I've found call for beef broth or red wine as starting liquid. I know commercial beef broth gives me trouble; don't know about red wine, though I've avoided alcohol for a while now (except for a wee dram of dry white wine in poaching salmon). I've been told that just using water will produce pretty " tasteless " meat. Any suggestions pot roast recipes greatly appreciated! I should add that I'm trying a pot roast because red meat started irritating my gut last fall -- specifically steak, cooked medium rare. I just assumed that a slow cooked meat would be easier to digest. Do I assume correctly? thanks! tom ibs / cfs Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2010 Report Share Posted February 24, 2010 This is my go-to source for crock pot recipes of all kinds. You'll have to watch, and substitute for, illegals, but just reading over these receipes gives me lots of great ideas. http://www.50plusfriends.com/cookbook/crockpot/index-5b.html If you don't see anything better, I'd suggest using chicken broth To: BTVC-SCD Sent: Wed, February 24, 2010 8:21:14 AMSubject: pot roast recipe? I was going to do a pot roast in slow cooker, but all recipes I've found callfor beef broth or red wine as starting liquid. I know commercial beef brothgives me trouble; don't know about red wine, though I've avoided alcohol for awhile now (except for a wee dram of dry white wine in poaching salmon). I'vebeen told that just using water will produce pretty "tasteless" meat.Any suggestions pot roast recipes greatly appreciated!I should add that I'm trying a pot roast because red meat started irritating mygut last fall -- specifically steak, cooked medium rare. I just assumed that aslow cooked meat would be easier to digest. Do I assume correctly?thanks!tomibs / cfs Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2010 Report Share Posted February 24, 2010 This is my go-to source for crock pot recipes of all kinds. You'll have to watch, and substitute for, illegals, but just reading over these receipes gives me lots of great ideas. http://www.50plusfriends.com/cookbook/crockpot/index-5b.html If you don't see anything better, I'd suggest using chicken broth To: BTVC-SCD Sent: Wed, February 24, 2010 8:21:14 AMSubject: pot roast recipe? I was going to do a pot roast in slow cooker, but all recipes I've found callfor beef broth or red wine as starting liquid. I know commercial beef brothgives me trouble; don't know about red wine, though I've avoided alcohol for awhile now (except for a wee dram of dry white wine in poaching salmon). I'vebeen told that just using water will produce pretty "tasteless" meat.Any suggestions pot roast recipes greatly appreciated!I should add that I'm trying a pot roast because red meat started irritating mygut last fall -- specifically steak, cooked medium rare. I just assumed that aslow cooked meat would be easier to digest. Do I assume correctly?thanks!tomibs / cfs Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2010 Report Share Posted February 24, 2010 At 08:21 AM 2/24/2010, you wrote: I was going to do a pot roast in slow cooker, but all recipes I've found call for beef broth or red wine as starting liquid. Yep! How many spices do you use? I do one with dry red wine and Blackened Beef Seasoning, which I make. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2010 Report Share Posted February 24, 2010 At 08:21 AM 2/24/2010, you wrote: I was going to do a pot roast in slow cooker, but all recipes I've found call for beef broth or red wine as starting liquid. Yep! How many spices do you use? I do one with dry red wine and Blackened Beef Seasoning, which I make. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2010 Report Share Posted February 24, 2010 Nothing could be simpler than the way we make pot roast, as I learned from my mother. Get a chuck roast or whatever you want to use. Wash it! Take a heavy pan, I prefer cast iron but Mama always used one of her Revere pans. The secret to a good pot roast is to really really brown it well on as many sides as you can. This takes time. You want a nice brown crust but NO burning (bad taste). It can take about 20 minutes so I like to have other kitchen things to do during that period, unload dishwasher, set table, wash salad, prepare other things. Just keep an eye on the roast and turn when necessary. After it is well-browned, we simply add WATER. Up to about the top of the roast, turn the temp down to a simmer and let it simmer gently for 3-5 hours, whatever it takes to be very very fork tender. We add nothing to this! The flavor comes from the browning. You can (and my DH often does) add carrots or celery the last half hour or so, and we used to add potatoes but not now. I don't have a crock pot at the moment so i use a Dutch oven on the stove, but I see no reason after the browning it couldn't simmer just as well (or better) in a crock pot. You do not need broth, wine, or anything else. You could use them, but basic pot roast is so good I've never met anyone who didn't like it. I was going to do a pot roast in slow cooker, but all recipes I've found call for beef broth or red wine as starting liquid. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2010 Report Share Posted February 24, 2010 Nothing could be simpler than the way we make pot roast, as I learned from my mother. Get a chuck roast or whatever you want to use. Wash it! Take a heavy pan, I prefer cast iron but Mama always used one of her Revere pans. The secret to a good pot roast is to really really brown it well on as many sides as you can. This takes time. You want a nice brown crust but NO burning (bad taste). It can take about 20 minutes so I like to have other kitchen things to do during that period, unload dishwasher, set table, wash salad, prepare other things. Just keep an eye on the roast and turn when necessary. After it is well-browned, we simply add WATER. Up to about the top of the roast, turn the temp down to a simmer and let it simmer gently for 3-5 hours, whatever it takes to be very very fork tender. We add nothing to this! The flavor comes from the browning. You can (and my DH often does) add carrots or celery the last half hour or so, and we used to add potatoes but not now. I don't have a crock pot at the moment so i use a Dutch oven on the stove, but I see no reason after the browning it couldn't simmer just as well (or better) in a crock pot. You do not need broth, wine, or anything else. You could use them, but basic pot roast is so good I've never met anyone who didn't like it. I was going to do a pot roast in slow cooker, but all recipes I've found call for beef broth or red wine as starting liquid. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2010 Report Share Posted February 24, 2010 My pot roast is very similar! I brown it - i use my dutch oven and then add broth half way up the roast. I usually use chicken broth as I usually have extra on hand. Water really does work well too. I also add one onion chopped and bake 350-400 for 3-4 hours or till tender. I cover it while its in the oven A bit before its done I throw in carrots. I love the way the carrots turn out!!!It's sooo tender and flavorful. It's definitively one meal that I and my non scd husband can agree on! > > Nothing could be simpler than the way we make pot roast, as I learned > from my mother. Get a chuck roast or whatever you want to use. Wash > it! Take a heavy pan, I prefer cast iron but Mama always used one of > her Revere pans. The secret to a good pot roast is to really really > brown it well on as many sides as you can. This takes time. You > want a nice brown crust but NO burning (bad taste). It can take > about 20 minutes so I like to have other kitchen things to do during > that period, unload dishwasher, set table, wash salad, prepare other > things. Just keep an eye on the roast and turn when necessary. After > it is well-browned, we simply add WATER. Up to about the top of the > roast, turn the temp down to a simmer and let it simmer gently for > 3-5 hours, whatever it takes to be very very fork tender. We add > nothing to this! The flavor comes from the browning. You can (and my > DH often does) add carrots or celery the last half hour or so, and we > used to add potatoes but not now. I don't have a crock pot at the > moment so i use a Dutch oven on the stove, but I see no reason after > the browning it couldn't simmer just as well (or better) in a crock > pot. You do not need broth, wine, or anything else. You could use > them, but basic pot roast is so good I've never met anyone who didn't like it. > > > I was going to do a pot roast in slow cooker, but all recipes I've found call > for beef broth or red wine as starting liquid. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2010 Report Share Posted February 24, 2010 My pot roast is very similar! I brown it - i use my dutch oven and then add broth half way up the roast. I usually use chicken broth as I usually have extra on hand. Water really does work well too. I also add one onion chopped and bake 350-400 for 3-4 hours or till tender. I cover it while its in the oven A bit before its done I throw in carrots. I love the way the carrots turn out!!!It's sooo tender and flavorful. It's definitively one meal that I and my non scd husband can agree on! > > Nothing could be simpler than the way we make pot roast, as I learned > from my mother. Get a chuck roast or whatever you want to use. Wash > it! Take a heavy pan, I prefer cast iron but Mama always used one of > her Revere pans. The secret to a good pot roast is to really really > brown it well on as many sides as you can. This takes time. You > want a nice brown crust but NO burning (bad taste). It can take > about 20 minutes so I like to have other kitchen things to do during > that period, unload dishwasher, set table, wash salad, prepare other > things. Just keep an eye on the roast and turn when necessary. After > it is well-browned, we simply add WATER. Up to about the top of the > roast, turn the temp down to a simmer and let it simmer gently for > 3-5 hours, whatever it takes to be very very fork tender. We add > nothing to this! The flavor comes from the browning. You can (and my > DH often does) add carrots or celery the last half hour or so, and we > used to add potatoes but not now. I don't have a crock pot at the > moment so i use a Dutch oven on the stove, but I see no reason after > the browning it couldn't simmer just as well (or better) in a crock > pot. You do not need broth, wine, or anything else. You could use > them, but basic pot roast is so good I've never met anyone who didn't like it. > > > I was going to do a pot roast in slow cooker, but all recipes I've found call > for beef broth or red wine as starting liquid. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2010 Report Share Posted February 24, 2010 Same as the other two; sear it, add water, cover until the last 30 min approximately and we add a dried bay leaf or two. We season it before searing it on oil--make sure to use a high heat oil like peanut--not extra virgin olive oil or something you'd use in mayo. My pot roast is very similar! I brown it - i use my dutch oven and then add broth half way up the roast. I usually use chicken broth as I usually have extra on hand. Water really does work well too. I also add one onion chopped and bake 350-400 for 3-4 hours or till tender. I cover it while its in the oven A bit before its done I throw in carrots. I love the way the carrots turn out!!!It's sooo tender and flavorful. It's definitively one meal that I and my non scd husband can agree on! >> Nothing could be simpler than the way we make pot roast, as I learned > from my mother. Get a chuck roast or whatever you want to use. Wash > it! Take a heavy pan, I prefer cast iron but Mama always used one of > her Revere pans. The secret to a good pot roast is to really really > brown it well on as many sides as you can. This takes time. You > want a nice brown crust but NO burning (bad taste). It can take > about 20 minutes so I like to have other kitchen things to do during > that period, unload dishwasher, set table, wash salad, prepare other > things. Just keep an eye on the roast and turn when necessary. After > it is well-browned, we simply add WATER. Up to about the top of the > roast, turn the temp down to a simmer and let it simmer gently for > 3-5 hours, whatever it takes to be very very fork tender. We add > nothing to this! The flavor comes from the browning. You can (and my > DH often does) add carrots or celery the last half hour or so, and we > used to add potatoes but not now. I don't have a crock pot at the > moment so i use a Dutch oven on the stove, but I see no reason after > the browning it couldn't simmer just as well (or better) in a crock > pot. You do not need broth, wine, or anything else. You could use > them, but basic pot roast is so good I've never met anyone who didn't like it. > > > I was going to do a pot roast in slow cooker, but all recipes I've found call> for beef broth or red wine as starting liquid.> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2010 Report Share Posted February 24, 2010 Same as the other two; sear it, add water, cover until the last 30 min approximately and we add a dried bay leaf or two. We season it before searing it on oil--make sure to use a high heat oil like peanut--not extra virgin olive oil or something you'd use in mayo. My pot roast is very similar! I brown it - i use my dutch oven and then add broth half way up the roast. I usually use chicken broth as I usually have extra on hand. Water really does work well too. I also add one onion chopped and bake 350-400 for 3-4 hours or till tender. I cover it while its in the oven A bit before its done I throw in carrots. I love the way the carrots turn out!!!It's sooo tender and flavorful. It's definitively one meal that I and my non scd husband can agree on! >> Nothing could be simpler than the way we make pot roast, as I learned > from my mother. Get a chuck roast or whatever you want to use. Wash > it! Take a heavy pan, I prefer cast iron but Mama always used one of > her Revere pans. The secret to a good pot roast is to really really > brown it well on as many sides as you can. This takes time. You > want a nice brown crust but NO burning (bad taste). It can take > about 20 minutes so I like to have other kitchen things to do during > that period, unload dishwasher, set table, wash salad, prepare other > things. Just keep an eye on the roast and turn when necessary. After > it is well-browned, we simply add WATER. Up to about the top of the > roast, turn the temp down to a simmer and let it simmer gently for > 3-5 hours, whatever it takes to be very very fork tender. We add > nothing to this! The flavor comes from the browning. You can (and my > DH often does) add carrots or celery the last half hour or so, and we > used to add potatoes but not now. I don't have a crock pot at the > moment so i use a Dutch oven on the stove, but I see no reason after > the browning it couldn't simmer just as well (or better) in a crock > pot. You do not need broth, wine, or anything else. You could use > them, but basic pot roast is so good I've never met anyone who didn't like it. > > > I was going to do a pot roast in slow cooker, but all recipes I've found call> for beef broth or red wine as starting liquid.> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2010 Report Share Posted February 25, 2010 Tom, I've got an Italianate pot roast recipe on my blog: http://eatingscd.com/2008/03/06/italianate_pot_roast/ Cheers, > > I was going to do a pot roast in slow cooker, but all recipes I've found call > for beef broth or red wine as starting liquid. I know commercial beef broth > gives me trouble; don't know about red wine, though I've avoided alcohol for a > while now (except for a wee dram of dry white wine in poaching salmon). I've > been told that just using water will produce pretty " tasteless " meat. > > Any suggestions pot roast recipes greatly appreciated! > > I should add that I'm trying a pot roast because red meat started irritating my > gut last fall -- specifically steak, cooked medium rare. I just assumed that a > slow cooked meat would be easier to digest. Do I assume correctly? > > thanks! > tom > ibs / cfs > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2010 Report Share Posted February 25, 2010 Tom, I've got an Italianate pot roast recipe on my blog: http://eatingscd.com/2008/03/06/italianate_pot_roast/ Cheers, > > I was going to do a pot roast in slow cooker, but all recipes I've found call > for beef broth or red wine as starting liquid. I know commercial beef broth > gives me trouble; don't know about red wine, though I've avoided alcohol for a > while now (except for a wee dram of dry white wine in poaching salmon). I've > been told that just using water will produce pretty " tasteless " meat. > > Any suggestions pot roast recipes greatly appreciated! > > I should add that I'm trying a pot roast because red meat started irritating my > gut last fall -- specifically steak, cooked medium rare. I just assumed that a > slow cooked meat would be easier to digest. Do I assume correctly? > > thanks! > tom > ibs / cfs > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2010 Report Share Posted February 25, 2010 I forgot to answer the rare vs well done meat question. For myself, this is true. I had two bouts of digestive woes (I now think, dysbiosis) when I was a teenager that wore out after awhile, there being nothing they knew to do then. Third time in my 40's it came and stayed. It has been a consistent characteristic for me that when I could eat meat again, it sure couldn't be rare! Well done at a minimum, so I think the pot roast is a really really good idea, cooked practically forever as it is. Hope it works for you. I should add that I'm trying a pot roast because red meat started irritating my > gut last fall -- specifically steak, cooked medium rare. I just assumed that a > slow cooked meat would be easier to digest. Do I assume correctly? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2010 Report Share Posted February 25, 2010 I forgot to answer the rare vs well done meat question. For myself, this is true. I had two bouts of digestive woes (I now think, dysbiosis) when I was a teenager that wore out after awhile, there being nothing they knew to do then. Third time in my 40's it came and stayed. It has been a consistent characteristic for me that when I could eat meat again, it sure couldn't be rare! Well done at a minimum, so I think the pot roast is a really really good idea, cooked practically forever as it is. Hope it works for you. I should add that I'm trying a pot roast because red meat started irritating my > gut last fall -- specifically steak, cooked medium rare. I just assumed that a > slow cooked meat would be easier to digest. Do I assume correctly? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2010 Report Share Posted February 25, 2010 At 02:35 PM 2/25/2010, you wrote: It has been a consistent characteristic for me that when I could eat meat again, it sure couldn't be rare! Well done at a minimum, so I think the pot roast is a really really good idea, cooked practically forever as it is. Hope it works for you. OTOH, I do much better with rare meat. <g> I enjoy pot roast, but it often feels a bit heavy. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2010 Report Share Posted February 25, 2010 At 02:35 PM 2/25/2010, you wrote: It has been a consistent characteristic for me that when I could eat meat again, it sure couldn't be rare! Well done at a minimum, so I think the pot roast is a really really good idea, cooked practically forever as it is. Hope it works for you. OTOH, I do much better with rare meat. <g> I enjoy pot roast, but it often feels a bit heavy. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
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