Re:pot roast recipe?

[Guest guest]

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.

[Guest guest]

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.

>