Pot roast

Yesterday was 80 and sunny..today 50 and rainy. It was the perfect day today for a NewEngland specialty.. pot roast.
Fairly sure I posted the recipe before so just eye candy here..


Attachment 137031

Attachment 137032

That looks great.

Looks amazing - the wife and I were just talking about making a roast as well since, like you, our weather went from upper 70s to upper 40s, low 50s. What's the drink of choice you've paired with that one? A nice red wine?

Quote:

---

Originally Posted by AquaticNerd

Looks amazing - the wife and I were just talking about making a roast as well since, like you, our weather went from upper 70s to upper 40s, low 50s. What's the drink of choice you've paired with that one? A nice red wine?

---

Jake, that is nice but cheap Red wine.:)
Like all things these days prices are going up and up on good wine ( and beer) so when I find a gem like this one ...its a keeper.

Attachment 137034

$9.99 -$10.99 locally here

Its just a really good tasting wine for those that like red wines. Its young wine, but smooth and full bodied.
https://www.vivino.com/US/en/yellow-...non/w/10229568

10 AM and you are making me hungry and I can even smell the roast. mmm...

of all things to be unable to cook well, a pot roast tops my list. I wish I knew what I was doing wrong. I adore a good pot roast.

Quote:

---

Originally Posted by LizStreithorst

of all things to be unable to cook well, a pot roast tops my list. I wish I knew what I was doing wrong. I adore a good pot roast.

---

Liz.. its all right here..

http://forum.simplydiscus.com/showth...148-Pork-roast

Use pork butt or beef chuck roast.

Once seered on all sides. Slow roast for at least 4 hours at 325F.

I like the idea of the wine vigegar as an acid. I've always used a can of stewed tomatoes to add acidity. That and the 325 oven might be the answer. I've alway made mine on the stovetop, but I've never made a roast that fell apart like they[re supposed to.

Quote:

---

Originally Posted by LizStreithorst

I like the idea of the wine vigegar as an acid. I've always used a can of stewed tomatoes to add acidity. That and the 325 oven might be the answer. I've alway made mine on the stovetop, but I've never made a roast that fell apart like they[re supposed to.

---

Low and slow Liz, that is the ticket. I've always done mine in a large slow-cooker on the counter. I've found that adding any kind of water (for me) makes it tougher. I toss in my thawed and room temp roast in the cooker, add taters, carrots, onions and Broccoli turn it on low and come back 8-10 hrs later. one other thing do not touch the lid !! I even toss on some towels on top of the glass lid for insulation. There's plenty of moisture and fat in the ingredients for plenty of gravy later.

I'll have to try that, pitdogg. You guys have given me a hankering for a pot roast.

Quote:

---

Originally Posted by pitdogg2

Low and slow Liz, that is the ticket. I've always done mine in a large slow-cooker on the counter. I've found that adding any kind of water (for me) makes it tougher. I toss in my thawed and room temp roast in the cooker, add taters, carrots, onions and Broccoli turn it on low and come back 8-10 hrs later. one other thing do not touch the lid !! I even toss on some towels on top of the glass lid for insulation. There's plenty of moisture and fat in the ingredients for plenty of gravy later.

---

Ike, that sounds like a good alternative method...I will have to give it a try..Whats a typical roast you are cooking weigh?

al

3.5-4.5 lbs

Quote:

---

Originally Posted by brewmaster15

Jake, that is nice but cheap Red wine.:)
Like all things these days prices are going up and up on good wine ( and beer) so when I find a gem like this one ...its a keeper.

Attachment 137034

$9.99 -$10.99 locally here

Its just a really good tasting wine for those that like red wines. Its young wine, but smooth and full bodied.
https://www.vivino.com/US/en/yellow-...non/w/10229568

---

I'll have to keep an eye out next time I'm looking for a red wine to pair with red meat. I'm a big fan of craft beer and love to support local breweries and wineries, but with the way prices are going up, it's getting harder and harder to find something made locally that isn't $25+.

My pot roast is in the slow cooker. My yogurt is making in the yogurt maker. Everything will be ready at 1 am. which is perfect. I get up at 1 to take my pain drugs and let the dogs out. While the dogs are out peeing and pooping, I'll put all my goodies in the fridge to enjoy tomorrow.

I just had my first successful pot roast for lunch. How wonderful to have a full healthful meal that I can eat while I have no teeth. Thank you Pitdogg. Al, I'll try your method next time.