Idk who df y’all are but pot roast is still 100% a northeast Pennsylvania thing.
Yes, but we also include turnips and rutabaga. I’ve been tempted to add beets but don’t want it to look like a murder
I do once in awhile, usually if I see a good looking pot roast on sale. I usually use this recipe, it’s for beef stew but it also works as the liquid for a pot roast. https://www.fromvalerieskitchen.com/classic-stovetop-beef-stew/#wprm-recipe-container-60964
The easiest pot roast recipe:
- One chuck roast
- Carrots
- Potatoes
- 1 head of garlic
- Onion
- Two packets of brown gravy mix.
- Two packets of ranch dressing mix (yes, really).
- Two packets of Italian dressing mix (yes, really).
- Browning & seasoning sauce.
- Beef stock
- Combine packets in a bowl, and stir to evenly combine.
- Rub pot roast with a few dashes of browning sauce, until evenly covered.
- Chop carrots and potatoes into large chunks. Slice onion
- Peel garlic cloves.
- Fuckin throw everything into a slow cooker.
- Sprinkle seasoning mix over everything.
- Add about an inch of beef stock to the bottom of the pot.
- Set slow cooker to low, and fuck off for like 8-10 hours. Or if you’re using a leaner cut of meat, set to high and fuck off for 5’ish hours instead.
All the time.
📡📡📡
Who can afford beef?!
4 ingredients;!?!? Who can afford that? Best I can do is 2.
nothing beats onions and carrots anyway
Fuck yeah, I’m making one this weekend actually
…I can’t find it.
Where’s the Ed Sheeran bit? I’m sure there’s a reference in there.
Is he the carrot? He’s the carrot, isn’t he?
Oh he’s in there
The potato?
Hmm… Maybe potato.
Carrot. Because he is a ginger. Like carrot top.
squint
I’m not British, so I don’t cook my roast.
You roast your cook?
I roast the roast, as it’s proper.
They eat it raw.
Wife makes it at least once a month.
Yeah she needs to add a little more salt on the carrots
Pretty common here in the Midwest.
I prefer to do my roasts on a bed of aromatic mirepoix. I’ll cook the potatoes separately.
(Click saving) this guy (and myself) move the potatoes to another ceramic, add celery to the carrot-onion mix & chop that and leave it under the roast
Bit more info, this is a common combination for stocks, soups and stews in French cuisine, traditionally 2:1:1 ratio onions to carrots and celery.
In Italian cuisine the essentially same thing is Sofrito, there is also the Cajun Holy Trinity which varies ingredients but is for similar purposes.
This is kind of a staple for a lot of quality cooking, you should at least make a stock from scratch at some point in your life and you’ll see why these combinations are so important if you do so.
Nah. Nothing wrong with it, but I either don’t have time for roast or have better things (to my taste) to cook with that time.
Crock pot or pressure cooker will work just fine, just set the timer
That’s one of the meals I first cook when Fall begins, and a big 'ol vat of 5 meat chili.
No. Vegan now.
You should try this recipe, then.
Best seitan roast I’ve had.
Wow! That looks complicated but looks delicious!. I have to learn about saitan.
I’m totally dumbfounded and brains splattered. WTF! How did I go 4 years of vegan without learning about this stuff!
Goals: Fajitas Philly cheese stake
If can get this done, I will die a happy man.
