I just made the most fabulous pot roast last night, and I wanted to share. I did not have the ingredients for how I usually make it (I stopped in the meat dept last at the store, had not intended to get pot roast until I saw it, then forgot to get the other things to go with it before I left). So I improvised.
I seasoned with salt & pepper and seared all sides in a dutch oven. Then I added red wine, and mulling spices (I used pre-mixed, but added whole allspice, a cinnamon stick, and some whole black peppercorns). Then I put in a 250 degree oven. Checking often enough to replace liquid as needed (ended up using the whole bottle of wine), and lowered the temp after a while to 200. When done, I strained the liquid to get those mulling spices out, and thickened with a roux, adding a little more salt to taste. OMG, it was the best pot roast I ever made, and the gravy is to die for! And the flavor is perfect for the holiday season, but would be nice any time of year.
Sounds amazing! I use a combo of seasoned salt, red wine, OJ, tomato sauce, garlic and onion. I'll have to give yours a try while DS is home on vacation.
DS will be gone for the weekend at a speech tournament his traveling team goes to.
Saturday is Valentine's Day, and the high will be 0. After being at a speech tournament all day (ha--without DS!) with the rest of the team, I don't want to go out. I want to come home and watch a movie with DH. Sometimes when DS goes on a trip we make a meat dish (we really do not cook with meat when DS is here). I've had a huge problem with this the last few trips.
DH has roasted a turkey--I never want to cook a turkey in our house again. It smelled so gross. It was gross to DH, too. I really hate it when he cooks steak. I don't like it rare. He never gets mine right, and I end up nuking it, and then it gets caught in my teeth. And it makes the whole house smell awful.
We go out for brisket occasionally, so the only meat I actually miss having is pot roast. I do miss that. Don't laugh, but I just love the taste of ketchup with it. DH thinks I'm crazy and for years he was insulted. But it's what I grew up with-- a little ketchup on the plate with the roast, potatoes, carrots and onions.
I think I want to make a pot roast on Saturday. In the crock pot. We won't be home, so I won't have to smell it.
I found this crock pot recipe. I do like the clear broth that my mom used to have--not a gravy pot roast. I'm wondering if this recipe will work. The mustard sounds good.
Question: what kind of potatoes do you buy for your pot roasts? I will need to do this quickly, as we'll need to leave for the speech tourney by 7:30 am. I can get my carrots ready the night before, but potatoes probably not.
http://www.tasteofhome.com/recipes/melt-in-your-mouth-pot-roast (http://www.tasteofhome.com/recipes/melt-in-your-mouth-pot-roast)
You know, I do miss stew and meat loaf, too.
I think you would add the potatoes at the end. Just the last 30 mins before serving? Otherwise, wouldn't they overcook? But, I don't do pot roast, so don't rely on me!
In the crockpot you do want to add at the beginning. On the stove, or in the oven, you would add later. I would use a good all purpose potato, maybe a Yukon gold, or red skinned. You could buy the baby ones, wash the night before, then just throw them in the pot in the morning.
Thanks y'all. So is it safe to just put the roast in there? It doesn't spoil? I've never cooked with meat in my crock pot before. :misspeak:
You are going to put it in When you turn it on, right? I mean, not just leave it there, then turn it on later? Then it should be fine.
THE KETCHUP THING! THATS ME TOO!!!!!
am even after 25yrs my hubby still flinches a little at the sight of the bottle near a roast dinner!
ketchup? not tomato sauce?
Yeah, don't know why. Our ketchup bottle gets very little use throughout the year. I'm not a ketchup on everything person. But I love that tanginess with the roast.
DH is loving this idea. :)
Now picante sauce on everything--that is me. And my DH and DS. Yes. We could drink Pace Medium straight from the bottle. But I won't out it on pot roast.
I grew up with ketchup and pot roast. I wouldn't have it any other way! One of my all-time favorites that Mom made.
Guess, I eat the ketchup with the pot roast. Not as part of the recipe . . .
Right--same here. On the plate.
It's not the product it's the American term "ketchup" eragon used that surprised me. I'd thought she would have said "tomato sauce" but she probably used the American term for our sake. When she starts using "flashlight" and "soccer" we know our job corrupting her will be completed.
When we lived in Switzerland, it was called "ketchup." Perhaps "catsup." It and mustard came in a tube like toothpaste (we buy tomato paste like that now). A Bulgarian fellow student put it on every.blessed.thing. I felt like I was eating wiih my brother. :)
Pot roast and ketchup are definitely my thing too! I'm making pot roast tomorrow. I actually prefer to make it in the oven but do crockpot sometimes.
I actually make really good meatloaf...lots of ketchup on that to. Only Heinz
Eh, growing up I always had A1 on the side with my pot roast. It's basically catsup + raisins. ;)
These days, I make my pot roast with onions, garlic, parsnips, sweet potatoes, and GF beer. I've done mulling spices before. A bit of cider goes nicely with that, but not a whole bottle. And cider, cinnamon, and parsnips result in a waaaaay too sweet venison roast.
I always brown some ketchup in the pan with my onions when I make a pot roast. I also put it in my meatloaf and then top it with bacon...now I'm hungry...