Pot Roast.


Bob the Builder
Aug 24, 2004
In the cleavage of the Tetons
No, you stoners...(well, sure, why not, welcome cooking stoners!)

Pot Roast Recipes.
Whatya got?

I am doing freestyle tomorrow...
6 pound roast, slit many times, stuff slits with garlic, fresh rosemary, thyme, and a wee bit o' cumin.
Dredge roast with flour, brown evenly on all sides, remove.
Sautee large amounts of onions, scallions, garlic, and shallots with a bit o' butter, till just soft.
Add a bunch of beef stock, 1-2 cups good rich red wine (syrah, etc)
Season with fresh cracked black pepper, thyme, cumin, bay leaf, oregano, white pepper, garlic powder, cayenne, and a good bunch o' splashes of worsteschire, and a few of soy sauce.
add a pinch of sugar, brown is best.
Add beef, on a rack, and roast a while. (at 300-325 or so, for a whole long time, a few hours...)
Add potatoes, carrots, parsnips, and chunks of onion.
Roast a bunch longer, occasionally slathering beef with juices.
When root veggies are soft, immerse beef into stock.
Cook until you simply don't need a knife.

Take root stock veggies out, (save enough for presentation ) and (blasphemy) mash/puree them, and add to traditional rosemary/garlic mashed 'taters, (that is another recipe), along with a bit o' roast juice.

O.K., that is just my thoughts on tomorrow's 'from the hip' recipe...think it'll work?