Sunday Pot Roast…..
June 12th, 2011 - 7:07 pm KY Time
Howllo Fellow Basset Hound and Sunday Pot Roast Lovers…..
I don’t think I have ever cooked a pot roast in my life. Well, maybe in 7th grade home economics class! I am pretty sure tonight’s roast turned out much better than my 7th grade one!
It took all day to cook but boy was it worth it!
Here is Grandma’s plate…..(that is havarti cheese in the yukon golds)
Here is the kids plate….
They were going wild!
Just a taste. I know Emma will probably suffer, but so far she is doing fine. She might be a bit extra itchy tomorrow.
But boy it was worth it!
Sunday Pot Roast Face….and drool……
More thinking I will add Sunday Pot Roast to my repertoire later…..Cat, Chaps and Emma
Comments(15)
recipe woman!
pix of a good meal with no recipe ..well that just ain’t right!
That pot roast was the best so tasty so gooooood plus the blueberry cobbler with
Raspberry sorbet was to good.
Lois – it was so involved. But I will try and you will probably say, “forget it”! LOL!
I started last night with one large red onion and 2 jars of sliced green giant mushrooms. I caramelized the onions and the mushrooms with about 4 tablespoons of Promise spread while adding about 1 full wine glass of chardonnay at different intervals. I added about 2 tablespoons of pepper along the process. My Mom and I LOVE PEPPER! I like everything to have a brown crust on it and when the skillet got too hot I added a bit of the chardonnay for the steam effect. Then towards the end of that process I chopped some fresh Italian Parsley over the top. I placed all of that into a glass container along with one large jar of Heinz brown gravy to sit over night in the fridge. That took me about 1.5 hours!
Then this morning I got out the big pot and put it on full tilt. I added about 1/2 cup of Promise, pepper and just a dash more of Chardonnay. When that was piping hot I took the piece of round roast, (no fat) and seared it on all sides. Again, I love the crust. As I was crusting all sides I added a heavy hand of pepper and drizzled more Chardonnay into the meats openings. After I got the crust just right I took out the meat and popped the Yucon gold mini potatoes and mini carrots into the pot to put a sear on them. I chopped more parsley and stirred until I saw some browning, about 10 minutes. I took that mixture out and put into a glass bowl to add later. I then put the meat back into the pot and added the onion, mushroom, pepper, gravy concoction from last night. Then, I added 2 cans of low salt onion soup and turned that sucker up to boil! I boiled for about 2 hours while keeping a close watch and then turned it down to a slow boil for about 4 more hours. I had to keep turning the meat to make sure the bottom was not burning. It was fine. Then at 2 hours out I added the potatoes and 1 hour out I added the carrots. I bought onion sour cream dip and caraway havarti for the potatoes. Top it off with soft butter buns and a chilled glass of Chardonnay and you have yourself a Sunday Roast!
What I love about this roast is that it has NO salt added.
From what I could tell about other recipes people use fatty meats and tons of salt. It is not necessary at all. Buy the lean round roast and just cook it longer. I actually pick the piece of meat and take it back to the butcher and request it be de-fatted. I want every single bit of fat gone! Of course I don’t buy marbleized meat, just choice cuts. I do that with all of my meat, pork, chicken, whatever….
Also, don’t think you need to add Cabernet as most recipes call for Pot Roast. You can add whatever you want. Most Chardonnays have a buttery taste that is delicious with meat.
I really should call this Sunday Drunken Pepper Roast!
The meat was fall apart with a fork wonderful. It was a lot of work but I had nothing else to do today except look forward to dinner! And hang with the hounds!
hehehe
Thanks for asking Lois! Now I can look back and see howl I made this.
did you add any extra water to the soup or just the soup?
it sounds great! i love pepper..it is under rated as a spice…i rarely use salt myself either…& try hard to not get low quality cuts of meat if i can afford it unless i don’t think it will make a difference ..but sometimes ya just have to go with a better cut…
sounds great…
what about a crock pot after ya got a nice crust on it? maybe transfer everything over to one..that way you wouldn’t have to watch it as much? you couldn’t crust it in the pot but then you could just leave it & let it just simmer & do it’s thinG… & what the heck..it’s summer..i would go with fresh mushrooms ..because well…why not.
see i am just as daring.
I totally agree with you Lois. You could do all of this in the crock pot as well. The fresh mushrooms would be just fine! I am partial to the Green Giant mushrooms because they are smaller and sliced exactly the same. They fit in the skillet perfect. All flat and thin and the better to crust! The fresh ones are bigger and I find tougher. But mushrooms are a personal thing. I think my love for Green Giant sliced mushrooms harken back to my Dad. Since I was a little girl I watched him do a similar technique. I miss him
Lois I just added the soup and of course more Chardonnay. I probably left that out. The onion soup is the Healthy Selection, I think it is called. Some stores don’t carry it. Very low salt and totally delicious. I cook with it all the time. I will look at the can and report back!
That looks sooooo goooood! !
It was delicious and get this! I have 12 meals frozen from it. 6 for Grandma and 6 for me. The piece of round roast was about the size of 2 soft balls an only cost 18 dollars. So that is 14 meals! The Chard was the biggest expense. If you don’t want to use Chard use water with a bit of lemon in it to add acid.
Cat- BHT’s own Martha Stewart (minus the felony charge). LOL Looks delish.
Candy tooooo funny! “I just want to focus on my salad” Anyone remember that?
http://www.foodfacts.com/members/item_info.cfm?item=48452
This is the onion soup I love!
I remember when Martha said that!
If Emma didn’t get a taste she would feel left out and be hurt.
It is so important to give everyone a treat.
Looks good Cat! My Bassets would be drooling too! =)
I froze a fair portion of it so now I have good left overs! Yummy!