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
- 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.
- 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.
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.
Pot roast? Cook pot roast? No, beef is too expensive, I just cook the pot.
Nothing wrong with a pork roast.
The smell from my childhood strongly disagree with you
I’m gonna have to try that sometime. At my house, pork shoulder tends to get used for carnitas or pulled-pork barbecue.
We usually get a tenderloin at Costco and cut it into chops and roasts. Some of the roasts get made into carnitas and pulled pork as well, but we will just season one up and bbq it for an hour too.
“Tenderloin” or just regular “loin?”
Tenderloin is the pig equivalent of filet mignon; IMO it’s too tender to justify the sorts of cooking methods you use to compensate for cheaper, tougher meat.
Seems reasonable for regular loin, though. I’d still usually pick shoulder for low and slow cooking because it works just as well and tends to be cheaper, but sometimes it isn’t.
The tenderloin it’s cheap enough and will even go on sale even more at times and we will get a couple.
We also use a pressure cooker for ours, so not a true low and slow.
I almost did a spit take when I saw that huge $9.99 number. Then I realized that it was in CAD and per kg, which works out to be cheaper than it is here in the Southeast US (about $4 USD / lb), LOL!
Still kinda think a pressure cooker is overkill for a tenderloin that would cook up just fine with a dry cooking method (roasting or pan-grilling, like a steak) though. With your pressure cooker method, you could save $2 CAD / kg (plus an extra $5 off) getting regular loin and it would turn out just as good.
