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CathyZ, wanted to thank you for your pot roast *method* and comments. I made

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Joined: Dec 12, 2005


Posted to Thread #28300 at 4:34 pm on Dec 18, 2015

up a big pot last weekend and because you mentioned how the veggies tend to get overcooked (but tasteful), I adapted this comment. After two hours in the oven, I pulled out the meat, and strained everything else through a chinois, pressing down on the veggies to get all their flavor. Then I sautéed fresh onions, carrots and parsnips in some butter, deglazed with a bit more red wine, then added back the enriched earlier sauce, added some sautéed portabellas and put the roast back into the pot for another hour in the oven.

Holy Cow [not to take the main entree in vain, but] wow, that dish is a winner. We had it two nights in a row and I've just portioned off 4 more containers for the freezer.

All in all, I used:
3.5 pound pot roast (boneless, but very veiny with fat)
1 lb organic carrots
1 lb parsnips
4 large Spanish onions
1 lb portabello mushrooms
1 box organic beef broth
1/3 bottle of red wine
butter & oil for sautéing
4 fresh sprigs of rosemary
a bunch of sprigs of fresh thyme
A couple squeezes of tomato paste [ala tube]
lots of black pepper
Italian parsley

Thickened at the end with butter/flour paste. One day I will remember the french term for that method.

Served with mashed potatoes, creamed corn, lemony crushed kale greens topped with broccoli salad. Oh, and thick slabs of grilled Tuscan bread.

THANKS...and another THANKS for your comments.


Jesus saves. Buddha recycles.

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