Pot Roast

hmm i love pot roasts!
pheasant in white wine...or pork in cider...or maybe beef in red wine , im hungry after reading this thread!
 
I like to siphon off any large fat puddles that float to the top before serving.

One trick is to make sure any liquids you add to the browned meat is fulling boiling, otherwise it will 'shock' the meat and cause it to become tough.
I like to add a bit of wine, and also use chicken stock in place of plain water.
A few shallots add a bit of sweetness to a stew as well as using white onions instead of red ones.
If your gonna add potatoes, dont add them in the beginning as they will overcook and just get too mushy.

I would like to take you up on that dinner offer Gigi, can I come over two evenings so to have fish one night?
Our doggies would love to play on the beach, errrr run like banshees...
:)
 
We have a bar in Noreast Minneapolis called Mayslack's. If you like garlic try this...

Soak overnight in crockpot:

2 whole garlic bulbs—all cloves quartered
½ cup soy sauce
¼ cup olive oil

Next day add:

1 diced onion
1 ½ cups beef stock
1 teaspoon fresh ground pepper
6 ounces Grain Belt Premium beer (or equivalent)
3-4 lb. sirloin or tip roast—whole

Cook on low for 8-10 hours until beef is tender.
 
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  • #30
Frans said:
I would like to take you up on that dinner offer Gigi, can I come over two evenings so to have fish one night?
Our doggies would love to play on the beach, errrr run like banshees...
:)
Click to expand...

Frans, how do you and the lovely Mrs. Frans like your fish cooked?

ChuckR, that sounds good.
 
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