Pot Roast with nuthin'

In article ,
"Dropped 21" wrote:

I used to do pot roast with onion soup mix, potatoes, carrots and onions.

Tonight I made one with nuthin' - just the beef w/some pepper and garlic
powder and I only used water (not broth or wine or anything) It tasted
really good - I was surprised, thought it would be blah. In the last 1/2
hour I did throw in a handful of baby carrots and they were tasty.

What veggies would you/do you put in a pot roast these days?

I just made a pot roast with a can of chopped tomatoes, a bunch of
sauteed mushrooms and a cut up onion. I served it with steamed
cauliflower to soak up the gravy.

The leftovers are even better than it was the first night.

--
AF
"Non Sequitur U has a really, really lousy debate team."
--artyw raises the bar on rec.sport.baseball

The tomatoes sound good!!!

My usual recipe:

Cut two small onions in half to line the bottom of the crock.
Brown the roast. Place in pot.
Use 1 can of beef broth to deglaze, and poor all into the crock.

optional: Fresh or dried ****ake mushrooms

Cook.

That's it!

Steve


"Alice Faber" wrote in message
...

I just made a pot roast with a can of chopped tomatoes, a bunch of
sauteed mushrooms and a cut up onion. I served it with steamed
cauliflower to soak up the gravy.

The leftovers are even better than it was the first night.

--
AF
"Non Sequitur U has a really, really lousy debate team."
--artyw raises the bar on rec.sport.baseball

I like green beans, lots of garlic, mushrooms, and I also add blendered
zukes to stew and soup. I find they're too mushy in pieces, but smashed
up they sort of thicken it.

Janet

Scionyx wrote:

The tomatoes sound good!!!

My usual recipe:

Cut two small onions in half to line the bottom of the crock.
Brown the roast. Place in pot.
Use 1 can of beef broth to deglaze, and poor all into the crock.

optional: Fresh or dried ****ake mushrooms

Cook.

That's it!

Steve


"Alice Faber" wrote in message
...

I just made a pot roast with a can of chopped tomatoes, a bunch of
sauteed mushrooms and a cut up onion. I served it with steamed
cauliflower to soak up the gravy.

The leftovers are even better than it was the first night.

--
AF
"Non Sequitur U has a really, really lousy debate team."
--artyw raises the bar on rec.sport.baseball

I like green beans, lots of garlic, mushrooms, and I also add blendered
zukes to stew and soup. I find they're too mushy in pieces, but smashed
up they sort of thicken it.

Janet

Scionyx wrote:

The tomatoes sound good!!!

My usual recipe:

Cut two small onions in half to line the bottom of the crock.
Brown the roast. Place in pot.
Use 1 can of beef broth to deglaze, and poor all into the crock.

optional: Fresh or dried ****ake mushrooms

Cook.

That's it!

Steve


"Alice Faber" wrote in message
...

I just made a pot roast with a can of chopped tomatoes, a bunch of
sauteed mushrooms and a cut up onion. I served it with steamed
cauliflower to soak up the gravy.

The leftovers are even better than it was the first night.

--
AF
"Non Sequitur U has a really, really lousy debate team."
--artyw raises the bar on rec.sport.baseball

I like green beans, lots of garlic, mushrooms, and I also add blendered
zukes to stew and soup. I find they're too mushy in pieces, but smashed
up they sort of thicken it.

Janet

Scionyx wrote:

The tomatoes sound good!!!

My usual recipe:

Cut two small onions in half to line the bottom of the crock.
Brown the roast. Place in pot.
Use 1 can of beef broth to deglaze, and poor all into the crock.

optional: Fresh or dried ****ake mushrooms

Cook.

That's it!

Steve


"Alice Faber" wrote in message
...

I just made a pot roast with a can of chopped tomatoes, a bunch of
sauteed mushrooms and a cut up onion. I served it with steamed
cauliflower to soak up the gravy.

The leftovers are even better than it was the first night.

--
AF
"Non Sequitur U has a really, really lousy debate team."
--artyw raises the bar on rec.sport.baseball

Dropped 21 wrote:

What veggies would you/do you put in a pot roast these days?

Onions, carrots, celery, and crushed tomatoes. I eat very small
portions of the veggies (the family eats the rest), but mainly use
them to flavor the meat.

..:. Craig

I prefer most of my low-carb vegetables steamed separately,
rather than cooking in a pot roast.

I use a recipe adapted from Sharon Billi's "Heavenly Beef" (which
originally called for more expensive eye round -- which IMO, is kind
of a waste of money for a pot roast or slow cooker).

The recipe can be either used as plain pot roast, or shred the cooked
meat by pulling apart with forks, and fry it in a skillet with some
butter and the BBQ sauce (the original recipe). Or if you cook it
until not-quite-tender so it's not falling apart, you can put the
meat on the grill or under the broiler with the BBQ sauce.

For the wine, I use either Blush Chablis-in-a-box or
White Zinfandel-in-a-box as my generic cooking wine.
I tried the recipe once with a burgundy that one would expect
to work with beef, but it came out much too sour.

for the pot roast:

2 1/2 to 4 pounds pot roast meat (shoulder roast, thick
chuck steak, rump roast cut into slabs, etc.)

one and a half cups white or blush wine
one and a half cups water
1/2 cup Worcestershire Sauce
1 small onion, coarsley chopped
Seasoned salt, to taste (I use about a teaspoon)
crushed garlic or garlic powder to taste
Pepper to taste
(if needed, additional water to cover)

Put everything into a large pot, bring to a boil, turn down to
low and simmer covered about 2 1/2 to 3 hours until fork-tender (or
however long one usually uses a crock pot).


Optional BBQ sauce

3/4 cup of liquid that roast was cooked in
6 oz can tomato paste, no added sugar
1 Tbsp Liquid Smoke flavoring
1 Tbsp dried onion flakes
1/4 cup Splenda granular (or 6 packets any sweetener)
1/2 stick butter (4 Tbsp)
2 Tbsp Worcestershire sauce

Mix everything in a small saucepan, and cook over low heat, stirring
occasionally about 10 minutes.

--
jamie )

"There's a seeker born every minute."

I prefer most of my low-carb vegetables steamed separately,
rather than cooking in a pot roast.

I use a recipe adapted from Sharon Billi's "Heavenly Beef" (which
originally called for more expensive eye round -- which IMO, is kind
of a waste of money for a pot roast or slow cooker).

The recipe can be either used as plain pot roast, or shred the cooked
meat by pulling apart with forks, and fry it in a skillet with some
butter and the BBQ sauce (the original recipe). Or if you cook it
until not-quite-tender so it's not falling apart, you can put the
meat on the grill or under the broiler with the BBQ sauce.

For the wine, I use either Blush Chablis-in-a-box or
White Zinfandel-in-a-box as my generic cooking wine.
I tried the recipe once with a burgundy that one would expect
to work with beef, but it came out much too sour.

for the pot roast:

2 1/2 to 4 pounds pot roast meat (shoulder roast, thick
chuck steak, rump roast cut into slabs, etc.)

one and a half cups white or blush wine
one and a half cups water
1/2 cup Worcestershire Sauce
1 small onion, coarsley chopped
Seasoned salt, to taste (I use about a teaspoon)
crushed garlic or garlic powder to taste
Pepper to taste
(if needed, additional water to cover)

Put everything into a large pot, bring to a boil, turn down to
low and simmer covered about 2 1/2 to 3 hours until fork-tender (or
however long one usually uses a crock pot).


Optional BBQ sauce

3/4 cup of liquid that roast was cooked in
6 oz can tomato paste, no added sugar
1 Tbsp Liquid Smoke flavoring
1 Tbsp dried onion flakes
1/4 cup Splenda granular (or 6 packets any sweetener)
1/2 stick butter (4 Tbsp)
2 Tbsp Worcestershire sauce

Mix everything in a small saucepan, and cook over low heat, stirring
occasionally about 10 minutes.

--
jamie )

"There's a seeker born every minute."

I prefer most of my low-carb vegetables steamed separately,
rather than cooking in a pot roast.

I use a recipe adapted from Sharon Billi's "Heavenly Beef" (which
originally called for more expensive eye round -- which IMO, is kind
of a waste of money for a pot roast or slow cooker).

The recipe can be either used as plain pot roast, or shred the cooked
meat by pulling apart with forks, and fry it in a skillet with some
butter and the BBQ sauce (the original recipe). Or if you cook it
until not-quite-tender so it's not falling apart, you can put the
meat on the grill or under the broiler with the BBQ sauce.

For the wine, I use either Blush Chablis-in-a-box or
White Zinfandel-in-a-box as my generic cooking wine.
I tried the recipe once with a burgundy that one would expect
to work with beef, but it came out much too sour.

for the pot roast:

2 1/2 to 4 pounds pot roast meat (shoulder roast, thick
chuck steak, rump roast cut into slabs, etc.)

one and a half cups white or blush wine
one and a half cups water
1/2 cup Worcestershire Sauce
1 small onion, coarsley chopped
Seasoned salt, to taste (I use about a teaspoon)
crushed garlic or garlic powder to taste
Pepper to taste
(if needed, additional water to cover)

Put everything into a large pot, bring to a boil, turn down to
low and simmer covered about 2 1/2 to 3 hours until fork-tender (or
however long one usually uses a crock pot).


Optional BBQ sauce

3/4 cup of liquid that roast was cooked in
6 oz can tomato paste, no added sugar
1 Tbsp Liquid Smoke flavoring
1 Tbsp dried onion flakes
1/4 cup Splenda granular (or 6 packets any sweetener)
1/2 stick butter (4 Tbsp)
2 Tbsp Worcestershire sauce

Mix everything in a small saucepan, and cook over low heat, stirring
occasionally about 10 minutes.

--
jamie )

"There's a seeker born every minute."

Dropped 21 wrote:
I used to do pot roast with onion soup mix, potatoes, carrots and onions.

Tonight I made one with nuthin' - just the beef w/some pepper and garlic
powder and I only used water (not broth or wine or anything) It tasted
really good - I was surprised, thought it would be blah. In the last 1/2
hour I did throw in a handful of baby carrots and they were tasty.

What veggies would you/do you put in a pot roast these days?


I add cabage and mushrooms to mine. It's great with the gravy.

Randy M.
234/180/175 6Ft Tall
LC Since 7/13/03