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#11
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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 |
#12
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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 |
#13
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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 |
#14
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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 |
#15
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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 |
#16
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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 |
#17
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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." |
#18
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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." |
#19
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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." |
#20
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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 |
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