Just finished the most delicious pot roast ever! Thanks for the braizing advice Jim! Here is the recipe:
http://www.foodnetwork.com/recipes/tyler-florence/braised-pot-roast-with-vegetables-recipe.html
The only thing I did different was oregano instead of Bay leaves and I added no water. All herbs fresh from my garden. Seared the meat in the pot and deglaze with red cooking wine. Simmered for 6 hours. Strained and thickened the gravy with a little corn starch.
Stupid me can't remember the cut of meat though. 4 pound loin of some sort? Definitely not chuck. It was very lean, which made for nice slicing, yet fork tender. Can't wait for leftovers tomorrow!
Chef, serious question about braizing: I have a large nonstick metal crockpot, which I plan to sear in. I should deglaze the pot before adding any liquid and ingredients, right? Or should I sear the meat in a different pan?
Turrble.
Last year I was:
IK'S RIGHT HOOK
PERCY'S CHOKE HOLD
RICHIE'S BASEBALL BAT
I'm at a loss so far this year.
IK'S KNEE
PERCY'S kitty
RICHIE'S FERRARI
?
Wrong. I am happy evreytime the Bills win. I'm happy at the kickoff of every single Bills game!
You take the good,
You take the bad,
You take em both and there you have....
New Era.
Come to think of it. I don't think I have ever used Rich or Ralph (in context of the stadium, obviously) in a conversation. I've only been there once,(1980) so I have no attachment to the name of the stadium. I trust that Mr. Wilson will be properly honored, whatever the name/address of the stadium is.
It does lend itself to a cool new covered stadium though. Not enclosed, just covered. Picture the rounded bill of a well used ball cap, sloped toward the sun, or the wind... adjustable!
I want to be on the design team!!!!!
....a rotating lid, with a bill, that can snug down if needed!(hiccup)