Chef Jim Posted August 29, 2016 Share Posted August 29, 2016 i mix that with a can of condensed mushroom soup and either wrap in foil and bake it or throw it in the "crotch pot" . When done you have gravy made and yes I learned this from my mom years ago! I'm sorry you must be confused. This is the pot roast thread. Link to comment Share on other sites More sharing options...
\GoBillsInDallas/ Posted August 29, 2016 Share Posted August 29, 2016 (edited) Edited August 29, 2016 by \GoBillsInDallas/ Link to comment Share on other sites More sharing options...
Chef Jim Posted August 29, 2016 Share Posted August 29, 2016 (edited) Close. But what's with the olives?? Or are those purple potatoes? Edited August 29, 2016 by Chef Jim Link to comment Share on other sites More sharing options...
26CornerBlitz Posted August 29, 2016 Share Posted August 29, 2016 Ok I open this thread thinking it's a conversation I can actually participate in. Then I find out it's about football. Link to comment Share on other sites More sharing options...
BUFFALOKIE Posted August 29, 2016 Share Posted August 29, 2016 (edited) 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? Edited August 29, 2016 by SAMMY HANDWICH Link to comment Share on other sites More sharing options...
Punching Bag Posted August 29, 2016 Share Posted August 29, 2016 i mix that with a can of condensed mushroom soup and either wrap in foil and bake it or throw it in the "crotch pot" . When done you have gravy made and yes I learned this from my mom years ago! So your mom taught you about crotch. Interesting. Link to comment Share on other sites More sharing options...
PromoTheRobot Posted August 29, 2016 Share Posted August 29, 2016 I thought this was a pot roast recipes thread. Mississippi Pot Roast Crock pot4-5 lb cut1 stick of butter1 pack of Hidden Valley Ranch dressing mix1 pack instant Au Jus 6-8 pepperoncini peppers right out of the jar. Meat into crock pot. Cover with ranch and au jus mixes. Place stick of butter and pepperoncinis on top. Cook on low for 8 hours. Link to comment Share on other sites More sharing options...
Chef Jim Posted August 30, 2016 Share Posted August 30, 2016 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? I'd suggest searing in an other pan, saute the veggies in the same pan and deglaze and add the deglazing liquid to the crock pot. That's where all the tasty bits are. Link to comment Share on other sites More sharing options...
Gugny Posted August 30, 2016 Share Posted August 30, 2016 Speaking of beer and pot I smoked pot hoping to cut back on my drinking. Ended up being a drunk stoner. Crap. I was actually planning on doing that (puffing instead of pounding). Link to comment Share on other sites More sharing options...
Chef Jim Posted August 30, 2016 Share Posted August 30, 2016 Crap. I was actually planning on doing that (puffing instead of pounding). That's what I do now. It helps quitting the booze just not cutting back. Link to comment Share on other sites More sharing options...
plenzmd1 Posted August 30, 2016 Share Posted August 30, 2016 Y'all are missing the boat on pot roast(and yes it needs to be chuck, and only chuck)...i do it as Crispy Cuban Shredded Beef. Awesome in the summer, great family meal for less then $15! Link to comment Share on other sites More sharing options...
Chef Jim Posted August 30, 2016 Share Posted August 30, 2016 Y'all are missing the boat on pot roast(and yes it needs to be chuck, and only chuck)...i do it as Crispy Cuban Shredded Beef. Awesome in the summer, great family meal for less then $15! So what you've mentioned here is Crispy Cuban Shredded Beef which is not pot roast. Sounds great but not pot roast. Link to comment Share on other sites More sharing options...
plenzmd1 Posted August 30, 2016 Share Posted August 30, 2016 (edited) So what you've mentioned here is Crispy Cuban Shredded Beef which is not pot roast. Sounds great but not pot roast. But you use pot roast Just not in the traditional braised, heavy way Edited August 30, 2016 by plenzmd1 Link to comment Share on other sites More sharing options...
Nanker Posted August 30, 2016 Share Posted August 30, 2016 But you use pot roast Just not in the traditional braised, heavy way Well, you care to elaborate a little on the recipe, the technique, the method? Or are you gonna hold out on us? Link to comment Share on other sites More sharing options...
thebug Posted August 30, 2016 Share Posted August 30, 2016 That's what I do now. It helps quitting the booze just not cutting back. Don't think that would work for me as I would end up eating a whole pot roast after anyway, so I may as well just get fat on beer! Link to comment Share on other sites More sharing options...
plenzmd1 Posted August 30, 2016 Share Posted August 30, 2016 Well, you care to elaborate a little on the recipe, the technique, the method? Or are you gonna hold out on us? hopefully this works...this is absolutely delicious. I use a bunch more Cumin(but i a huge cumin fan) and add the greem habanero hot sauce to mine when i eat...but that is a bit spicy for the kids http://www.americastestkitchen.com/recipes/7498-cuban-shredded-beef?token=1e5f19fcdd7d96cf5b5e2eabfdd829a0 Link to comment Share on other sites More sharing options...
BUFFALOKIE Posted August 30, 2016 Share Posted August 30, 2016 (edited) 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! Edited August 30, 2016 by SAMMY HANDWICH Link to comment Share on other sites More sharing options...
Nanker Posted August 31, 2016 Share Posted August 31, 2016 hopefully this works...this is absolutely delicious. I use a bunch more Cumin(but i a huge cumin fan) and add the greem habanero hot sauce to mine when i eat...but that is a bit spicy for the kids http://www.americastestkitchen.com/recipes/7498-cuban-shredded-beef?token=1e5f19fcdd7d96cf5b5e2eabfdd829a0 Muchas gracias! Wifey has a subscription to ATK, so we're able to see the recipe. It's greeked out unless you've got a subscription. Link to comment Share on other sites More sharing options...
BUFFALOKIE Posted August 31, 2016 Share Posted August 31, 2016 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! Leftovers were even yummier! Yay Meatloaf! Next week...Meatloaf...mmm. Link to comment Share on other sites More sharing options...
Chef Jim Posted September 1, 2016 Share Posted September 1, 2016 But you use pot roast Just not in the traditional braised, heavy way Pot roast is a way to braise beef (typically chuck) not a cut of beef. But what you described sounds good. I use pork instead to make carnitas. Someone should make carnitas for the opener tailgate. I'd like to try that. That is if I was coming. Link to comment Share on other sites More sharing options...
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