MarkMiller

We had one of these threads on the other board so I thought why not.

I am sitting here typing this at a little after three in the morning and just finished getting everything into the crock pot for a nice old fashioned Pot Roast.

I know it's not fancy but, well.....I'm not exactly a fancy guy. Although I love all kinds of food, gourmet included, Pot Roast was something I never tried because when I did have a crock-pot I didn't know the first thing about this dish and when I did know about it.....we didn't have a crock-pot. So a few weeks ago I was telling Jeff that we needed to pick one up so we could try those new frozen crock-pot dinners that come with everything....only when I went to pick them up, they didn't look like much so I also picked up a boneless chuck roast.

The crock-pot is the larger type and at first I thought it was too big. However for all the vegetables plus the nearly 3 pd roast it was just right. I did add a little more veggies than what the recipe called for and added a little extra water so I am opting for 12 hours instead of 10.

In the old days the only reason we had a crock pot was as a warmer. I don't think we ever cooked in it at all. I remember using it to take something to work for a pot luck lunch once. It was my Aunt's recipe for home made ravioli. I remember because after it warmed and I took the lid off went to serve someone....I left for 15 minutes, came back and they were all gone. I didn't get any and I spent hours making those damn things and now i can't remember how to make them.



I'll shoot a pic when it's done.

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The ram has touched the wall.....there's no turning back! - Mark Antony

Cookie

Delicious meal, and one of my favorites, especially when the weather turns cold.

Question...did you brown your meat before putting it in the pot?

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Corgi butts drive me nuts.

MarkMiller

Yes, I Browned the meat on all sides in 2 table spoons of vegetable oil.

At the ten hour mark I checked it. Technically it can be done around that time. Here is what it looked like;



I decided to let it cook for the last 2 hours so that the meat could get a little more tender, all though it falls apart with the touch of a fork now.

This has always been one of my comfort foods that I could not make. I attempted it once in the oven but it did not turn out the same as slow cooking. I did a quick taste and it's way better than any of the restaurant versions I have had. I am very happy with the results!

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The ram has touched the wall.....there's no turning back! - Mark Antony

gorillamom

Next time try Olive Oil. Taste is much better.

__________________

The Clock of life is wound but once,
And no man has the power,
To tell just when the hands will stop
On what day or what hour.
Now is the only time we have,
So live it with a will,
Don't wait until tomorrow,
The hands may then be still.

chrisbb

good pot roast IS gourmet

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'Some even believe we are part of a secret cabal working against the best interests of the United States, characterizing my family and me as "internationalists" and of conspiring with others around the world to build a more integrated global political and economic structure one world, if you will. If that's the charge, I stand guilty, and I am proud of it.’ - David Rockefeller, 'Memoirs', Random House, New York, 2002, page 405

Cookie

It looks perfect Mark. I'll bet it's a taste triumph too. Don't understand why you feel you couldn't make it before. It's one of the easiest meals to prepare, and judging from your picture (nice crock pot, BTW), you nailed it.

__________________
Corgi butts drive me nuts.