Crock pot Meals

[Nail Polish]

Someone can't take a joke I see.


?

 

[Gustavus Adolphus]

Where was the joke?

 

[Nail Polish]

Where was the joke?

Look in the mirror

 

[Ares]

Look in the mirror

@Gustavus Adolphus you got burned!

 

[Nail Polish]

@Gustavus Adolphus you got burned!

He is easy...I was joking anyway

 

[Gustavus Adolphus]

@Gustavus Adolphus you got burned!

Normally I have no issue getting funny jokes. I guess it just wasn't funny.

 

[DC]

I mean, pot roast?

• Prepare veggies: I quarter small red potatoes or some other "waxy" variety, turnips, carrots, radishes (personal preference as I leave out celery in this step), yellow/white onions, and several cloves of garlic (I use a ton of garlic, but that's me). Beets are also an option if that's your thing?
  • Quantity of each is really a matter of taste.
• Prepare a bouquet garni: a few sprigs of rosemary, parsley, and thyme, a bay leaf or two (personal preference), a stalk of celery, several whole black and white peppercorns. Wrap all in cheese cloth and tie (this allows the flavors to seep pretty much like a tea bag without having floating spices in the end gravy).
• Pre-season a chuck roast with an extremely liberal amount of salt and pepper.
• Sear the shit out of the roast in an extremely hot pan w/oil (should be basically an 1/8' thick crust on the entirety of the outside).
• Once you're done with that remove the roast and place in (unheated) crock pot with the vegetables.
• Deglaze the pan with apx. 2 cups of red wine (use something dry to slightly sweet that you would actually enjoy drinking).
  • Make sure you get all the tasty crispy bits off the bottom of the pan with a wooden spoon.
• Add wine from the deglazing to 3 cups beef or veal stock, then enough water to cover the roast/vegetables.
• I do medium heat until the roast is nearly fall-apart.
  • Remember to occasionally skim off the fat and froth that builds up on top of the liquid (leaving these tends to end up with a bitter taste).
• Once cooking is finished strain the liquids, prepare a rue (just look it up) and add the liquids to it.
  • Salt and pepper the gravy to taste, remembering that you can add a little more beef/veal broth at this point if it gets too thick.
• Eat and carry on with life.

I'm currently defrosting a 3lb rump roast. Cheers! You can also roll your roast in a bit of flower before searing it as well. Really helps lock in those seasonings plus gets you a headstart on thickening.