Stews and Pot Roasts

[cabbagecabbage]

I feel like everyone does it a bit differently. What is your go-to recipe for a beef roast or stew? I have 5 lb chuck roast that shall be dinner tomorrow.

[cna]

I made this last night. I used beef broth instead of water and it turned out really good.

www.tasteofsouthern.com/home-made-beef-stew-recipe/

[gastro]

Salt and pepper meat, sear. Remove from Dutch oven. Sweat veggies - celery, carrots, then garlic.
And meat back in with cippolini onions and potatoes. Cover with beef broth and a sachet of fresh herbs.
Low and slow all day.
Omit potatoes and serve with wet, cheesy polenta.

[Rainyday]

pot roast
Trim off a small piece of the fat and render it in the Dutch oven.
Coat the roast in salt, pepper and flour.
Sear each side on med-high heat.
Lower heat and add chopped onion, celery and a few whole cloves of garlic.
Add bay leaf, Worcestershire, red wine and water.
Cover and cook in oven at 325 for about 4 hours.
The last hour I add quartered onion, potatoes, and carrots.
Check periodically to make sure there is enough liquid, it should come about half way up the depth of the meat.

I don't like pot roast in a slow cooker. Nope.

[jensriot]

Y'all are fancy. I put mine in a roasting pan with a bunch of baby carrots, whatever potatoes I have on hand, an onion and garlic. Season it with salt, pepper, and cavenders. Add water and cover with foil. Throw it in the oven.

[beantrees]

I like the Pioneer Woman's Beef Stew.

[dragon's breath]

Cover with salt, pepper, flour, garlic powder, and sear in skillet.

Put potatoes, carrots, and an onion (if I have one) in bottom of dutch oven. Season if desired, but usually I don't. Put the roast on top of the vegetables and dump sliced mushrooms on top (from a can, or just slice them fresh). Bake at 350 until cooked (a couple hours). When cooked, removed vegetables with a slotted spoon, and use the remaining "juice" to make gravy.

I use the leftovers, including the gravy, to make beef stew or shepherd's pie.

[quesyrah]

Mar 14, 2015 15:43:26 GMT -5 gastro said:

Salt and pepper meat, sear. Remove from Dutch oven. Sweat veggies - celery, carrots, then garlic.
And meat back in with cippolini onions and potatoes. Cover with beef broth and a sachet of fresh herbs.
Low and slow all day.
Omit potatoes and serve with wet, cheesy polenta.

What do you do with the potatoes? Seems wasteful to throw away

[gastro]

Mar 14, 2015 22:03:53 GMT -5 quesyrah said:

Mar 14, 2015 15:43:26 GMT -5 gastro said:

Salt and pepper meat, sear. Remove from Dutch oven. Sweat veggies - celery, carrots, then garlic.
And meat back in with cippolini onions and potatoes. Cover with beef broth and a sachet of fresh herbs.
Low and slow all day.
Omit potatoes and serve with wet, cheesy polenta.

What do you do with the potatoes? Seems wasteful to throw away

No! I meant instead of adding potatoes serve with polenta when the stew is done. One or the other, not throw them away!

[quesyrah]

Mar 14, 2015 22:31:34 GMT -5 gastro said:

Mar 14, 2015 22:03:53 GMT -5 quesyrah said:

What do you do with the potatoes? Seems wasteful to throw away

No! I meant instead of adding potatoes serve with polenta when the stew is done. One or the other, not throw them away!

Ah, gotcha. I was trying to figure out how the potstoes added enough flavoring to just cook with them and then not serve them lol 

[minerswife17]

Pioneer Woman's Pot Roast. Masked potatoes on the side. No matter when I put potatoes in the pot roast, I never like the way the feel or taste. Yuck.

[cabbagecabbage]

Thanks, everyone. I went with using up things I already have. So tonight's potroast is braised in a third a bottle of cab I didn't love, a few tablespoons of jarred marinara that was open, worcestershire, bay leaf, s&p, with pearl onions and some green onion. Nice and random. Thanks to you guys, I added some flour. I usually don't but I like the idea of a richer sayce.

I think I'm not going to add potatoes and make a russet and sweet potato gratin on the side. For whatever reason it's spring and I'm craving winter food.

[quesyrah]

Mar 15, 2015 12:11:15 GMT -5 cabbagecabbage said:

Thanks, everyone. I went with using up things I already have. So tonight's potroast is braised in a third a bottle of cab I didn't love, a few tablespoons of jarred marinara that was open, worcestershire, bay leaf, s&p, with pearl onions and some green onion. Nice and random. Thanks to you guys, I added some flour. I usually don't but I like the idea of a richer sayce.

I think I'm not going to add potatoes and make a russet and sweet potato gratin on the side. For whatever reason it's spring and I'm craving winter food.

Sounds good! I don't like the potatoes being cooked with the roast so your gratin sounds good

[cabbagecabbage]

I love all potatoes, a little too much probably.

[nicolewi]

This sounds gross, but it's soo easy and it's good. We just stick ours in the crock pot with an envelope of onion soup mix and a can of cream of mushroom. Cook it on low for 8+ hours.

[aggiecyd]

Beer. Preferably yuengling. Liberally salt & pepper; sear all sides in a Dutch oven. Add one onion, roughly chopped, minced garlic, a couple fresh bay leaves, some thyme, Worcestershire & flour. Pour beer over it & simmer for about 3 hours.
I roast the potatoes & carrots instead of cooking it all together.

[dizzycooks]

Mar 15, 2015 14:46:55 GMT -5 nicolewi said:

This sounds gross, but it's soo easy and it's good. We just stick ours in the crock pot with an envelope of onion soup mix and a can of cream of mushroom. Cook it on low for 8+ hours.

This is totally what I grew up on. I didn't know there were other ways to make a roast.... gastro sounds yummy though! Seriously though, I've never met a red wine I dislike enough to finish off by pouring over a roast. Better to just open a new bottle and put a bit in the roast and pour myself a glass.

[momin2013]

Mar 15, 2015 21:47:18 GMT -5 dizzycooks said:

Mar 15, 2015 14:46:55 GMT -5 nicolewi said:

This sounds gross, but it's soo easy and it's good. We just stick ours in the crock pot with an envelope of onion soup mix and a can of cream of mushroom. Cook it on low for 8+ hours.

This is totally what I grew up on. I didn't know there were other ways to make a roast.... gastro sounds yummy though! Seriously though, I've never met a red wine I dislike enough to finish off by pouring over a roast. Better to just open a new bottle and put a bit in the roast and pour myself a glass.

This is me. If I open a bottle of red wine, you can be assured it's not going in a roast. I might drink it while I'm making the roast, but that's as close as it's getting to going in there.