What exactly is Pot Roast?

It's a slow-cooked beef roast. Very middle class and "retro."

You know you can google this shit, right?

It's the American equivalent of Sunday Roast..but not as good, and there's no Yorkshire pudding.

I love pot roast, I always to try Lillian Helmans recipe for pot roast.

You cook it in a Dutch oven (a covered pot; hence the name), not a roasting pan, usually on the stovetop, but sometimes in the oven. It's a slow, braising method of cooking usually reserved for tougher cuts of beef.

I'm guessing it's the time Comedy Central roasted William Shatner.

[quote] You cook it in a Dutch oven (a covered pot; hence the name), not a roasting pan

Can also be made in a Crockpot, or Slow Cooker for our European friends.

[quote] It's a slow, braising method of cooking usually reserved for tougher cuts of beef.

When you say slow, how slow?

Do you add things to it like spuds & onions?

[quote] Do you add things to it like spuds & onions?

Yes, and usually carrots too. It's sort of an all-in-one meal, cooked together.

My sister and I called it "groast" when we were little. Yuck.

Here's a link.

[quote]When you say slow, how slow?

It varies according to method and size of roast. "Slow cooking" usually implies several hours for a roast or large cut of meat. Methods include on the stove top, within the oven or in a slow cooker (aka a "crock pot").

Classic pot roast usually includes potatoes, carrots and onions all cooked together with the meat.

Put it in the oven, slow roast it with onions,potatoes and carrots and plenty of salt. It's great.

R10, that's a recipe for beef stew, which is not the same thing as a pot roast.

No, it does not taste like beef stew...it's better.

I have used a cooking bag, which comes with seasoning. It does sound like beef stew but it is not the same.

It's not beef stew. It doesnt "sound like" beef stew either. One is a stew, the other is a roast. Calling it beef stew is like calling chicken noodle soup a chicken dinner.

Actual pot roast recipe.

Beef stew has meat cut into small pieces. Pot roast is an entire cut of meat-- like a chuck roast.

For people who don't have hours to fuck around with a pot roast:

I don't trust Martha Stewart recipes ever since her American pancake recipe failed for me.

DL taught me how to make American pancakes years ago and I make them every Sunday, come rain or come shine.

& P.S. my American pancakes are now... THE SHIT.

So thanks, DL.

My mother actually taught me the secrets of her awesome pot roast before she passed....among other things the certain scent when the browning of the meat and onions " catch" ( makes the gravy rich and dark)...my Grandmother used simple chuck which made a fall apart roast.....my butcher turned me on to cross rib which is perfect! I make it 3 or 4 times per winter....must be nice and cold out....ahhh family comfort food!

Roast with some weeds ?

Try one of Marcella Hazan's recipes, R20.

[quote] simple chuck which made a fall apart roast

Maybe a bi-lingual person can explain this for me.

[quote]I'm guessing it's the time Comedy Central roasted William Shatner.

That's a roasted ham.

Here you go, OP. Chuck Roast/steak explained

Add also celery. I also add diced tomatoes when cooking in the crock pot.

I always hated pot roast made with chuck because it was stringy.

Well chuck you, r29!

Live a little!

Try German pot roast! The rad cabbage on the left should be red, but this meal was too good not to post, despite the ruined photo. And the German potato ball make my eyeballs roll into the back of my head with delight.

I'm making pot roast right now. Every time that I make it, I scoop a cup of the sauce from the end product and freeze it right away. It serves as the base for my next pot roast. I would guess there are remnants of a pot roast sauce from ten years ago in every pot roast that I make. I add potatoes, carrots, parsnips and onions. Use a chuck roast and trim it before you make it. Stock is made from a roux, red wine, chicken stock and, of course, my mother sauce. I used to cook it in a dutch oven but now it's seven hours in a slow cooker.

My stomach is now rumbling, r33.

Yeah, R33, I'm on the way over!

We're all coming, R33...

Thank you op ! I am going shopping tomorrow Pot Roast ingredients !

I love pot roast. I have an electric pressure cooker, which makes it even faster. It took a while, but I worked until I finally got it to be as flavorful as I want it.

MEAT IS DEAD!!!

Good, R39. Otherwise it might get up and run away.

"MEAT IS DEAD!!!"

Heresy!

Too funny. As a child we called one of my mother's few specialties "beef stew" or "beast stew" as a tribute to Dr. Seuss. Years later I learned it was really pot roast made with "beef stew meat," cheaper chunks of beef normally used for stew. My version of her pot roast is made in a large and very heavy aluminum covered pot. Brown a large, tough cut of beef with onions , garlic and spices, before adding homemade beef broth, and then cooking it on low heat. (My personal secret of cooking is adding a piece of very finely chopped turnip or rutabaga for extra flavor to the broth.) Carrots and potatoes are added later. Yes you can use a slow cooker but be careful not to overcook the meat.

Pot roast differs from beef stew because once your meal is done you thicken the broth with cornstarch (or flour) and pour it over the meat and vegetables with a slice of bread at the bottom to soak up the extra gravy. Some choose to add a tiny amount of soy sauce or steak sauce to darken the gravy. Done correctly it can be a very healthy meal considering you're eating mostly meat-flavored vegetables and whole grain bread with a light gravy. Pseudo-Italian versions of pot roast call for a can of tomatoes and Italian spices added to the beef broth.

Like meatloaf and Swiss Steak there are many awful tasting versions of pot roast served in cheap restaurants that use canned beef broth and mixes resulting in a heavy chemical taste. Probably the source of most of the jokes.

Pot Roast is CHEAP.

Goes back centuries to a cauldron in the fireplace.

The cheapest roast (very tough), Carrots (cheap), and Potatoes (cheap)

You have to slow cook it all day just to make the meat edible.

That said, it can be delicious when done right.

Oh god! I love me a good pot roast! With potatoes and carrots cooked on the side!

Potatoes and carrots are good, but I love onions that have been cooked with pot roast.

R42 - with all due respect, pot roast is made with a roast, not chunks of beef. And corn starch is never used. But your recipe sounds tasty.

I'm heartened by the level of discourse on this thread; nobody said: "It's a roast in a pot; DUH."

"She says her crew often find sex toys in the rubble."

Better than finding it in his 'bubble'.

But you thought it, R47. I didn't.

R48, Wtf?

Wrong thread, R50.

[quote]Pot Roast is CHEAP.

Have you seen beef prices lately? NOTHING is cheap.

What temperature do you cook it in the oven with a Dutch oven and how long? Say a three pound roast.

R46, Thanks but I guess you didn't quite understand my joke. As a child I called my mom's pot roast "beef stew" because that's what the supermarket put on the label of the very cheapest ends of beef with bones that she used. I was an adult before I realized "beast stew" (to use Dr. Seuss's version) was something else entirely.

I have had better luck using cornstarch mixed with a little water rather than flour to thicken my gravy because I refuse to add any extra fat. Flour makes a lumpy, pasty gravy if you're not very careful. If any DL cooks has a better low-fat idea please let me know.

R52, Pot roast CAN be considered a cheap meal IF you cheat a little. Use the cheapest cut of beef you can find that't not hamburger and serve a tiny amount of beef with lots of gravy and vegetables over whole wheat bread. During the Depression people used just fat from meat to flavor their bread, potatoes and vegetables.

Potato is a thickener. This is the trick for better chowders as well. But con starch is a good choice.

R53, I always check out AllRecipes for basic dishes. Always read all of the comments after each recipe 1st. I've linked a recipe for pot roast cooked in the oven that does not require adding any liquid. I wonder if she's using a cut of meat that has more fat and hence less need to add broth or water. There are many other recipes and videos cooked on top of the stove, in a slow cooker, and n the oven too.

What would be a good choice for pot roast that comes out sliceable (like an oven roast) as opposed to stringy?

OMG, a Dutch Oven is a >>> casserole dish. I was so confused by that. So peculiar...Dutch Oven!

When it comes to the kitchen that's when British and American English is so incredibly different.

Not really. Casserole dishes are usually not suitable for stovetop use, but Dutch ovens have to be.

[quote]Casserole dishes are usually not suitable for stovetop use

The one I have is.

Le Creuset is pretty standard here in England...and they last forever. I've had mine since 1988.

You roast the beef or lamb (brisket, sirloin or rump) all around in a heavy casserole and then add all the spices, onions, wine, veggies. Close the lid and slow cook for 1 1/2-2 hours. Very nice!

A few corrections, because I love helping.

Pot roast is not roast beef, for heaven's sake. It is braised beef.

Do not use corn starch as a thickener. If you do not know how to reduce your sauces (gravies), use potato starch instead of corn starch or flour. The flavor mingles better with dishes such as pot roast and it doesn't require the time that corn starch and flour need to lose the starchy taste and to do the thickening. (I don't like arrowroot, either, except the name of it.)

Le Creuset and its less-expensive competitors have a variety of pot-depths, and suggesting that "casserole" dishes don't work on the stovetop but do in the oven and so on just confuses things with vocabulary. The only real issues are that deep pans on the stove can steam things you intend to fry and, of course, you need pots that hold what you need held, such as ample liquid.

There is nothing wrong with putting pot roast in the oven. In fact, I often get a better product oven-braising.

Browning the beef is crucial, as I'm sure everyone knows. Although I've had the results of a pot roast that has not been browned first.

I like chuck or brisket for pot roasts. Bottom round/rump are okay, too. You want tough cuts with lots of collagen for such slow cooking, as everyone here knows. Don't make the mistake of upping the quality, because quality here is not in tenderness but in where the beef comes from. If you end up with something too lean you can put in some marrow bones or a small portion of something else to add the requisite fat/gelatin.

If you want to make a presentation for company, add new vegetables after the long cooking is done but early enough to cook them. They'll look fresher, keep some texture and have a brighter, less mingled flavor, but the earlier vegetables will have flavored things. Gloppy celery and carrots that are dark and mushy aren't necessarily appealing to people, although I love them.

Don't confuse slow-cooker pot roast with the better results you get from conventional cooking methods. Without a great deal of care, crockpots leave an unmistakable nursing-home-kitchen flavor.

Use wine! Any nice red or sherry. Don't go cheap. Even in a braise, cheap stays cheap.

Be a grown-up in your cooking! Consider beef tongue! It's lean so you'll need to work around that, but the flavor is wonderful and the texture can be perfect for a pot roast. If you're serving company, though, and they're less savvy, you may just want to call it beef.

OP, the reason Americans make fun of pot roast is because it is something made from cheap ingredients which would never find it's way to a more refined table. We make fun of tuna casserole for the same reason. Pot roast reminds us of our childhoods and our mothers doing the best they could, with varying degrees of success, to provide an inexpensive meal that was nutritious and tasted nice. The ridicule is good natured for the most part.

You can't get a cheap cut of beef..people used to use a round bone cut for pot roast but I don't see them anymore.

Yoo hoo! R54!

R62, ALWAYS appreciate sincerely made suggestions to my cooking techniques. Familiar with potato starch and arrowroot. What do you suggest to thicken cheese sauce for mac&cheese and/or white sauce?

Sure boiling reduces leftover pan juices as does adding a small amount of pureed onions, spices and carrots. Must taste to make sure your gravy isn't over or under flavored. However I like a nice thick gravy. May try mashing up a well cooked potato instead.

R65, Just read your post and thanks, I'll look for Wondra.

You beat me to it. Wondera is amazing. Just make sure the liquid isn't boiling hot or you will get dumplings (and not in a good way). Also, it does need to be cooked for a bit to lose the floury taste.

A pot roast is a thing of beauty. At the link is a picture of one wearing a mink coat.

R62, How much wine do you add to your pot roast? Agree about the limitations of slow cookers. Don't ever use it for chicken unless you're making chicken soup, and even then make sure you don't overcook it. Remember many Americans are so used to eating fast food and frozen dinners and very bland, high fat diner type food that almost anything else tastes better. (No I'm not including those lucky few who grew up in Italian, Spanish or other ethnic households.)

Chuck roast is $2.99 lb in my city. When I wasn't as wealthy I had good luck with "day old" meat significantly marked down. Have seen different cuts of beef in my local ethnic markets. I grew up on tongue. No more. Authentic "roast beast" wasn't a reality.

OP your enthusiasm about your American pancakes makes you so appealing to me. I can't explain it but it's very charming. Invite me over!

R66, if you reduce the sauce long enough, which should be done in 2 hours, you don't need to thicken it with starch. Add enough onions, wine, carrots, leek, garlic, celeriac and it will make the sauce thick. Spices like cloves, thyme, bay leaves will give it a rich flavor. I always add some cranberry sauce 30 min before the dish is done to the pot. An apple, grapes, almonds or apricots can be added as well.

What kind of pancakes are there other than American pancakes? It's not like they vote in our elections or shoot up schools or anything.

R66 DON'T GO ALL FROOT BITCH ON NO POT ROAST CRANBERRY FOOL. Celeriac be a DISEASE. Leave that shit out. Cloves are for Germans and people who ruin good food.

Sorry R66 I mean R72 is the ruination here, not you.

it's a cannabis edible made fresh daily here in weed friendly Oregon

Celiac - is an autoimmune disorder of the small intestine

Celeriac - root celery

R74 - fool

Swedish pancakes , r73

So, what? are they neutral, R78?

Google it, curious albeit ignorant George. It's widely known pancakes vary throughout our massive world!

I shall do so! Let a thousand pancakes fry!

An excellent way to create a very rich and naturally thickened gravy is to start with a mirepoix, a finely diced mixture of vegetables (often onion, carrot and celery, though it can and does vary a lot). Well, don't start with it. Start with browning the cut of beef in some fat in your pot, remove and set it aside, then add your mirepoix to the fond (the browned residue in the pot, which = flavor) until it starts to be tender. Add a couple of tablespoons of tomato paste, and sauté for a few minutes to cook off the canned flavor. You can also add a couple of tablespoons of flour or potato starch now if you want a more starchy gravy, and cook off the that raw flavor for a few more minutes.

Then add back the meat and whatever larger-cut vegetables you are using, your stock and wine. I like to use a port wine 50% reduction, so the flavors are already concentrated, and the harsher alcohol tones are already cooked off. Off course season at multiple stages throughout the process with your salt and pepper and whatever complimentary herbs you want.

The long cooking of the finely-diced mirepoix largely dissolves those vegetables into the gravy, enhancing the flavor and thickening it with the natural vegetable fiber.

OP, Le Creuset is pretty standard in the US too. Most of us don't call them casseroles, since we tend to think of casseroles as flatter rectangular baking pans, often without lids, that expose more surface area of the food to the direct oven heat, to facilitate browning or crisping of the top layer. We call pots like your Le Creuset dutch-ovens, because they are descendants of, well ... dutch ovens, I guess. I'm not sure what else to call them.

They were originally designed for baking outdoors in an open fire situation. An example is shown that the link. They had legs to elevate them over a bed of coals, and a sort of "pan" lid that would hold another layer of hot coals on top, creating a small oven inside the pot, allowing you to bake using that open fire. Modern "dutch-ovens" have eliminated the legs and adopted a lid that won't hold coals since these are now used inside modern ovens. But you can still buy the original form for campfire baking, and they are still pretty popular for that.

You take a pot and roast it. It's great if you like eating metal.

I flour the meat first, then brown it. Adds lots of flavor. Sometimes, I will add a bottle of dark ale to the pot with the broth. Delicious!

If I add wine, I will use about 8 ounces. Sometimes an additional 4 ounces, depends.

[quote]"She says her crew often find sex toys in the rubble."

[quote]Better than finding it in his 'bubble'.

That you're in the wrong thread can be seen from the Hubble.

R73, Do you want me to provide a link for German pancakes, Dutch baby pancakes, and Chinese savory pancakes? I'm sure there are others I haven't tried yet.

[quote]Dutch baby pancakes

Otherwise known as Poffertjes.

[quote]Do you want me to provide a link for German pancakes, Dutch baby pancakes, and Chinese savory pancakes? I'm sure there are others I haven't tried yet.

You've also probably had French Crepes....which is just the French word for pancakes and made in front of your eyes on the streets of Paris & totally different from American Pancakes.

R89, I thought these were Dutch babies but thanks for your link. Maybe they're really German pancakes which have a similar recipe. Here's one of many recipes.

[quote] I thought these were Dutch babies but thanks for your link

Maybe you're right. Poffertjes are little and Dutch which is what made me think they must be the 'Dutch babies' you were referring to, but maybe they're different totally different.

& thanks for your recipe link. They look nice!

r20 oh my god.i want to bum him. so hard.

Now I want some cassoulet!

[quote] And the German potato ball make my eyeballs roll into the back of my head with delight.

Why, R32? Klöße/Knödel are fucking vile vinegary and gungey lumps. Have Spätzle instead.

I now remember one of the films that kept referring to Pot Roast, 'For Pete's Sake'. It's actually quite funny.

I've even found some of the dialogue:

Telephone Lady: It's your word against our computer, Mrs. Robbins.

Henrietta 'Henry' Robbins: We did not make a phone call to Yugoslavia. We have never been into Yugoslavia. We do not know anyone in Yugoslavia. And even if we did know someone in Yugoslavia, we wouldn't spend $12 to call em.

Telephone Lady: Our computer says you did.

Henrietta 'Henry' Robbins: Your computer is a liar!

Telephone Lady: That little remark goes right into your file card, which goes into our computer.

Henrietta 'Henry' Robbins: That computer is not God. It makes mistakes, and I will not pay for a phone call that I didn't make. I don't have the money.

Telephone Lady: Strange you won't pay us, but you have money for a pot roast.

Henrietta 'Henry' Robbins: Well, you caught me. That's what we do. We sit around all day eating pot roast and calling Yugoslavia. Why don't you stick that into your computer and see what it says.

If you want to eat meat, it's fine. I guess most of you homosexual are fine with eating the meat though.

[quote]I guess most of you homosexual are fine with eating the meat though.

Well, obviously the ones posting on this thread are. It's hardly going to be full of enthusiastic vegetarians, is it?

R79 No, that would be Swiss Steak.

[quote]I guess most of you homosexual are fine with eating the meat though.

Just don't talk to us about eating fish.

R92, Thank you. Dutch Babies with different variations can be found on AllRecipes.com, as well as almost every other dish imaginable.

R96, Pot Roast was a typical Sunday dinner after Church. That's what the scene refers to.

R97, For those advocating a higher consumption of vegetables, the amount of meat per serving is typically small by American standards. Vegetables, potatoes, and bread with gravy are used to stretch the more costly protein.

R97, Most of the meal consists of vegetables flavored with meat juice and gravy served over bread.

[quote]Have you seen beef prices lately? NOTHING is cheap.

It's about the cheapest meat dish you can make. And you can stretch that meat a long way by adding even more vegetables.

[quote]Use wine! Any nice red or sherry. Don't go cheap. Even in a braise, cheap stays cheap.

Trader Joe's "2 buck chuck" is great for pot roast.

Can you reheat the leftovers and have them later in the week?

r99 That's sorta' like pot roast, just flat, fried, sauced and baked.

Yes r104, but it's better if you slice up the leftovers.

Le Creuset's large covered, cast-iron pots are called "French ovens," not "Dutch ovens," because they are made in France and they are enameled.

In honour of this thread.

R105 Look back at R79 to see the joke/reference.

[quote] R95: ..Klöße/Knödel are fucking vile vinegary and gungey lumps. Have Spätzle instead.

What is the difference? I googled and they seem the same.

My dutch oven is black cast iron--it looks like a deep frying pan and has a heavy lid. The big advantage of them for pot roast is that you can brown the meat on the stop, dump in the stock and then put it all in the oven. You can do it with a Crueset, but the cast iron ones withstand the high heat and searing better.

I don't think they were developed for outdoor cooking, but for cooking in the fireplace--early American homes didn't have ovens--you can use a iron dutch oven to actually bake things on a fire.

And, damn, I want pot roast. I use turnips instead of potatoes for flavoring the broth though--potatoes break down and make it cloudy--plenty of people go the potato route though.

R104, Leftover pot roast tastes even better but I'd advise covering the meat with gravy or pan juices so it doesn't dry out.

R111, If your potatoes break down you're cooking them too long. Add them later or fish them out when they're done. While I recommend a piece of turnip or rutabaga finely chopped in the beginning of cooking, I can't believe the prices of both vegetables. Some people like parsnips.

A good way to do pot roast is to make it in advance, and when it is done remove the meat from it's cooking juices and slice it across the grain, about 3/4 of the way down -- so you have a roast sliced on the top, but still whole at the botton.

Return it to a deep dish and cover it with the juices. Let it cool and then refrigerate it over night.

An hour or so before you wish to serve it, reheat the pan in the oven (350 F) and bring it back up to temperature. Finish the slices and make a grave with the pan juices.

...gravy

[quote]Finish the slices and make a grave with the pan juices.

Zombie pot roast!

[quote]I don't think they were developed for outdoor cooking, but for cooking in the fireplace ...

I didn't say they were developed for outdoor cooking, R111, I said they were developed for open-fire cooking, which obviously includes fireplaces inside structures. I also said that they were still popular for campfire baking, and they are.

This was a very minor transgression of reading comprehension, but I am constantly amazed at how many people here (and everywhere else) are unable to read coherently.

Historically, they were an important tool of the "chuck wagon" of American pioneers and early ranchers. I have an antique dutch-oven that crossed the American plains on a covered wagon during the westward expansion that has descended through my family.

[quote]Le Creuset's large covered, cast-iron pots are called "French ovens," not "Dutch ovens," because they are made in France and they are enameled.

Thanks for the clarification. The origin of the name "Dutch oven." is uncertain, and apparently it has been applied to a variety of cooking vessels. It makes sense that the French derivative version would adopt a French identity.

Recipes included for Dutch Oven cooking, both indoors and out over a campfire.

[quote]This was a very minor transgression of reading comprehension, but I am constantly amazed at how many people here (and everywhere else) are unable to read coherently.

I love you so much, R116. NEVER change!

[quote] I have an antique dutch-oven that crossed the American plains on a covered wagon during the westward expansion that has descended through my family.

I hope you have someone in your family who you can pass it on to, who will appreciate it and its provenance as much as you do.

(A photo would be nice).

Thank you R119. But I think I do have an apology to make to R111. I now see that I did include the word "outdoors" in my original comment about dutch ovens being developed for open-fire cooking, so I'll need to include myself in those unable to read coherently, even when reading something that I wrote myself.

So R11, my apologies to you.

Don't forget the packet of ranch dressing powder

jklomn

R121, real cooks use Lipton Onion Soup Mix.

I'm glad you didn't ask about rump roast.

I have a recipe so 70s it's printed on avocado-green paper: you take your roast (whichever cut you like, they reference 'brisket') and brown it, put it in a dutch oven, and pour 1 bottle of Italian dressing all over it, and bake it in the oven at a low temp until done, length of time depending on how much meat you have. It is stupendously good, even if you don't add red wine, onions, other veggies.

i agree with whoever said don't use cornstarch...thicken with 1-2 Tb. flour mixed with 1/4 cup of the juices and add it back to the pan by putting it through a strainer for smoothness.

Without this thread I wouldn't have watched a 1/2-hour infomercial on a 'power' pressure cooker last night. Now I want one.

[quote]I'm glad you didn't ask about rump roast.

What's rump roast?

I'm not sure what it is either but I had a friend who would say it to her little dog to get her excited.

When we get to the Whitehouse, we'll have it made for us twice a week.

R116

Thanks for the apology--didn't want to derail things, so I let it go, but I appreciate your attention to detail.

Someday I'll get my dutch oven off the stove, over an open fire and have a rugged Little House on the Prairie moment.

Pot Roast Is Pol Pot's cousin.

I enjoyed reading this thread very much.

Who knew that 'pot roast' would bring out all the characters?

R131 I love DL’s slavish devotion to foods like pot roast and jello.

I haven’t eaten meat in almost 20 years, but I’d eat my mother’s Sunday pot roast in a heartbeat if she was still here. We had it all the time; I have no idea how she made it. Like has been said, it would cook for hours with potatoes, carrots, onions.

If it was my turn to request a special meal when I as a kid, I would specify that I wanted “stand up roast” ...what I called rump roast or roast beef, I guess. She would make it with this mushroom gravy that was SO good. I know nothing about meat, but I guess that was a much more expensive cut of meat.

I miss my mom. She also made the best spaghetti, banana pudding, beef stew, and every year for my birthday, strawberry cake.

Awww r133 🙁 thank you so much for sharing those memories. Your loving memories of your mom are so touching.

If you guys are missing pot roast, just make the Lipton soup recipe with potatoes and carrots (and maybe even some fresh onions). It's what my mom made and it's delicious.

Spices like cloves

No god damn cloves, you weird bastard.

[quote] … my American pancakes are now... THE SHIT.

Put it in a toilet, please! R21

It's interesting that many of these recipes mention sliced carrots and onions, but not celery. It really should be all three (a classic mirepoix) for best flavor. But I have taken to making a cuban pot roast variation (called ropa vieja). I just enjoy the flavor more. Basically you start the pot roast the same, (vegetables listed above, and the meat on top), but add tomato paste on top, minced garlic, italian seasoning and or fresh parsley, spicy tomatoes (I use Rotel) and sliced peppers of various colors laid across the top, with optional olives and a quarter cup of red wine vinegar. Salt and pepper to taste. For me, it's a more interesting flavor profile.

This is all well and good, but have you ever lived with a roast?

Does anybody have a Vegan Pot Roast recipe. Because I'm a vegan.

Did I mention that I'm a Vegan?

A classic pot roast does not have celery, which is why it's not mentioned. But it's one of those dishes that can accept a lot of variation, and celery certainly couldn't hurt. I often throw in some brussels sprouts or cabbage wedges in mine toward the end of cooking to get some green involved.

It's a one pot dish of beef, poultry, pork or lamb or game meat.

You usually start roasting the meat in an open pot on a high heat, then you add onions, garlic, carrots, celery, bay leaf, thyme or whatever spices and herbs you prefer. Roast the veggies some more. Add a good dash of wine or stock or fruit juices. Put on the lid and cook on a low heat for 45 min to 2 hours, depending on the type of meat.

It's delicious when done right but make sure all your guests get a length of dental floss because it gets stuck between your teefs.

OP, cook your pot roast in your pressure cooker and save yourself a few hours.

Stop enabling the 2015 thread bumper!

R145, please stop bitching.

I appreciate the comments to learn about the wonders of Pot Roast. Can anyone share what macaroni and cheese is? We simply never ate foods like this in boarding school!

[quote]Can anyone share what macaroni and cheese is?

It's macaroni. And cheese.

R147 oh really? And what did you eat?

My grandmother made pot roast every Sunday. She made sure her butcher gave her a good piece of meat. I think she did because it made for a lot of leftovers. She could send a roast beef sandwich in my grandfather’s lunch the following week. Every Sunday, her house smelled divine.

Take a chuck roast and put it in a slow cooker with carrots, maybe an onion, some red wine and spices and let it cook for eight hours. It's even better the next day because you can easily remove the congealed fat after refrigeration.

I think I had this growing up. But we would have just said beef. My family did not use different names for meat prepared different ways, so I cannot say what dishes I had growing up. Since I rarely cook meat now, I guess that it is unrecoverable.

Also, our cookware was either a fry-pan, sauce pan, or a pot. Never knew there were so many other names till I grew up.

It's when you cook your marijuana in the oven, Rose!

r151, now that you mention it, I totally remember my mom removing all that congealed fat after the pot roast was refrigerated. I remember being grossed out by it.

I like celery, but don't think it's necessary in pot roast.

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