We typically use tri tip. Makes a nice pot roast as well. Fall apart tender
Printable View
We typically use tri tip. Makes a nice pot roast as well. Fall apart tender
I've never had pot roast. I'm not even quite sure what it is.
take some pot, then roast it!
lol, that's how it was described to me. but I still can't wrap my head around it. so do you use like a le creuset to roast it? hahaha... my mom made a lot of different American foods for me while I was growing up but pot roast, Salisbury steak and sloppy joes aren't on that list.Quote:
Originally Posted by Fisch
I hadn't used tri tip before, but that was all I had it was awsome! Threw it in the crockpot with beef broth, mushrooms, seasonings - the usual. It was great. I thickened the gravy and served over noodles.Quote:
Originally Posted by Dana
Also, you can do the same but use the hot tomato sauce and beef broth, serano peppers and cook in the crockpot for machacca (sp) oooh, that is so delish. :wootrock:
It makes a really nice dinner on a cool night. Not that we've had a ton of them lately but as fall and winter come, it's a nice recipe to have.Quote:
Originally Posted by lunchbox
You take a cut of roast (I said we use tri-tip, but you can use the other ones mentioned here) and with my mom's recipe you take the roast season it however you like, brown it with some butter and worcestererererer sauce so the outside is caramelized, and then put it in a big deep roasting pan. If you have a heavier than all get out Le Creuset pan that would work.
Like one of these.
http://www.northmarket.com/blog/wp-c...blue-oval3.jpg
Cover it about halfway with some water and a packet of Onion soup mix. You could use red wine or beef stock as well. Put the lid on and put it in the oven.
Let it cook at 350ish for about an hour, hour and a half.
Chop up some carrots, onions, potatoes (you can add other veggies if you like), take it out of the oven, put the veggies in, my mom adds a can of beef consomme at this point for more liquid but like I said, you could use stock or wine or a mix of both. Put the lid back on and let it cook for about another hour.
When its done, it should look something like this.
http://farm4.static.flickr.com/3013/...46545a.jpg?v=0
Take the roast out and let it set for a few minutes, put the veggies in another bowl, the au jus you've made in the gravy boat, carve the roast, and serve. If you use tri-tip it will shrink quite a bit. At the same time it should be fall apart tender. I've gone to take the roast out of the pan and had it falling apart in chunks before. If you cook the potatoes much more than an hour they'll start to turn to mush as well, especially if you've cut them to smaller chunks.
This is the way my grandpa used to make them, then my mom and aunt make them and I've learned how. I'm guessing that's why it doesn't call for red wine. My mom's one of 4 kids so there probably wasn't a whole lot of extra $ for cooking alcohol.
That is borderline child abuse.......mhihi:Quote:
Originally Posted by lunchbox
it really is.Quote:
Originally Posted by SloMo26
Reading about all this good stuff to do to meat made me think about my other meat-love, MeatLoaf. I thought of doing a post, an ode to MeatLoaf (the food, not the singer. that would be a different post.) Then, I thought, nah someone must have posted already about meatloaf. Sure enough, Search revealed many Loaf hits. Yet another reason to love LGK.:yourock:
My grade school used to make sloppy joe's that tasted like sloppy crap, which turned me away from said things for life. Lol!
