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MEAT POT ROAST
  • ̸ : tutors
  • ۼ : 2014-02-20
  • ȸ : 5353
  • õ : 0

MEAT POT ROAST

 

 

 

 

 

 

 

Dude’s Root Beer Pot Roast

 

 

 

There really isn’t much you can say about pot

 roast except that when it is good, it is very, very

 good and when it’s bad it is awful. Tender and

 juicy, falling apart is good; dry and hard not so

 much. This one is great – another reason to own

 a Dutch oven. The recipe is really simple and

 it takes time, but mostly oven time so while its

 cooking you can lounge by the pool! I made

a double batch because I really like hot beef

 sandwiches smothered in gravy.

 

 

Italian Pot Roast

 

This takes several hours to make, but it is relatively

 simple and worth the wait. Give it a try because I

 promise it will not disappoint. Some people serve

their pot roast over pasta, but I used quinoa cooked

 in beef broth instead. Quinoa is not technically

 ‘paleo’, but I am still a fan of this

substitute. If you are on a strict ‘paleo’ diet,

 skip the quinoa.

 

BBQ Pot Roast over Cheddar Ranch Grits

 

 The roast was extremely tender and juicy, and

the sauce was tangy and has a little zip to it. I

served this roast over some Cheddar Ranch Grits -

 OMG! The grits were good enough to eat all on their

 own, but were incredible when

 combined with the roast.

 

Crock Pot Roast

 

 

 

Perfect Pot Roast with Creamy Mashed Potatoes

 

this is the best pot roast I have ever made! Let's

start with the sauce-- the red wine, tomato paste, garlic

and Worcestershire sauce kicked up the flavor a lot.

The meat was tender. I loved the caramelized large

 chunks of onion. Yummy! The carrots were not mushy.

 They were sweet, and I couldn't tell the difference

 between the carrots I cooked at the beginning

 vs. the end. The rosemary and thyme herbs were

 perfect, and I much preferred not

 having them in my sauce.

 

 

 

Favorite Pot Roast

 

 

FORBIDDEN POT ROAST

 

 

 

Thanksgiving Pot Roast

 

 

Pot Roast is an umbrella term for a certain cut of braised

 meat. I finally understand (after having spoken to our

 local butcher at length) that there are specific cuts of

 beef that are ideal for Pot Roasts because they have

 less fat than steaks. After hours slow cooking in liquid

 (braising) the toughness of their fibers become

tender and flavorsome, rendering it

 extremely SUCCULENT

 


 

 

 
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