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Nov 29, 2006 07:09 PM

Calling all pot roast recipies...

Planning on a dinner party for a cancer patient who has requested a pot roast from me...he's an old timer so looking for mommas best! I would also like reccomendations on the bes cut o meat for it...thanks for any ideas! Dave

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  1. "7 bone" chuck roast is the best I've had by far. Try some dried cranberries and balsamic vinegar.

    1. I agree with the 7 bone chuck roast for pot roast. I still lovet the old stand-by recipe of celery, lots of whole onions, and carrots and potatoes. Toss it all into the roasting pan- add some water- cover with foil and cook- long-low and slow! If you want to spice it up some add a package of Lipton soup- try mushroom or onion or any other beef based one. Just remember a cancer patient may not be able to tolerate spicey foods or overly heavy sauces

      1. Love pot roast. And I use a simple recipe. Salt, pepper and flour the pot roast, and sear on all sides. Into the crock pot. I add celery stalk, cut up onion, garlic, red wine, water, butter, a bit of beef better than boullion, and some tomato paste. cook all day. This makes a wonderful gravy. I prefer to serve this with mashed potatoes, as the gravy is so good. This is a go to recipe for a cold, snowy Sunday. Good luck

        2 Replies
          1. re: kaholo1

            I think you will like the results. A very forgiving recipe.

        1. You can't go wrong with 7-bone, if you get one that's well marbled. They can be too lean, and when they are, I pass them up. Just a few days ago I found a gorgeous well-marbled top blade roast priced at $1.99/lb. and cooked it in a pot in a very slow oven (same way I do 7-bones), and it was absolutely delicious. Avoid meat that's too lean. That's my best advice.


          1. I agree with the 7-Bone (which doesn't have seven bones, but has a bone that looks like a "7"), and with the advice not to make it too spicy or salty. My aunt had a very difficult time eating salty food while she was sick with cancer, and your friend can always add some salt if its not salty enough. I also agree with Jim Washburn to get one that is well marbled.

            I make mine by dusting the seasoned meat with flour (which will help thicken the juices later in cooking), searing it on both sides in a dutch oven in some canola oil, then add a quartered onion, some carrot sticks broken into 2-3 pieces, a few stalks of celery cut in half, a few bruised cloves of garlic, a prig of fresh thyme and rosemary, about a cup of water and a tablespoon of cider vinegar to get things going, and a heaping tablespoon of tomato paste. Cover the pot and cook it on the stovetop over low heat for about 90 minutes until the meat is tender and the juices are thickened and tasty. That's how my Grandma made it(except for the fresh thyme and rosemary). She served it with boiled potatoes and a fresh side of cooked carrots. Good luck with your dinner party. Good food and good friends are such good medicine.