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Calling all pot roast recipies...

k
kaholo1 Nov 29, 2006 07:09 PM

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. HaagenDazs RE: kaholo1 Nov 29, 2006 07:33 PM

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

    1. MeffaBabe RE: kaholo1 Nov 29, 2006 07:36 PM

      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. macca RE: kaholo1 Nov 29, 2006 07:42 PM

        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: macca
          k
          kaholo1 RE: macca Nov 29, 2006 07:51 PM

          Thank You!

          1. re: kaholo1
            macca RE: kaholo1 Nov 29, 2006 07:59 PM

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

        2. j
          Jim Washburn RE: kaholo1 Nov 30, 2006 01:45 AM

          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.

          Jim

          1. Non Cognomina RE: kaholo1 Nov 30, 2006 02:59 AM

            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.

            1. d
              dfrostnh RE: kaholo1 Nov 30, 2006 10:52 AM

              Well, I'll have to try a 7-bone. But, my tried and true is to buy a chuck roast that is tied with string. I don't even remember the name of the cut, I just look for the string (it might be rolled). I lightly season it with salt/pepper, pat the cut ends with flour and sear in it a pan with canola oil over medium heat. It goes into the crock pot with about a cup of water on low for 6-8 hours. When I make the gravy from the juices I add some additional ground herbs.

              1. h
                himbeer RE: kaholo1 Nov 30, 2006 11:52 AM

                7 bones are good, but other roasts work as well. I simmer in beer and a bay leaf and thyme. potatoes onion and carrot. and a parsnip!

                1. j
                  jackie de RE: kaholo1 Nov 30, 2006 01:15 PM

                  7 bone, or any really nicely marbled chuck roast. Many good additions are posted here, but I would add that if you cook it in the oven, be sure to let it roast for at least 3 hours, long and slow, and if you have the time give it 4 hours. I've made roasts that I've only cooked 2 or so hours and you'd be amazed at how more time just makes the meat so much more delicious. I also like to cook it in the crock pot if I"m going to be out for the day. It makes a wonderful roast as well.

                  1. s
                    shaebones RE: kaholo1 Nov 30, 2006 01:26 PM

                    I vote for the chuck roast too. The CI recipe is great. I'm making it this weekend...again!!!!

                    1. s
                      serious RE: kaholo1 Nov 30, 2006 01:34 PM

                      "My Mother's Brisket" from epicurious site is easy, no fail, delicious.

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