Pot Roast.Tell me about pot roast. I've made it a couple times and it hasn't turned out quite how I'd hoped. My potatoes came out mealy, or the meat was tough, or I wasn't a fan of how it tasted with red wine in the broth. I know what went wrong and I think I can get it right this time, but I've got some questions on how to elevate this.Do you add your potatoes in with the roast, or do you cook them separately and mash them? If you're adding them in with the roast, are they in there from the start, or do you add them when it's about half done?What other veggies are you cooking it with?Do you add anything like corn starch or flour for thicker broth?
>>22244680one more question. Do you add tomato paste?
>>22244680monitoring this threadi have my own persistent pot roast issues too, specifically the carrots always get too sweet and taints the gravy
>>22244680potatoes, carrots, onions.no red wine.
>>22244680Add the veggies in the last hour or a little less or you could go full autism and wait until the meat is done, remove it, then add the veggies and cook them until they are done and remove them from the braising liquid at that point in time so they don't over cook. I usually use carrots and mushrooms only in the liquid and mashed potatoes on the side. >>22244685If you have an Asian market use the huge thick carrots they usually sell, the cultivar is less sweet than the smaller ones sold at normal grocery stores.
>>22244680strong black coffee instead of broth/water/wine
>>22244696this sounds vile tbdesu. like fully replace all of it with coffee???
try it ‘issississipi style
>>22244696Thanks i will try the ones at the asian market
>>22244708What makes a pot roast issississippi style?
>>22244708Faggot.
>>22244680Roast, potatoes, Onion, Garlic, carrotsI like red wine in there, you don't have ti add it.Sear roast on all sides.Roast in a slow cooker, add broth and other braising liquid, low like 7 hours or high closer to 4.It should start to fall apart, that's when it's about done. Once completely tender I will shred it with forks.Onion and garlic goes in the full time.Carrots and potatoes go in near the end, leave them for about an hour. Potatoes should end up fork tender, carrots will have little to no bite but not mushy.Salt Pepper and Italian spices to taste after the potatoes and carrots are added. Should stew at least 30 with spices.Wa la and bone apple teeth
>>22244746you’re thinking of that british dish, this is all american
Pot roast I made a couple weekends ago
>>22244879It looks like chili. what did you put in that?
>>22244892Usual stuff but sub beef stock for crushed tomatos. Adam Fagusea recipe but its yummy
>>22244680I just do roast veggies and serve the roast and gravy over it. Generally I do the roast in veggie broth and/or wine.
>>22244879So good, was it even better the next day?
>>22244680>Do you add your potatoes in with the roast, or do you cook them separately and mash them? If you're adding them in with the roast, are they in there from the start, or do you add them when it's about half done?as long as they're in liquid you can toss the potatoes in from the beginning.>Do you add anything like corn starch or flour for thicker broth?Maybe 1-2 tablespoons of flour to thicken.>Do you add tomato paste?Yes, it adds a richer flavor.
>>22244800>this is all americanNo it's notAmericans like to think they invented everything.
>>22244680Gonna make some tomorrow. I do it pretty simple, just sear it in a dutch oven then make the gravy base of water mixed with beef better than bouillon, worcestershire sauce, soy sauce, barbecue sauce, garlic/onion powder, pepper and corn starch. 3 hours covered at 300 degrees then I add baby red potatoes and carrots and cook uncovered at 400 degrees for an hour. I used to use a lot of fresh onions and garlic but they make me pretty gassy these days so I just use a bit of the powdered and that's good enough.
>>22245544Oh and I add thyme, sage and bay leaf to the gravy as well.
