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Pot Roast Recipes


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#41 Lorraine

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Posted 09 February 2015 - 01:49 PM

View PostJanie, on 08 February 2015 - 08:24 PM, said:

View PostLorraine, on 07 February 2015 - 02:34 PM, said:

View PostJanie, on 07 February 2015 - 01:54 PM, said:

So, I perused the thread and here are my thoughts on a pot roast (which truly is an easy dish to prepare). Personal opinion is I like to keep it simple.

* Get a good sear (as John V, I believe, mentioned). You need that good crust and it does need to be quite brown on all sides. It's really not necessary to flour but definitely salt and pepper and make sure the meat is dry (use paper towels to remove any moisture). It also helps to let the meat sit out for about 30 minutes. You'll need to add the meat to a very hot pan to get that great sear and it helps if the meat isn't slapped in there right after removing it from the fridge.
* Once seared, throw in some onions (cut to whatever is your personal preference)
* Use whatever liquid you want (pop, beer, red wine, chicken stock, beef stock, water, a combination of stock/water...). You want the liquid to come up at least half-way to the meat. Not covering the meat.
* Bring liquid to a boil. Put in a bay leaf or two (if you have them).
* Cover pot (make sure it's an oven-safe pot!) and put in a 350° oven and roast for how many hours equals the weight. If you have a 3 lb roast, roast that bad boy for 3 hours, 2 lb roast would roast for 2 hours, etc. You know it's done when it pulls apart easily. You can always let it go a bit longer. Won't hurt it.
* During roasting time, check on liquid amount but you shouldn't have to add any. Just keep the liquid level half-way up the side of meat.

Thank you, Janie!
No problem! I love to make pot roast because you can do so much with the leftovers.

So, did you make a roast? How did it turn out?

No, I haven't made the pot roast yet because beef is too expensive - I can't afford to pay $15 for a 3lb piece of beef.

But I do have the pork roast someone gave my husband sitting in the freezer and was thinking of making that this week.  It's small, I don't think it weighs much more than two pounds, but that's enough for us.

If you have a good pork roast recipe Janie, please post it.

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#42 troutman

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Posted 09 February 2015 - 02:06 PM

View PostLorraine, on 09 February 2015 - 01:49 PM, said:

View PostJanie, on 08 February 2015 - 08:24 PM, said:

View PostLorraine, on 07 February 2015 - 02:34 PM, said:

View PostJanie, on 07 February 2015 - 01:54 PM, said:

So, I perused the thread and here are my thoughts on a pot roast (which truly is an easy dish to prepare). Personal opinion is I like to keep it simple.

* Get a good sear (as John V, I believe, mentioned). You need that good crust and it does need to be quite brown on all sides. It's really not necessary to flour but definitely salt and pepper and make sure the meat is dry (use paper towels to remove any moisture). It also helps to let the meat sit out for about 30 minutes. You'll need to add the meat to a very hot pan to get that great sear and it helps if the meat isn't slapped in there right after removing it from the fridge.
* Once seared, throw in some onions (cut to whatever is your personal preference)
* Use whatever liquid you want (pop, beer, red wine, chicken stock, beef stock, water, a combination of stock/water...). You want the liquid to come up at least half-way to the meat. Not covering the meat.
* Bring liquid to a boil. Put in a bay leaf or two (if you have them).
* Cover pot (make sure it's an oven-safe pot!) and put in a 350° oven and roast for how many hours equals the weight. If you have a 3 lb roast, roast that bad boy for 3 hours, 2 lb roast would roast for 2 hours, etc. You know it's done when it pulls apart easily. You can always let it go a bit longer. Won't hurt it.
* During roasting time, check on liquid amount but you shouldn't have to add any. Just keep the liquid level half-way up the side of meat.

Thank you, Janie!
No problem! I love to make pot roast because you can do so much with the leftovers.

So, did you make a roast? How did it turn out?

No, I haven't made the pot roast yet because beef is too expensive - I can't afford to pay $15 for a 3lb piece of beef.

But I do have the pork roast someone gave my husband sitting in the freezer and was thinking of making that this week.  It's small, I don't think it weighs much more than two pounds, but that's enough for us.

If you have a good pork roast recipe Janie, please post it.

Here you go,

http://allrecipes.co...ry/Pork/Roasts/

#43 Lorraine

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Posted 09 February 2015 - 02:25 PM

Troutman, I can google too.  The reason why I don't go to sites like that is because of my dial up and the length of time it takes for them to load and then I have to wade through recipes.

I'd like to hear if Janie has a good recipe.

#44 Lost In Xanadu

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Posted 09 February 2015 - 02:47 PM

I see - so Janie's the only one you want to hear from regarding recipes... duly noted!

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#45 troutman

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Posted 09 February 2015 - 02:49 PM

View PostLorraine, on 09 February 2015 - 02:25 PM, said:

Troutman, I can google too.  The reason why I don't go to sites like that is because of my dial up and the length of time it takes for them to load and then I have to wade through recipes.

I'd like to hear if Janie has a good recipe.

Ok,

Its pretty much the same as a Pot Roast. Some Rosemary & Thyme will do the trick!

#46 Lorraine

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Posted 09 February 2015 - 02:57 PM

View PostLost In Xanadu, on 09 February 2015 - 02:47 PM, said:

I see - so Janie's the only one you want to hear from regarding recipes... duly noted!

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No, that's not what I meant.   Do you have a good pork roast recipe?  I hate making pork because I always seem to dry it out.

Besides, that lady in the picture probably doesn't even know how to boil an egg.  :lol:   She looks kind of stodgy.  Typical Brit.  :cool:

#47 troutman

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Posted 09 February 2015 - 03:03 PM

View PostLorraine, on 09 February 2015 - 02:57 PM, said:

View PostLost In Xanadu, on 09 February 2015 - 02:47 PM, said:

I see - so Janie's the only one you want to hear from regarding recipes... duly noted!

Posted Image

No, that's not what I meant.   Do you have a good pork roast recipe?  I hate making pork because I always seem to dry it out.

Besides, that lady in the picture probably doesn't even know how to boil an egg.  :lol:   She looks kind of stodgy.  Typical Brit.  :cool:

Its simple,

Just make sure you have enough water/stock as it is cooking. Keep an eye on it. I always go with a little more at the start of the cooking process.

#48 Lorraine

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Posted 09 February 2015 - 03:06 PM

Do I have to sear it like pot roast too?

#49 troutman

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Posted 09 February 2015 - 03:14 PM

View PostLorraine, on 09 February 2015 - 03:06 PM, said:

Do I have to sear it like pot roast too?

I prefer to do it,

But it is not mandatory. Don't make it harder on your self than it actually is. Meat, water/stock, spices and veggies is all it takes. Just do it and you will figure out what you prefer. That's how I learned to cook.  Plus the parents being gone all the time while growing up I had no choice. Trial and error!! :codger: :D

#50 Lost In Xanadu

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Posted 09 February 2015 - 03:19 PM

I like searing it for 2 reasons... the flavor of the meat is intensified and a lot of the surface fat is rendered out - making for a less greasy final product.


I like making my pork roasts into pulled BBQ pork (I do this in my smoker) or carnitas... which I have no problem using a slow cooker for.

#51 troutman

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Posted 09 February 2015 - 03:28 PM

View PostLost In Xanadu, on 09 February 2015 - 03:19 PM, said:

I like searing it for 2 reasons... the flavor of the meat is intensified and a lot of the surface fat is rendered out - making for a less greasy final product.


I like making my pork roasts into pulled BBQ pork (I do this in my smoker) or carnitas... which I have no problem using a slow cooker for.

Nothing like pulled pork!! :haz:

#52 Lorraine

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Posted 09 February 2015 - 03:30 PM

If I mix broth and water, what kind of broth should I use with the pork?  I'm assuming that is what you mean by "stock" - broth?

Edited by Lorraine, 09 February 2015 - 03:31 PM.


#53 Lost In Xanadu

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Posted 09 February 2015 - 03:37 PM

View PostLorraine, on 09 February 2015 - 03:30 PM, said:

If I mix broth and water, what kind of broth should I use with the pork?  I'm assuming that is what you mean by "stock" - broth?
You can use chicken or beef... you can even find pork stock.

When I make carnitas, I do not add any water. Just a seared pork roast in a bath of beef stock, orange juice and lime juice with some oregano, cumin, smoked paprika, dried guajillo peppers, a sliced onion and some bay leaves.

#54 troutman

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Posted 09 February 2015 - 03:41 PM

View PostLorraine, on 09 February 2015 - 03:30 PM, said:

If I mix broth and water, what kind of broth should I use with the pork?  I'm assuming that is what you mean by "stock" - broth?

Its my day off,

Do I have to come there and cooked the damn thing!! :lol: Water or any broth will work. A cup or two at first then just play with it as it cooks. The fun part about cooking is trying new things. Good or bad, make it an enjoyable experience. :cool:

#55 troutman

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Posted 09 February 2015 - 03:42 PM

View PostLost In Xanadu, on 09 February 2015 - 03:37 PM, said:

View PostLorraine, on 09 February 2015 - 03:30 PM, said:

If I mix broth and water, what kind of broth should I use with the pork?  I'm assuming that is what you mean by "stock" - broth?
You can use chicken or beef... you can even find pork stock.

When I make carnitas, I do not add any water. Just a seared pork roast in a bath of beef stock, orange juice and lime juice with some oregano, cumin, smoked paprika, dried guajillo peppers, a sliced onion and some bay leaves.

Now your freaking her out! :lol: :P

#56 Janie

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Posted 10 February 2015 - 03:03 PM

View PostLorraine, on 09 February 2015 - 01:49 PM, said:

View PostJanie, on 08 February 2015 - 08:24 PM, said:

View PostLorraine, on 07 February 2015 - 02:34 PM, said:

View PostJanie, on 07 February 2015 - 01:54 PM, said:

So, I perused the thread and here are my thoughts on a pot roast (which truly is an easy dish to prepare). Personal opinion is I like to keep it simple.

* Get a good sear (as John V, I believe, mentioned). You need that good crust and it does need to be quite brown on all sides. It's really not necessary to flour but definitely salt and pepper and make sure the meat is dry (use paper towels to remove any moisture). It also helps to let the meat sit out for about 30 minutes. You'll need to add the meat to a very hot pan to get that great sear and it helps if the meat isn't slapped in there right after removing it from the fridge.
* Once seared, throw in some onions (cut to whatever is your personal preference)
* Use whatever liquid you want (pop, beer, red wine, chicken stock, beef stock, water, a combination of stock/water...). You want the liquid to come up at least half-way to the meat. Not covering the meat.
* Bring liquid to a boil. Put in a bay leaf or two (if you have them).
* Cover pot (make sure it's an oven-safe pot!) and put in a 350° oven and roast for how many hours equals the weight. If you have a 3 lb roast, roast that bad boy for 3 hours, 2 lb roast would roast for 2 hours, etc. You know it's done when it pulls apart easily. You can always let it go a bit longer. Won't hurt it.
* During roasting time, check on liquid amount but you shouldn't have to add any. Just keep the liquid level half-way up the side of meat.

Thank you, Janie!
No problem! I love to make pot roast because you can do so much with the leftovers.

So, did you make a roast? How did it turn out?

No, I haven't made the pot roast yet because beef is too expensive - I can't afford to pay $15 for a 3lb piece of beef.

But I do have the pork roast someone gave my husband sitting in the freezer and was thinking of making that this week.  It's small, I don't think it weighs much more than two pounds, but that's enough for us.

If you have a good pork roast recipe Janie, please post it.
I love roast pork! I see a good pork butt and I'm all over that baby. (Pork "butt" is actually pork "shoulder" but any time I can say, "I need some plump and juicy butt meat" out loud, in public, I'm a happy camper.)

Oddly enough, I'm making this for dinner tonight! I found some good butt at the store yesterday. Even with a small cut, it's pretty easy to stretch it out and make it last for a few meals. Personal opinion with roast pork is that I like to bake it for a really long time in the oven and then shred it, serve it on a toasted large Kaiser roll/hamburger bun whatever, and have some fries (just take some large baking potatoes which are inexpensive and cut them into wedges and bake - can give some recipes if anyone is interested) and serve a small salad of whatever you have in your fridge that you need to use (cabbage, iceberg... whatever, this turns into a large, filling meal easily).

SWEET PULLED PORK
onions (diced, cut, sliced, quartered... whatever floats your boat)
1 pork butt (2-3 lbs)
salt/pepper, to taste
Dr. Pepper (or rootbeer or coke or whatever "cola" you have, no 7Up or sprite... use "cola")
Brown sugar

Preheat oven to 300°.

Put onions on bottom of oven-safe pot. Salt and pepper pork. Put roast on top of onions. Pour in enough pop to come up half-way to side of pork (do not submerge pork). Add 2-4 Tbl of brown sugar (the more you add, the sweeter and stickier the meat will be in the end, so, it's a total personal preference issue as to how much to add).

Cover pot and roast the pork for AT LEAST 6 hours. (This is a low and slow cooking process.) Flip the roast 2-3 times while roasting to get that nice carmelization on the outside.

The roast is done when it seriously falls apart when you try to lift it with two forks. If it doesn't, stick it back in the oven and check it again in 30 minutes or so and keep doing that until the meat is just falling apart super easily.

Remove pork from pot. Shred. Add back to pot of wonderfully sweet pop/brown sugar and let the mixture soak into every inch of that meat. Skim off any fat and enjoy.

(For those wondering about cost per pound... for me, I paid $6.82 for a 2.28 lb roast which comes down to $2.99/lb)

I will say this, when it comes to shopping the deli section, go to the quick sale section. The meat is always good and priced way down.





#57 Janie

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Posted 10 February 2015 - 03:06 PM

View PostLost In Xanadu, on 09 February 2015 - 02:47 PM, said:

I see - so Janie's the only one you want to hear from regarding recipes... duly noted!

Posted Image





















Posted Image

:lol: Had to.

#58 troutman

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Posted 10 February 2015 - 03:11 PM

View PostJanie, on 10 February 2015 - 03:06 PM, said:

View PostLost In Xanadu, on 09 February 2015 - 02:47 PM, said:

I see - so Janie's the only one you want to hear from regarding recipes... duly noted!

Posted Image





















Posted Image

:lol: Had to.


:lol:

#59 Lorraine

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Posted 10 February 2015 - 03:26 PM

Janie, thank you!  :)  It sounds delicious.

#60 Maverick

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Posted 20 February 2015 - 08:24 AM

View PostJanie, on 10 February 2015 - 03:06 PM, said:

View PostLost In Xanadu, on 09 February 2015 - 02:47 PM, said:

I see - so Janie's the only one you want to hear from regarding recipes... duly noted!

Posted Image





















Posted Image

:lol: Had to.

Posted Image




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