First time making a pot roast, even after the cat knocked over and shattered the wine bottle overnight. Wife reminded me that we had a bottle in the pantry.
Is pot roast just stew?? Is meatloaf also something appetising?
One of the best things ever is a proper meatloaf. Something even better is the next day using the leftovers in a sandwich.
Like stew is great, pot roast sounds awful but that looks great.
What is meatloaf though? Beef? It sounds dry.
Meatloaf is ground beef, and if your smart, pork sausage mixed with some extra seasoning and stuff, shoved in a loaf pan, and baked until fully cooked through. There are different things you can put on top as it’s being baked, my personal preference is bbq sauce. My wife likes a can of cream of mushroom soup.
You forgot to pay the cat tax. Just saying, lol.
Looks delicious.
How tender is she man I came for the poetry. I’m needy tonight papito
It was super tender and delicious. I don’t have much in the way of poetry for you, but damn it was tasty.
Tell us about it man!!!
- How did you make it?
- Any special ingredients?
- Would you recommend to a new cook?
- Cats or dogs?
- Cat shattered the wine!
You’ll have to expand on the wine shattering lol. As somebody with limited time to cook (we’re all strapped, I agree), is it worth making a pot roast? Cooking intimidates me, but I’d like to learn where possible.
If you can find a chuck roast for cheap enough it’s pretty cost effective. Throw in a bunch of root vegetables (potatoes, carrots, parsnips, turnips, whatever you want) to cook with it and it extends how far your food dollar goes quite a bit. These usually take a fair amount of time overall but a lot of that time is not active time.
Cooking doesn’t have to be intimidating!
FWIW, pot roasts are pretty simple to get right. (Pretty much just tossing everything into a pot and, uh, roasting it. Or a slow cooker/crockpot)
They do take a fair bit of time, but most of it’s hands off.
I do not recommend this for a beginner, but intermediate skill should have no problem. And if you don’t have time, save this for the weekend.
But with the cat, I had a bottle of Cabernet Merlot on the shelf, but too close to the edge. Some point in the early morning the bottle found itself on the floor missing it’s bottom. I figured one of my cats checked it out and knocked it off.
I didn’t use any special ingredients. Sear a chuck roast, cook the onions and garlic, deglaze with half a bottle of red and then reduce around half. Add a few cups of beef stock with fresh rosemary and thyme. I would have added fresh tarragon, but I only had dry. I also used some celery leaf. Meat back in the pot, oven preheat to 325f for two and a half hours. Add carrots and celery and continue for another hour. Once our, I pulled the meat to a serving dish and added a thickener to the sauce. Once thickened, pour back over the meat and enjoy.
I make a stew like this and the secret ingredient is teriyaki sauce. I very much recommend it.
That sauce looks amazing. Great job!
