Announcement

Collapse
No announcement yet.

Sunday pot roast on a Tuesday

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Sunday pot roast on a Tuesday

    Had a small chuck roast that I browned off in CI DO, put a layer of potatoes and carrots to act like a rack to raise for the braise. Put it in the oven on 200 around 11 am. Checked it again around 4 and it wasn't where I wanted it to be texture wise so bumped to 300, checked in an hour and it was boiling. Texture was better so lowered it again to 225. Checked at 6 and it was about there. Had to peel some more potatoes and make the gravy. So did the potatoes and got the mashed done. Love the flavor that having some potatoes in there that were cooked with the roast. Added butter and some of the au jus and a skosh amount of milk. Then the gravy, made a roux, added some porcini powder with the flour. Wow! What a difference that made. Another layer of flavor, will keep experimenting with this! I didn't make enough roux so I tried to quicken the thickening with a corn starch jus mix. Came out awesome! I could have just poured myself a cup of that to drink. Not saying I did that or not. I think this was the most flavorful pot roast I ever made, especially the gravy. Oh added a couple glugs of red wine to deglaze the pot after browning the roast.










    Sent from my iPhone using Tapatalk
    Mustang electric smoker
    King Kooker vertical gasser
    Charbroil silver smoker
    Earnhardt Jr smoker
    Brinkman smoke n' grill
    a-maze-n cold smoker rack

    USMC vet 87 - 91


  • #2
    Ummm, yeah, I'd be in for a plate of that, and then a 2nd...
    sigpic

    Comment


    • #3
      Damn! Now that is real eating right there
      sigpic

      Smoked-Meat certified Sausagehead

      http://www.facebook.com/profile.php?id=1443745685

      Comment


      • #4
        Originally posted by Hoser View Post
        Damn! Now that is real eating right there
        That's some real cooking right there...
        Craig
        sigpic

        Comment


        • #5
          Oh yeah, we do those all the time too... very very good and satisfying!!
          Brian

          Certified Sausage & Pepper Head
          Yoder YS640
          Weber Genesis
          Weber 18.5" Kettle
          Weber Performer
          Misfit # 1899

          sigpic

          Comment


          • #6
            I need to figure out the gravy game, that looks awesome


            Sent from my iPhone using Tapatalk

            Comment


            • #7
              Knocked it out of the friggin' park Shell!







              Drinks well with others



              ~ P4 ~

              Comment


              • #8
                I could have me a plate or 3 O dat! Nice cookerin Shell!!
                Mark
                sigpic


                "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                Smoked-Meat Certified Sausage Head!

                Comment


                • #9
                  Looks & Sounds Awesome, Shell !! ---

                  Nice Job!!

                  Seems my invite got lost in the mail.

                  Bear
                  Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                  Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                  Mom & 4 Cub litter---Potter County, PA:

                  Comment


                  • #10
                    Looks delicious. Have you ever tried arrowroot? Works wonders. A little foe a long way.
                    sigpic

                    Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

                    Comment


                    • #11
                      Originally posted by jwbtulsa View Post
                      Looks delicious. Have you ever tried arrowroot? Works wonders. A little foe a long way.
                      I haven't tried arrowroot, please explain!

                      Thank all, it was really good. I went a little heavy on the salt and pepper this time and it really helped bring out the beefiness of this roast.
                      Mustang electric smoker
                      King Kooker vertical gasser
                      Charbroil silver smoker
                      Earnhardt Jr smoker
                      Brinkman smoke n' grill
                      a-maze-n cold smoker rack

                      USMC vet 87 - 91

                      Comment


                      • #12
                        Originally posted by shellbellc View Post
                        I haven't tried arrowroot, please explain!



                        Thank all, it was really good. I went a little heavy on the salt and pepper this time and it really helped bring out the beefiness of this roast.


                        It’s a starch based powder. More expensive than plain corn starch but without “starchy” flavor. Maybe not a big deal with a big roast meal but I like it with other fine gravies and sauces. Nice thickening addition to sauces. Don’t use too much or you will be adding water to your sauce ! Great for Asian stuff or soupy soups.
                        sigpic

                        Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

                        Comment


                        • #13
                          Dang nab it Shell,,,, That looks damn good,,, great job

                          POINT
                          Desert Storm Vet - USS Midway CV41 - decom crew.
                          1930 Fridge Build
                          MES 30" With Mailbox Mod
                          Therma Pen
                          Maverick 732
                          Mini Therma Pen
                          Frog Mats
                          Weber Junior
                          AMPS & AMPTS

                          Comment


                          • #14
                            Originally posted by shellbellc View Post
                            I haven't tried arrowroot, please explain!
                            My experience with arrowroot is that it thickens really well in things that don't get high heat...Things that you don't want to get cloudy looking...High heat stuff like gravy will be better suited with corn starch...

                            But I could be wrong...
                            Craig
                            sigpic

                            Comment

                            Working...
                            X