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yeah. for italian sammie do a search for my post on it.
you just want a great tender chuckie or pot roast..
i got a couple threads but,
for pot roast...
salt & pepper your flour w/ garlic pwdr,onion pwdr,fajita spice,
zippy bag it.
coat roast liberally & save the flour.
braise said roast in a cast iron skillet until crusty & brown on each side.
put into roasting pan w/
4-6 quartered taters
1/3 fat cut yellow onions
3 stalks celery cut into 1" pieces
4 cloves crushed garlic
4 carrots cut the same & 1/4'd
1 can white or whole navy beans
1 can whole kernel corn
1 can whole green beans
1/2 cup browned bacon w/ grease
1 tsp cayenne pepper over the top
1 can beef stoch or 1 tbsp beef base in 1 cup hot water, or 3 cubes beef bouillion.
1tbsp kosher salt & a few dashes ok fresh cracked black pepper-
cover & cook on (per 5lb of meat or 15lb total pan weight)350 for 2.5-3 hrs.
let sit covered an hour.
pull the meat to a platter & strain juice off the pan..
add 1 tbsp corn starch & 1/2 cup cold water(mixed) per 1 cup of strained reserve.
bring to a slow simmer/bubble(not a boil) then remove from heat for 5 minutes & reintroduce to the rest of the reserve(whisk) until the gravy has a drop rate of 1 drop per second...
slice meat,add veggies,& serve w/ hot rolls etc....
you just want a great tender chuckie or pot roast..
i got a couple threads but,
for pot roast...
salt & pepper your flour w/ garlic pwdr,onion pwdr,fajita spice,
zippy bag it.
coat roast liberally & save the flour.
braise said roast in a cast iron skillet until crusty & brown on each side.
put into roasting pan w/
4-6 quartered taters
1/3 fat cut yellow onions
3 stalks celery cut into 1" pieces
4 cloves crushed garlic
4 carrots cut the same & 1/4'd
1 can white or whole navy beans
1 can whole kernel corn
1 can whole green beans
1/2 cup browned bacon w/ grease
1 tsp cayenne pepper over the top
1 can beef stoch or 1 tbsp beef base in 1 cup hot water, or 3 cubes beef bouillion.
1tbsp kosher salt & a few dashes ok fresh cracked black pepper-
cover & cook on (per 5lb of meat or 15lb total pan weight)350 for 2.5-3 hrs.
let sit covered an hour.
pull the meat to a platter & strain juice off the pan..
add 1 tbsp corn starch & 1/2 cup cold water(mixed) per 1 cup of strained reserve.
bring to a slow simmer/bubble(not a boil) then remove from heat for 5 minutes & reintroduce to the rest of the reserve(whisk) until the gravy has a drop rate of 1 drop per second...
slice meat,add veggies,& serve w/ hot rolls etc....
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