Please put this text over a The Pack skeleton
Idk who df y’all are but pot roast is still 100% a northeast Pennsylvania thing.
Yes, but we also include turnips and rutabaga. I’ve been tempted to add beets but don’t want it to look like a murder
Sometimes it’s ok if it looks like murder and it’s just normal food
Who can afford beef?!
4 ingredients;!?!? Who can afford that? Best I can do is 2.
nothing beats onions and carrots anyway
…I can’t find it.
Where’s the Ed Sheeran bit? I’m sure there’s a reference in there.
Is he the carrot? He’s the carrot, isn’t he?
Oh he’s in there
The potato?
Hmm… Maybe potato.
Carrot. Because he is a ginger. Like carrot top.
All the time.
I do once in awhile, usually if I see a good looking pot roast on sale. I usually use this recipe, it’s for beef stew but it also works as the liquid for a pot roast. https://www.fromvalerieskitchen.com/classic-stovetop-beef-stew/#wprm-recipe-container-60964
The easiest pot roast recipe:
- One chuck roast
- Carrots
- Potatoes
- 1 head of garlic
- Onion
- Two packets of brown gravy mix.
- Two packets of ranch dressing mix (yes, really).
- Two packets of Italian dressing mix (yes, really).
- Browning & seasoning sauce.
- Beef stock
- Combine packets in a bowl, and stir to evenly combine.
- Rub pot roast with a few dashes of browning sauce, until evenly covered.
- Chop carrots and potatoes into large chunks. Slice onion
- Peel garlic cloves.
- Fuckin throw everything into a slow cooker.
- Sprinkle seasoning mix over everything.
- Add about an inch of beef stock to the bottom of the pot.
- Set slow cooker to low, and fuck off for like 8-10 hours. Or if you’re using a leaner cut of meat, set to high and fuck off for 5’ish hours instead.
No because scientists discovered that this food causes smol pp energy in you.
I prefer to do my roasts on a bed of aromatic mirepoix. I’ll cook the potatoes separately.
(Click saving) this guy (and myself) move the potatoes to another ceramic, add celery to the carrot-onion mix & chop that and leave it under the roast
Bit more info, this is a common combination for stocks, soups and stews in French cuisine, traditionally 2:1:1 ratio onions to carrots and celery.
In Italian cuisine the essentially same thing is Sofrito, there is also the Cajun Holy Trinity which varies ingredients but is for similar purposes.
This is kind of a staple for a lot of quality cooking, you should at least make a stock from scratch at some point in your life and you’ll see why these combinations are so important if you do so.
Fuck yeah, I’m making one this weekend actually
Pot roast? Cook pot roast? No, beef is too expensive, I just cook the pot.
Nothing wrong with a pork roast.
I’m gonna have to try that sometime. At my house, pork shoulder tends to get used for carnitas or pulled-pork barbecue.
We usually get a tenderloin at Costco and cut it into chops and roasts. Some of the roasts get made into carnitas and pulled pork as well, but we will just season one up and bbq it for an hour too.
“Tenderloin” or just regular “loin?”
Tenderloin is the pig equivalent of filet mignon; IMO it’s too tender to justify the sorts of cooking methods you use to compensate for cheaper, tougher meat.
Seems reasonable for regular loin, though. I’d still usually pick shoulder for low and slow cooking because it works just as well and tends to be cheaper, but sometimes it isn’t.
The tenderloin it’s cheap enough and will even go on sale even more at times and we will get a couple.
We also use a pressure cooker for ours, so not a true low and slow.
I almost did a spit take when I saw that huge $9.99 number. Then I realized that it was in CAD and per kg, which works out to be cheaper than it is here in the Southeast US (about $4 USD / lb), LOL!
Still kinda think a pressure cooker is overkill for a tenderloin that would cook up just fine with a dry cooking method (roasting or pan-grilling, like a steak) though. With your pressure cooker method, you could save $2 CAD / kg (plus an extra $5 off) getting regular loin and it would turn out just as good.
I cut about 1/3 off the undesirable end for the roast, the majority is for chops. It’s more to break up the monotony of that if that make sense.
Don’t always have the time for low and slow and try not to keep too many different variety’s in the freezer. I know there is ways to pinch a few more pennies if needed ;)
Edit, actually now that I look at the link, that’s the one we usually get, but it’s not always available. We’ve been forced to get the tendorloin lately. Sometimes even the 2 pack, which are smaller ones.
No. Vegan now.
You should try this recipe, then.
Best seitan roast I’ve had.
Wow! That looks complicated but looks delicious!. I have to learn about saitan.
Seitan can be a bit complicated, for sure. The above recipe is definitely not the simplest out there, but it is absolutely delicious. It can be made with regular ol’ flour instead of “vital wheat gluten” powder, but that does add a little bit to the complexity.
That said, here’s an extremely simple “2 Ingredient” recipe for seitan made with flour. Like tofu, seitan will soak up flavors well, and can be used to simulate almost any meat depending on how you prepare it.
Also, I recommend checking out Sauce Stache (website : youtube) for excellent vegan recipes (including plenty for seitan). Thee Burger Dude is another great source of vegan recipe wisdom (website : youtube).
Thanks this is very helpful!
I’m totally dumbfounded and brains splattered. WTF! How did I go 4 years of vegan without learning about this stuff!
Goals: Fajitas Philly cheese stake
If can get this done, I will die a happy man.
Honestly for Philly cheesesteak your best option might be to marinate some portobello mushrooms in olive oil, vegan worcestershire sauce, a bit of soy sauce, and garlic, then slice very thin and fry for the “steak”. Worcestershire and soy sauce together do an excellent job if you want to add a beefy flavor to something.
Pretty common here in the Midwest.
Not anymore. The meat part got damned expensive. It used to be a hearty affordable meal that wasn’t hard to cook and tasted good for the amount of effort you had to put into it.
Kind of like how nobody makes hamburger helper anymore. It was popular back when a pound of hamburger was like a buck. Now that it’s $5 a pound no ones wastes it on the stuff.
I’m not British, so I don’t cook my roast.
You roast your cook?
I roast the roast, as it’s proper.
Ngl, I hate cooked carrots. But I’ll throw the rest together in a pan with a pack of Lipton French Onion soup mix. Reminds me of my grandma.
I hate boiled carrots.
Boiling gets the sweet carrot flavor out of the carrot and into the stew. It’s like onions and celery, the point is not to have mushy bits of formerly flavorful vegetables, but to have those flavors in the food. If you’re making a mirepoix for soup or stew, it is a mistake to leave big chunks or slices of carrot intact.
Roasted carrots are different, though, I agree.
When my mom roasts a turkey, she puts onions, leek, celery and, yes, carrots around and under the turkey. She uses a rôtissoire that keeps most of the moisture inside, such that the turkey essentially bastes itself during the roasting.
Once the turkey’s done, she takes it out and uses the mix of juices and vegetables left in the pan to make the gravy. Sometimes, she’ll add one or two pouches of turkey gravy mix, especially if there’s a lot of people to feed and she wants to have more gravy, but sometimes, all she does is purée the veggies into the juices, maybe add some water and corn starch to thicken everything, and that’s our gravy! The carrots definitely add a sweetness, not to mention color to the gravy.
