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Thread Number: 63541
/ Tag: Recipes, Cooking Accessories
Flavorful Roast Beef: It's Made With WHAT?! |
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Post# 861121 1/10/2016 at 20:49 (3,026 days old) by Frigilux  (The Minnesota Prairie) |
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I was cruising through allrecipes.com a few months ago and found this recipe. It's called 'Flavorful Roast Beef' or 'Flavorful Pot Roast' or something like that.
Anyway, I've always chopped carrots and onions, added them, along with a can of chicken broth and some herbs/spices, to a chuck or arm roast, heated it to the boil on a burner, then popped it, in a covered Dutch oven, into a 300-degree oven for about 3 hours. Delicious. When I saw this recipe, my first reaction was, "That sounds horrible!" Naturally, I tried it. The original recipe calls for only 1/2 cup of water and to cook it on low in a slow cooker. I found the resulting gravy too thick and clotted as well as unimaginably salty. That was fixed by simply adding more water. Depending on the juices exuded by the roast, you may want to thicken the liquid. This is my new go-to recipe for roast beef. I've made it five times and people love it, as well as the gravy it produces. The meat really is very flavorful. They also can't believe how it's made. Super simple! FLAVORFUL ROAST BEEF AND GRAVY 1 envelope brown gravy 1 envelope ranch dressing mix 1 envelope Good Seasons Italian Salad Dressing 2 cups water 1. Heat oven to 300 degrees. Put beef roast of your choice in a Dutch oven. Whisk together gravy, ranch dressing mix, Good Seasons, and water. Pour over roast. Cover. 2. Bring liquid to near boil on a burner. Cover and put in oven for 3 to 3-1/2 hours depending on size of roast. 3. If you'd like to thicken the juices for gravy, melt a tablespoon of butter in saucepan. Whisk in a tablespoon of flour, then add juices from roast. Bring to a boil, whisking continuously. 
This post was last edited 01/10/2016 at 21:10 | ||
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Post# 861122 , Reply# 1 1/10/2016 at 20:55 (3,026 days old) by wayupnorth (On a lake between Bangor and Bar Harbor, Maine) |
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| Post# 861123 , Reply# 2 1/10/2016 at 21:11 (3,026 days old) by Xraytech (Rural southwest Pennsylvania ) | ||
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Post# 861125 , Reply# 3 1/10/2016 at 21:19 (3,026 days old) by DADoES (TX, U.S. of A.) |
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Post# 861130 , Reply# 4 1/10/2016 at 22:13 (3,026 days old) by petek (Ontari ari ari O ) |
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| Post# 861141 , Reply# 5 1/11/2016 at 00:15 (3,026 days old) by whirlcool (Just North Of Houston, Texas) | ||
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Muse Air, a former Airline in Texas used to serve Beef Fajitas and in the recipe they used Coca Cola, Onion Soup Mix and Lime Juice as the marinade. They were wonderful, I imagine you could also use that recipe on Roast Beef too. | ||
| Post# 861171 , Reply# 7 1/11/2016 at 07:07 (3,026 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod) | ||
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| Post# 861172 , Reply# 8 1/11/2016 at 07:11 (3,026 days old) by alr2903 (TN) | ||
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Yes, I prefer to brown a roast or ribs under the broiler prior to the actual cooking. | ||
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Post# 861177 , Reply# 9 1/11/2016 at 07:40 (3,026 days old) by Frigilux (The Minnesota Prairie) |
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I used to brown the roast well on both sides, as the fond helped make flavorful juices for the gravy. In fact, the original recipe for this 'mix' version might have called to brown the meat first. Actually, the packaged mixes flavor the meat so well that I don't miss the flavor from browning. Or the extra prep time. Or the splatter. Plop the roast in the Dutch oven, whisk together the remaining items, toss it in the oven. It's sooooooo simple.
Sodium: You don't want to know. If sodium is an issue for you, I'd use just a spoonful of the delightful juices on the meat. You definitely don't want to pour 1/2 cup of it over the meat and mashed potatoes (or, in my case, mashed cauliflower). | ||
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Post# 861180 , Reply# 10 1/11/2016 at 08:11 (3,026 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands) |
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I've been flabbergasted about all those ready made mixes and soups used for slow cooker recipes. Like Eddie my ankles swell up too from reading them. I've seen recipes with two cans of soup like cream of mushroom and cream of celery. Or a can of cream of mushroom and an envelop of onion soup. Too much salt for me in there. So I'm experimenting a bit. I did the cola and ketchup thing once, found it too sweet. Did it again with cola and passata. Much better. It needs a lot of other spices ofcours when you go low sodium. I hope to see some low sodium recipes here that don't need braising before. It sort of beats the convenience of a slow cooker.
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Post# 861190 , Reply# 11 1/11/2016 at 09:16 (3,026 days old) by Yogitunes (New Jersey) |
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Mrs.Dash adds a lot of flavor for when eliminating the salt content of foods....
someone got me started on cooking a roast, seems almost foolproof, and perfect results every time... for my regular recipe, salt and pepper a roast, place in a covered baking pan, and place in a 400 degree oven, roughly 12 minutes per pound for medium, when the time expires, turn the oven off, but leave the door closed for 2 hours.....then remove and serve, cornstarch and a few spices makes a wonderful gravy.... Mom used to sear a roast on all sides in a fry pan with onions and garlic before cooking... | ||
| Post# 861224 , Reply# 12 1/11/2016 at 14:13 (3,026 days old) by norgeway (mocksville n c ) | ||
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Unless I use the crock potI always brown the roast Especially if using the pressure cooker,if you don't it will foam up and cause problems. | ||
| Post# 861232 , Reply# 13 1/11/2016 at 15:08 (3,026 days old) by LordKenmore (The Laundry Room) | ||
I also thought about the sodium...and all the other stuff in those packages that may not be good for one... I'd eat a slice of this roast if at someone's house, but I can't honestly see making it for myself.
But I'm one of those tiresome people trying to eat healthfully, even though it can be a challenge sometimes... But I notice the better I eat, the better I feel. | ||
| Post# 861233 , Reply# 14 1/11/2016 at 15:14 (3,026 days old) by LordKenmore (The Laundry Room) | ||
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| Post# 861235 , Reply# 15 1/11/2016 at 15:21 (3,026 days old) by LordKenmore (The Laundry Room) | ||
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Browning
It's been years since I did a pot roast. Maybe it's been "never." Indeed, I can remember my mother doing them, but I can't remember if I ever did. In any case, I do know that her approach (which I'd have probably used if I ever did it) was to thoroughly brown the roast in a cast iron skillet. After carefully adding water, that skillet was then tossed in the oven, using a lid from a Club aluminum pot (with the knob removed). I now wonder why she used the oven--our oven was one of those Farberware convection ovens. It worked, but it made lots of noise running. A more peaceful approach would be an electric skillet, I'd think.
At some point, vegetables got added. I just can't remember when. All I can remember were the carrots were cut into big pieces (say, 3" long or longer). | ||
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Post# 861238 , Reply# 16 1/11/2016 at 16:09 (3,026 days old) by chachp (North Little Rock, AR) |
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My Italian beef is very similar... Four to five pound roast, a cup of water, two packages of the Italian dressing mix. Cook on low for 8 to 10 hours or a low oven for three to four hours. When finished I pour a small jar of hot pepper rings in brine and all. I shred the meat and use it for Italian Beef sandwiches. Use the juice to pour over the meat in the bun.
If you don't like the taste of the brine you can drain the pepper rings before adding. That's a personal preference. Some like it and some don't. Also, if you don't like the hot rings you can use medium hot. | ||
| Post# 861255 , Reply# 18 1/11/2016 at 17:45 (3,025 days old) by miele_ge (Danbury, Connecticut) | ||
Best Pot Roast I ever made was from Ina Garten
She calls it "Company Pot Roast" and it is done with carrots, celery, leeks, onion and a bit of garlic. Meat is lightly dusted with flour and seared on all sides, vegetables are chopped and cooked down a bit. All goes in a dutch oven with the lid on along with chopped plum tomatoes (I use San Marzanno that I get at Costco), 2 cups of wine, 2 tablespoons of cognac. Stick it in the oven for a couple of hours and it is done to perfection. Plus, there's lots of left over sauce you can dress pasta with. I shredded the bit of leftover meat we had into the sauce before putting it over the pasta.
Great flavor, super easy, and you can add as much or as little salt or whatever elese you like. I used a grass fed chuck (I think) roast and it was very tender, wasn't greasy at all, and had super flavor. I suppose you could do it in a slow cooker, but I find that the oven turned on low does the job and a bit of extra heat in the kitchen this time of year is always welcome - especially in an old house with little insulation!) CLICK HERE TO GO TO miele_ge's LINK | ||
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Post# 861257 , Reply# 19 1/11/2016 at 17:47 (3,025 days old) by Yogitunes (New Jersey) |
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| Post# 861260 , Reply# 20 1/11/2016 at 17:56 (3,025 days old) by LordKenmore (The Laundry Room) | ||
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Post# 861292 , Reply# 21 1/11/2016 at 20:55 (3,025 days old) by Frigilux (The Minnesota Prairie) |
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OK....It's even worse than I thought. The sodium per serving of the gravy is off-the-charts high. 745 mg per 1/3-cup serving. That's 32% of the daily limit (2300 mg) of sodium crammed into 1/3-cup.
By comparison: HyVee brand Classic Chicken Gravy (from a jar) has 250 mg. of sodium per 1/4 cup.
Moral: Eat the flavorful beef, but throw out the salt-bomb liquid.
😟
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| Post# 861298 , Reply# 22 1/11/2016 at 21:35 (3,025 days old) by LordKenmore (The Laundry Room) | ||
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Post# 861303 , Reply# 23 1/11/2016 at 23:19 (3,025 days old) by Frigilux (The Minnesota Prairie) |
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| Post# 861306 , Reply# 24 1/11/2016 at 23:50 (3,025 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod) | ||
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Chuck vs. Bottom Round...
40+ years of Restaurant Cooking Bottom Round makes a good Pot Roast. Lean, not too much fat, flavor is there but tends to be a bit dry. Load up on the gravy. You cannot beat Chuck. The fat is what gives the exquisite favor, moisture and tenderness. Commercially I've always made in the oven but first it must be browned on all sides. Then a Mirepoix sautéed then beef or chicken stock to cover at least 2/3 to 3/4 of the way. Bring to a boil then cover and in a 375 oven until fork tender. (Apply "Stick me with a fork, I'm done" Phrase). Thicken the liquid with roux and adjust the flavor with Salt, Pepper and whatever else pleases your palate. I have never owned or used a Crock Pot. Reason being that after all the Food Safety classes and updates, the protocol of placing all the items in a vessel cold and then turning it on low just makes me shkeeve. Theory... If your going to brown the meat anyway, use a suitable braising pan that will go from the stove top to the oven hence eliminating another pan to wash. And if the oven is large enough, you can always prepare or bake something else to multitask the use of the oven's heat. | ||
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Post# 861333 , Reply# 25 1/12/2016 at 05:05 (3,025 days old) by chachp (North Little Rock, AR) |
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BBQ Beef Here is another family favorite. My Mom used to make this when she had a busy day. She would put it in the oven and let it go all afternoon while she did whatever she had going on. Great for get togethers because it can stay warm in a crock pot for hours. Get some nice hard rolls and a slice or two of Provolone cheese and you're good to go. Actually many types of cheese would be good on this but I'm Italian. Provolone is a staple :). This is also great for leftovers. Something to have in the frig for an impromptu lunch with friends.
Grandma Millie’s BBQ Beef 5 lbs Boneless Chuck Roast 2 small onions, chopped 1 clove garlic chopped 2 Tbsp Vinegar 2 Tbsp Tabasco (optional) 2 cup water 12 oz Tomato Sauce 1 cup ketchup 1 tsp salt 1 tsp paprika ½ tsp black pepper 1 tsp chili powder Combine in roaster. Cover and cook 5-6 hours at 300 degrees. When done, shred beef in crock pot to keep warm Servings: 12 | ||
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Post# 861343 , Reply# 26 1/12/2016 at 06:16 (3,025 days old) by Frigilux (The Minnesota Prairie) |
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That does sound good, Ralph! I'll have to try it.
I agree, Eddie, that chuck roast is the way to go. Great flavor. There's almost no slicing it when cooked slowly in the oven (I'm a 300-degrees for 3 hours man, myself). I refrigerate the roast overnight, then slice it when it's cold. If company is coming, I'll reheat it slowly in a pan with some of the juices. If it's just for me, I toss a couple pieces in the microwave at 50% power to warm them. | ||
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Post# 861357 , Reply# 27 1/12/2016 at 08:04 (3,025 days old) by chachp (North Little Rock, AR) |
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BBQ Beef | ||
| Post# 861365 , Reply# 28 1/12/2016 at 08:57 (3,025 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod) | ||
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@ chach... Sounds really good. Especially that you can control the amount of salt. and the flavors... just reading sounds delish. The Vinegar addition makes me think towards Sauerbraten.
Eugene... Yes. That's how I do it for High Volume in the restaurant. Impossible not to shred it when Hot. I save some of the cooking liquid. Slice Cold and heat on the liquid. Then whack it with gravy. Pot Roast has Gravy not Sauce. LOL.
I know I've mentioned this before, but I ditched my Microwave 7-8 years ago and reheat like my Mom.
Put the food in a Stainless skillet with a little liquid (Water or Stock) cover, put the heat on Low. While that is hating (about 5-10 minutes) you can run the Vac, fold a basket of laundry or unload the dishwasher. Or anything else that can be done while heating. Even reply to a thread on AW.org !!! LOL
Then when done eating throw the skillet and everything in the Dishwasher. That's the beauty to me about SS cookware. | ||
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Post# 861396 , Reply# 29 1/12/2016 at 11:53 (3,025 days old) by Frigilux (The Minnesota Prairie) |
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Eddie-- I don't think I'm ready to ditch the microwave, yet. I use it to make mashed cauliflower (instead of mashed potatoes) at least once a week. Plus I use it a lot to melt butter, soften cream cheese, reheat coffee, etc. I'm certainly old enough to remember life pre-microwave. I began using one freshman year in college, which would have been 1977-78.
If anyone else is trying / having to cut carbs: MASHED POTATO SUBSTITUTE (Low Carb) 1 head cauliflower 3-5 tablespoons melted butter Salt to taste (1/2 to 1 teaspoon) 1. Set up food processor with shredding disc. 2. Separate cauliflower into florets. Shred. 3. Transfer shredded cauliflower to 8-cup Pyrex glass measuring cup (or similar). Cover tightly with plastic wrap. 4. Microwave for 16-18 minutes or until shreds are softened. 5. Transfer cauliflower back to food processor fitted with blade. Pour in melted butter. Process for 3-4 minutes, scraping down side of bowl as needed. Mixture should be very smooth. | ||
| Post# 861411 , Reply# 30 1/12/2016 at 13:26 (3,025 days old) by LordKenmore (The Laundry Room) | ||
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>I'm certainly old enough to remember life pre-microwave. I began using one freshman year in college, which would have been 1977-78.
It's strange, because I'm sure they were becoming quite common when I was growing up, but I never used one until I was in my 20s in the 1990s. At some point after my mother started working again, one of her friends suggested we should get a microwave so that I could fend for myself more easily in the kitchen. I said: why bother? Or something like that. In a cynical moment when I was at school in high school, I said microwaves allow you to burn your dinner in five minutes. Although I do have a microwave now, but I'm not sure how attached I am. I like it for the moment for fast reheating in the serving bowl, thus saving me the trouble of washing an extra pan. But...if I had a dishwasher, I'd probably not care about reheating via pan. | ||
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Post# 861418 , Reply# 31 1/12/2016 at 13:54 (3,025 days old) by Frigilux (The Minnesota Prairie) |
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The time/convenience factors keep me hooked. I make low-carb soups and casseroles, freeze them in portions (ZipLock containers with the blue lids), pull one out when I get home and in three minutes I'm good-to-go. I also prefer it to a double boiler for melting chocolate, softening/melting butter, softening cream cheese or refrigerated frosting.
That first microwave was purchased used (RadarRange) from our guitarist's brother's appliance store in Fargo, ND. My roommate and I were scared to death of the thing! We put it in our dorm room to get off the college meal plan. It made a loud solenoid 'BANG' and then a low-pitched hum. For the first couple of weeks we'd press start and leap back to the other end of the room. We were amazed at how quickly we could heat leftovers/beverages and bake potatoes. We'd make a baked potato for everyone who came to our room to see the new wonder oven. | ||
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Post# 861419 , Reply# 32 1/12/2016 at 13:55 (3,025 days old) by chachp (North Little Rock, AR) |
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Seldom use the Microwave I don't like the way it heats food meaning the food just doesn't stay hot. My other half uses it all the time or I would boot it out the door. As a matter of fact about 10 years ago I moved it to a shelf in the Utility (just off the kitchen) room because I never used it in the kitchen and thought I'd make better use of the cabinet that was built for it. It's an old Amana RR-10. It's a great microwave but it's a tank and takes a lot of room.
When my parents built a house in 1969 the builder was putting in a microwave in the wall in lieu of a regular oven. Don't ask me why. I guess he thought it was the future. My Mom didn't last a week with that thing and she had the cooktop removed and a slide in Terrace top range installed. They were the Harvest Gold color. At that time the microwave was more of a novelty because it was so new.
I don't even use it to melt butter. I have a little pan I use on the stove. I am like Eddie. I warm up everything on the stove and do other things while I'm waiting. Drives my partner nuts that he has to wait. I tell him to take a jog around the yard and pic up a few twigs while he's at it. LOL. He's a bit of a gym rat so if I can relate everything I want him to do to something athletic he's all about it. HaHa. We do what we need to, to get things done. Right boys? | ||
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Post# 861420 , Reply# 33 1/12/2016 at 13:57 (3,025 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands) |
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Reheat coffee... | ||
| Post# 861428 , Reply# 34 1/12/2016 at 14:27 (3,025 days old) by norgeway (mocksville n c ) | ||
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Im with you! I HAVE a old Radarange but very seldom use it, never for cooking, it just takes up space,if im in a hurry I don't cook, it just invites disaster. | ||
| Post# 861451 , Reply# 35 1/12/2016 at 15:54 (3,025 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod) | ||
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WHOA WHOA !!!
Didn't want to get off topic here.
Just a spin off on Pot Roast and how to heat it.
Eugene, I am not a scientist by any means and when I talk about MW ovens it's just my findings and preferences. BUT, I have heard and read when microwaving in Plastic, certain plastics leach out Carcinogens. Just be careful is all I'm saying.
My deal with MWs is I'm never in that much of a "Hurry up and Eat" situation. I used to have them. My first was a Sharp Half Pint from the 1980s. My next was a Kenmore. I had it on the top of my Fridge and really only used it for the clock. A friend of mine's crapped out, so I sold her mine. I owned it for 3 years and I think used it twice. | ||
| Post# 861465 , Reply# 36 1/12/2016 at 17:17 (3,025 days old) by miele_ge (Danbury, Connecticut) | ||
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I am with you Louis!!! | ||
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Post# 861468 , Reply# 37 1/12/2016 at 17:29 (3,024 days old) by appnut (TX) |
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 I use my microwave. It's used to steam/cook frozen and fresh vegetables. I only have one large burner and I'm been fumimg about that since my huge Panasonic microwave died. I'm saddled with a like 1.1 or 1.2 cu. ft. microwave. I no longer can simmer sauces and soups to free up my large burner for pasta and other things. I've been known to cook a chuck pot roast in microwave. Just use low simmer power and fork tender and flavorful. When I was visiting a friend, I used the microwave--he knew I knew how to really use one. I went to use something more than full power (which I don't use much just like I don't use high heat on my dryer). He turned to his dog and said "Bob is using buttons I have never used." It has power adjustments and they're there to be used and give good results. He visited at Thanksgiving and I make a squash casserole from a GE microwave cookbook. He said he would have never believed it had been cooked in a microwave if he hadn't seen it. He thought it was absolutely wohnderful and asked me to make it for himj again sometime. (I also used the mw to make the base for chocolate mousse) In fact that day I had all 3 ovens and 3 of 4 burners going at once. I cannot wait until this microwave dies so I can get a big one again and put my large (especially tall Visions with handles) and use it again as I really know how to have it be used as a tool that I can work with successfully. Even when I get an induction stove, they only come with one large burner. | ||
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Post# 861472 , Reply# 38 1/12/2016 at 17:39 (3,024 days old) by Frigilux (The Minnesota Prairie) |
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| Post# 861490 , Reply# 39 1/12/2016 at 19:10 (3,024 days old) by Xraytech (Rural southwest Pennsylvania ) | ||
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Post# 861492 , Reply# 40 1/12/2016 at 19:25 (3,024 days old) by DADoES (TX, U.S. of A.) |
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I use my microwave for bacon, scrambled eggs, cream of wheat and oatmeal, frozen vegetables, baked potatoes, frozen "TV" dinners & casseroles, box pasta salad and potato flakes and rice, and of course reheating. Once in a while fish, sausage, and "frying" ham slices. Years ago I had a recipe for an apple spice cake, cream cheese brownies, and a few other desserts. | ||
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Post# 861583 , Reply# 42 1/13/2016 at 08:29 (3,024 days old) by chachp (North Little Rock, AR) |
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BBQ Recipe Sam, my Mom has lived in Youngstown, OH for about 40 years which sounds like it's not all that far from you. I wonder if this was some kind of regional recipe that she picked up in that area. I know when we were kids we spent a lot of time in Pittsburgh shopping because she couldn't find anyplace she liked in Youngstown. I also know she had a lot of friends in Pittsburgh.
That was back in the days of Joseph Horne's and their big store in Pittsburgh. I remember all the chandeliers on the first floor as you go in. | ||
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