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with memories of pot roasts past

As I cooked and served the pot roast, I was filled with memories of my mother's pot roast (cooked in the orange Le Creuset dutch oven) and my grandmother's brisket (one of two entrees during her meals). Even though I've loved cooking for years, Craig Claiborne's "Potted beef Italian style" was the first pot roast that I prepared. And it will probably be the only recipe I ever use! This was fabulous! And easy (just time-consuming).

With an entire small can of tomato paste and a cup of red wine, this started by smelling over-the-top. However, after over two-and-a-half hours, the flavours blended together into the perfect sauce. Including dried mushrooms was brilliant! Dried mushrooms start thin and small after their initial soaking in warm water. But by the time I spooned the sauce over the pot roast and rice, the mushrooms were lusciously plump.

I never did end up finding a rump roast - several groceries said that they carried it, but didn't have it in stock. I ended up using an Angus blade pot roast cut of the same weight. As I expected, the meat was tended and almost fell apart with the lightest touch of my knife.


( 3 comments — Leave a comment )
Mar. 1st, 2010 10:09 am (UTC)
This sounds lovely :). You know, I like using my Crock Pot, but one of the things that's not nice is that the beef comes out with a poor flavor when I try using normal recipes (water and veggies such as potatoes, celery, and carrots). It's soft but not tasty, you know?

I've recently discovered, though, that if I use apples instead of veggies, and fruit juice instead of water, that it's a little better. This wine thing and tomato paste, though--I bet that's the real ticket to a nice beef Crock Pot, too.
Mar. 1st, 2010 12:41 pm (UTC)
I didn't use any water, Kara. This recipe called for one cup red wine, and one small can of tomato sauce dissolved in two cups warm beef broth. Also.... after I had browned the beef, and before adding the liquids, I added chopped onion, carrot, and celery.... and then the chopped reconstituted mushrooms. If you wanted to add all the ingredients at the same time, you could probably sautee the veggies separately, then add them.
Mar. 2nd, 2010 11:53 am (UTC)
Ah, and sauteing would also bring out some sweetness in the veggies, which seems to be the key with Crock Pots. I shall definitely try this the next time--too bad I just did up a beef the other night! Oh, well, soon :)
( 3 comments — Leave a comment )

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