I has a Pot Roast.

[LMNO]

LMNO: you're right, I don't believe you.

however, I'm willing to prove myself wrong.

Well, as I have stated before, I only have one customer and critic. 

I will agree however, that a slow&low braise on a tough cut of beef is superb.  I loves me some brisket.

[East Coast Hustle]

also, shoulder chuck is a slightly more tender cut than a top or bottom round. At the Lodge I was cheffing at last year we got some really good shoulder chuck from Kinneally Meats for pot roast for the fall menu.

I still cooked it for 6 hours, but I would be more willing to try that rare or mid-rare than some hunk of bottom round I bought in the local hannaford.

[Richter]

Yeah, Richter was saying last night that usually rosemary makes him gag, but this meal didn't. It's easy to go overboard fast with a lot of herbs.

IT was damn tasty, and I've reclassified rosemary as something other than "Richterbane".

That's why there were no 2nd's 

[Darth Cupcake]

It looked really effing tasty.

[Richter]

BUMP

Got a 3 lb pot roast for $5.  It's been seasoned and fridged since last night.

I forgot the oil, so that's getting added now. 

I also got bored and stabbed it repeatedly with my Wustoff for the fuck of it.

[Richter]

Pan searing done.  (No pics due to lazy.)

De glazing with a Yellowtail cabernet - merlot for later sauce caused a small mushroom cloud in the kitchen. 

[Mesozoic Mister Nigel]

I've been doing mini-roasts with that bottom round I got a couple of weeks ago; I rub a piece of it in bacon grease, salt, pepper, and whatever herbs/spices I feel like at the moment, and then stick it in the toaster oven at 180 (for some reason, the available temperatures are 180, 250, 320, 400, and 470) for 40 minutes. When it dings, I flip it and cook it for 40 more minutes. Then I let it sit a few minutes, slice it thin, and eat it with rice, pasta, whatever. Makes a good sandwich.

[Sir Squid Diddimus]

i braised a pork loin roast in onions, carrots, a few raisins, a cinnamon stick, dash of allspice, 2 bay leaves, s&p, and a dogfish head 60 minute IPA.

sounds kinda nasty if you think about it but it was damn delicious and moist.


then i burned the fuck outta my hand cause i touched the pan handle shortly after taking it out of the oven like a tard-ass. but i'm o.k.

[Suu]

I hate burning my hand.

[Mesozoic Mister Nigel]

Aw Suu!

Squid, pork and beer are MEANT to be together, like traffic and weather.