I has a Pot Roast.

[Suu]

This thing looks amazing after 2 full days of marinading, and it will be cooked today!

[Suu]

Alright, after talking to my mom about the roast, I got called by a concerned brother that wanted to make sure I wasn't burning down the house.

This is how he told me to prepare it.

Sear each side of the roast first in a hot frying pan, then put it in the oven to roast low and slow at like 250 degrees for 3-4 hours.

He also suggested that I saute the baby portabellas in the juices left over from the sear and then throw the fond right onto the roast in the oven.

Oh god I hope this works.

Also side dish of the evening is broccoli.

GODSPEED, PD!

[LMNO]

Attn: Suu:

The meat is covered with fresh garlic and rosemary.

If you like the taste of burned garlic and twigs, please proceed with your brother's plan.

On the other hand, if you put it in the roasting pan, and roast it at 500 degrees for 20 minutes, then reduce the heat to 300 and cook for 10 minutes a pound, you should achieve medium (~160 internal).

Please let the meat come to room temperature before roasting.

[Suu]

...I already seared it then realized the burninating and quickly fixed the situation.    The roast wasn't in the pan for long.

This is why I SHOULD NEVER BE TRUSTED TO FUCKING COOK!

And I'm not doing his mushroom plan. They should cook just fine in the roux.

[East Coast Hustle]

Attn: Suu:

The meat is covered with fresh garlic and rosemary.

If you like the taste of burned garlic and twigs, please proceed with your brother's plan.

On the other hand, if you put it in the roasting pan, and roast it at 500 degrees for 20 minutes, then reduce the heat to 300 and cook for 10 minutes a pound, you should achieve medium (~160 internal).

Please let the meat come to room temperature before roasting.

dude, you can NOT cook a bottom round for 10 minutes per pound at 300, even after searing at 500 for 20. It will be like eating shoe leather.

you sure you're not thinking of Prime Rib?

[Suu]

I ended up going with my brother's way of cooking. It tastes better than sex. Pic to come soon. 

Cheers to LMNO for the recipe.

[Suu]

AVAST!



This...was AMAZING.

I went with the slow cook ala ECH and ChefBrotherSuu since I had all day anyway, and sorry I don't have any other progress shots. Richter and Mr. Suu were in and out of the kitchen moving stuff and finishing shelves with polyethylene pounding ginseng shots and Newcastles.

...No really.

Anyways, I seared the outside, and slow cooked it at 250 for 4 hours and it came out perfect and not burned at all like I was afraid. The roux was a bit thick, which I think its my fault because I added too much flour because I thought it was way too watery after I added the stock and wine, boy did it thicken up like HOLY SHIT.  We used cabernet sauvignon for the wine, and the mushrooms are baby portabellas. The wine really brought out the pepper and gave it all a nice kick.

Richter and I came to the conclusion that LMNO's way of cooking it isn't wrong, it's the "After Work Gourmet" method. Obviously he doesn't HAVE 4 hours to cook a roast in the evening, so the other method works and it's probably equally as effective and tasty, just in a time crunch.

Anyways, the side was steamed broccoli, which I did with butter (obviously), fresh garlic and few rosemary sticks since I have a good amount left and I rarely cook with it. I thought it would be overkill on the rosemary after the aroma hit the air fast, but it wasn't at all, the broccoli picked up a subtle hint of it and it was absolutely awesome. I do think it will be a better side with a meat that isn't already seasoned with the herb, but it didn't kill the meal either.

Kudos to LMNO for the great recipe.
Kudos to ECH and my brother for the way to cook it.
Kudos to Mr. Suu and Richter for not leaving me any seconds. 

[LMNO]

Attn: Suu:

The meat is covered with fresh garlic and rosemary.

If you like the taste of burned garlic and twigs, please proceed with your brother's plan.

On the other hand, if you put it in the roasting pan, and roast it at 500 degrees for 20 minutes, then reduce the heat to 300 and cook for 10 minutes a pound, you should achieve medium (~160 internal).

Please let the meat come to room temperature before roasting.

dude, you can NOT cook a bottom round for 10 minutes per pound at 300, even after searing at 500 for 20. It will be like eating shoe leather.

you sure you're not thinking of Prime Rib?

Suu, that looks great!

ECH:









It was awesome.  PS - the 300 for 10min/pound was for Mr Suu, who likes it well-done.  I like it rare (yeah, should have let it sit longer, I know), so I did 300 at 5min/pound.

My cut was a shoulder chuck.  I know you don't believe me.  I don't care.

[Jenne]

That looks fabu.  I don't usually make a rare pot roast either, but this makes me want to try!

[Suu]

It was very good at medium-well. I think I let it go a bit too long because I still wanted a bit of pink, but it was fine. It was very tender, not dry at all.

...Of course soaking it for 3 days probably had a good deal to do with it.

Anyways, I now officially love fresh rosemary, so I threw what I had left into the freezer since it keeps for the next time I'll use it. Mr. Suu wants to try it on pork.


...oh snap. This mixture on a pork shoulder?? 

[LMNO]

Rosemary & pork go very well together.

I also have a rosemary/whole grain mustard baste for cornish game hen that's pretty awesome.

[Jenne]

I like rosemary & chicken as well.  You just can't use a whole helluvalot in case you overpower it.

[Suu]

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.

[East Coast Hustle]

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

however, I'm willing to prove myself wrong.

[Dysfunctional Cunt]

That looks so good!!  I'm starving!

I use rosemary on my pork roast very similar to this except I make more of the rub and use it for the roasted potatoes I cook with the roast.  All in all tough...  YUM!