tag:blogger.com,1999:blog-4097491740389976284.post6124322026741423319..comments2024-03-20T04:24:51.612-05:00Comments on summer harms: Working on my Roast Beefsummerhttp://www.blogger.com/profile/00293904495860552057noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-4097491740389976284.post-57674071859840892772013-09-25T09:50:31.859-05:002013-09-25T09:50:31.859-05:00Your roast beef looks yummy! When I do mine, I mar...Your roast beef looks yummy! When I do mine, I marinate it first overnight with my special sauce so that the flavor would be absorbed by the meat. Next, I'll decide what kind of dish I'm gonna cook and whether I'll use the turbo broiler or the oven. I always cook in medium heat to make it tender.<br /><br /><a href="http://harterhousemeats.com/about-us" rel="nofollow">Liz @HarterHouseMeats.com</a> Harter House Meat Markethttps://www.blogger.com/profile/18258805726568228111noreply@blogger.comtag:blogger.com,1999:blog-4097491740389976284.post-84503603286469834292013-02-20T08:53:45.409-06:002013-02-20T08:53:45.409-06:00ooh! I actually plan on buying a crock pot tomorro...ooh! I actually plan on buying a crock pot tomorrow with gift cards my boss gave me for Chinese New Year (I'm living in Beijing right now :) so I'm pumped that you shared this! I love roast beef but have never dreamed I'd be able to cook one!Amandahttps://www.blogger.com/profile/18301830877869645896noreply@blogger.comtag:blogger.com,1999:blog-4097491740389976284.post-35702380306660315392013-02-16T15:26:31.164-06:002013-02-16T15:26:31.164-06:00I found this while searching for some new roast re...I found this while searching for some new <a href="http://www.lacensebeef.com/recipes-and-more.aspx" rel="nofollow">roast recipes</a>. Since discovering grass fed beef, I'm serving it more. We all love pot roast and we love the leftovers for hot or cold sandwiches. This recipe looks great.<br />Janicehttps://www.blogger.com/profile/13607938696661943471noreply@blogger.comtag:blogger.com,1999:blog-4097491740389976284.post-84633652174988521032013-02-13T11:23:40.564-06:002013-02-13T11:23:40.564-06:00This looks so good! If you want to eat it at say,...This looks so good! If you want to eat it at say, 5pm, you still put it in the night before? Sot it would cook for almost 24 hours?Kelly https://www.blogger.com/profile/05095074218377740407noreply@blogger.comtag:blogger.com,1999:blog-4097491740389976284.post-28910060998295616712013-02-09T22:38:39.800-06:002013-02-09T22:38:39.800-06:00Oh I hope your Aunt Debbie posts her recipe. It...Oh I hope your Aunt Debbie posts her recipe. It's the best pot roast I've ever had!Sabrinanoreply@blogger.comtag:blogger.com,1999:blog-4097491740389976284.post-71953592704391239842013-02-09T18:54:48.254-06:002013-02-09T18:54:48.254-06:00I like keeping the veggies separate and use Italia...I like keeping the veggies separate and use Italian herbs (garlic, rosemary, oregano), red pepper flakes and some water in the crock pot. <br /><br />We have a 1/4 cow too. It is SUCH a blessing. I am so grateful for it. What do you like to do with your leftovers when you make a big roast?Laura @FoodSnobSTLhttp://www.foodsnobstl.comnoreply@blogger.comtag:blogger.com,1999:blog-4097491740389976284.post-38827982875660620622013-02-09T11:52:18.186-06:002013-02-09T11:52:18.186-06:00That's pretty much how I make roast too.That's pretty much how I make roast too.Christinahttps://www.blogger.com/profile/06387755027721718430noreply@blogger.comtag:blogger.com,1999:blog-4097491740389976284.post-24807021637351522762013-02-09T11:26:59.813-06:002013-02-09T11:26:59.813-06:00I tried a new method for roast beef this week and ...I tried a new method for roast beef this week and found that I really liked it. It is a crock pot version. I chopped celery, onion, and carrots and placed them in the bottom of the crock. Then I browned my meat in a little olive oil and salt and pepper. I poured a mixture of ¼ c. each of balsamic vinegar and cooking wine over the veggies. Then I placed the meat on top and rubbed 2 cloves of chopped garlic with some more salt and pepper on top of the meat. In the pan that I browned the meat in, I poured ¾ c. of water and 2 T. of ketchup and incorporated the meat bits. Pour this over the meat and veggies. I had the crock on high for 20 min. then turned it to low. It made its own rich sauce and was so delicious. It had such a nice full flavor. For the side I made a red pepper polenta instead of potatoes. I sautéed a ½ c. each of chopped red peppers and onion, and 2 cloves of chopped garlic in olive oil with salt and pepper. Then I added water and butter and brought it to a boil, stirred in the polenta and reduce to a simmer, stirring often. I have to say it was so good!Mom Judynoreply@blogger.comtag:blogger.com,1999:blog-4097491740389976284.post-88348004733119926092013-02-08T21:15:32.820-06:002013-02-08T21:15:32.820-06:00Oooh I use my dutch oven - brown meat with s&p...Oooh I use my dutch oven - brown meat with s&p, then take out. Add onions, mushrooms, and tomatoes and quickly get a brown spot on them somewhere. Add some wine - I buy it and freeze it in ice cubes. (Someone who loves to drink red wine might be cringing...) I like a little glass - but I have been pregnant/nursing for the last few years so I freeze it so I can pop a four cubes in the pot. Deglaze and add the meat, some stock, bay leaf, garlic, thyme and pop it in the oven at 300° for hours... I call it done when it is falling apart. Then I turn it and let it stay warm in the oven at 180° until my hubby comes home. <br /><br />I prefer to roast my potatoes and carrots separate. We like them with garlic/lemon or garlic/parm. Or baked potatoes. I like them crispy.Moments and Impressionshttps://www.blogger.com/profile/07985790308177683141noreply@blogger.comtag:blogger.com,1999:blog-4097491740389976284.post-33963773558951738092013-02-08T15:07:45.409-06:002013-02-08T15:07:45.409-06:00Mh yum, your roast looks perfect.
As I don't ...Mh yum, your roast looks perfect.<br /><br />As I don't own a crock pot, I cook/roast mine in my dutch oven in the oven - with carrots, onions and rosemary. Roasting time depends on the weight of my roast - at least an hour per each pound of meat - so 3 hours for 3 pounds of meat at 275°F. I leave it in longer if I have the time.[eeny]https://www.blogger.com/profile/11022905436442452299noreply@blogger.comtag:blogger.com,1999:blog-4097491740389976284.post-16940996278280930382013-02-08T14:23:18.297-06:002013-02-08T14:23:18.297-06:00I tend to find a method that works and stick to it...I tend to find a method that works and stick to it for years, haha... case in point, this grass-fed pot roast I've been making since 2010: http://foodloveswriting.com/2010/12/16/grass-fed-pot-roast/. I love everything about it: the way it smells, the way it gets so fork tender, the fact that it always turns out every time.<br /><br />That said, I like the version you've posted here (especially the gorgeous photos!) and am willing to venture out with our next one! : )shannahttps://www.blogger.com/profile/16792360598341191990noreply@blogger.com