Poll of the Day > Made pot roast for the first time

(+) Yeah! (+)

Came out great. Pretty stoked, I was a little anxious as I'd never worked with meat so big before.

Turns out I can handle big meat just fine.



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That big meat looks tasty

Far-Queue posted...

I was a little anxious as I'd never worked with meat so big before

Just wait till you get it in your mouth.

Looks tasty

I like to make a roux to add at the beginning to make the broth a little more stew like and have some thickness, and sometimes Ill add a bottle of Guinness or some stout partway through

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Mead posted...

I like to make a roux to add at the beginning to make the broth a little more stew like and have some thickness, and sometimes Ill add a bottle of Guinness or some stout partway through

How do you do that, add a little flour?

After browning the veg and searing the meat, I deglazed with a little red wine before adding all the ingredients and broth. Thinking you would make the roux when deglazing?

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Far-Queue posted...

How do you do that, add a little flour?

You can, my preferred method is potato starch

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Far-Queue posted...

How do you do that, add a little flour?

Coating the meat in flour before browning is an easy way.

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Far-Queue posted...

How do you do that, add a little flour?

After browning the veg and searing the meat, I deglazed with a little red wine before adding all the ingredients and broth. Thinking you would make the roux when deglazing?

that might work, personally I make the roux separately on its own and then add it to the pot

you wouldnt want to just add flour directly though or itll give it a raw flour taste that wont cook out

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Hmm. I'll have to look into it next time. Doubt I'll make this again for a while, though. Been thinking about making a shepherds pie, which is something I've never done before. I want to have mashed potato mixed with mashed turnip as my topping... Maybe 60/40 potato/turnip not sure yet

SunWuKung420 posted...

Coating the meat in flour before browning is an easy way.

Thanks I'll try that next time. Would you mix the seasoning with the flour, or season first and then flour?


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Becareful if you every by store bought roux. That cajun style will sometimes have additives like cayenne or salt. While nothing wrong with those ingredients, if you didnt plan on it it can throw the taste a bit

I am gonna be making a beet and beef stew using some guiness as mead suggested. It goes great towards a tavern pot roast recipe

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Didn't want to make a second topic

Made gingersnaps today with my daughter :)



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"Oh boy, pot roast!"

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Far-Queue posted...

Didn't want to make a second topic

Made gingersnaps today with my daughter :)

jealous

i love how chewy homemade ginger snaps are

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Rotpar posted...

"Oh boy, pot roast!"

That so happens to be the feast in which I have most delight in feasting upon!

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Far-Queue posted...

I was a little anxious as I'd never worked with meat so big before.

Said nearly every woman at the end of their shoot with Dredd.


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Alton brown has an entire episode on pot roasts, "A chuck for chuck" that you might be able to get something out of it.

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Far-Queue posted...

How do you do that, add a little flour?

In a separate pot, mix equal parts flour and melted butter (you can use oil, but butter tastes the best) over medium heat and stir it together until it starts to look kind of like mashed potatoes and it's turned slightly golden (the degree of browning you want varies by what you're doing, but for a stew broth, lightly golden works well). Once it's there, dump a bit of cold broth or water into the pot to deglaze it (scraping the bottom to get up all the bits), then add a few ladlefuls of the liquid from your stew and stir it all together until it's smooth and simmering, at which point it should have thickened quite a bit. Dump that back into your main pot, and you'll have thickened it.

The basic rule of thumb is to use 1 tbsp each of flour and butter per cup of liquid you want to thicken, but once you're familiar with the process you can adjust that.

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Pot roast is easy! I usually make it using some red wine. Looks good though!

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