It’s from a recipe my mom found in a New England regional cookbook. A lot of the bite of the horseradish cooks off and is modified by the sweetness of the cranberry sauce. What’s left is spicy, slightly sweet and savory and is indeed enough to ladle over rice.
Warning:.It’ll make the whole room smell wonderful, but don’t open the pot and take a whiff before it cooks a good long time. I did that once and got a nose full of horseradish – full force.
Um, ow.
We peel and slice potatoes, carrots, and onions, throw in a third of a rib of celery, put a pat of butter on the mix, wrap it all in foil and put it in the coals. I put a little salt in my packet, and my husband and daughter put quite a lot of pepper in theirs.
Pot roast veggies MUST include potatoes, carrots, onion, and a stalk of celery. Sometimes we brown the meat, sometimes we don’t. Sometimes we toss it in the crock pot, sometimes it roasts in the oven. If it’s not winter, it goes in the crock pot, so it doesn’t heat up the kitchen as much. Sometimes we add broth, sometimes red wine.
A whole chicken also makes a very satisfactory roast, too. I loosen the skin on the breasts, put the fat that I’ve pulled off the chicken’s openings in there, and stuff it with a quarter of an onion and half a stalk of celery. The pan is lined with a layer of peeled, sliced potatoes, the chicken is placed in the pan, and then more potatoes are piled on it, along with sliced onions and chunked carrots. This has to be cooked low and slow, but it’s worth waiting for. I always put in as many potatoes as will fit, as they will get eaten.
Ah, pot roast. I just made the first one of my life for dinner on Friday night. I used the crock pot method… seared the roast in a frying pan first thing in the morning, put in the crock pot with about 2 cups of beef broth, baby carrots, potatoes, some Italian seasoning stuff, minced onions, and a bit of cayenne pepper. I was a bit apprehensive about it, seeing as how it sat in the crock pot for nearly 12 hours before dinner, but it turned out quite well and my friends gave me a lot of compliments.
Now I just wish I had another pot roast in my freezer…
You can make a servicable pot roast without a crock pot or pan; wrap the roast in several layers of heavy-duty tinfoil. Done carefully, it contains the roast and gravy.
Alton Brown does this on one of the Good Eats episodes (“A Chuck for Chuck,” maybe?), you can probably find details at the food network web site. He claims it works better than the pan does.
Ike , FYI, I made this last night—OMG!!! It was absolutely terrific!
BTW, I did it in a crock-pot, and the meat still retained its flavor. Thank you for posting it!
Wouldn’t pot roast made in the oven be…roast beef?
Anyway, I wanted to chime in to applaud the fact that nobody has posted suggesting Kitchen Bouquet. Blech.
:smack:
Dang it, forgot my recipe:
Chuck roast is also wonderful for taco filling. I brown it and crock it with a can of Rotel and some extra chiles, cumin, etc. It’s even better if you cook it one day, let it sit in the fridge overnight, then warm it up for dinner.
Now that you’ve all gone and made and enjoyed pot roast, if you have any left over we’ve found that they make insanely good enchiladas. Just fork shred the leftovers and roll them up in some soft tortillas. Top with all sorts of fun cheese and enchilada sauce and heat ‘em up in the oven. Serve with your normal accoutrements on the side. Delicious and tender beyond your normal enchilada fare.
There’s nothing for me to add, here. You people keep saying all the good stuff!
As a life-long bachelor, a crockpot + microwave is practically a self-sufficient kitchen. Crockpot to cook/store, microwave to reheat leftovers.
I usually do potroast with onions, potatoes, and carrots (but also celery, parsnips, whatever I have), with meat on top, then herbs/spices, topped with a bit of liquid (usually beef broth, but water or wine or beer if there’s a bone in the roast–another porn movie). You don’t need enough liquid to submerge the works, by the way. Just some, maybe a 1/4 to a 1/3 of the way up. Keep the lid on, and the humidity will take care of the rest.
I might slightly disagree with silenus: Cooking all day is good, but DO NOT let it sit all night unless you put it in the fridge. No sense in getting Sam ‘n’ Ella. Perhaps that detail was left out, though. Chilling floats and solidifies the fat, which is a good thing, for removal purposes; but don’t please just unplug it.
Chill, baby, chill.
I kinda felt that went without saying, but yes, remove to fridge overnight. 