Archive through November 10, 2003
TV ClubHouse: Archive: Anybody know how to cook a roast?:
Archive through November 10, 2003
Sweetbabygirl | Monday, November 10, 2003 - 01:29 pm     Okay, I've got enough recipies to make 20 roasts, lol!! Ms. Lucy, me and Frankie LOVE McCormick's Montreal Seasoning, I put that sucker on most of my foods. Thanks guys....if you hear whimpering over the weekend, you'll know I effed up somehow.
Besos to you all!! |
Urgrace | Monday, November 10, 2003 - 01:29 pm     Lucy's oven beef roast is right on. If you desire to cook a pork roast shake Lipton Onion Soup mix over meat and add a quartered head of cabbage. Roast in 325° oven at least 30-45 minutes per pound UNcovered. It will be so tender you won't believe it. You may also add potatoes and carrots. |
Reader234 | Monday, November 10, 2003 - 01:32 pm     ROFLOL (ds came down to ask why I'm LOL!!) Dutch Oven!! OK, sorry SBG, you have an oven, I posted a recipe for an oven!! And my recipe (and Texannies!!) will work in an oven!! You put the roast in the pan, you throw the ingredients on top (I agree w/ Tabby and use fresh or dried onions and a can of double strength Cambells Beef Broth instead of the dried onion soup mix sometimes!!) When I roast in the oven as opposed to the Crock Pot, you will lose moisture. The Oven bags bought at a store will keep things moist, and tender. When grandma made hers she just kept adding water, or wine, or beef broth, whatever she reached for!! But that meat thermometer is key.... you check and you check and think when is it going to get up to 120, the next time you check it is 130 and you think of all those curse words you promised you wouldnt use in front of the kids!! Texannie, (smacks hand on table) **** that does it, we're cousins!! I'm having pulled pork for dinner!! LOL of course bein a Texan you just call it BBQ - right? (please say yes!! Dh went to texas on business, stopped at a BBQ place expecting ribs, and got a plate of pulled pork w/ bbq sauce, he was not happy... ______Yankee!!) Sam's club had the boneless "country" ribs on sale, so I throw those in my Crock Pot (on sale at WalMart SBG for only $19!!) throw on a huge bottle of BBQ sauce that I have to "doctor" up!! until it pulls!! I am not a cook!! But we gotta eat!! |
Reader234 | Monday, November 10, 2003 - 01:35 pm     never mind sbg, the mods are out... RE Cosmo thread... I've not been modded before!! |
Twiggyish | Monday, November 10, 2003 - 01:35 pm     Oh yeah.. a bit of white wine does add flavor. |
Tabbyking | Monday, November 10, 2003 - 01:45 pm     does the wine go in the dish or in the cook? i may have been doing this wrong. ehehehehehe..... |
Kealoha | Monday, November 10, 2003 - 01:50 pm     I have a crock pot but have always made a roast the way my mom did, on the stove. I use a eye roast and a big pot. Throw a couple heaps of shortening in the pot and brown all sides of the roast. Then I add water (carefully, it'll spatter) to about halfway up the roast. Cook covered on med for three hours, adding a little more water as it gets low. Two hours into it I add the extras like onions and carrots etc. When it's done I take everything out and add a mixture of corn starch and water to the simmering pot for the gravy. I know I should try the crockpot cuz I have one but this the way I was taught and it comes out delicious. |
Sweetbabygirl | Monday, November 10, 2003 - 01:50 pm     LOL! You all are goofballs....(runs to corner liquor store for "cooking" wine, hee! |
Kstme | Monday, November 10, 2003 - 02:00 pm     SBG...just to keep you confused. There are many different 'types' of roasting meat. From reading this thread, I would say some recipes are using the best cuts and some aren't. Are you looking for that good, old fashioned, comfort roast recipe or a primo French Dip sandwich the next day? It sounds like everyone has some fantastic recipes. I have two crockpots, but usually do my roasts (all kinds) in the oven. When doing a less tender cut of meat, I use liquids (hic) and seasonings much like above, adding veggies toward the last 45 minutes of cooking. If I am using an expensive, tender cut of meat. I put it on a rack in a pan with water and wine. Season the meat and cook 15 to 25 minutes per pound, at 350, depending on how rare you want the meat. Now I'm starving for some roast and we're having 'used' Stroganoff tonight.  |
Reader234 | Monday, November 10, 2003 - 02:08 pm     Thank you for adding that Kstme... and dont you go buy that "cooking" wine SBG, you get a bottle of Merlot!! Cooking wine is NOT drinkable, filled with salt!! Merlot on the other hand, is rich,and warm and delish!! I buy a bottle in the $10 - $15 range, in the 750ml (bigger bottles, they are called 'jug' wine!!) I also reccommend the Joy of Cooking cookbook, they really do a great job of walking me thru cooking!! |
Tabbyking | Monday, November 10, 2003 - 02:10 pm     reader, our food 4 less has $1.98 merlots!!! |
Texannie | Monday, November 10, 2003 - 02:18 pm     Cooking wine is the biggest oxymoron around!! First, you drink it. Second that swill they call cooking wine isn't fit for dogs! Always buy wine you would drink and then cook with that. Reader...I think we must be cousins! Tell your hubby if he wants ribs, he has to say "may I have a plate of ribs, please?" |
Reader234 | Monday, November 10, 2003 - 02:23 pm     Texannie, he learned that fast!! LOL, but he also has to ask for PORK ribs sometimes those Texans serve beef ribs!! also SBG, the Walmarts. Targets, etc has Crockpots for $19, dont get one too little!! Tabby, where is that merlot? LOL Is that infamous two buck chuck? A Charles something winery sold a whole lot of red and white wine (the smaller wines are 750ml, the jug wines I was refering to was supposed to be 1.5 LITER JUG wines!! *duh!!) TRADER JOES!! LOL, I just remembered who has 2buck chuck - Trader Joes!!) |
Landi | Monday, November 10, 2003 - 02:52 pm     i get free wine all the time (being here in the Napa Valley and all) and i'm not much of a drinker (anymore!), so had no clue when I was once making spaghetti sauce, and my SIL (who is a wine snob) had a hissy fit, cuz i poured a $200 bottle of wine into it! I HAD NO CLUE! heck it was just a freebie to me! best spaghetti sauce i ever made though! |
Texannie | Monday, November 10, 2003 - 02:58 pm     Well, Landi that is the other side of the coin from cooking wine! LOL One time my brother, then 18 (and that was legal back then) wanted to impress his date so he opened one of my dad's Chateau Lafite Rothchild and served it, and then was mad at my dad for buying what his date said "was very bad wine"! LOL |
Reader234 | Monday, November 10, 2003 - 03:13 pm     Oh wow Landi!! My parents went to visit a friend who worked in the winery (spelled???) Belluvue Winery, and they gave them the VIP taste tour, and a case of wine, No my parents love to buy the 5 Liter wines in the boxes (burgandy!) and had no idea the coup they scored either!! Good thing I'm not rich, because I'd soon be poor!! Nothing like a good rich merlot with these roasts!! Texannie, is your brother still alive (aka did he survive when your dad found out???)? Can I come over next time you serve spaghetti?? lol!! |
Weinermr | Monday, November 10, 2003 - 03:18 pm     Meatballs taste wonderful too if you use wine as the liquid in them. |
Twiggyish | Monday, November 10, 2003 - 03:19 pm     I always use white wine because of allergies to red. |
Landi | Monday, November 10, 2003 - 03:21 pm     Beaulieu? is that the winery? and reader you are invited ANYtime i make spaghetti... but my lasagna is even better! |
Weinermr | Monday, November 10, 2003 - 03:22 pm     Twiggy, white wine works well too! |
Reader234 | Monday, November 10, 2003 - 03:23 pm     Yep, that's the winery, I just remembered my mom's friend - I think she worked in the accounting part, any way her last name was Frankenstein!! (different spelling I believe, but that was how she pronounced it!! Now that I think about it it was her maiden name... I really sufffer from CRS!!) I'll bring the salad, and dessert!! |
Twiggyish | Monday, November 10, 2003 - 03:25 pm     Ok, this wine talk reminds me of a blooper.. I'm going to go post..LOL |
Texannie | Monday, November 10, 2003 - 03:31 pm     Well, I am drinking a wonderful glass of Chateau St Jean chardonnay, so I am happy. Reader, he even grew up to be a Baptist minister! LOL (he doesn't drink anymore either) |
Reader234 | Monday, November 10, 2003 - 05:02 pm     Well, first response Texannie, is there any other church's in Texas?!! and 2nd, it goes w/o saying here if he's a minister. My grandpa really resisted the church, but the Baptist minister knew the way to his heart, "brother John" went golfing every other week with Grandpa, and that's dedication in Texas heat!! |
Reader234 | Monday, November 10, 2003 - 05:03 pm     Kealoha, I think your very important post/memory got lost in all the wine talk!!
Quote:I have a crock pot but have always made a roast the way my mom did, on the stove. I use a eye roast and a big pot. Throw a couple heaps of shortening in the pot and brown all sides of the roast. Then I add water (carefully, it'll spatter) to about halfway up the roast. Cook covered on med for three hours, adding a little more water as it gets low. Two hours into it I add the extras like onions and carrots etc. When it's done I take everything out and add a mixture of corn starch and water to the simmering pot for the gravy. I know I should try the crockpot cuz I have one but this the way I was taught and it comes out delicious.
I'm coming to your house for dinner too!!  |
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