I usually season mine with salt and pepper then make a couple deep incisions into the meat and stuff half a garlic clove into each one. I usually sear it off then put in in a dutch oven with carrots, celery, and onion and a 50/50 red wine/beef stock mix and braise it in the oven at about 350 for 2-3 hours. It's incredible. The garlic inside becomes sweet almost like roasted garlic. Then i usually strain the braising liquid and reduce it to a gravy.
That braising liquid works awesome for short ribs too. Which if you've never had i HIGHLY recommend. Especially if you like pot roast.
I usually season mine with salt and pepper then make a couple deep incisions into the meat and stuff half a garlic clove into each one.
Great idea. I usually just add minced garlic after browning the other aromatic vegetables, but your method sounds better. Now I have two changes to try next time - braise with beer and this one.
yeah, going to have to try the garlic stuffed method myself now
__________________
Left tap: Myrd's IPA
Right tap: Heffeweizen
Kegged: Blimey's ESB, Apfelwein, Ed's Haus Pale Ale
Fermenting: Air, but soon to be Ode-to-Arthur and more Apfelwein.
I would reccomend that you make sure that the garlic is completely in the meat and not exposed because garlic will burn really easily when searing the meat and burnt garlic tastes like ass.
__________________
Quote:
Originally Posted by Yuri_Rage
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
Quote:
Originally Posted by Reelale
I have to go into town this morning to get some wood.
I would reccomend that you make sure that the garlic is completely in the meat and not exposed because garlic will burn really easily when searing the meat and burnt garlic tastes like ass.
I'm not as familiar with what ass tastes like as you but I'll take your word for it
One of my favorite things to do along with the pot roast is mushrooms. Get a bunch of plain button mushrooms and throw them in with the pot roast. As it cooks they suck up potroasty goodness. Best part is my wife and daughter don't eat mushrooms so they're all for me! BWAHAHAHAHA!!!!
Anyone else use roasting bags for theirs? Those are amazing for making a nice juicy pot roast. Put in the roast, your choice of seasonings, veggies, etc. Then you tie it shut and poke a couple vent holes in the top to let out steam and drop the whole thing in your roaster. They work really well with convection ovens too.
__________________
"Science + beer = good!"
-Adam Savage
__________________
Left tap: Myrd's IPA
Right tap: Heffeweizen
Kegged: Blimey's ESB, Apfelwein, Ed's Haus Pale Ale
Fermenting: Air, but soon to be Ode-to-Arthur and more Apfelwein.
I use a crock pot but mine is a bit too hot even on the LOW setting. So I run it for a while...then turn it off for a while...then run it again.
__________________ Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate
From what I've read, all crocpots should basically get hot enough to boil water on either low OR high, the heat settings basically just determine how long it takes to get there.
With that said, I usually just pack mine fairly full with carrots, onions, the roast, the liquid, and anything else going in (celery and a few bay leaves) up to about 1/4-1" depending on the roast size of the top the night before, put the lid on, put it in the fridge, and then in the morning take it out and put it in the base on low as I walk out the door for work.
__________________
Left tap: Myrd's IPA
Right tap: Heffeweizen
Kegged: Blimey's ESB, Apfelwein, Ed's Haus Pale Ale
Fermenting: Air, but soon to be Ode-to-Arthur and more Apfelwein.
I should try putting some sort of spacers between the pot and the cradle to keep the heat down...so I can set it and forget it.
Regarding the liquid...that last roast I made was 1/4 cup at most and there was plenty of liquid at the end. I think I could use 1 TBS. and it would still be enough.
__________________ Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate
Linear Mode
