|
In terms of technique, making a pot roast isn't fundamentally different from making braised lamb shanks. You are slow braising a tougher cut of meat with some liquid in a covered pot or dutch oven. Chuck roast... can you even get a chuck roast in Europe? I don't know where you are in Europe, but chuck is often cut into flatiron steaks, or sold as stew meat. Chuck roasts aren't even common in Canada, for whatever reason. If you want an everyday American version, you could also use Campbell's Minestrone as your sauce, LOL
|
#
¿
Dec 31, 2014 05:12
|
|
|
|
| # ¿ May 10, 2024 14:20 |
|
|
Anyone try to make pot roast with shin? Beef shin is used a lot in Chinese cooking for things like 5 spice marinated beef. Its one of the best cuts for slow cooking, with lots of connective tissue.
|
|
#
¿
Dec 31, 2014 16:07
|
|
|
Myron Baloney posted:Sure, it's good and usually about half the price of a chuck roast where I live. I think it cooks faster than a big chunk of chuck so watch it so it doesn't get mushy. I leave the bones in and mix the marrow into the pan sauce when it's done. A super easy variant of pot roast I like is don't add any liquid but do add sliced onion, shallots, garlic, carrots, celery and a sliced tomato or two and wrap everything up in foil.
|
|
#
¿
Dec 31, 2014 17:00
|
|
|
Bob Morales posted:"Oso buco"
|
|
#
¿
Jan 1, 2015 18:34
|
|
|
Could OP give us a report on how his experiments in pot roast went?
|
|
#
¿
Jan 17, 2015 21:39
|
|