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A nice pot roast is delicious, I like to brine my pot roasts before I slow cook them. Water, salt, honey or brown sugar, black peppercorns, and herbs, with the meat soaking in it overnight. A potential pitfall is that some of the salt will leak back out with the meat juices, making it easy to get your pot liquid way too salty. Consider using less salt than normal for a brine, and/or giving the meat a quick rinse before cooking. If you're using a crock pot, always use the low setting. In my experience the high setting is always a bit too hot, and leaves the meat tasting dry even though its been braising in liquid. I am also really not a fan of the standard method of slow cooking all your vegetables with the meat. I add some onion, carrot, and celery to add flavor to the pot, but after 10 or 12 hours of cooking they're not great eating, I toss them when they're done. Roast up more carrots with a little oil and seasoning or something, and actually enjoy them. Mashed potatoes and gravy is the perfect companion to pot roast, boil up your potatoes separately and use the pot roast liquid to make a gravy. Bake some fresh fluffy dinner rolls to go with it and you have the platonic ideal of a classic American dinner.
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Jan 16, 2015 19:53
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| # ¿ May 10, 2024 00:45 |
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