Irish-style pot roast
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Date: 2022-10-14
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Comments and reviews: 15
1123JGilbert
to add on to this, if you are like me, here is a recipe that uses no tomato.
use a 1-2lb chuck roast (look for good marbling and as little solid fat as possible)
Use 2 tbsp fat of choice at near smoke point. Add one diced onion and cook till translucent.
Add 4 big cloves of chopped garlic. cook till just not browning.
Add 2 more tbsp fat of choice. after hitting temp, add roast. Brown all sides.
transfer to a crock pot(i cook things early, i dont like to stand and stare, and as i said my grandmother knew how to make food for large groups.
add carrots(2 chopped) and celery (2-3 ribs diced) (you can omit celery if you use celery powder, but it is not ideal, same as any other whole herb or spice)
deglaze pan with beef broth and add to crock pot.
cover with beef broth and cook 4-8 hours depending on when you will get home. I use beef base (NOT BULLION) to bulk up the flavor, but you could cook down beef broth.
add potatoes (peeled and chunked) during last hour
thicken with corn starch and water mixture till desired thickness. season to taste (usually more garlic, onion, black pepper)
serve by it self or with biscuits, rice, noodles, etc
you do NOT need TOMATOES to make things taste good. unless you are cooking italian recipes, which this is NOT where I live
reply
to add on to this, if you are like me, here is a recipe that uses no tomato.
use a 1-2lb chuck roast (look for good marbling and as little solid fat as possible)
Use 2 tbsp fat of choice at near smoke point. Add one diced onion and cook till translucent.
Add 4 big cloves of chopped garlic. cook till just not browning.
Add 2 more tbsp fat of choice. after hitting temp, add roast. Brown all sides.
transfer to a crock pot(i cook things early, i dont like to stand and stare, and as i said my grandmother knew how to make food for large groups.
add carrots(2 chopped) and celery (2-3 ribs diced) (you can omit celery if you use celery powder, but it is not ideal, same as any other whole herb or spice)
deglaze pan with beef broth and add to crock pot.
cover with beef broth and cook 4-8 hours depending on when you will get home. I use beef base (NOT BULLION) to bulk up the flavor, but you could cook down beef broth.
add potatoes (peeled and chunked) during last hour
thicken with corn starch and water mixture till desired thickness. season to taste (usually more garlic, onion, black pepper)
serve by it self or with biscuits, rice, noodles, etc
you do NOT need TOMATOES to make things taste good. unless you are cooking italian recipes, which this is NOT where I live
reply
Victoria
Bring Irish no to all of this. no shallots, no tomato, no gelatin - its not this complicated-
brown a roast in frying pan, move the meat to oven dish that has high sides and a lid, cover the meat in salt and pepper and layer of wholegrain mustard in that order, half cover meat with water and oxo cube, add onions and cook in oven for 3 hours at 180c with lid on. Lift meat out to rest for 30mins Use gravy powder (not granules) to thicken the gravy. Serve with mashed and roasted potatoes and carrot and parsnips (roasted or boiled and mashed) if feeling fancy fry some leeks in butter with lots of pepper. For most irish experience cover with enough gravy that there is lots left and wipe up with thick slice of white bread loaf with lots of real butter on. Stick dessert in the oven as you sit down to eat so once you have finished eating and cleared the table - it's ready for tea and ice cream.
reply
Bring Irish no to all of this. no shallots, no tomato, no gelatin - its not this complicated-
brown a roast in frying pan, move the meat to oven dish that has high sides and a lid, cover the meat in salt and pepper and layer of wholegrain mustard in that order, half cover meat with water and oxo cube, add onions and cook in oven for 3 hours at 180c with lid on. Lift meat out to rest for 30mins Use gravy powder (not granules) to thicken the gravy. Serve with mashed and roasted potatoes and carrot and parsnips (roasted or boiled and mashed) if feeling fancy fry some leeks in butter with lots of pepper. For most irish experience cover with enough gravy that there is lots left and wipe up with thick slice of white bread loaf with lots of real butter on. Stick dessert in the oven as you sit down to eat so once you have finished eating and cleared the table - it's ready for tea and ice cream.
reply
stapuft
the best/only way i do pot roast is in a slow cooker. before you go to work in the morning, season up a roast however you want, put it in a croc pot set to high, when you start hearing noises, add in water to cover, and an onion thats been cut in half, when it comes to a rapid simmer, turn it to medium, and leave literally all day, when you get home from work, add in some carrots and potatoes to the liquid, and about an hour later, when the carrots and taters are done, dinner is ready, if you for some reason need gravy even though literally everything is already coated in it, just take some liquid out, and thicken it, via reduction.
second, if you have to cut it, ITS NOT POT ROAST, pot roast is SO TENDER it LITERALLY falls apart as you try to serve it, and it falls apart into STRANDS, NOT CHUNKS.
reply
the best/only way i do pot roast is in a slow cooker. before you go to work in the morning, season up a roast however you want, put it in a croc pot set to high, when you start hearing noises, add in water to cover, and an onion thats been cut in half, when it comes to a rapid simmer, turn it to medium, and leave literally all day, when you get home from work, add in some carrots and potatoes to the liquid, and about an hour later, when the carrots and taters are done, dinner is ready, if you for some reason need gravy even though literally everything is already coated in it, just take some liquid out, and thicken it, via reduction.
second, if you have to cut it, ITS NOT POT ROAST, pot roast is SO TENDER it LITERALLY falls apart as you try to serve it, and it falls apart into STRANDS, NOT CHUNKS.
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Yana
Dear sir, I think one of us is crazy. Gravy does taste like something - namely, like gravy - even if you don't overload it with alliums and make it taste like onions. Overcooked carrots are disgusting. Overcooked bits of potato floating in gravy are fun and that's not grittiness, that's heterogeneity.
I do appreciate when you explain your specific tastes and reasoning for doing something a certain way, but not so much when that explanation comes in the form of a prescription with little alternative. Your taste is not universal and skews rather American (cf. your tendency to put acid in everything to brighten it; your apparent inability to taste loads of starch in things; and your insistence on making specific types of things as homogeneous as possible, despite your professed love for heterogeneity.
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Dear sir, I think one of us is crazy. Gravy does taste like something - namely, like gravy - even if you don't overload it with alliums and make it taste like onions. Overcooked carrots are disgusting. Overcooked bits of potato floating in gravy are fun and that's not grittiness, that's heterogeneity.
I do appreciate when you explain your specific tastes and reasoning for doing something a certain way, but not so much when that explanation comes in the form of a prescription with little alternative. Your taste is not universal and skews rather American (cf. your tendency to put acid in everything to brighten it; your apparent inability to taste loads of starch in things; and your insistence on making specific types of things as homogeneous as possible, despite your professed love for heterogeneity.
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Erin
I usually dig the recipes, but I just think the flavor profile is way off in this one, and also the last time he did pot roast. I assume he likes it, and other people may as well.
Yeah, tomato paste, mustard, gelatin, honey all sound kind of gross in pot roast. Like acid in general is the wrong way to go (although, I think red wine isn't unheard of, but I might use beer for some of the braising liquid (maybe a nice brown ale, but that's more a Wisconsin thing where we put beer and/or cheese in everything. If you want some, you could brine the roast a bit ahead of time. If you want a bit more complexity you can use a roux (maybe something in the sort of medium brown area, not as far as brick, but not blond. Something like Maggi sauce or Worcester shire sauce or A1 can add some umami.
reply
I usually dig the recipes, but I just think the flavor profile is way off in this one, and also the last time he did pot roast. I assume he likes it, and other people may as well.
Yeah, tomato paste, mustard, gelatin, honey all sound kind of gross in pot roast. Like acid in general is the wrong way to go (although, I think red wine isn't unheard of, but I might use beer for some of the braising liquid (maybe a nice brown ale, but that's more a Wisconsin thing where we put beer and/or cheese in everything. If you want some, you could brine the roast a bit ahead of time. If you want a bit more complexity you can use a roux (maybe something in the sort of medium brown area, not as far as brick, but not blond. Something like Maggi sauce or Worcester shire sauce or A1 can add some umami.
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Marco
Winter is approaching. You should do a Dutch/Belgian stew. Which means you use beer (a flavourful dubbel or tripel will do well) and ontbijtkoek which will act as a roux. If you can't get ontbijtkoek, gingerbread is probably an acceptable substitute. Preferably one that's a bit soft, like a pound cake. Be careful not to use too much or it will overpower your dish. And then whatever else you put in a stew. If you mostly stew meat strips and not much else, it's basically hachee and you could serve it as a side dish to a nice plate of stamppot. Which is basically potatoes and vegetables mashed together. There are some vegetables that are particularly traditional. Or you could make it a rich stew with lots of ingredients.
reply
Winter is approaching. You should do a Dutch/Belgian stew. Which means you use beer (a flavourful dubbel or tripel will do well) and ontbijtkoek which will act as a roux. If you can't get ontbijtkoek, gingerbread is probably an acceptable substitute. Preferably one that's a bit soft, like a pound cake. Be careful not to use too much or it will overpower your dish. And then whatever else you put in a stew. If you mostly stew meat strips and not much else, it's basically hachee and you could serve it as a side dish to a nice plate of stamppot. Which is basically potatoes and vegetables mashed together. There are some vegetables that are particularly traditional. Or you could make it a rich stew with lots of ingredients.
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John
greetings from ireland, this is the great, i have a good recipe for you though
coming from an irish guy my mother's pot roast is one of my favourite things to eat, the recipe includes basically the same stuff but instead of shallots she uses garlic and a shitload of carrots, and towards the she takes out the beef and slices it, and immersion blends the sauce lightly, feel free to improve this recipe in your own way, it is usually served with boiled potatoes(which you could do in the sauce) and buttery cabbage and slathered in that gravy, maybe asparagus if you are feeling fancy, i give you full permission to copy this recipe, i encourage you to do so just as long as you mention me, my name is daniel, from derry
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greetings from ireland, this is the great, i have a good recipe for you though
coming from an irish guy my mother's pot roast is one of my favourite things to eat, the recipe includes basically the same stuff but instead of shallots she uses garlic and a shitload of carrots, and towards the she takes out the beef and slices it, and immersion blends the sauce lightly, feel free to improve this recipe in your own way, it is usually served with boiled potatoes(which you could do in the sauce) and buttery cabbage and slathered in that gravy, maybe asparagus if you are feeling fancy, i give you full permission to copy this recipe, i encourage you to do so just as long as you mention me, my name is daniel, from derry
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LunarisDream
I'm convinced that pot roasts are just awful no matter how you dress them up. Despite the tips and tricks from various recipes I've tried, pot roasts always end up being bland as all hell. At its heart, it's boiled meat and vegetables. Unlike a curry or stew, there isn't much more to a pot roast, and the meat isn't even marinated so the inside has zero flavor without the gravy, and even with gravy, it's tolerable at best. The vegetables lose most of their flavor, especially when cooked long enough to impart flavor to the gravy, and are uninteresting.
I consider pot roasts to be one of the failures of western civilization that should've been done away with long ago. Bland is putting it far too nicely.
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I'm convinced that pot roasts are just awful no matter how you dress them up. Despite the tips and tricks from various recipes I've tried, pot roasts always end up being bland as all hell. At its heart, it's boiled meat and vegetables. Unlike a curry or stew, there isn't much more to a pot roast, and the meat isn't even marinated so the inside has zero flavor without the gravy, and even with gravy, it's tolerable at best. The vegetables lose most of their flavor, especially when cooked long enough to impart flavor to the gravy, and are uninteresting.
I consider pot roasts to be one of the failures of western civilization that should've been done away with long ago. Bland is putting it far too nicely.
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Evelyn
I am a big fan of cucina povera especially nowadays (won't pass up an oyster given half a chance you wealthy scalliwag) but I think from memory my late husband's preferences marrow bones seemed to feature oddly enough. (The dog ate the rest. The Irish aren't known for elaborate meals but simplicity has its place most definitely. I LOVE Irish soda bread, the only kind of bread I know how to make FYI. And lamb. Irish stew is all about lamb or even. mutton which you discussed a while ago. Take the same ingredients ok beef potatoes all things being equal, forget about the gravy add garlic and huge amounts of paprika you've got goulash which I grew up on sort of with a lot of other stuff and salad.
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I am a big fan of cucina povera especially nowadays (won't pass up an oyster given half a chance you wealthy scalliwag) but I think from memory my late husband's preferences marrow bones seemed to feature oddly enough. (The dog ate the rest. The Irish aren't known for elaborate meals but simplicity has its place most definitely. I LOVE Irish soda bread, the only kind of bread I know how to make FYI. And lamb. Irish stew is all about lamb or even. mutton which you discussed a while ago. Take the same ingredients ok beef potatoes all things being equal, forget about the gravy add garlic and huge amounts of paprika you've got goulash which I grew up on sort of with a lot of other stuff and salad.
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Ittiz
My mother used to make pot roasts, but not use the liquid as gravy. Instead she'd use that for stews made out of the left overs from the pot roast. One time she put the potatoes in too early and something came up that prevented her from taking the roast off on time. So the potatoes completely dissolved while the roast was cooking (they had been peeled. The stock from that roast made some of the best beef stew I've ever had. From there on out she would always added mashed potatoes to her beef stews and, if cooked enough, they were never grainy.
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My mother used to make pot roasts, but not use the liquid as gravy. Instead she'd use that for stews made out of the left overs from the pot roast. One time she put the potatoes in too early and something came up that prevented her from taking the roast off on time. So the potatoes completely dissolved while the roast was cooking (they had been peeled. The stock from that roast made some of the best beef stew I've ever had. From there on out she would always added mashed potatoes to her beef stews and, if cooked enough, they were never grainy.
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Anthea
This is the dish made by my Oklahoma-born Irish-American mother. She always cooked it in a roaster in the oven, though, and never used a shallot in her life. Never used stock, either, and certainly not green onions -- peeled and halved yellow onions, instead, which come out delightfully sweet and creamy.
I, on the other hand, use a bottle of good ale and lots of fresh thyme. Whether her recipe or mine, A-1 (her) or HP (me) sauce is required for tasty gravy and for the meat.
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This is the dish made by my Oklahoma-born Irish-American mother. She always cooked it in a roaster in the oven, though, and never used a shallot in her life. Never used stock, either, and certainly not green onions -- peeled and halved yellow onions, instead, which come out delightfully sweet and creamy.
I, on the other hand, use a bottle of good ale and lots of fresh thyme. Whether her recipe or mine, A-1 (her) or HP (me) sauce is required for tasty gravy and for the meat.
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Joel
Ha. You can't take the italian out of him. While trolling, you inadvertently curled your nose up a little too far on this one. There are about 9 european countries (and both canada and the US) with very slight variations on a plain pot roast. It is neither plain nor peasant if you want to elevate it. Your fans may jump in front of this bullet, but you should have done better presenting a highly popular and rich historical meal.
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Ha. You can't take the italian out of him. While trolling, you inadvertently curled your nose up a little too far on this one. There are about 9 european countries (and both canada and the US) with very slight variations on a plain pot roast. It is neither plain nor peasant if you want to elevate it. Your fans may jump in front of this bullet, but you should have done better presenting a highly popular and rich historical meal.
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Garrett
As an Irish man I don't associate Pot Roast as a traditional food here. We know how to stew beef or lamb chunks nicely with almost exactly these ingredients and cook roast beef, but usually really badly (hey we were ruled by the Brits for a long time, but not pot roast. The problem with bad Roast Beef is usually the wrong cut of beef for the method, most our bad roast beef would be better off being Pot Roast.
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As an Irish man I don't associate Pot Roast as a traditional food here. We know how to stew beef or lamb chunks nicely with almost exactly these ingredients and cook roast beef, but usually really badly (hey we were ruled by the Brits for a long time, but not pot roast. The problem with bad Roast Beef is usually the wrong cut of beef for the method, most our bad roast beef would be better off being Pot Roast.
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Ted
Tomatoes? My Yankee mother only used yellow field onions and carrot chunks for pot roast. Peeled potatoes depended on the room left in the pot, but definitely a few right from the start to give the sauce body.
I use yellow onions and V8 Cocktail juice to braise as I'm not partial to root vegetables, with mashed potatoes on the side.
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Tomatoes? My Yankee mother only used yellow field onions and carrot chunks for pot roast. Peeled potatoes depended on the room left in the pot, but definitely a few right from the start to give the sauce body.
I use yellow onions and V8 Cocktail juice to braise as I'm not partial to root vegetables, with mashed potatoes on the side.
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Cannabis
just make proper gravy from roasted bones: / all this overengineering cookery depletes true traditional flavours: (
Shop bought butters never been the same since all the additives etc etc. Double cream in a blender for 10mins and it's back to true flavors many have either forgot or never had before. the end
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just make proper gravy from roasted bones: / all this overengineering cookery depletes true traditional flavours: (
Shop bought butters never been the same since all the additives etc etc. Double cream in a blender for 10mins and it's back to true flavors many have either forgot or never had before. the end
reply
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