/ck/ - Food & Cooking

>>11607366
Nah dawg just red wine and beef stock

I wouldn't do pure sherry, cut it with stock 1-1
worchestershire or fish sauce or tomato paste or other umami bomb are pretty much vital imo
a bit of an acid like lemon juice at the end is not a bad idea, put it in at the end though.

Some robust herbs like Thyme or Rosemary or something like that, bay leaves will make it better. Tie them up and remove them at the end if you want.

Root vegetables and aromatics like garlic and onion and stuff

make sure to brown it well at the start.

>>11607366
>low carb pot roast
What in the actual fuck do you think usually goes into a pot roast that is high in carbs?

>>11607393
Idk dude i just googled pics of pot roasts and i chose that one.

>>11607387
What about veggies then? Besides your normal onions/ garlic/ celery what else is good?
I don't want to fuck this up, chuck roasts are expensive

>>11607401
Fair enough. As the other anons said, worcestershire and sherry alone is going leave you with something inedible. You want a base of stock and maybe some red table wine. A glug of worchestershire and fresh herbs go in at the beginning, along with your mirepoix (or whatever veggies you want/have), but the fresh citrus and fortified wine should be added close to the end. This >>11607387 anon outlined the basics.

>>11607432
>pot roast
>mirepoix
He's not making soup, you dumb son-of-a-bitch. You're supposed to be able to bite into the vegetables, too.

>>11607428
carrots. bell pepper. parsnip.

This isn't traditional, but if you want, you could put some florets of brocolli or green beans or asparagus, stuff like that, in for the last 5-10 minutes. More delicate fresh herbs like parsley in at the end is not a bad idea either. The thing about your vegetable base is that it flavours the liquid and the whole dish, but you really end up cooking them for too long and they're not that good in and of themselves, so if you want the dish full of really nice vegetables, add them near the end/ time them so they cook perfectly. You could even add carrots/ potatos with like 20-30 minutes to go for this purpose.

If you want a really good liquid to braise in, then do a roast chicken first, save the carcass and all the bones, and make a stock from that and some vegetables.

>>11607450
Not him but I don't even know what a pot roast is, it's meat, browned and then braised long and slow in a dutch oven yeah?

I don't see the harm in adding mirepoix when you deglaze the pot after browning

>>11607366
msg, pink salt, and molasses

>>11607381
This but flavored with onions, cloves of garlic, stewed tomatoes, cinnamon, and cloves. Go ahead and put a quarted head of cabbage in there too; crack a couple of olympias and have yourself a proper festa. Don't forget to save the broth and pour it over day old crusty bread.

>>11607366
tomato paste is canon

>>11607428
It's not the most traditional, and the video is kind of hard to sit through because of nu-FN cringe bullshit, but I really like this recipe, and the technique is spot on (you need to disable your add blocker to watch FN, btw).

https://www.foodnetwork.com/recipes/anne-burrell/pot-roast-2-recipe-2107833

>>11607366
honey
tomato paste
fish sauce
beef/chicken stock
red wine vinegar
worstershire sauce
make sure you have coriander in your spice/herb mix.

>>11607428
i mean carrots onions potatoes is the go to but I put in fennel too

>>11607366
Your ingredient combination actually is the near, textbook example of a nice winter pot roast. I always preferred drier wines in the base of my roasts. Add some oregano and garlic with dried apricots even.

I sometimes do a typical roast with the onions, potatoes and carrots, with a seared roast, a dry red wine, beef broth, worchestershire and basil. Or for a change, I will substitute the wine for beer.

>>11607366
>lemon
Why? Just flour and season the meat then brown in the pan, remove it, add a little veg oil and some butter to the pan and sauté chunky cut onions, carrots, celery and maybe even some leeks. Sauté for 10 minutes, then add minced garlic, cook another minute then add a glass of red wine or port. Reduce for 5 minutes while scraping any fond from the bottom of the pan, then add your meat back in, cover with beef stock, add a couple tablespoons of tomato purée, a few tablespoons Worcestershire sauce, a couple bay leaves and some thyme and rosemary sprigs, a pinch of salt and some ground black pepper. Bring to a simmer, then put it in the oven for 2-3 hours, or until tender. Make sure you don’t cook it too long or it will go dry. Then finish with a large knob of butter to make the gravy silky and rich.

If you want to add potatoes or parsnips, then you’re best adding them the last hour, so they don’t soften too much.

>>11608125
Also if your gravy isn’t reduced/thick enough at the end, then just remove the meat, strain out all the vegetables and simmer on the stove to reduce to your liking. Then simply add all the vegetables back.

>>11607366
>Brown meat in a pan
>Chop mirepoix and spuds and add to pot
>Add meat and juices on top of veggies
>Pour a bottle of cheap red wine (I don't like sweet or fruity so I use cab sauv) into a separate pot and add your seasonings to it
>Bring it to a slight boil and pour over everything
>Add stock or water to fill rest of the way
>Cook until tender (I just use a crock pot on 8 hrs cuz I'm lazy af)

>>11607366
I like to use beef stock, tamarin, bacon, bejeik and a few yable spoons of daminks

>>11607366
For me it is Guinness™Extra Stout, the best braising liquid

>>11607366
>does that sound repulsive
Every time I see a question like this, I am reminded that some people don't have tastebuds and literally don't know how the rest of us experience food, or why sometimes we think the food they cook doesn't work.

Blackstrap molasses.
Toasted mustard seeds.
Peas.
A pint of guiness.

I like to add those to my beef pot roast sometimes. Not all at once, they go with different flavors.

>>11607432
>>11607459
>>11607505
>>11607575
>>11608125
>>11608173
Thanks familia

>>11608494
Hey i do just happen to have one of those lying around

>>11608494
>Guinness™Extra Stout
>the cooking wine of beers

>All these frags in here trying to be fancy.
Bro just sear it, throw it in a slow cooker with some potatoes carrots, and onions. Dump a pack of French onion soup mix and some water over it and cook it all day. There, you just made better pot roast than any of these other faggy-assed recipes.

>>11609177
Based contrarian poster

>>11609177
>French onion soup mix
Fucking Americoons.

>>11607366
that sounds worse than cum

mixing three acidic things that don't go together and then heating it up

yeah, that'll be a fucking party in your mouth

read a recipe, op. my flat mate makes up his own stews etc. and they taste fucking awful. i'm shaking like a s hitting dog just thinking about it

>>11607366
if you want to be a real maniac cook it in dry vermouth with a splash of gin

>>11607366
>made better
I use red wine, beef or venison stock and a few splashes of worcestershire. Of more importance is making sure you get a proper good seer on all sides of the meat and use plenty of aromatics and bay leaf, thyme and rosemary.

>>11609592
>Of more importance is making sure you get a proper good seer
Look into the crystal ball, anon.

>>11607575
dis nigger makin' a umami bomb.

If you don't dump a can of coca cola in your slowcooker you're a fucking pleb. Honorary mention for Dr pepper.

>>11607366
Try cooking it a la Dago: in red wine, a few ounces of balsamic vinegar, some diced maters, and a mix of basil, oregano, and garlic. It's pretty good.

>>11609641
This is disgusting

>>11608182
Came here to say this

>>11610568
She's a fuckin rachet who only got to where she is because she's a pretty white upper middle class woman. Her comedy sucks and her attitude is terrible

http://familyfoodie.com/portuguese-stove-top-pork-roast-sundaysupper/

I'm going to try this recipe, any tweaks you think I should make?

>>11610659
I was talking about the coca cola but yeah, i guess you're right

>>11609641
isn't this only for like making pulled pork, pour in dr. pepper

>>11607393
Potatoes?

>>11610674
I'm sure that'd be fine and is pretty simple if you're a beginner. Traditionally though I would brown meat then take it out and deglaze the fond in the pot by cooking some finely chopped garlic and onion for a minute adding the tomato paste and heat for under a minute just to get it distributed then deglaze with the wine and reduce the wine down to cook off the strong alcohol taste and then add the stock and meat and veg back to braise.

>>11608125
This nigga knows whats up. Keep it classic. Dont fuck about with it.

>>11608125
couldn't have put it better myself

>>11607505
i'd 86 the cinnamon tbqhwyf

>>11609641
bitch looks like iggy pop from the neck down

>>11609177
This recipe is good: I do 2 packs brown gravy, 1 aus jui packet, and 1 French onion soup. In an instant pot for about an hour and a half

>>11611244
Shit taste desu senpai a pinch of cinnamon in everything is kino.