dueling pot roasts
i got ambitious. i cooked two (count 'em, two) pot roasts about three weekends ago (i know-- three weeks ago! i'm a horrible slack! and no pictures to boot!) anyway, first things first>>
we'll call pot roast #1 aaron burr. i seared him in my big cast iron skillet and simmered him for 2 or 3 hours with a bunch of chopped tomatoes, some garlic, and a cup of coffee. i then added the standard sliced potatoes and carrots and simmered away from another 1/2 hour. i removed ole' aaron and fixens from the skillet and whipped up a lil gravy.
meanwhile, in ye olde crocke potte, pot roast #2, one mr. alexander hamilton (already seared like his mortal enemy mr. burr), crocked away with some sliced onion, worcester sauce, and a cubed sweet potato (along with a few peppercorns and a stick'o'cinnamon). same story. ole alex crocked for about 4 hours, i took him and his veggie pals out of the pot and whipped up a gravy (which may or may not have included what i felt was the very inspired addition of curry paste and coconut milk). and the duel was on.
to be fair, they both put forth a valient effort. alexander hamilton got his little bland butt kicked though. even the exotic curry/gravy couldn't save him. oh well. lesson learned.
coffee pot roast
*3 lb beef pot roast
* 1 t shortening
* 1 can diced tomatoes w liquid
* 1 c black coffee
* s&p to taste
* 1/2 c chopped onion
*1 1/2 c sliced carrots
* 2 1/2 c diced potatoes
* 10 oz frozen green peas
PREP-
brown meat on all sides (the recipe says to trim the meat and brown it in shortening. excuse me? ok, so DON'T trim the meat. brown it with the fat on. keep the fat on while you're cooking it and trim it later. the roast stays moist--- wet even. zoe ate cow fat all week like some sort of (twisted) queen)). anyway. add the tomatoes, coffee, salt, and pepper. cover and simmer for 2 hours. add carrots and potaotes. simmer for another 1/2 hour. add peas, wait a minute or two and YER DONE! thicken the juice up with a little cornstarch and water if ya like and you're in freaking business baby.
we'll call pot roast #1 aaron burr. i seared him in my big cast iron skillet and simmered him for 2 or 3 hours with a bunch of chopped tomatoes, some garlic, and a cup of coffee. i then added the standard sliced potatoes and carrots and simmered away from another 1/2 hour. i removed ole' aaron and fixens from the skillet and whipped up a lil gravy.
meanwhile, in ye olde crocke potte, pot roast #2, one mr. alexander hamilton (already seared like his mortal enemy mr. burr), crocked away with some sliced onion, worcester sauce, and a cubed sweet potato (along with a few peppercorns and a stick'o'cinnamon). same story. ole alex crocked for about 4 hours, i took him and his veggie pals out of the pot and whipped up a gravy (which may or may not have included what i felt was the very inspired addition of curry paste and coconut milk). and the duel was on.
to be fair, they both put forth a valient effort. alexander hamilton got his little bland butt kicked though. even the exotic curry/gravy couldn't save him. oh well. lesson learned.
coffee pot roast
*3 lb beef pot roast
* 1 t shortening
* 1 can diced tomatoes w liquid
* 1 c black coffee
* s&p to taste
* 1/2 c chopped onion
*1 1/2 c sliced carrots
* 2 1/2 c diced potatoes
* 10 oz frozen green peas
PREP-
brown meat on all sides (the recipe says to trim the meat and brown it in shortening. excuse me? ok, so DON'T trim the meat. brown it with the fat on. keep the fat on while you're cooking it and trim it later. the roast stays moist--- wet even. zoe ate cow fat all week like some sort of (twisted) queen)). anyway. add the tomatoes, coffee, salt, and pepper. cover and simmer for 2 hours. add carrots and potaotes. simmer for another 1/2 hour. add peas, wait a minute or two and YER DONE! thicken the juice up with a little cornstarch and water if ya like and you're in freaking business baby.
posted by joegirlfriday at 8:16 PM
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