Originally Posted by Leanwolf
Originally Posted by milespatton
I like them browned a little before adding the rest of the stuff. miles


I also brown my pot roasts in a my ancient cast iron pot. I put in a can of beef stock, some freshly ground black pepper, cover, and place in the oven at 250° F.

I do not add the vegetables -- some carrots in addition to onions, potatoes, and a couple cloves of crushed, minced garlic -- until after the meat has cooked for a couple hours.

Careful with the salt as the beef stock has a bunch in it.

Mighty good eats with fresh biscuits and a fresh green salad.

L.W.


Yep, sear/brown that sucker on both sides first.

Ditto on adding the vegies half way through and easy on the carrots as they can make it overly sweet.

In addition, throwing in can of cola (made with cane sugar) at the onset, really helps break down the meat fibers and gives a nice sticky consistency to the finished product.

Epstein didn't kill himself.

"Play Cinnamon Girl you Sonuvabitch!"

Biden didn't win the election.