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Joined: Sep 2012
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I bought a Chuck Roast yesterday that I plan on turning into a pot roast but I don't want to heat the house up with the oven so I'm going to cook it on the stove top.

All the recipes I see on the interweb say not to cover it but my gut says otherwise.

Anybody cook pot roast on the stove top and if so do you cover it?

Thanks

GB2

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Use your DO and cover that bad boy !! Simmer open till it starts getting tender adding veggies later on or in steps. Harder veggs first and softer towards the end. Cover. I like adding my seasonings in steps rather than a dump.

Take notes and the next time you're golden.

Don't forget the corn starch for that gravy bread dipping.


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I like my beef chunks to be tongue tender so I generally cut them into larger pieces as the smaller ones get kinda mushy.

YMMV


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Got a crockpot Charlie?


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Yup, yup yup, wife makes a great stove top braised pot roast in enameled dutch oven. I know you got that nice one from Big Jim.

Brown roast in a little oil on all sides before adding liquid and cooking covered on low for a few hours. I like mine really dark brown before braising.

Heres a good basic recipe from Tyler Perry. Reminds me of the pot roasts mom used to make.

https://www.foodnetwork.com/recipes/tyler-florence/braised-pot-roast-with-vegetables-recipe-1914232


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cook it w/a lid. maybe foil between lid and pot to seal it even better.

it's stew. people been eating a version of it for 10,000 years.


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We always do ours in a crock pot. I can't even remember the last time we cooked a roast in the oven. Stove top should work just as well as a crock pot going low and slow.
I would definitely use a lid.


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No crock pot Jud but I have three CI DO's.

Denny.....I'm not worried about gravy......I'll probably eat one meal the day I make it but I really bought it to make Hash.

I usually season em with what ever sounds good that day and then brown all four sides. Then it's in the oven but I figure a DO with the lid on should accomplish the same thing. We'll see.

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DO is your friend.


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Season with peppered flour. Roll it.


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I've cooked many a pot roast in an electric skillet that was covered. I say cover that SOB.


Know fat, know flavor. No fat, no flavor.

I tried going vegan, but then realized it was a big missed steak.
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Yeah, Mike. Electric skillet is soo versatile.


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When my brother was in college and I went to visit him during his freshman and sophomore years in the dorm we would do the electric skillet pot roast with carrots and potatoes and then make gravy. Kids would come out of the woodwork to see what was going on in his room. We used to feed a few, but we would run out in a hurry!


Know fat, know flavor. No fat, no flavor.

I tried going vegan, but then realized it was a big missed steak.
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Munchies ? laugh


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After the first hour of any of my simmers it is taste and tweak until done. Pasta sauce with meat and without, beef stew, chili verde or Colorado... By the time dinner comes I am usually full.


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I have used a pressure cooker for years - works like a champ for me and does not heat up the house, plus, I can have dinner ready in under 2 hours if necessary.

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It worked great. It was a small roast (just over two pounds) so I used my favorite pan. The lid to mom's old chicken fryer fits it like a glove......the perfect bachelors dutch oven.

[Linked Image]

I put it on about 5:30 and took it off at 2:00. Pulls apart with a fork. I forgot I was out of potato's so I'll have to do without tonight. I'll get some Monday. I grind the onions and the carrots that are left over with the beef but I prefer to dice the potato's so they don't turn to mush so it'll work out just fine.

[Linked Image]

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That really looks good! I might have to do a roast tomorrow for Sunday dinner.


Let's Go Brandon! FJB
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A thing of beauty.

Originally Posted by FieldGrade
[Linked Image]


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Since I didn't make gravy I also ended up with a couple of cups of delicious broth that I have big plans for in the next day or two.....win...win. smile

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