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  1. #1
    Senior Member prplchknz's Avatar
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    Default How to season a roast?

    I'm gonna do one in the crock pot, I know onions, celery, carrots, salt and pepper, and towards the end add potatoes, but do i need to add any liquid such as beef stock or water and what herbs sage and rosemary?
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  2. #2
    Male johnnyyukon's Avatar
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    Quote Originally Posted by prplchknz View Post
    I'm gonna do one in the crock pot, I know onions, celery, carrots, salt and pepper, and towards the end add potatoes, but do i need to add any liquid such as beef stock or water and what herbs sage and rosemary?
    I'm waiting for @kyuuei /Gordon Ramsay to chime in, but there should be enough fat that it could be ok by itself, however, I usually add like a cup of water or beer. Or what I really love is Zesty Italian, like 2 cups. It's goddang delicious. Probably no matter what you do, if it's in a crockpot at around 5-7 hours, it'll be delicious. I've also added dried Onion Soup mix with great success.

    Never tried beef stock, but that is very common.
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  3. #3
    failure to thrive AphroditeGoneAwry's Avatar
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    Italian dressing abd beer sound yummy. I use olive oil also for additional juicyness.

    just remember, It is a sin to eat meat fat. man is not supposed to eat the fat of meat as it is meant as an offering to God only.
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    this is my winter song EJCC's Avatar
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    Yeah I'd add at least a little bit of a liquid. Beer sounds REALLY good @johnnyyukon.
    Last edited by EJCC; 12-04-2014 at 07:41 AM.
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  5. #5
    Senior Member prplchknz's Avatar
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    Quote Originally Posted by EJCC View Post
    Yeah I'd add at least a little bit of a liquid. Beer sounds REALLY good @johnnyyukon.
    @johnnyyukon as well, yeah I have some fat tire maybe a bottle of that or half a bottle.
    Last edited by EJCC; 12-04-2014 at 07:41 AM.
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  6. #6
    Emperor/Dictator kyuuei's Avatar
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    Hm. Roast I don't do much because we ate it on the weekly growing up (it used to be a cheap cut of meat people didn't really want..) but I do it occasionally.

    Crock pot, slow cooking is best if you don't want an oven on forever. The roast is hopefully fatty enough to melt it down and be its own basting... but I do add liquid because it just freaks me out trying to cook things in a crockpot without liquids. The liquids help cook evenly, and on top of that make clean up way easier. I add beer generally, and a bottle of it is more than enough and you can probably get away with half a bottle.

    (I'm the queen of freezing-for-later, and wine and beer happen to be things people tend to not polish off at parties. I don't drink beer, so I freeze wine and beer leftover in muffin tins and then store them in baggies for recipes. The beer doesn't have to be stellar quality to cook well, and in fact makes you feel less guilty about alcohol waste if you use rejected watery beer. I save fancy beers for stews.)

    The vegetables themselves lend to flavor, and the roast actually has its own flavor.. the more spices you add, the more you'll alter it. I like dry rub/BBQ style spices because I'm from Texas and we put that shit on everything. But beer mellows them out, and lets the roast shine through. An alternative that you could use that's getting really popular lately is hard apple cider. Either way, something not too overpowering works. Chicken broth would definitely work and be cheaper, but I think the beer adds something to it the chicken broth just lacks.
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    Senior Member ceecee's Avatar
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    Pot roasts w/veggies isn't my favorite but I do make this, sometimes with and sometimes without the vegetables but the gravy is so good.

    2 1/2 pounds beef or pork roast; (up to 3 pounds) (can also use a pork roast)
    1 packet Good Seasons zesty Italian dressing
    1 packet Hidden Valley Ranch dressing
    1 packet brown or onion gravy
    1 packet au jus

    1 onion
    1 garlic
    potatoes
    carrots

    Mix together packets of dressing and gravy, then coat roast on all sides. Place in crock pot, and add 1/2 to 3/4 cup water. I will also usually add some fresh minced garlic cloves (3 or so) and one small onion that I've chopped up at this time. Turn crock pot to low temperature. About four hours later, I add potatoes and carrots. I'll also eyeball the roast at this time, and will sometimes add another packet of onion gravy or au jus gravy and another 1/2 cup of water. Let roast and vegetables cook another 3 1/2 to 4 hours, until potatoes are tender and roast is 150-160 degrees. Remove vegetables and roast from crock pot, pour juice in crock pot into sauce pan. I make a thickening agent of cornstarch and water to add to the juice. Bring to a boil until it thickens, stirring constantly.
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  8. #8
    Happy Halloween! Codex's Avatar
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    Quote Originally Posted by AphroditeGoneAwry View Post
    Italian dressing abd beer sound yummy. I use olive oil also for additional juicyness.

    just remember, It is a sin to eat meat fat. man is not supposed to eat the fat of meat as it is meant as an offering to God only.
    That explains why it's so sinfully delicious.

  9. #9
    Senior Member danseen's Avatar
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    I use spices and onions.....these depend on the meat in question. i find stronger spices like paprika work better with red meats. and not overdone, but like a light coating on the outside.
    Good result (vs. Soton)...still have to go #Arsene

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    Senior Member ceecee's Avatar
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    Quote Originally Posted by kyuuei View Post
    (I'm the queen of freezing-for-later, and wine and beer happen to be things people tend to not polish off at parties. I don't drink beer, so I freeze wine and beer leftover in muffin tins and then store them in baggies for recipes. The beer doesn't have to be stellar quality to cook well, and in fact makes you feel less guilty about alcohol waste if you use rejected watery beer. I save fancy beers for stews.)
    We had people over this summer and someone brought lime beer. While I like one, there were 4 left, no one would drink them all. I threw a couple cut up chickens in a big freezer bag, added 2 of the lime beers, garlic, salt and pepper, a little cumin and paprika and I put it in the freezer. I grilled them a few weeks later, the chicken was excellent. I'm sure I didn't invent this recipe or anything but it was a good way to use up the beer that would have sat in the fridge otherwise.
    I like to rock n' roll all night and *part* of every day. I usually have errands... I can only rock from like 1-3.
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