First Attempt at Roast Beef
I was back on the experimentation board this past weekend. I decided to try my hands at making roast beef. So, I looked up a crockpot recipe online and improvised as I went. The result? Well, it was acceptable for a first try.
The recipe I used was from AllRecipes.
As I mentioned in the beginning, I did swap out some ingredients. For example, I used chuck roast instead of whatever cut of meat with bones. In hindsight, the bones might have given more flavor to the mix. The recipe does call for the eventual removal of the bones.
I chose Baby Bellas for the sliced mushrooms. I skipped the celeries because they are pointless. I replaced carrots with baby carrots since we needed something to snack on. Instead of fresh thyme and rosemary, I used the dried and chopped version. I figured their role was to give extra flavor, so it didn't matter which form I use.
The most important thing was, the meat was tender and came apart with ease. The kid loved it. Of course, it's not as good as the way grandma makes it, but that's a level we won't pass this time. As for the presentation, I'm not the one to care too much about it as long as it's tasty.
That is a screenshot from the recipe. Yeah, I did an okay job. With the autumn season approaching, I'm excited to use the crockpot more again.
Anyways, until next time.
Electronic-terrorism, voice to skull and neuro monitoring on Hive and Steem. You can ignore this, but your going to wish you didnt soon. This is happening whether you believe it or not. https://ecency.com/fyrstikken/@fairandbalanced/i-am-the-only-motherfucker-on-the-internet-pointing-to-a-direct-source-for-voice-to-skull-electronic-terrorism
The beef came out well enough, but that plate leaves a lot wanting. Where are your potatoes? Rice? and very important side of green beans with garlic and some sweet pumpkin. Get to it. meat, starch and 2 veg. That's the rule.
NO!
Only meat. Jk
We did have rice to complement the dish.
Damn that looks good. I need to find away of muting posts like this!
Now if you'd have just thrown some Yorkshire puddings in the oven...well done ditching the celery :-)
I never understood celery. It's so pointless.
Except for the famous pub quiz question that asks which food uses more calories to digest than it contains!
That's possibly not actually true so I will fact check it lol
Boy you are lacking tonight, first no bone served soup now you've never over seasoned with celery seasoning, by accident of course, but once you do that and can actually taste it you will realize it actually does do something productive besides taste good with peanut butter on it. Now if I don't have any on hand I can tell the difference, before realizing what it actually taste like I think it gets lost somewhere in the recipe, like you are not looking for it because you are busy tasting the other ingredients, once you find it you find it's value.
Actually celery have no value nutrition wise but flavor wise it's rich in added flavor.
I guess you've never had Indonesian chicken soup served up to you. I was at a food fair a few years back and one of the booths had Indonesian food, a rarity around here, actually never seen any signs even advertising an Indonesian restaurant so I decided to try it....it comes with the bones floating in the soup. lol.
I just don’t feel like dealing with the bones.
I know what you mean, plus meats so expensive if you can find cuts without the bones it's more meat for your buck....but you are right about bones adding more flavor.
I have an Emeril pot roast recipe that's to die for if you are interested for a variety this coming winter.
Send it my way.
Okay I'll look it up tomorrow and send it over to you. It's the best pot roast I ever make, I think you'll love it. Emeril is good at what he does.
To begin you need to make the special Emeril seasoning mix he calls the Essence. It will be more than you need but once you discover the beauty of it you'll be using it more often on other meats. I usually mix a batch and put in in a zip lock bag or old seasoning container I wash, rinse and dry out.
2 1/2 Tb paprika
2 TB salt
2 TB garlic powder
1 TB Black pepper
1 TB onion powder
1 TB dried oregano
1 TB dried Thyme
Ingredients for the roast are
5 to 7 pounds of roast
1 whole head of garlic (separate and peel gloves)
hot sauce
1 TB of Essence
1 TB garlic powder
3 TB veg oil
1 large yellow onion
2 ribs celery
1/2 med green pepper
2 TB teriyaki sauce
1 tsp Worcestershire sauce
Preheat oven to 450%. Pierce meat all over with a parry knife and stuff one glove of garlic in each followed by few drops of hot sauce. (I do this part in reverse, I find it's easier to put the hot sauce in when you are piercing the meat, that way you can hold open the slit with your knife to drop the hot sauce into the slit). Sprinkle all sides with Essence and garlic powder and rub into the meat. Heat the oil in a dutch oven, (I don't have a dutch oven I used a roasting pan in the oven and browned my meat in a cast iron skillet on the stove top), whichever method you use heat the oil then brown the meat evenly on all sides, takes about 10-15 minutes. If using a dutch oven add the chopped onion, celery, green pepper and enough water to come one inch up the side of the pan. (if not using a dutch oven you can do this part in the skillet then pour in your roasting pan) Add the teriyaki and Worcestershire sauce and stir to combine & loosen any browned bits in bottom of the pan. (getting the browned bits from the bottom of the pan from browning adds tremendous flavor), bake for 45 minutes. Reduce the temperature of the oven to 35 degrees and add more water if necessary to come one inch up the sides of the pan. Continue to cook until tender, about 3 1/2 hours.
If you want to make the gravy to it:
6 TB butter
4TB flour
1 med onion finely chopped
1/2 med. green pepper chopped
1 rib of celery finely chopped
2 cloves garlic minced
1/2 bunch green onions, chop green and white part separately
2 c beef stock
1/2 c heavy cream
1 pd mushrooms
1 TB teriyaki sauce
salt and freshly ground pepper
Melt 4 TB butter in medium saucepan. Whisk in flour, cook stirring constantly until it's chocolate colored mix is formed, about 15 minutes. Add onion, bell pepper, celery, garlic and white part of the green onions. Cook until veggies are soft not brown, about 5 minutes. Whisk in beef stock and cream, cook until thickened. While sauce is simmering melt 2 TB butter, add mushrooms, cook until tender and brown around the edges, about 5 minutes. Add mushrooms and teriyaki sauce to gravy and simmer. Remove your roast from roasting pan and strain pan juice into the gravy.
I usually make this for special occasions or holidays, it gets devoured. A nice Sunday dinner on cold winter day to adds warmth and a beautiful aroma to the whole house is good. My grand kids will help me mix up the seasonings and pour the hot sauce into the slits for me and they love rubbing the sauce all over the roast but I do make sure they wash their hands good afterwards.
I don't know if you like ham but I also have a recipe for a ham baked on top of sweet potatoes, it comes out looking like blacken tar but you'll swear your grandmother made it it's that good.
I used to hate pot roast when I was a kid. It was probably one of my least favorite meals of all time. I had it again a bit ago and I couldn't believe how awesome it was. To be fair, I think the recent one I ate had a ton of butter in it and probably a bunch of other stuff that isn't good for you. It was very rich and decadent. It probably helps that I enjoy veggies more than I used to back then too.
But yummies are yummies.
Has your account been hacked? I am experiencing cognitive dissonance while reading this post on your blog :) Maybe you threw a couple of those silver doge coins into the dish, and this post is related to the crypto world? ... at least somehow :)
I write whatever I want.
Like all of us here, and it's wonderful. It was unusual and nice to see you from this side ;)