Crock Pot Recipes Chicken Beef with Ground Beef Easy Pinterest Beef Stew For Kids Pork Loin Chicken : Pot Roast In Crock Pot Recipes Crock Pot Recipes Chicken Beef with Ground Beef Easy Pinterest Beef Stew For Kids Pork Loin Chicken Thighs Phhotos

Thursday 13 November 2014

Pot Roast In Crock Pot Recipes Crock Pot Recipes Chicken Beef with Ground Beef Easy Pinterest Beef Stew For Kids Pork Loin Chicken Thighs Phhotos

Pot Roast In Crock Pot Recipes Biography

Source(google.com.pk)
Thumb through any New England cookbook from the last hundred years and you’ll be hard pressed to find one without an entry for savory Yankee pot roast. As essential to winter survival here as snow tires and a good pair of slippers, this classic combination of tender beef, seasoned vegetables, and rich sauce is comfort food at its best, earning it a spot on menus and dinner tables across America.
“Pot roast,” as a term for browned meat cooked with vegetables in a covered pot, began appearing in cookbooks in the late 19th century, but this method of slow cooking in liquid, known as braising, is centuries older. Tough cuts, such as beef chuck, short ribs, and brisket, lamb shanks, and pork shoulder, are braising favorites because they’re rich in marbled fat and connective tissue, which converts to gelatin over long, gentle cooking times to produce both tender meat and a silken sauce. Coming from the more heavily “worked” parts of the animal, they have more flavor, so a good braise gives you delicious meat cooked down to pull-apart perfection.

The process usually begins with searing the meat. This step doesn’t hold moisture in, as cooks once believed, but it does create wonderful flavor. In his memoir/cookbook Grandma’s Cooking (Gramercy Publishing, 1955), journalist Allan Keller reflected on boyhood memories of his Connecticut grandmother’s Yankee pot roast, noting that she began by browning the meat in a piece of suet “the size of a large coffee cup,” complimentary from the local butcher.

Once the meat is browned, pot roast is simmered in a mixture of stock and tomatoes, seasoned with sautéed onion and herbs. Then, during the final hour, the cook adds his or her choice of vegetables for the final, tantalizing hour. Onions, carrots, parsnips, turnips, celery, potatoes—any can be used. As the good bit of Yankee kitchen wisdom says, “Whatever’s on hand is what works best.” Out of the oven, the meat is fork-tender, the sauce rich and flavorful, and the leftovers (if there are any) ready for reincarnation in sandwiches, hash, pastas, and savory pies.

Whether the “Yankee” in Yankee pot roast is a nod to the dish’s American regional origins or (as some suggest) a joke about New England frugality, a good Yankee pot roast embodies the traditions of simplicity and patience rewarded. “Like any great masterpiece, a Yankee pudding, pie, or roast is not dashed off in a trice,” Keller warned. “But when the lid is lifted and the aromas drift through the kitchen, it is like the spring that follows a hard, cold winter.

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In other news, I made pot roast. And it was friggin’ amazing.

Did the darn pictures give it all away? Probably.

Slow cooked meats and I have a long history of pure, unadulterated love.

It’s a problem….? Not really.

The only problem I have at this point in time is I don’t make them enough and I’m not sure why. Crock Pot meals are so EASY. It takes me literally 5 minutes to put the ingredients into the crock-pot and turn the darn thing on. Then when dinner time rolls around, you have tender, juicy meat and veggies ready to hit the table along side the Buttermilk Parmesan Mashed Cauliflower you just made.

Yes, I served my Pot Roast on top of a fluffy, creamy pile of Buttermilk Parmesan Mashed CAULIFLOWER. And it was good.

I didn’t tell my family that the ‘potatoes’ were cauliflower because I’m mean like that. And believe it or not, everyone was fighting over the last few spoonfuls. Cheese and buttermilk, ya’ll. That is the secret to make cauliflower taste more like potatoes and less like something my kids want to hurl. The gravy from the pot roast also made a world of difference too! So so good!

If you remember this morning or tomorrow morning or some other morning in the future to fire up your crock pot, give this recipe a whirl. You won’t be disappointed!

Here’s how to make it:

This would definitely fall under the divine dinner category! And it’s easy enough to make on a weeknight too.