Cooking Forum Bad, I mean bad, pot roast

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Nancy Young

(laugh) Ron made the most awful pot roast using onions, carrots,
potatoes and beef stock. I don't know what else went in there.
In there means the crock pot. Flavorless and underdone.

Any saves out there? I'm thinking just start over in a regular
pot in the oven and add something. Anything.

It might not be tomorrow as there has been a death in the family.
But this roast needs serious help. Starting with liquid.

nancy

Peter Aitken

PENMART01

>Nancy Young qwerty@monmouth.com
>Newsgroups: rec.food.cooking
>Date: Sun, 07 Nov 2004 19:40:29 -0500
>Organization: Monmouth Internet
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>
>
>
>
>(laugh) Ron made the most awful pot roast using onions, carrots,
>potatoes and beef stock. I don't know what else went in there.
>In there means the crock pot. Flavorless and underdone.
>
>Any saves out there? I'm thinking just start over in a regular
>pot in the oven and add something. Anything.
>
>It might not be tomorrow as there has been a death in the family.
>But this roast needs serious help. Starting with liquid.

Continue in a normal pot, stove top is fine... for the liquid pour in a can of
beer. Add a couple bay leaf, 3-4 fat cloves garlic. Needs some herbs, parsley
and marjarom are good.... add plenty black pepper. I've no idea what's in your
fridge, check for any lonely veggies, perhaps an old turnip... pot roast is
clean up day. If you want you can plop in a small can tomato sauce. Simmer
slowly, until it feels tender when you fork it.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Tara

On Sun, 07 Nov 2004 19:40:29 -0500, Nancy Young <qwerty@monmouth.com>
wrote:

>
>(laugh) Ron made the most awful pot roast using onions, carrots,
>potatoes and beef stock. I don't know what else went in there.
>In there means the crock pot. Flavorless and underdone.
>
>Any saves out there? I'm thinking just start over in a regular
>pot in the oven and add something. Anything.
>
>It might not be tomorrow as there has been a death in the family.
>But this roast needs serious help. Starting with liquid.

I'm so sorry for your loss.

You can shred the roast and let it simmer in the crockpot with some
good barbecue sauce. That would give it some more moisture and
flavor. I usually do this with leftover roast. It makes good
sandwiches and it freezes well.

Maybe slice it and simmer covered with beef broth, onions, garlic,
until it perks up.

Tara

Jack Schidt®

Puester

Darryl L. Pierce

Nancy Young wrote:

>
> (laugh) Ron made the most awful pot roast using onions, carrots,
> potatoes and beef stock. I don't know what else went in there.
> In there means the crock pot. Flavorless and underdone.
>
> Any saves out there? I'm thinking just start over in a regular
> pot in the oven and add something. Anything.

I think putting it into a dutch oven and putting that into a 210F oven for a
few hours will do the trick. When the collagen dissolves you'll get that
delicious flavor! :)

> It might not be tomorrow as there has been a death in the family.
> But this roast needs serious help. Starting with liquid.

My condolences on the loss.

The liquid will get the flavor boost when the connective tissue dissolves.
Low and slow in a dutch oven will do the trick.

--
/**
* @author Darryl L. Pierce <mcpierce@myrealbox.com>
* @see The Infobahn Offramp <http://mcpierce.multiply.com>
* @quote "Lobby, lobby, lobby, lobby, lobby, lobby..." - Adrian Monk
*/

Darryl L. Pierce

PENMART01 wrote:

> Continue in a normal pot, stove top is fine... for the liquid pour in a
> can of
> beer.

Mmmm, beer. I just cooked up swedish sailor's stew tonite:

2lb beef cubes
5 whole potatoes, peeled
1 onion, peeled and quartered
3 carrots, halved then cut into 3" pieces
2 bottles Harp
salt to taste

2 1/2 hours at 450F and then left till the oven cooled. The aroma alone was
excellent! :)

--
/**
* @author Darryl L. Pierce <mcpierce@myrealbox.com>
* @see The Infobahn Offramp <http://mcpierce.multiply.com>
* @quote "Lobby, lobby, lobby, lobby, lobby, lobby..." - Adrian Monk
*/

Paul M. Cook©®

I'd shred it up, mix it up with some nice tex-mex spices and serve in tacos
or burritos. Chop up the veggies too and mix with Spanish rice. It'd make
an awesome enchilada too.

Paul

"Nancy Young" <qwerty@monmouth.com> wrote in message
news:418EC07D.3AB84692@monmouth.com...
>
> (laugh) Ron made the most awful pot roast using onions, carrots,
> potatoes and beef stock. I don't know what else went in there.
> In there means the crock pot. Flavorless and underdone.
>
> Any saves out there? I'm thinking just start over in a regular
> pot in the oven and add something. Anything.
>
> It might not be tomorrow as there has been a death in the family.
> But this roast needs serious help. Starting with liquid.
>
> nancy

Edwin Pawlowski

On Sun, 07 Nov 2004 19:40:29 -0500, Nancy Young
<qwerty@monmouth.com> wrote:

>
> (laugh) Ron made the most awful pot roast using onions, carrots,
> potatoes and beef stock. I don't know what else went in there.
> In there means the crock pot. Flavorless and underdone.
>
> Any saves out there? I'm thinking just start over in a regular
> pot in the oven and add something. Anything.
>
> It might not be tomorrow as there has been a death in the family.
> But this roast needs serious help. Starting with liquid.
>
If it tastes flat, it needs salt. You could do more, but
begin with salt.

sf
Practice safe eating - always use condiments

Katra

In article <nnvto0l56111mc6dvjbigg298fqgu7f5pk@4ax.com>,
sf <nobody@comcast.net> wrote:

> On Sun, 07 Nov 2004 19:40:29 -0500, Nancy Young
> <qwerty@monmouth.com> wrote:
>
> >
> > (laugh) Ron made the most awful pot roast using onions, carrots,
> > potatoes and beef stock. I don't know what else went in there.
> > In there means the crock pot. Flavorless and underdone.
> >
> > Any saves out there? I'm thinking just start over in a regular
> > pot in the oven and add something. Anything.
> >
> > It might not be tomorrow as there has been a death in the family.
> > But this roast needs serious help. Starting with liquid.
> >
> If it tastes flat, it needs salt. You could do more, but
> begin with salt.
>
> sf

And just a pinch of sugar. :-)

Mom taught me that trick, and it can work wonders for recipe's where
that just certain "something" is missing......

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.d...=0&userid=katra

Virginia Tadrzynski

"PENMART01" <penmart01@aol.como> wrote in message
news:20041107202033.11514.00000345@mb-m29.aol.com...
> >Nancy Young qwerty@monmouth.com
> >Newsgroups: rec.food.cooking
> >Date: Sun, 07 Nov 2004 19:40:29 -0500
> >Organization: Monmouth Internet
> >Lines: 12
> >Message-ID: <418EC07D.3AB84692@monmouth.com>
> >Reply-To: qwerty@monmouth.com
> >NNTP-Posting-Host: bg-tc-ppp793.monmouth.com
> >Mime-Version: 1.0
> >Content-Type: text/plain; charset=us-ascii
> >Content-Transfer-Encoding: 7bit
> >X-Mailer: Mozilla 4.7 [en]C-CCK-MCD {C-UDP; Monmouth Internet} (Win95;
I)
> >X-Accept-Language: en
> >
> >
> >
> >
> >(laugh) Ron made the most awful pot roast using onions, carrots,
> >potatoes and beef stock. I don't know what else went in there.
> >In there means the crock pot. Flavorless and underdone.
> >
> >Any saves out there? I'm thinking just start over in a regular
> >pot in the oven and add something. Anything.
> >
> >It might not be tomorrow as there has been a death in the family.
> >But this roast needs serious help. Starting with liquid.
>
> Continue in a normal pot, stove top is fine... for the liquid pour in a
can of
> beer. Add a couple bay leaf, 3-4 fat cloves garlic. Needs some herbs,
parsley
> and marjarom are good.... add plenty black pepper. I've no idea what's in
your
> fridge, check for any lonely veggies, perhaps an old turnip... pot roast
is
> clean up day. If you want you can plop in a small can tomato sauce.
Simmer
> slowly, until it feels tender when you fork it.
>
>
Eeeeyahhhhh, I actually agree with Sheldon! The only change I would suggest
is what my kids call Simon and Garfunkel stew.......the spices are parsley,
sage, rosemary and thyme ....I toss in a bay leaf, s&p, and some garlic for
good measure.
-Ginny

PENMART01

Katra writes:
>
>sf wrote:
>>Nancy Young wrote:
>>
>> >Ron made the most awful pot roast
>> >
>>If it tastes flat, it needs salt.
>
>And just a pinch of sugar. :-)
>
>Mom taught me that trick, and it can work wonders for recipe's where
>that just certain "something" is missing......

That must be an old trailer trash trick, couldn't bear nary a drop of Ripple
going anywhere but directly into their own guts. LOL

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

PENMART01

> "Virginia Tadrzynski"
>
>"PENMART01" wrote:
>> >Nancy Young wrote:
>> >
>> >made the most awful pot roastFlavorless and underdone.
>> >Any saves out there?
>>
>> Continue in a normal pot, stove top is fine... for the liquid pour in a
>can of
>> beer. Add a couple bay leaf, 3-4 fat cloves garlic. Needs some herbs,
>parsley
>> and marjarom are good.... add plenty black pepper. I've no idea what's in
>your
>> fridge, check for any lonely veggies, perhaps an old turnip... pot roast
>is
>> clean up day. If you want you can plop in a small can tomato sauce.
>Simmer
>> slowly, until it feels tender when you fork it.
>>
>>
>Eeeeyahhhhh, I actually agree with Sheldon! The only change I would suggest
>is what my kids call Simon and Garfunkel stew.......the spices are parsley,
>sage, rosemary and thyme ....I toss in a bay leaf, s&p, and some garlic for
>good measure.

If you don't want your kids to grow up with their taste in their ass start
teaching them now that sage and rosemary definitely don't go with beef... not
even thyme goes very well with beef... save all those for the pork, lamb and
fowl. Never did like Simon and Garfunkel, now I know why.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"Nancy Young" <qwerty@monmouth.com> wrote in message
news:418EC07D.3AB84692@monmouth.com...
>
> (laugh) Ron made the most awful pot roast using onions, carrots,
> potatoes and beef stock. I don't know what else went in there.
> In there means the crock pot. Flavorless and underdone.
>
> Any saves out there? I'm thinking just start over in a regular
> pot in the oven and add something. Anything.
>
> It might not be tomorrow as there has been a death in the family.
> But this roast needs serious help. Starting with liquid.
>
> nancy

A crock pot is a device for saving iron pans from tomato sauce and for
serving - not for cooking meat and expecting flavor. No searing and too low
a temp for decent roast. A couple of sage leaves should take out that
boiled blood flavor.

You said underdone - if the meat is grey thru, put it in with a couple sage
leaves and a can or two of manwich and slow cook it for six hours - and
serve it on buns.

If the beef is red in the middle, cut it in half or quarters and sear the
red to brown (after grey) in some oil in an iron pan. Remove meat and add a
large thick sliced onion to the pan and fry, stirring until just dark. (add
oil if needed)

Put the meat back in on top of the onions, layer the carrots on and around
the meat and the potatoes on top, put in some parsley on top and a couple of
sage leaves on the side, add a cup of water, cover with heavy lid, and
simmer on the stove for about three hours (or in the oven at 325 for 3-4
hours).

fwiw

On 08 Nov 2004 14:15:11 GMT, penmart01@aol.como (PENMART01)
wrote:

> Katra writes:
> >
> >sf wrote:
> >>Nancy Young wrote:
> >>
> >> >Ron made the most awful pot roast
> >> >
> >>If it tastes flat, it needs salt.
> >
> >And just a pinch of sugar. :-)
> >
> >Mom taught me that trick, and it can work wonders for recipe's where
> >that just certain "something" is missing......
>
> That must be an old trailer trash trick, couldn't bear nary a drop of Ripple
> going anywhere but directly into their own guts. LOL
>
Oh, leave her alone Shel... one of the best pot roasts going
is made with a good dollop of cream sherry!

sf
Practice safe eating - always use condiments

Dan Abel

In article <pXRjd.20640$8_1.5902@newssvr31.news.prodigy.com>, "Dimitri"
<Dimitri_C@nosprodigy.net> wrote:

> # 1 Shred it, add your favorite Q sauce and water 60% sauce and 40%
> water, heat and serve on Hamburger buns with a slice of cheese.

How are you going to shred it? It's underdone, meaning it's tough like leather.

--
Dan Abel
Sonoma State University
AIS
dabel@sonic.net

WardNA

>Any saves out there?

Divorce the clod, and start over.

WardNA

>Sage is best with chicken or pork, rosemary with lamb.
>Neither with beef.

Actually, rosemary is GREAT with beef. But garlic and onion will be the main
point.

Neil

WardNA

> most awful pot roast . . . crock pot. Flavorless and underdone.

If it's spent several hours in the crock pot but is STILL underdone, as in not
cooked in the center, you've got a bacteria culture, not a comestible. Toss
it.

Grismalkin

> >> >Ron made the most awful pot roast
>> >> >
>> >>If it tastes flat, it needs salt.
>> >
>> >And just a pinch of sugar. :-)
>> >
>> >Mom taught me that trick, and it can work wonders for recipe's where
>> >that just certain "something" is missing......
>>
>> That must be an old trailer trash trick, couldn't bear nary a drop of
>Ripple
>> going anywhere but directly into their own guts. LOL
>>
>Oh, leave her alone Shel... one of the best pot roasts going
>is made with a good dollop of cream sherry!
>
>sf

I give Ron lots of credit for trying to cook a pot roast. He tried and it
didn't work out. My mother made lots of bland pot roasts in the pressure
cooker. I cook them in the slow cooker and always put in some wine. They turn
out tasty. That reminds me, I have a pork roast to cook. I will brown this
and put it in the slow cooker with carrots and onons and potatoes. If I put it
in tonight you will be jealous of how the kitchen will smell Thursday morning.

>Practice safe eating - always use condiments
>
>
>
>
>
>

Dimitri

Damsel in dis Dress

On Sun, 07 Nov 2004 19:40:29 -0500, Nancy Young <qwerty@monmouth.com>
wrote:

>It might not be tomorrow as there has been a death in the family.

I know you must feel both sad and relieved. Sending you vibes for strength
to get through this difficult time.

Huggles,
Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Dan Abel

In article <418EC07D.3AB84692@monmouth.com>, qwerty@monmouth.com wrote:

> (laugh) Ron made the most awful pot roast using onions, carrots,
> potatoes and beef stock. I don't know what else went in there.
> In there means the crock pot. Flavorless and underdone.

Reminds me of a dreadful experience we had about 30 years ago, which I
still remember vividly. We were staying with some people we didn't know
very well. They got home from work, fairly late, and the wife announced
that she was making pot roast. Now, I know that you don't come home late
and cook a pot roast from scratch, not for *that* night anyway. She
didn't seem like the type who would appreciate a helpful hint, so we
didn't say anything. She browned it nicely, but then only cooked it for a
half hour or so. It was pretty much inedible due to toughness, but I
forced down a few bites for the sake of politeness. There was quite a bit
left over, as you can imagine!

--
Dan Abel
Sonoma State University
AIS
dabel@sonic.net

Virginia Tadrzynski

Kswck

"PENMART01" <penmart01@aol.como> wrote in message
news:20041108101508.22097.00000429@mb-m06.aol.com...
>> "Virginia Tadrzynski"
>>
>>"PENMART01" wrote:
>>> >Nancy Young wrote:
>>> >
>>> >made the most awful pot roastFlavorless and underdone.
>>> >Any saves out there?
>>>
>>> Continue in a normal pot, stove top is fine... for the liquid pour in a
>>can of
>>> beer. Add a couple bay leaf, 3-4 fat cloves garlic. Needs some herbs,
>>parsley
>>> and marjarom are good.... add plenty black pepper. I've no idea what's
>>> in
>>your
>>> fridge, check for any lonely veggies, perhaps an old turnip... pot roast
>>is
>>> clean up day. If you want you can plop in a small can tomato sauce.
>>Simmer
>>> slowly, until it feels tender when you fork it.
>>>
>>>
>>Eeeeyahhhhh, I actually agree with Sheldon! The only change I would
>>suggest
>>is what my kids call Simon and Garfunkel stew.......the spices are
>>parsley,
>>sage, rosemary and thyme ....I toss in a bay leaf, s&p, and some garlic
>>for
>>good measure.
>
> If you don't want your kids to grow up with their taste in their ass start
> teaching them now that sage and rosemary definitely don't go with beef...
> not
> even thyme goes very well with beef... save all those for the pork, lamb
> and
> fowl. Never did like Simon and Garfunkel, now I know why.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

Sage is best with chicken or pork, rosemary with lamb.
Neither with beef.

Nancy Young

Grismalkin wrote:

> I give Ron lots of credit for trying to cook a pot roast. He tried and it
> didn't work out.

Oh, he makes great pot roast, usually. He's the 'sunday cook'. I'm
not allowed near the kitchen when he's cooking big pot stuff.

Anyway, I owe so many people an apology because I asked a question
and I didn't respond or act on the answers. I forgot how time
consuming it is, taking care of a deceased one's business. It's
even worse this time because the house has to be sold, whatever.

I got so many responses and that friggin pot roast is still in the
refrigerator. I thank you all so much. I'm sorry I put you out.
Truly.

nancy

Damsel in dis Dress

On Thu, 11 Nov 2004 15:35:17 -0500, Nancy Young <qwerty@monmouth.com>
wrote:

>Anyway, I owe so many people an apology because I asked a question
>and I didn't respond or act on the answers. I forgot how time
>consuming it is, taking care of a deceased one's business. It's
>even worse this time because the house has to be sold, whatever.
>
>I got so many responses and that friggin pot roast is still in the
>refrigerator. I thank you all so much. I'm sorry I put you out.
>Truly.

It would be almost unnatural for you to be going about business as usual.
I don't accept your apology because you didn't have to make one. So THERE!

Huggles,
Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Dog3

Nancy Young <qwerty@monmouth.com> news:4193CD05.5CD59463@monmouth.com:

> Grismalkin wrote:
>
>> I give Ron lots of credit for trying to cook a pot roast. He tried
>> and it didn't work out.
>
> Oh, he makes great pot roast, usually. He's the 'sunday cook'. I'm
> not allowed near the kitchen when he's cooking big pot stuff.
>
> Anyway, I owe so many people an apology because I asked a question
> and I didn't respond or act on the answers. I forgot how time
> consuming it is, taking care of a deceased one's business. It's
> even worse this time because the house has to be sold, whatever.
>
> I got so many responses and that friggin pot roast is still in the
> refrigerator. I thank you all so much. I'm sorry I put you out.
> Truly.
>
> nancy
>

~~~~~~:^= Why do you need to apologize? I'm sure an apology is not
expected, especially with all you have on your plate right now.

<hug>

Michael
--
"I stayed up all night playing poker with tarot cards. I got a full house
and four people died.
-Steven Wright

Nancy Young

Damsel in dis Dress wrote:
>
> On Thu, 11 Nov 2004 15:35:17 -0500, Nancy Young <qwerty@monmouth.com>
> wrote:
>
> >Anyway, I owe so many people an apology because I asked a question
> >and I didn't respond or act on the answers. I forgot how time
> >consuming it is, taking care of a deceased one's business. It's
> >even worse this time because the house has to be sold, whatever.
> >
> >I got so many responses and that friggin pot roast is still in the
> >refrigerator. I thank you all so much. I'm sorry I put you out.
> >Truly.
>
> It would be almost unnatural for you to be going about business as usual.
> I don't accept your apology because you didn't have to make one. So THERE!

You heartless wench!!! (laughing) Thank you.

nancy

Becca

Damsel in dis Dress wrote:

> It would be almost unnatural for you to be going about business as
> usual. I don't accept your apology because you didn't have to make
> one. So THERE!

Ditto.

Becca

Gal Called J.J.

One time on Usenet, qwerty@monmouth.com said:
> Grismalkin wrote:
>
> > I give Ron lots of credit for trying to cook a pot roast. He tried and it
> > didn't work out.
>
> Oh, he makes great pot roast, usually. He's the 'sunday cook'. I'm
> not allowed near the kitchen when he's cooking big pot stuff.
>
> Anyway, I owe so many people an apology because I asked a question
> and I didn't respond or act on the answers. I forgot how time
> consuming it is, taking care of a deceased one's business. It's
> even worse this time because the house has to be sold, whatever.
>
> I got so many responses and that friggin pot roast is still in the
> refrigerator. I thank you all so much. I'm sorry I put you out.
> Truly.

I don't think *anyone* in RFC was put out by giving advice -- it's
kinda what we live for, don't you think? Well, that and cooking... ;-)

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF

On Thu, 11 Nov 2004 15:35:17 -0500, Nancy Young <qwerty@monmouth.com>
wrote:

>I got so many responses and that friggin pot roast is still in the
>refrigerator. I thank you all so much. I'm sorry I put you out.
>Truly.

Not to worry. Now you know how many people make pot roast and are
willing to talk about it!

<G>

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