Pot Roast

Probably my favorite food

Although I like it to be closer to goualsh. Not really a soup but not just meat and vegetables either. More like where everything falls apart and forms like a sauce

>>9044497
I like it, but I don't make it quite so often. I also don't get as adventurous with the vegetables as you. I go with the traditional potatoes, onions, carrots, and celery. What seasonings you using anon? Do you sear before you roast?

>>9044512
I always sear. The last two weeks I also happened to be making some taco meat outside on the grill with a cast iron pan, because its starting to get hot enough that I'll try to do more cooking outside. Anyway I seared the roasts on the grill, adds some smokiness I think.

Like the vegetables, seasonings vary. I usually try to pair them with the vegetables I'm using:
Garlic, fresh crushed or diced
pepper
salt
chilli flakes
Fresh rosemary
Fresh marjoram
Fresh Basil
Bay leaves
Ground Chipotle
Cayenne
Paprika

Or I get lazy and just throw in a liptons onion soup packet. Another thing I always do is use Beef stock. It just ends up being better than water and "better than bouillon".

>>9044506
Been awhile since I've had it like that. Would probably be amazing with some fresh made bread.

I make similar roasts all the time. I generally put a rub on the meat. Usually composed of a bunch of paprika, cayenna powder, garlic powder, etc

>>9044643
Nice. Only thing I can recommend to you is adding a little Worchestershire, fish, or soy sauce with your beef stock. Should take that savory flavor to the next level.

>>9045494
2nding this.

>>9044648
this+bread=best way to eat pot roast

>>9044643
>rosemary
>marjoram
god i love that shit

>>9044497
OP, I can eat off one a couple days too, but I hope you're not refrigerating (vs freezing) that and going a whole 6 days. That can get you food poisoning.

I immediately freeze half into individual sizes.

When I unfreeze it 1) I heat it up, add onion, and stir in sour cream and paprika to simmer, before serving over egg noodles. Or 2) I make ropa vieja or vaca frita (my preference), cuban style. Sautee onions in olive oil, add a pinch of cumin, lime or vinegar, and push to side of pan. Add fork shredded beef, and continue to sautee the shredded meat until crisp edged (frita), or add some tomatoes or more gravy for ropa vieja. Top with pimentos. Serve with rice, or moros rice and plantains. Sometimes I make lime cilantro rice, like Chipotle style.

>>9044497
it's an excellent go to dinner for me when I don't know what to do since its so simple and delicious
also, the gf loves it