EllieMay Weekly Special

tattooedfreak36 · Oct-07-2008, 02:47 PM

Good stuff as usual Roxy. Great understanding of flavor profiles. Exhibited with fresh onions caramelized in the fat. Not a lot of people understand the importance of time and how much better it is when you do.

In awe as always,

Rob

Group Fun · Oct-07-2008, 03:02 PM

Great recipe, been doing it this way for a coule of years now with the crockpot. Great comfort food on a cold day, plus makes some great sandwiches the next day!

roxfisher · Oct-07-2008, 03:05 PM

Quote:

Originally Posted by Az.monkey

I just found the list hun

best put it where you can get to it quick -- more to come

roxfisher · Oct-07-2008, 03:07 PM

Rob, I take the compliment with great respect and thanks. Oven roasted for a few hours, just damn good.
Yes, make two as the leftovers are too damn good --

elliemay · Oct-07-2008, 03:33 PM

I checked my gravy this morning, no fat on the top!!! So I guess we could say this is a healthy, low calorie, meal that tastes good, and fills you up. Keep em coming Rox.

spamsNOTbait · Oct-10-2008, 09:20 PM

Sure was nice that you made my dinner plans sooooo easy for tonite! I used onion soup mix as well, and I'm a huge fan of gravy over sauce so instead of flour and beef stock (cuz I didn't have any anyway) I used a can of condensed cream of mushroom and half a can of water.

Thanks for the recipe and the reminder of how much I love pot roast!

roxfisher · Oct-11-2008, 10:06 AM

Glad to help out. Watch for a new special coming up!

eightmd · Oct-14-2008, 10:19 AM

Your dish sounded really great so I gave it a try. Unfortunately it didn't come out well at all. I cooked it for 3 hours or more and it never got fork tender. I kept cooking it but it never got to the point that it was real tender and certainly not falling apart. I cooked it at 350 and I though I followed everything pretty well, but... Any suggestions? I have another one because it was a 2 for 1 special.

Do you think I cooked it too hot or not hot enough?

roxfisher · Oct-14-2008, 10:26 AM

How large was the roast? Did you sear it then put in directly into the roaster? Did you cover with foil? Did you add a cup of water to the roaster?

You might want to use the above suggestions, and of course a larger roast may take a while longer.
Sounds like the oven is not hot enough. If your oven has been calibrated then it should be fine, try using an oven thermometer, and go by that temp reading. If it gets up to 350 to 375 and you have the beef seared, added water after the first hour then make sure you have it covered it should be ok.

eightmd · Oct-14-2008, 10:41 AM

The roast was about 4 pounds. I did sear it but I'm not sure how long to sear it for. Probably did a couple of minutes on each side. I did cover it with foil because I was using a large oven pan. I did add water to the pan, actually more than a couple of cups because the pan was fairly large. I added more water later.

I'll try calibrating the temperature.

roxfisher · Oct-14-2008, 10:50 AM

Quote:

Originally Posted by eightmd

The roast was about 4 pounds. I did sear it but I'm not sure how long to sear it for. Probably did a couple of minutes on each side. I did cover it with foil because I was using a large oven pan. I did add water to the pan, actually more than a couple of cups because the pan was fairly large. I added more water later.

I'll try calibrating the temperature.

All sounds good, you just want to brown the roast both sides, shouldn't take too long, but I think your oven may be cooking alot lower than you think.

elliemay · Oct-14-2008, 11:53 AM

Hummmmm mine came out great, try it again.