:lol:

Actually, I ran this morning and did some weight work, so I don't feel bad about making this for dinner tomorrow:

http://www.cookscountrytv.com/recipes/detail.asp?docid=17840

My oven roasts have never turned out so I always throw them in the crockpot. But tomorrow is the day I learn to make a proper roast, with country gravy and everything. :yay:

:lol:

Actually, I ran this morning and did some weight work, so I don't feel bad about making this for dinner tomorrow:

http://www.cookscountrytv.com/recipes/detail.asp?docid=17840

My oven roasts have never turned out so I always throw them in the crockpot. But tomorrow is the day I learn to make a proper roast, with country gravy and everything. :yay:

Have to register to see it....

My best roasts are the ones I make on the stove top.

Have to register to see it....

My best roasts are the ones I make on the stove top.

If you go to the main page of Cook's Country TV (http://cookscountrytv.com) there's a video selection and the roast/gravy video is on there.

:lol:

Actually, I ran this morning and did some weight work, so I don't feel bad about making this for dinner tomorrow:

http://www.cookscountrytv.com/recipes/detail.asp?docid=17840

My oven roasts have never turned out so I always throw them in the crockpot. But tomorrow is the day I learn to make a proper roast, with country gravy and everything. :yay:Same here. I rarely make a roast in the oven for that reason. I do it on the rotisserie and use can gravey. Yeah, I know, I hate canned gravey too, but I've never learned the trick of getting an oven roast right.

:yum:

Same here. I rarely make a roast in the oven for that reason. I do it on the rotisserie and use can gravey. Yeah, I know, I hate canned gravey too, but I've never learned the trick of getting an oven roast right.

Well this gal makes it look really easy, so we'll see what happens.

:yum:

You hate roast, remember? Although you're certainly welcome to come down and get some dinner!

You hate roast, remember? Although you're certainly welcome to come down and get some dinner!

My bad. Musta clicked the wrong place. I saw bird.

I use the same cut but cook it in a dutch oven on the stove top. Brown it just like she does but after I brown it, I put a little water in the pan, cover the roast with horseradish and then after it cooks for a while, I put fresh carrots, quartered vidalia onions and potatoes in with the roast. Sometimes I make gravy and sometimes I use jarred gravy.

Dayum those dutch ovens are expensive. :doh: But I may have to breakdown and get one.

My oven roasts have never turned out
What!?!?! I had some yummy roast last week!! :drool:

That gravy looks really good, thinking I'll try it soon. Let us know how it turns out tomorrow.

I always make my roasts (beef or pork) in the crockpot also. Now I see why my roast beef doesn't come out so great in the oven - because I like to use top or bottom round. Crockpot gravy is so easy. By the time I spice up my roasts all I need to do is bring the liquid from the crockpot to a boil and add some cornstarch to thicken it up.

Actually, today is a great day for some crockpot cooking!

What!?!?! I had some yummy roast last week!! :drool:

Well, okay, but that was a prime rib roast and it's hard to screw those up.

That looks YUMMY!! Please let us know how this turns out. I will have to try that.

You hate roast, remember? Although you're certainly welcome to come down and get some dinner!

With or without the IPA?

With or without the IPA?

You're not keeping up! :tap:

It's NOT IPA!!! :yahoo:

I'm suffering Motorcycle Seat Desensatory Vibration Syndrome! And it's only temporary!

:jameo:

searing is the key.:yay:

You're not keeping up! :tap:

It's NOT IPA!!! :yahoo:

I'm suffering Motorcycle Seat Desensatory Vibration Syndrome! And it's only temporary!

:jameo:

Ahhhh, the old MSDVS. Gotcha!

:snicker:

:dutchoven: :geek:

Ahhhh, the old MSDVS. Gotcha!

:snicker:

:dutchoven: :geek:

:lol:

:dutchoven: :geek:

Should I look this up in the urban dictionary?

YUM!

I used a chuck roast, which was a little fatty but still good. And the gravy was a bit too winey so I'd cut that back or out next time. BUT! It was still pretty darn good and a perfect med-rare, which you can't get with a crock pot.

YUM!

I used a chuck roast, which was a little fatty but still good. And the gravy was a bit too winey so I'd cut that back or out next time. BUT! It was still pretty darn good and a perfect med-rare, which you can't get with a crock pot.

Oh.


My.


Gawd...


:drool:

Oh.


My.


Gawd...


:drool:

You.

Don't.

Like.

Roast.

:nono:

You.

Don't.

Like.

Roast.

:nono:

That's

NOT

roast!

Look at it!!! No laces, no sole, no tongue. That is NOT roast!

That's

NOT

roast!

Look at it!!! No laces, no sole, no tongue. That is NOT roast!

Oh pooh. You've had any number of my perfectly yummy crockpot roasts that are not dry at all, and you said right on here not too long ago that you didn't even like those all that much.

You just like the sight of rare meat - admit it.

YUM!

I used a chuck roast, which was a little fatty but still good. And the gravy was a bit too winey so I'd cut that back or out next time. BUT! It was still pretty darn good and a perfect med-rare, which you can't get with a crock pot.

How long did you cook it? I've never seen a medium rare pot roast and thought a rare chuck roast would be tough :shrug:

YUM!

I used a chuck roast, which was a little fatty but still good. And the gravy was a bit too winey so I'd cut that back or out next time. BUT! It was still pretty darn good and a perfect med-rare, which you can't get with a crock pot.

Did you use a Merlot?

Oh pooh. You've had any number of my perfectly yummy crockpot roasts that are not dry at all, and you said right on here not too long ago that you didn't even like those all that much.

You just like the sight of rare meat - admit it.

Liar! :tap: I told you all about what grandma did to us with roasts over the years. :yikes: Time and again. You expect me to just shake that off? Act like it never happened!? So, I'm still not over it, OK? I'm working on it. Hell, RED is how I like my meat and you know it! :dye:

BTW, which salt am I supposed to have? With iodine or without???

How long did you cook it? I've never seen a medium rare pot roast and thought a rare chuck roast would be tough :shrug:

Seared on both sides for about 5 mins per, then in a 275 oven for 2 hrs, let rest for 20 mins. It wasn't tough at all. It was like a med-rare sirloin - not fall apart, but not tough.

Did you use a Merlot?

Speaking of which, I had a Cabernet Merlot the other night at Carrabba's, a Hougue. Good stuff!!! Ever had that? Opinion?

Did you use a Merlot?

Yes, because that's all I had. About 1/2 cup of the Merlot someone left here last weekend. Maybe that's why it tasted strong? They said use a dry red, so I figured that would be okay.

Speaking of which, I had a Cabernet Merlot the other night at Carrabba's, a Hougue. Good stuff!!! Ever had that? Opinion?

I have never had it. I just Googled it and it sounds delicious. :otter:

I told you all about what grandma did to us with roasts over the years.

You have had more of my roasts than hers, so you should be over the torment by now.

BTW, which salt am I supposed to have? With iodine or without???

Either or. Why do you ask?

I have never had it. I just Googled it and it sounds delicious. :otter:

It's nice because it has the taste of the cabernet, big, full, without that cab/sov after taste battery acid thing that you winos seem to be attracted to. :lol:

Very much what it sounds like; Big Cab/sov, mellow merlot finish. Drank the whole bottle, last glass for dessert, whereas a cab/sov would have been too much for me by itself.

:otter:

You have had more of my roasts than hers, so you should be over the torment by now.



Either or. Why do you ask?

Because I have without and it makes note of it, that iodine is a necessary part of ones diet. So, what do I know from salt?
:lol:

So, if you were mining salt for the Last Tribe while the others shot zombies, would you make us with iodine or without? :lol:

So, if you were mining salt for the Last Tribe while the others shot zombies, would you make us with iodine or without? :lol:

:lol:

Iodine is added to salt - the government thought it would be a good way to address the iodine deficiency that Americans seemed to have back in the early 1900s. At this point in our nutritional chapter, we probably don't have to worry about getting enough iodine anymore.

But if you were off shooting zombies and it was up to me to meet our dietary needs, I'd go with iodized salt because, why not?

: I'd go with iodized salt because, why not? :tap:

That's why I asked you; I have no idea. For all I know, it makes us taste better to zombies! :jameo:

That's why I asked you; I have no idea. For all I know, it makes us taste better to zombies! :jameo:

Probably makes us taste worse. Very few people have been eaten by zombies since they started adding iodine to our salt. Coincidence?

:tap:

That's why I asked you; I have no idea. For all I know, it makes us taste better to zombies! :jameo:

Iodine is good to maintain a healthy thyroid. Take it from someone with a bum thyroid who has done lots of reading.

Last night I bought those individual juice boxes of wine. :lol:

Probably makes us taste worse. Very few people have been eaten by zombies since they started adding iodine to our salt. Coincidence?

Oh. Well, OK then.

See? You know things.