View Full Version : Yet another recipe...

01-10-2007, 01:43 PM
Ok, I started making this in a big Dutch oven before I went to see the doc...new meds are kicking my stomach, so I doubt I'll be able to eat it...wish you all would come and eat

Pot Roast

1 large beef roast ( I like the blade in kind)
1 can beef broth
1 beer
1 tbsp olive oil
3 cloves garlic, smashed
3 large bay leaves
2 large onions, coarse chopped
3 large stalks of celery, cut into 3 inch pieces (use the leaves, too)
3 large carrots, cut into 2 inch pieces
4-5 potatoes, cut in quarters.
1 envelope onion-mushroom soup mix
salt, pepper to taste.

Over high heat, sear both sides of roast in olive oil. (You want a deep, deep brown color)
add beer and beef broth. Turn to the lowest setting you can.
Add garlic cloves and bay leaves and leave alone for about 2 hours.
Add onions, carrots, celery and potatoes on top of roast. Again, leave alone for another 2-3 hours. Make sure heat is LOW. If more liquid is needed (doubtful) just add hot water.
Add soup mix, "swish around" to mix in, and let it alone for an hour or more...til the veggies are tender.Salt and pepper to taste.

I find that whatever cut of meat I buy (even the cheapest!) the roast comes out so tender it melts in your mouth. (Marycain, you can leave out the potatoes, or sub turnips (yes, they turn out delicious in this.)
Enjoy! Love, Your COOK :D

01-10-2007, 02:00 PM
Well, as a vegan, pot roast is kind of iffy - I'd have to leave out the roast! Seriously, I do cook meat recipes for the family, and they love pot roast, so I will definitely try your recipe minus the beer - this is a dry county after all. I'd have to go to the next county over to buy beer. Is there something to substitute for the liquid, or just add water? I usually substitute jicama for the potatoes when I make stews for me, but I like turnips too. But since the boys are not big turnip fans, I'll use potatoes. Thanks for the recipe - I have a HUGE cast iron dutch oven that belonged to my grandmother - it's been lovingly cared for and seasoned for over fifty years. So much tastier than cooking in a crockpot, plus you get the health benefits of cast iron cooking.

So you serve this with a particular bread? The kids adore soup and stews served in breadbowls because they get to eat bowl and all. Unfortunately, they inherited my love of bread and will take it over candies and cookies if given a choice. So I always need good bread recipes!

01-10-2007, 02:08 PM
Mary, bread bowls are great, but this makes WONDERFUL gravy...I usually serve it with some great 7 grain bread.
Hmmm...no meat. For protein, you could add beans. I'd add a pinch or two of cumin if you do that. That smoky flavor is great! And the beef broth (will you eat that?) will give it lots of beef flavor.
I would add water if you don't want to use beer...or you could use that "near beer" stuff...forgot the name.
Jicama is wonderful! But I am glad you like turnips. They will absorb so much of the beef broth flavoring that your kids may not know the difference.

01-10-2007, 03:03 PM
Oh, I'm the only vegan in the family - the boys eat meat - although I use mostly vegan products in cooking, like ricemilk or soymilk and vegan butter, I fix meat meals for the kids, and they have regular yogurt, ice cream, etc., and they love to go to Wendys for burgers. Being a vegan is important to me, but I don't want my kids to think they can't eat things because I don't. If they decide when they are older that they want to be vegetarian or vegan, fine, but I don't want to force it on them. I know people who are so fanatic they won't even let their dogs have meat-based food, let alone their kids. I remind them there's a reason dogs are "carnivores". Fanaticism of any kind makes me uncomfortable - I never want to inflict it on my kids. So, please, feel free to share meat recipes - the boys are guaranteed to love them. And at this age, it's like trying to fill a bottomless pit - they are always hungry!!!

01-10-2007, 06:41 PM
Mmmmm. Sounds lovely. I'm a big fan of one-pot cooking. And, like you and your boys Marycain, I'm a bread fiend. It's my downfall - I'd take a wonderful hard roll or a great, hearty bread over candy any day.

How about rutabaga? I LOVE jicama and turnips. But I really LOVE rutabaga and could picture one cut up and cooked with this pot roast. Does rutabaga do much nutritionally?

01-10-2007, 08:47 PM
Rutabaga is an absolute powerhouse from the nutrition standpoint - a big serving has less than 50 calories, is fiber and calcium rich and loaded with beta carotene and other vitamins and minerals. It's a great beta carotene source for people who don't like carrots. And it does fabulously in soups and stews - although it's nice to eat by itself as a raw crudite. The boys love veggie chips, potatoes, yams, turnips, rutabaga, etc, sliced superthin and "oven-fried" until crispy - taro and jicama are good that way too. But my favorite way to have rutabaga is "smashed" - it's super-easy and even people who don't like rutabaga like it.

4 large rutabagas
1/4 t. salt
1 T. extra-virgin olive oil
Dash of nutmeg
Salt and pepper to taste

Peel rutabagas with a vegetable peeler, and cut into chunks. Put them into a 4-quart saucepan, add the salt and about 2" of water to cover. Cover saucepan, and bring to a boil over high heat.

Turn heat down to medium and cook about 12 - 15 minutes, or until fork tender. Drain, reserving cooking liquid. Using a potato masher, coarsely mash rutabagas in the saucepan, adding cooking liquid as needed for moisture.

Add olive oil and nutmeg. Season to taste with salt and pepper. Transfer to a serving bowl, sprinkle with a dash of nutmeg, and garnish with a sprig of fresh sage or rosemary.

01-11-2007, 07:46 AM
We are having pumpkin soup today...feel too lousy to write it again, so do a search on pumpkin soup in this forum. It's nice, soft and flavorful and wonderful in the winter. Enjoy all. I hope I can eat it.

01-11-2007, 05:47 PM
I'm copying all of these great recipes into Word and starting a little file of them. The smashed rutabagas sounds wonderful. I have trouble getting my husband to eat potatos (he, unlike me, could easily do the Adtkin's diet!) But I bet he'd eat the smashed rutabagas.

Kathy, I'm so sorry you're still felling poorly - still from the methotrexate? Pumpkin soup is soooo good. I made a big pot of it for a fall (or was it last winter...who remembers?) pot luck at work and it was gone in a flash. I hope it proves to be 'comfort food' for you. Sounds like you need the comforting.

01-11-2007, 07:01 PM
Some people don't think "rutabaga" sounds very appetizing, so they use the European term for rutabaga - swedes. But "Smashed Swedes" sounds like a mass casualty, or a drunken party - I think we need to come up with a better name for the recipe.

01-11-2007, 07:08 PM
Boy, you couldn't call it Smashed Swedes here! You can't swing a cat without hitting a Scandinavian in Minnesota (swinging a cat...that's a strange expression, isn't it?) People often refer to rutabagas as 'baggies' here. Smashed baggies?

01-11-2007, 07:23 PM
I did have a Rheumy tell me once there are a lot of people with Sjogren's in Minnesota (I think a lot of Scandinavian people have it?). Actually, I think I participated in a research study for Lupus that was done by the University of Minnesota (just a send your blood in kinda thing).

"Swinging a cat" is not an expression people say out here, but it is kind of fun to see what expressions people say.....someone here used "soup to nuts" in a document and nobody at my work knew what it meant (we made an assumption). The guy who wrote it is from the south I think........

01-11-2007, 07:31 PM
I have no idea where the swinging a cat expression comes from, but my mom used it too - she also had another "cat" expression - nervous as a long-tailed cat in a roomful of rocking chairs. ? Where do these things come from? Are the Scandinavians in Minnesota as tall as the ones in Sweden? I felt like a midget there. Michael's family are Dutch -he would blend right in in Minnesota - I definitely wouldn't. Although my maternal grandmother was full-blooded Lakota, and my dad has some Cherokee and Iroquis both, so I could blend in if you live anywhere close to a Sioux or Anishinaabe (Ojibwe) community.

01-11-2007, 07:35 PM
Missy, I'm just learning about Sjogren's. I've been so focused on Lupus I haven't read as much about Sjogren's. I'll be interested to see if there's a correlation between Scandinavian heritage and the disease.

Expressions are funny, aren't they? I have a sister in law from Georgia and sometimes you'd swear we were talking different languages!

01-11-2007, 07:36 PM
"soup to nuts" means "a little bit of everything" in the South - not sure how it's used in other parts of the country.

01-11-2007, 09:26 PM
Thank you all fr enjoing and making my recipes!! My mom was a great cook, but it wa simple recipes...Whenever I am laid up, I watch the Food Network---I have learned sooo much. And I experiment a LOT! :) I am not afraid to try to make ANYthing in my kitchen...well, with the exception of some Swedish ginger snaps we got in a gorgeous tin for Christmas. I know I could NEVER get them that thin and crisp.

Today was not as bad as last night. I managed to keep food down (the Brat diet helped...bananas, rice, applesauce, toast.

yum yum right? :(

01-11-2007, 09:29 PM
Interesting........I'm definitely going to tell my boss about the "soup to nuts" thing......we thought it meant turning big ideas into specifics! I guess we got that wrong!

01-11-2007, 09:51 PM
No, it's more like a saying to describe stores or restaurants that carry a variety of items - "everything from soup to nuts" - so maybe he was using it to describe something that was all-inclusive? It's probably the best argument for avoiding vernacular phrases in business writing - not everyone knows what you mean! Of course, it's that way with food too - I had a very close friend from Scotland who had quite an adjustment to the South - she was quite baffled that all the restaurants served "biscuits" for breakfast.