70’s Big reader Harrison shows you how to make pot roast. Finally, some more recipe submissions. I’ll ask him for a cliff notes in case you don’t watch the 9 minute vid.
Edit: I forgot to note that the quote that I was credited with in the video was said by Gant.
Edit 2:You can find the recipe explanation here (let me know if this link doesn’t work).
What other hearty meals do we need to see?
23 thoughts on “Pot Roast”
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Good stuff.
I’m hoping I’ll have the time to send some …err… notes on food when I have submitted by dissertation (just last edits now).
Sweet, thanks!
Let me see what I can do about some information on Grandma’s Pennsylvania Dutch Chicken Pot Pie.
Another fall favorite is a giant slice of pumpkin pie topped with vanilla ice cream and chased down with a big glass of whole milk. A serving of that per night can move the scales in no time.
Justin I emailed you the brisket shepherd’s pie recipe, I’m guessing you either thought it sucked or are just waiting for some pics/video.
If its the latter, I’ll see what I can do about that this week. If its the former, well then that will just force me to go the way of Brent “shrugthug” Kim and get my shrug on 3x week to work on my yoke for future trollage.
Harrison, great job with the video.
Mmmm, pot roast. Excited to try that. Nice work Harrison.
Whoever said pot pie, fuck yes.
Meatloaf would be nice too. I really like it, but have no clue what’s in it.
I also submitted my carolina pulled pork recipe, if given a couple weeks, I can get down with the video theme and submit the recipe that way if you’d prefer.
Made Jacob’s chili this weekend and it was excellent, I’m a northern convert to texas chili, or man chili. The recipe as is was a little spicy for the wife, but she dosed it with sour cream and it was doable. I busted out some skillet cornbread last night to eat with the leftovers, which there was plenty of. Four pounds of meat makes a lot of chili. I’ll post the link to the cornbread recipe, real easy and freakin delicious. I’ve decided to make cornbread a staple of my diet from here on out, once a week or so will be good.
If you don’t own a cast iron skillet, do yourself a favor and buy one. Next to the grill, it’s the best way to cook a steak, the skillet cornbread is worth the price by itself, and I think Gant used one for his CFS, because he’s a very wise man.
SKILLET CORNBREAD
2 cups yellow cornmeal
1 1/2 cups flour
2 teaspoons salt
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons sugar
3 eggs, beaten
3 tablespoons vegetable oil, for skillet
2 cups milk
1/2 cup mayonaise
-Preheat oven to 425°.
-Put oil or shortening in a 10-inch iron skillet and place in the oven to preheat while making batter.
-Combine all dry ingredients
-Add wet ingredients
-Pour into hot skillet (batter will sizzle)
-Bake for 30-35 mins, until a knife stuck in the middle comes out clean.
Jacob, if you make yours different, I wouldn’t mind hearing how you do it.
I’ll have to wait til I get home tonight to watch the pot roast video, but pot roast is a classic.
@kittensmash – the better question is what isn’t in meatlof, it seems like when I make it, I grab some of every condiment in the fridge to throw in that sucker, plus breadcrumbs and eggs.
agreed Matt on the cast iron skillet
I made burgers in mine this weekend “Five Guys” style (smashing the patties down wicked thin with the press/lid thing from a panini skillet, and doubling them up per burger).
also @ Matt
that skillet cornbread looks awesome.
Think you can sub butter for mayo?
I’m glad you guys liked the video. Here is some more detail in case you want to try it. –H
This is a very simple, base version of the recipe. Feel free to experiment and add your own flavors. A few ideas I’ve tried: more spices like cumin, cayenne pepper, carraway, etc. Different cuts of meat. Different varities of potatoes.
Ingredients:
Two huge pieces of beef (round eye, chuck, it doesn’t really matter. Get whatever is cheap.)
Rosemary and Thyme (fresh is better, dried is OK)
10 cloves of garlic, minced
1 large white onion, minced
salt
pepper
Beef broth or stock. You’ll need enough to cover the meat in the pot. Somewhere around 32 oz. Make your own with spare bones and trimmings from other meals if you can.
4 cups white mushrooms
8-12 Yukon Gold potatoes
2 sticks of butter
1 cup of whole milk
4-6 handfuls of broccoli
2 tomatoes
Olive oil
Red wine
Blue Crushed Velvet Suit
Silver Medallion with Male Symbol
Italian Leather Shoes
Burt Backarat Plays His Hits Vinyl Record
Start by heating a large pot (cast iron if you have it) on high. While it’s heating, rinse and pat dry the beef, then liberally season it with salt and pepper. Sear each side of the beef in the pan. Be patient. After like 45 seconds you’re going to want to turn it. Don’t do that. Give it a good 2-4 minutes/side. Set the oven to 350 F.
Add the broth, half of of the garlic and half of the herbs. No need to chop the herbs, just give them a good smash with something to get their juices flowing. I recommend using some kitchen twine to tie them all together for easy retrieval later. Cover and put in the oven for 3 and 1/2 hours.
Have your wife/roommate ensure that the house doesn’t burn down while you go to the gym.
Return from the gym and drink 1/2 gallon of milk and a sandwich. Then move on to beers, either Natty Boh, or a solid Brown Ale if it’s been a good year.
Chop the potatoes into equal sized cubes. At the 3.5 hours mark, put the potatoes on the stove and cover them with water. Add about 2 tsp salt to the water. Turn on the burner and boil for 20 minutes.
Remove the lid from the pot and give everything a stir. Add the mushrooms, remaining garlic and half of the onions. Optional: add carrots, celery, cabbage, and/or whatever you want. If you add these extra vegetables, don’t add the mushrooms; instead, sautee them with some of the broth for about 15 minutes, until they’re shrunk and soft.
After 20 minutes drain the potatoes and get rid of as much water as you can. While they’re draining, heat two sticks of butter in a small pan. Add some olive oil too, to prevent burning. Once it’s melted and hot, add the rest of the onions and garlic. De-stem and chop up the remainder of the herbs and add them in too. Put the potatoes back in the pot and put it on a medium burner. Add about a cup of milk and then pour this mixture into your potatoes. Mash it all together. Add more salt and pepper, as desired.
Also while the potatoes are draining, chop up your broccoli and tomatoes and coat them with olive oil, herbs, salt and pepper. Put them into a steamer but don’t turn it on yet.
Once the uncovered pot has been in the oven for 30 minutes, remove it and turn off the oven. Carefully remove the beefs and put them into a bowl and cover. You’ll want to let them rest for 10-15 minutes.
While the meat is resting, turn on the steamer. As soon as the broccoli turns a deeper green and the tomatoes are soft, remove them from the heat.
While the vegetables are steaming, get your mushrooms out of the broth using a strainer and put them into a pan. Add some red wine and broth to the pan and heat for about 5 minutes, until the sauce is reduced.
Put this mixture into a blender and blend until smooth. This is the gravy.
Slice the meat from one corner to another, against the grain. Get a huge plate and build up a nice bed of mashed potatoes. Put some of the vegetables on one side and the meat on the other. Smother with gravy. EAT IT ALL. I like to have a few fruits after the meal.
Suggestions welcome.
Justin–the link doesn’t work.
Crap. Standby.
–Justin
add horseradish into the pot roast as well when its cooking = profit.
got this from some “new england style potroast” recipe, was skeptical at first, but it adds just a hint of flavor in a good way.
A Shepherd’s Pie/Cottage Pie recipe would be really good.
It’s something I make in the winter months.
@smithb9 – I’m handy in the kitchen, but not entirely sure on what certain things do in recipes. The mayo I know helps keep the cornbread moist. Seems like butter would do something similar, but I’m not sure how much you would sub in.
I started laughing because of your shirts Harrison. Pretty Awesome star wars shirt.
MattTruss223 – I dig it. The important part of any cornbread recipe (most are Southern family secrets) is to stir in a bit of good local honey after you’ve put the mixture in the skillet, and then put some more on it (with butter) when you eat it. Or, put your entire slice in a big cup of ice cold milk, like my Grandpa did everynight at supper.
And yes, I’d reiterate the importance of a cast iron skillet in every Man Kitchen. Make sure it’s made in the US – the older, the better. Proper cast iron selection, seasoning, cooking, and cleaning would make a decent article, eh?
Maslow – great video, man! The only part I didn’t like was the stronglifts reference, but other than that, great work.
Thanks, Jacob. I’m making your chili this weekend!
Out of curiousity, why didn’t you like the stronglifts quote? His program introduced me to the world of strength and barbell training and I’ve had great success on it.
Yeah, cast iron would have made that meal so much better. I have a skillet but lack a full sized dutch oven. Need to get one asap.
You seem comfortable enough in the kitchen that the chili should be a breeze. I’m sure you’ll have fun with it. My outline is just that – an outline. I enjoy watching people tweak it to fit their style. Let me know how it comes out.
My personal opinion of Mehdi is very low, but no need to get into that here. Glad you found this place.
I have a decent little Lodge dutch oven, but these days I mostly just use it for camping. The crockpot just plain cooks better/easier when at home.
You silly, silly boys. The key to a great bulking meal is both simplicity to make it, and simplicity to eat it over the course of 2-3 days. After all, none of are dense enough to take the time to cook something tasty and only make enough for one meal, are we?
The epitome of a meal like I describe can only be cooked in the crock pot. Yes, you set it and forget it, and when its done, the crock pot reverts to “warm” and holds your food at the right temperature to dig a bowl of it out and eat it without having to warm anything up.
Here is a tasty beef stew that I can make in less than 10 minutes.
You need the following ingredients
3lbs of stew meat
1 big package of baby carrots
1 bunch of celery
A few potatoes
black pepper
cellery salt
beef boullion cubes
regular salt
lousianna sauce
heres how to make it…
1.) Put the stew meat in the crock pot.
2.) Put the carrots in the crock pot.
3.) chop up the cellery and put in the crock pot.
4.) If your potatoes are baby potatoes, put them in. If you bought the big ones, chop them a little and put them in.
5.) Pour enough water in the pot to cover most of the food.
6.) Add 10 boullion cubes, a liberal amount of cellery salt, and some black pepper.
Set crock pot to high for 10 yours.
when its done, use regular salt and lousianna sauce to flavor your bowl to your desired awesomeness.
Now, this is the basic recipee. Add what you want. A chopped up onion. Some mushrooms. Donny Shankle adds a can of cream of mushroom soup and some “kitchen bouquet” spice. I have tried some garlic, have also tried tomatoe soup or canned tomatoes to make the broth better.
But rest assured that it is just fine in its basic form. If you live with a woman, just spoon out a bowl from the crock pot (which is keeping the stew warm and ready for you 24/7) whenever you want it.
If you don’t live with a woman, just get a big spoon to lay on the counter next to the crock pot,and when you are hungry, just grab a gallon of milk from the fridge, take the lid off the crock pot, and stand there at the counter eating from the crock pot and drinking your milk from the gallon container till you are satisfied.
Less dishes to do that way.
Glenn, you forgot the beer in that recipe. Tsk, tsk. But I’ll forgive you, just for mentioning celery salt – a very underrated spice indeed.
Also, congrats on your lifters at the worlds, hope they hit the numbers they were shooting for.
I actually did forget one thing, and it wasnt beer, lol. BAY LEAVES. 4 or 5 bay leaves definately makes it better.