Flavorful Roast Beef: It's Made With WHAT?!

[frigilux]

I was cruising through allrecipes.com a few months ago and found this recipe. It's called 'Flavorful Roast Beef' or 'Flavorful Pot Roast' or something like that.

Anyway, I've always chopped carrots and onions, added them, along with a can of chicken broth and some herbs/spices, to a chuck or arm roast, heated it to the boil on a burner, then popped it, in a covered Dutch oven, into a 300-degree oven for about 3 hours. Delicious.

When I saw this recipe, my first reaction was, "That sounds horrible!" Naturally, I tried it. The original recipe calls for only 1/2 cup of water and to cook it on low in a slow cooker. I found the resulting gravy too thick and clotted as well as unimaginably salty. That was fixed by simply adding more water.

Depending on the juices exuded by the roast, you may want to thicken the liquid. This is my new go-to recipe for roast beef. I've made it five times and people love it, as well as the gravy it produces. The meat really is very flavorful. They also can't believe how it's made. Super simple!

FLAVORFUL ROAST BEEF AND GRAVY
1 envelope brown gravy
1 envelope ranch dressing mix
1 envelope Good Seasons Italian Salad Dressing
2 cups water

1. Heat oven to 300 degrees. Put beef roast of your choice in a Dutch oven. Whisk together gravy, ranch dressing mix, Good Seasons, and water. Pour over roast. Cover.

2. Bring liquid to near boil on a burner. Cover and put in oven for 3 to 3-1/2 hours depending on size of roast.

3. If you'd like to thicken the juices for gravy, melt a tablespoon of butter in saucepan. Whisk in a tablespoon of flour, then add juices from roast. Bring to a boil, whisking continuously.

[this post was last edited: 1/10/2016-21:10]

 

[wayupnorth]

Sounds good. I always put everything but the kitchen sink in my food as I hate bland, blah tasting food and 99% of the time it is really good, or so I am told.

 

[xraytech]

We have made something very similar for years. We use about a 4-5 lb roast place in slow cooker and add a packet of ranch dressing mix and a packet of good seasons Italian dressing mix with a cup of water and cook on low for about 10 hours. Then shred the beef for sandwiches.

 

[DADoES]

 
I've done slow-cooker roast several times with a package of onion soup mix and Coca-Cola for the liquid, plus appropriate veggie chunks.  Only thing is the resultant gravy is very thin.

 

[petek]

I like the onion soup mix method but it really makes me gassy 

 

I'll try the ranch/ salad dressing / gravy pack method

 

[whirlcool]

Muse Air, a former Airline in Texas used to serve Beef Fajitas and in the recipe they used Coca Cola, Onion Soup Mix and Lime Juice as the marinade. They were wonderful, I imagine you could also use that recipe on Roast Beef too.

 

[tomturbomatic]

Does anyone thoroughly brown the roast on all sides to give a rich flavor before beginning the braising? Our pot roasts were always made in the pressure cooker and thorough browning, after the roast was dried with a paper towel was the procedure given to avoid a "boiled beef" look and flavor.

Friends in the south used "Cocola" as ham glaze. Small gas stations used to rinse out the Coke bottles left in the rack by the Coke machine and use the resulting effluent in spray bottles as windshield washer in the 50s and 60s when full service was offered. It really cut road film.

 

[toploader55]

Just my 2 cents but all those mixes...

 

What would be the total amount of Sodium and Preservatives ?

 

Just Sayin'... The flavors sound great but my ankles swell just looking at gravy mixes and ranch dressing LOL

 

[alr2903]

Yes, I prefer to brown a roast or ribs under the broiler prior to the actual cooking.

 

[frigilux]

I used to brown the roast well on both sides, as the fond helped make flavorful juices for the gravy. In fact, the original recipe for this 'mix' version might have called to brown the meat first. Actually, the packaged mixes flavor the meat so well that I don't miss the flavor from browning. Or the extra prep time. Or the splatter. Plop the roast in the Dutch oven, whisk together the remaining items, toss it in the oven. It's sooooooo simple.

Sodium: You don't want to know. If sodium is an issue for you, I'd use just a spoonful of the delightful juices on the meat. You definitely don't want to pour 1/2 cup of it over the meat and mashed potatoes (or, in my case, mashed cauliflower).

 

[foraloysius]

I've been flabbergasted about all those ready made mixes and soups used for slow cooker recipes. Like Eddie my ankles swell up too from reading them. I've seen recipes with two cans of soup like cream of mushroom and cream of celery. Or a can of cream of mushroom and an envelop of onion soup. Too much salt for me in there. So I'm experimenting a bit. I did the cola and ketchup thing once, found it too sweet. Did it again with cola and passata. Much better. It needs a lot of other spices ofcours when you go low sodium. I hope to see some low sodium recipes here that don't need braising before. It sort of beats the convenience of a slow cooker.

 

[yogitunes]

Mrs.Dash adds a lot of flavor for when eliminating the salt content of foods....

someone got me started on cooking a roast, seems almost foolproof, and perfect results every time...

for my regular recipe, salt and pepper a roast, place in a covered baking pan, and place in a 400 degree oven, roughly 12 minutes per pound for medium, when the time expires, turn the oven off, but leave the door closed for 2 hours.....then remove and serve, cornstarch and a few spices makes a wonderful gravy....

Mom used to sear a roast on all sides in a fry pan with onions and garlic before cooking...

 

[norgeway]

Unless I use the crock potI always brown the roast

Especially if using the pressure cooker,if you don't it will foam up and cause problems.

 

[lordkenmore]

I also thought about the sodium...and all the other stuff in those packages that may not be good for one... I'd eat a slice of this roast if at someone's house, but I can't honestly see making it for myself.

But I'm one of those tiresome people trying to eat healthfully, even though it can be a challenge sometimes... But I notice the better I eat, the better I feel.

 

[lordkenmore]

Another thought: meat is expensive, at least on my budget. So when I cook it these days, I try to actually cook from scratch and not use things like soup mixes or mass market simmer sauces.

 

[lordkenmore]

Browning

It's been years since I did a pot roast. Maybe it's been "never." Indeed, I can remember my mother doing them, but I can't remember if I ever did. In any case, I do know that her approach (which I'd have probably used if I ever did it) was to thoroughly brown the roast in a cast iron skillet. After carefully adding water, that skillet was then tossed in the oven, using a lid from a Club aluminum pot (with the knob removed). I now wonder why she used the oven--our oven was one of those Farberware convection ovens. It worked, but it made lots of noise running. A more peaceful approach would be an electric skillet, I'd think.

At some point, vegetables got added. I just can't remember when. All I can remember were the carrots were cut into big pieces (say, 3" long or longer).

 

[chachp]

My Italian beef is very similar...

<span style="font-family: verdana, geneva;">Four  to five pound roast, a cup of water, two packages of the Italian dressing mix.  Cook on low for 8 to 10 hours or a low oven for three to four hours.  When finished I pour a small jar of hot pepper rings in brine and all.  I shred the meat and use it for Italian Beef sandwiches.  Use the juice to pour over the meat in the bun.</span>

 

<span style="font-family: verdana, geneva;">If you don't like the taste of the brine you can drain the pepper rings before adding.  That's a personal preference.  Some like it and some don't.  Also, if you don't like the hot rings you can use medium hot.</span>

 

[whirlcool]

Tom, you are exactly correct about browning the meat of a pot roast before cooking in a pressure cooker. I heard on a cooking show that using this method ensures that some of the great flavoring is done during the browning of the meat.

We love Pot Roast, only problem is that for the past year and a half, pot roast has been just about the same price as N.Y. Strip steaks have been.

Ralph! We miss the Italian Beef sandwiches of the upper midwest. We'll have to try your recipe! Ah, hot Italian Beef served on Italian Bread rolls!

 

[miele_ge]

Best Pot Roast I ever made was from Ina Garten

She calls it "Company Pot Roast" and it is done with carrots, celery, leeks, onion and a bit of garlic. Meat is lightly dusted with flour and seared on all sides, vegetables are chopped and cooked down a bit. All goes in a dutch oven with the lid on along with chopped plum tomatoes (I use San Marzanno that I get at Costco), 2 cups of wine, 2 tablespoons of cognac. Stick it in the oven for a couple of hours and it is done to perfection. Plus, there's lots of left over sauce you can dress pasta with. I shredded the bit of leftover meat we had into the sauce before putting it over the pasta.

Great flavor, super easy, and you can add as much or as little salt or whatever elese you like.

I used a grass fed chuck (I think) roast and it was very tender, wasn't greasy at all, and had super flavor.

I suppose you could do it in a slow cooker, but I find that the oven turned on low does the job and a bit of extra heat in the kitchen this time of year is always welcome - especially in an old house with little insulation!)

http://www.foodnetwork.com/recipes/ina-garten/company-pot-roast-recipe.html

 

[yogitunes]

actually in talking this, like the price of gas, what does a roast cost in your area per pound.....

here in Jersey, in the beginning of the month, it can run 4.99/3.99 per pound......end of the month, 2.99 per pound

chuck usually runs higher than bottom round

 

[lordkenmore]

The price that sticks to mind is $8.99/pound. But that's regular price, at one grocery store, and a higher grade (grass fed, no antibiotics, no hormones). This is my ideal, although the price is more than a bit sobering.

 

[frigilux]

OK....It's even worse than I thought. The sodium per serving of the gravy is off-the-charts high.  745 mg per 1/3-cup serving.  That's 32% of the daily limit (2300 mg) of sodium crammed into 1/3-cup.

 

By comparison:  HyVee brand Classic Chicken Gravy (from a jar) has 250 mg. of sodium per 1/4 cup.

 

Moral:  Eat the flavorful beef, but throw out the salt-bomb liquid.

 



 

 

 

[lordkenmore]

>Moral: Eat the flavorful beef, but throw out the salt-bomb liquid.

But wouldn't a lot of salt get absorbed into the meat as it cooks?

 

[frigilux]

Some, I suppose.  But a small amount compared to what remains in the gravy.  Sorry; compared to my quaalude and horse tranquilizer days sodium seemed the lesser threat, LOL.

 

 

 

[toploader55]

Chuck vs. Bottom Round...

40+ years of Restaurant Cooking Bottom Round makes a good Pot Roast. Lean, not too much fat, flavor is there but tends to be a bit dry. Load up on the gravy.

You cannot beat Chuck. The fat is what gives the exquisite favor, moisture and tenderness.

Commercially I've always made in the oven but first it must be browned on all sides. Then a Mirepoix sautéed then beef or chicken stock to cover at least 2/3 to 3/4 of the way. Bring to a boil then cover and in a 375 oven until fork tender. (Apply "Stick me with a fork, I'm done" Phrase). Thicken the liquid with roux and adjust the flavor with Salt, Pepper and whatever else pleases your palate.

I have never owned or used a Crock Pot. Reason being that after all the Food Safety classes and updates, the protocol of placing all the items in a vessel cold and then turning it on low just makes me shkeeve.

Theory... If your going to brown the meat anyway, use a suitable braising pan that will go from the stove top to the oven hence eliminating another pan to wash.

And if the oven is large enough, you can always prepare or bake something else to multitask the use of the oven's heat.

 

[chachp]

BBQ Beef

<span style="font-family: verdana, geneva;">Here is another family favorite.  My Mom used to make this when she had a busy day.  She would put it in the oven and let it go all afternoon while she did whatever she had going on.  Great for get togethers because it can stay warm in a crock pot for hours.  Get some nice hard rolls and a slice or two of Provolone cheese and you're good to go.  Actually many types of cheese would be good on this but I'm Italian.  Provolone is a staple .  This is also great for leftovers.  Something to have in the frig for an impromptu lunch with friends. </span>

<span style="font-family: verdana, geneva;"> </span>

<span style="font-family: verdana, geneva;">Grandma Millie’s BBQ Beef</span>

<span style="font-family: verdana, geneva;">5 lbs Boneless Chuck Roast</span>

<span style="font-family: verdana, geneva;">2 small onions, chopped</span>

<span style="font-family: verdana, geneva;">1 clove garlic chopped</span>

<span style="font-family: verdana, geneva;">2 Tbsp Vinegar</span>

<span style="font-family: verdana, geneva;">2 Tbsp Tabasco (optional)</span>

<span style="font-family: verdana, geneva;">2 cup water</span>

<span style="font-family: verdana, geneva;">12 oz Tomato Sauce</span>

<span style="font-family: verdana, geneva;">1 cup ketchup</span>

<span style="font-family: verdana, geneva;">1 tsp salt</span>

<span style="font-family: verdana, geneva;">1 tsp paprika</span>

<span style="font-family: verdana, geneva;">½ tsp black pepper</span>

<span style="font-family: verdana, geneva;">1 tsp chili powder</span>

<span style="font-family: verdana, geneva;">Combine in roaster.  Cover and cook 5-6 hours at 300 degrees.  When done, shred beef in crock pot to keep warm</span>

<span style="font-family: verdana, geneva;">Servings: 12</span>

 

[frigilux]

That does sound good, Ralph! I'll have to try it.

I agree, Eddie, that chuck roast is the way to go. Great flavor. There's almost no slicing it when cooked slowly in the oven (I'm a 300-degrees for 3 hours man, myself). I refrigerate the roast overnight, then slice it when it's cold. If company is coming, I'll reheat it slowly in a pan with some of the juices. If it's just for me, I toss a couple pieces in the microwave at 50% power to warm them.

 

[chachp]

BBQ Beef

<span style="font-family: verdana,geneva;">Eugene and Allen, I hope you all enjoy these.  I haven't made either in a very long time because my partner doesn't eat red meat!  </span>

 

<span style="font-family: verdana,geneva;">Interesting reading about browning the roast first.  I know my Mom never did but I might try that the next time I make either of them.</span>

 

[toploader55]

@ chach... Sounds really good. Especially that you can control the amount of salt. and the flavors... just reading sounds delish. The Vinegar addition makes me think towards Sauerbraten.

 

Eugene... Yes. That's how I do it for High Volume in the restaurant. Impossible not to shred it when Hot. I save some of the cooking liquid. Slice Cold and heat on the liquid. Then whack it with gravy. Pot Roast has Gravy not Sauce. LOL.

 

I know I've mentioned this before, but I ditched my Microwave 7-8 years ago and reheat like my Mom.

 

Put the food in a Stainless skillet with a little liquid (Water or Stock) cover, put the heat on Low. While that is hating (about 5-10 minutes) you can run the Vac, fold a basket of laundry or unload the dishwasher. Or anything else that can be done while heating. Even reply to a thread on AW.org !!! LOL

 

Then when done eating throw the skillet and everything in the Dishwasher. That's the beauty to me about SS cookware.

 

[frigilux]

Eddie-- I don't think I'm ready to ditch the microwave, yet. I use it to make mashed cauliflower (instead of mashed potatoes) at least once a week. Plus I use it a lot to melt butter, soften cream cheese, reheat coffee, etc. I'm certainly old enough to remember life pre-microwave. I began using one freshman year in college, which would have been 1977-78.

If anyone else is trying / having to cut carbs:

MASHED POTATO SUBSTITUTE (Low Carb)
1 head cauliflower
3-5 tablespoons melted butter
Salt to taste (1/2 to 1 teaspoon)

1. Set up food processor with shredding disc.
2. Separate cauliflower into florets. Shred.
3. Transfer shredded cauliflower to 8-cup Pyrex glass measuring cup (or similar). Cover tightly with plastic wrap.
4. Microwave for 16-18 minutes or until shreds are softened.
5. Transfer cauliflower back to food processor fitted with blade. Pour in melted butter. Process for 3-4 minutes, scraping down side of bowl as needed. Mixture should be very smooth.