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

[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.

 

[lordkenmore]

>I'm certainly old enough to remember life pre-microwave. I began using one freshman year in college, which would have been 1977-78.

It's strange, because I'm sure they were becoming quite common when I was growing up, but I never used one until I was in my 20s in the 1990s.

At some point after my mother started working again, one of her friends suggested we should get a microwave so that I could fend for myself more easily in the kitchen. I said: why bother? Or something like that. In a cynical moment when I was at school in high school, I said microwaves allow you to burn your dinner in five minutes.

Although I do have a microwave now, but I'm not sure how attached I am. I like it for the moment for fast reheating in the serving bowl, thus saving me the trouble of washing an extra pan. But...if I had a dishwasher, I'd probably not care about reheating via pan.

 

[frigilux]

The time/convenience factors keep me hooked. I make low-carb soups and casseroles, freeze them in portions (ZipLock containers with the blue lids), pull one out when I get home and in three minutes I'm good-to-go. I also prefer it to a double boiler for melting chocolate, softening/melting butter, softening cream cheese or refrigerated frosting.

That first microwave was purchased used (RadarRange) from our guitarist's brother's appliance store in Fargo, ND. My roommate and I were scared to death of the thing! We put it in our dorm room to get off the college meal plan. It made a loud solenoid 'BANG' and then a low-pitched hum. For the first couple of weeks we'd press start and leap back to the other end of the room. We were amazed at how quickly we could heat leftovers/beverages and bake potatoes. We'd make a baked potato for everyone who came to our room to see the new wonder oven.

 

[chachp]

Seldom use the Microwave

<span style="font-family: verdana,geneva;">I don't like the way it heats food meaning the food just doesn't stay hot.  My other half uses it all the time or I would boot it out the door.  As a matter of fact about 10 years ago I moved it to a shelf in the Utility (just off the kitchen) room because I never used it in the kitchen and thought I'd make better use of the cabinet that was built for it.  It's an old Amana RR-10.  It's a great microwave but it's a tank and takes a lot of room.</span>

 

<span style="font-family: verdana,geneva;">When my parents built a house in 1969 the builder was putting in a microwave in the wall in lieu of a regular oven.  Don't ask me why.  I guess he thought it was the future.  My Mom didn't last a week with that thing and she had the cooktop removed and a slide in Terrace top range installed.  They were the Harvest Gold color.  At that time the microwave was more of a novelty because it was so new.</span>

 

<span style="font-family: verdana,geneva;">I don't even use it to melt butter.  I have a little pan I use on the stove.  I am like Eddie.  I warm up everything on the stove and do other things while I'm waiting.  Drives my partner nuts that he has to wait.  I tell him to take a jog around the yard and pic up a few twigs while he's at it.  LOL.  He's a bit of a gym rat so if I can relate everything I want him to do to something athletic he's all about it.  HaHa.  We do what we need to, to get things done.  Right boys?</span>

 

[foraloysius]

Reheat coffee...

 

[norgeway]

Im with you!

I HAVE a old Radarange but very seldom use it, never for cooking, it just takes up space,if im in a hurry I don't cook, it just invites disaster.

 

[toploader55]

WHOA WHOA !!!

 

Didn't want to get off topic here.

 

Just a spin off on Pot Roast and how to heat it.

 

Eugene,  I am not a scientist by any means and when I talk about MW ovens it's just my findings and preferences. BUT, I have heard and read when microwaving in Plastic, certain plastics leach out Carcinogens.  Just be careful is all I'm saying.

 

My deal with MWs is I'm never in that much of a "Hurry up and Eat" situation.  I used to have them. My first was a Sharp Half Pint from the 1980s. My next was a Kenmore. I had it on the top of my Fridge and really only used it for the clock. A friend of mine's crapped out, so I sold her mine.  I owned it for 3 years and I think used it twice.

 

[miele_ge]

I am with you Louis!!!

Blech to reheated coffee....

 

[appnut]

I use my microwave.  It's used to steam/cook frozen and fresh vegetables.  I only have one large burner and I'm been fumimg about that since my huge Panasonic microwave died.  I'm saddled with a like 1.1 or 1.2 cu. ft. microwave.  I no longer can simmer sauces and soups to free up my large burner for pasta and other things.  I've been known to cook a chuck pot roast in microwave.  Just use low simmer power and fork tender and flavorful.  When I was visiting a friend, I used the microwave--he knew I knew how to really use one.  I went to use something more than full power (which I don't use much just like I don't use high heat on my dryer).  He turned to his dog and said "Bob is using buttons I have never used."  It has power adjustments and they're there to be used and give good results.  He visited at Thanksgiving and I make a squash casserole from a GE microwave cookbook.  He said he would have never  believed it had been cooked in a microwave if he hadn't seen it.  He thought it was absolutely wohnderful and asked me to make it for himj again sometime.  (I also used the mw to make the base for chocolate mousse)  In fact that day I had all 3 ovens and 3 of 4 burners going at once.  I cannot wait until this microwave dies so I can get a big one again and put my large (especially tall Visions with handles) and use it again as I really know how to have it be used as a tool that I can work with successfully.  Even when I get an induction stove, they only come with one large burner. 

 

[frigilux]

Louis and Alan-- I know, I know. Reheating coffee is reprehensible, but occasionally I brew a cup, then get distracted by something for 15 minutes. I never let it sit for hours before reheating; nor do I overheat it. Consider me The Responsible Coffee Reheater, LOL.
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