…I can’t find it.
Where’s the Ed Sheeran bit? I’m sure there’s a reference in there.
Is he the carrot? He’s the carrot, isn’t he?
Oh he’s in there
The potato?
Hmm… Maybe potato.
squint
Pretty common here in the Midwest.
(Click saving) this guy (and myself) move the potatoes to another ceramic, add celery to the carrot-onion mix & chop that and leave it under the roast
Wife makes it at least once a month.
Yeah she needs to add a little more salt on the carrots
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I hate boiled carrots.
Boiling gets the sweet carrot flavor out of the carrot and into the stew. It’s like onions and celery, the point is not to have mushy bits of formerly flavorful vegetables, but to have those flavors in the food. If you’re making a mirepoix for soup or stew, it is a mistake to leave big chunks or slices of carrot intact.
Roasted carrots are different, though, I agree.
Carrots in a stew, great. Boiled carrots as a side dish? Let’s throw all that flavor down the sink. See you in hell aunt Ellen
And steamed carrots slap.
That’s assault. Or battery. Idk, I’m not a lawyer.
This is why there are varying carrots in my stew.
Some go in early to get that carrot flavor in the stock, which I like, but that makes them mushy and gross.
So I usually try and get the first carrots out before the potatoes go in, and then it’s kind of a guess on my end when to put more carrots in so they’re nicely cooked but not overdone.
When my mom roasts a turkey, she puts onions, leek, celery and, yes, carrots around and under the turkey. She uses a rôtissoire that keeps most of the moisture inside, such that the turkey essentially bastes itself during the roasting.
Once the turkey’s done, she takes it out and uses the mix of juices and vegetables left in the pan to make the gravy. Sometimes, she’ll add one or two pouches of turkey gravy mix, especially if there’s a lot of people to feed and she wants to have more gravy, but sometimes, all she does is purée the veggies into the juices, maybe add some water and corn starch to thicken everything, and that’s our gravy! The carrots definitely add a sweetness, not to mention color to the gravy.
https://bakinghermann.com/zeytinyagli-pirasa-turkish-leeks-with-olive-oil/
I just made this recipe. I eat carrots raw all the time, rarely cooked. This recipe surprised me, the carrots were very, very good.
They’re chopped and cooked on the stovetop, boiled carrots are blasphemy, this recipe was god teir tho
Pot roast? Cook pot roast? No, beef is too expensive, I just cook the pot.
Nothing wrong with a pork roast.
I’m gonna have to try that sometime. At my house, pork shoulder tends to get used for carnitas or pulled-pork barbecue.
We usually get a tenderloin at Costco and cut it into chops and roasts. Some of the roasts get made into carnitas and pulled pork as well, but we will just season one up and bbq it for an hour too.
“Tenderloin” or just regular “loin?”
Tenderloin is the pig equivalent of filet mignon; IMO it’s too tender to justify the sorts of cooking methods you use to compensate for cheaper, tougher meat.
Seems reasonable for regular loin, though. I’d still usually pick shoulder for low and slow cooking because it works just as well and tends to be cheaper, but sometimes it isn’t.
The tenderloin it’s cheap enough and will even go on sale even more at times and we will get a couple.
We also use a pressure cooker for ours, so not a true low and slow.
I’m more into beef stew than roast beef but man I’d love to be able to pick some up from fast food place
I actually just finished eating that half an hour ago. In the instant pot with some sauce. Good stuff.
I’m not British, so I don’t cook my roast.
Nah. Nothing wrong with it, but I either don’t have time for roast or have better things (to my taste) to cook with that time.
You forgot French onion soup
Always wanted to make this at home but never have
That’s one of the meals I first cook when Fall begins, and a big 'ol vat of 5 meat chili.
No. Vegan now.
Love that when it gets together nicely.
Haven’t done one in ages though, what’s your best recipes out there?
I haven’t done that for at least two weeks.
