Posted: Apr 5, 2008 7:44 pm |
Edited by: Theresa K
i opted for stove top because i was using the oven to bake - plus, the range here is electric and i have more control, yes!
hey carney - even if i use my crock pot, i still sear meat in the cast iron skillet and then use the crock pot...
what i made was a semi-classic pot roast (or roast pot, as we call it)
seared the meat, which was dredged in flour that was seasoned w/ dry mustard, onion powder, garlic flakes, equal but tiny amounts of both cumin and cinnamon (my favorite flavor combo)
removed hunk o meat, deglazed pan w/ balsamic, then threw in baby carrots and a good shake of herbs de provence.
in the big heavy stock pot that the meat would braise in, i sweated onions in olive oil AND a few strips of chopped bacon, added the carrots, a can of diced san marzano tomatoes (crucial), put the hunk of meat in and added red wine and water til it covered the meat. i added chunks of potato also.
simmered that for a couple hours
served w/ kale sauteed in garlicky olive oil and jalapeno cornbread.
the jus part of the pot roast was a tad oily (bacon), so i made a light roux in another little pot and added the cooking liquid and made a gravy.
as for teriyaki pot roast... i've had a hankering for soy sauce lately. the other day i made a pork loin on the grill that i marinated in soy sauce w/ a bit of sesame oil, dry mustard, onion powder, garlic powder, red pepper flakes and a little coca cola.