tag:blogger.com,1999:blog-12340286.post5386008596131634675..comments2024-03-13T06:32:57.571-04:00Comments on . . . in the pantry: Simple Pot RoastCatherinehttp://www.blogger.com/profile/11361090241108323002noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-12340286.post-35827339204114525692010-01-14T18:49:55.492-05:002010-01-14T18:49:55.492-05:00Peaches, I take this as the highest of all culinar...Peaches, I take this as the highest of all culinary compliments from YOU, the Zen Ramma Master of All Things Pastry and Piquant!<br /><br />Your idea is great--and I find so many soups are better the second day, too (and potato salad, definitely).<br /><br />We just got the spoils of our dry-aged beef that we got at a benefit auction and I can't wait to try his little roasties.<br /><br />xoCatherineCatherinehttps://www.blogger.com/profile/11361090241108323002noreply@blogger.comtag:blogger.com,1999:blog-12340286.post-65548566924097405702010-01-13T10:54:40.617-05:002010-01-13T10:54:40.617-05:00Wherefores. I meant wherefores.
I hate when I mis...Wherefores. I meant wherefores.<br /><br />I hate when I misspell things!<br /><br />P.a Cupcake near you!https://www.blogger.com/profile/12313969478379243399noreply@blogger.comtag:blogger.com,1999:blog-12340286.post-5227333086922545402010-01-12T12:56:15.122-05:002010-01-12T12:56:15.122-05:00Catherine, this looks so delicious! We don't e...Catherine, this looks so delicious! We don't eat much in the way of red meat but I used to make a pot roast every fall when the temperature dropped. I'll let you in on the secret for a roast that will melt-in-your-mouth: make it the day before! Make your roast, strain the vegetables out of the broth, submerge the roast back in the broth and refrigerate overnight. (You can leave the veggies in but it's easier to remove the hardened fat the next day if it's just broth.)Use a bit of the beef fat to make your gravy, and put the rest outside for the birds. I like to slice the cold roast and gently reheat it in broth or gravy. It's out of this world. I don't know the scientific whys and wherefors but resting overnight in the broth yields a very tender roast. And it's perfect for company because the main course is already done. <br />Bon Appetit!<br />Peachesa Cupcake near you!https://www.blogger.com/profile/12313969478379243399noreply@blogger.com