Sunday roast? - Page 2 | Food & Cooking | TORN
Sunday roast?
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    Posted on 21:06:25 - 03/06/21 (4 months ago)
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    MunkyBone [2493877]

    This is the one I just did yesterday.

    The cut of beef was a top blade roast.

    Had to use the crock pot instead of the cast iron dutch oven this time. Caramelized some onions and garlic and placed in the bottom. Large carrots were halved, then quartered and placed as the next layer. A ring of potatoes around the perimeter and a seared top blade roast placed on top. Herbs are basil, oregano, black pepper, red pepper, garlic and thyme. Cooked on low temperature all day.

    The yorkies were made with duck fat. Gravy was made with what was left in the pot after the roast was done.

    Tutorial?
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    Posted on 19:06:33 - 04/06/21 (4 months ago)
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    MunkyBone [2493877]

    This is the one I just did yesterday.

    The cut of beef was a top blade roast.

    Had to use the crock pot instead of the cast iron dutch oven this time. Caramelized some onions and garlic and placed in the bottom. Large carrots were halved, then quartered and placed as the next layer. A ring of potatoes around the perimeter and a seared top blade roast placed on top. Herbs are basil, oregano, black pepper, red pepper, garlic and thyme. Cooked on low temperature all day.

    The yorkies were made with duck fat. Gravy was made with what was left in the pot after the roast was done.

    ArfBarfoon [2658660]

    Tutorial?
    I can give it a go writing it all out with all my steps. It isn't too bad.

  • "=" Sweeney_Todd [27468]Sweeney_Todd [27468]
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    Posted on 23:38:26 - 08/06/21 (4 months ago)
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    MunkyBone [2493877]

    This is the one I just did yesterday.

    The cut of beef was a top blade roast.

    Had to use the crock pot instead of the cast iron dutch oven this time. Caramelized some onions and garlic and placed in the bottom. Large carrots were halved, then quartered and placed as the next layer. A ring of potatoes around the perimeter and a seared top blade roast placed on top. Herbs are basil, oregano, black pepper, red pepper, garlic and thyme. Cooked on low temperature all day.

    The yorkies were made with duck fat. Gravy was made with what was left in the pot after the roast was done.

    Meat again looks over cooked and puddings are frozen...

    Bad meal...

    I will never lie to you. What I say is how I feel...

  • ARES MunkyBone [2493877]MunkyBone [2493877]
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    Posted on 00:24:00 - 09/06/21 (4 months ago)
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    MunkyBone [2493877]

    This is the one I just did yesterday.

    The cut of beef was a top blade roast.

    Had to use the crock pot instead of the cast iron dutch oven this time. Caramelized some onions and garlic and placed in the bottom. Large carrots were halved, then quartered and placed as the next layer. A ring of potatoes around the perimeter and a seared top blade roast placed on top. Herbs are basil, oregano, black pepper, red pepper, garlic and thyme. Cooked on low temperature all day.

    The yorkies were made with duck fat. Gravy was made with what was left in the pot after the roast was done.

    Sweeney_Todd [27468]

    Meat again looks over cooked and puddings are frozen...

    Bad meal...
    Frozen, never. Yorkies should always be made fresh. It isn't difficult to make them.

    As for the meat, I would prefer to have done a medium or medium rare, but blade roasts are notoriously tough unless cooked long and slow. A prime rib roast would have been a nicer choice.

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    Posted on 18:04:54 - 11/06/21 (4 months ago)
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    I do pot roast in the instant pot. 


    2 pound chuck roast cut into manageable pieces
    3 carrots
    2 onions
    3 stalks of celery
    4-5 baby potatoes OR 2 baking potatoes cut into pieces
    tomato paste
    1 can beer (the darker the better)
    olive oil
    herb de Provence
    rosemary
    basil
    thyme
    sage
    salt
    pepper


    I cut and sear the veggies in olive oil in the IP, remove them, sear the meat, then remove and add the veggies back, add the meat on top, add the herbs and spices, pour the tomato paste and beer on top.


    Cook on high for an hour, let vent naturally for 10 min, then release the remaining pressure.
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    Posted on 07:26:35 - 19/06/21 (4 months ago)
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    A nice roast beef with a mustard crust, cooked so still pink but not "bleeding" (yes, I know it isn't blood, but that is the best way I can think of saying "cooked just enough so that after resting you don't get red juices leaking out" in one word lol)
    Pigs in blankets (long chipolata wrapped with streaky bacon cooked until the fat is crispy)
    Crispy and fluffy roast potatoes, par-boiled and shaken with flour in the pot prior to roasting for that perfect crunch
    Yorkshire pudding (although normally the single large deep tray style pudding that is sliced into portions rather than the smaller individual ones made in the muffin trays - a couple of our kids really like the crispy outside edges, I prefer the thick soft sponge-like middle pieces)
    Really thick gravy that clings to the food, none of that thin runny gravy that just puddles under the food and drips off it

    Vegetables are always the sticking point for us, as everyone has their own preference, so we tend to make too much by trying to do a little of everything for people to have "their" veggies choice. But that just means bubble and squeak supplies lol ;) Normally turns out to be some (or all) of the following: peas, carrots, honey roasted parsnips, sprouts, cabbage, swede and carrot mash with a lot of black pepper, cauliflower or cauliflower cheese, and broccoli. All cooked in separate pots so everything has it's own separate flavour, no cooking peas and carrots together etc.

    And of course, despite it not being a traditional pairing with beef and, we always have stuffing (normally sage and onion, but sometimes sausage and chestnut) and bread sauce.

    Am I picky and fussy? Perhaps. Do I love a roast dinner? Abso-freakin-lutely :)
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    Posted on 12:47:07 - 30/06/21 (3 months ago)
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    MunkyBone [2493877]

    This is the one I just did yesterday.

    The cut of beef was a top blade roast.

    Had to use the crock pot instead of the cast iron dutch oven this time. Caramelized some onions and garlic and placed in the bottom. Large carrots were halved, then quartered and placed as the next layer. A ring of potatoes around the perimeter and a seared top blade roast placed on top. Herbs are basil, oregano, black pepper, red pepper, garlic and thyme. Cooked on low temperature all day.

    The yorkies were made with duck fat. Gravy was made with what was left in the pot after the roast was done.

    Sweeney_Todd [27468]

    Meat again looks over cooked and puddings are frozen...

    Bad meal...
    I appreciate that. I just like the discussion. I did not mean to imply that I thought you were lying.

    And I just realized I was responding to a signature I never noticed before. Never mind. Apparently I didn't have enough coffee today.
    Last edited by MunkyBone on 15:52:08 - 30/06/21

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    Posted on 23:48:37 - 30/06/21 (3 months ago)
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    Rylok [2263063]

    I do pot roast in the instant pot.


    2 pound chuck roast cut into manageable pieces
    3 carrots
    2 onions
    3 stalks of celery
    4-5 baby potatoes OR 2 baking potatoes cut into pieces
    tomato paste
    1 can beer (the darker the better)
    olive oil
    herb de Provence
    rosemary
    basil
    thyme
    sage
    salt
    pepper


    I cut and sear the veggies in olive oil in the IP, remove them, sear the meat, then remove and add the veggies back, add the meat on top, add the herbs and spices, pour the tomato paste and beer on top.


    Cook on high for an hour, let vent naturally for 10 min, then release the remaining pressure.
    So basically, a casserole?

    But I shot a man in Torn, just to watch him die

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    Posted on 11:10:47 - 01/07/21 (3 months ago)
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    https://youtu.be/n2A194yTWoQ
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    Posted on 23:31:56 - 06/07/21 (3 months ago)
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    Pizza Hut in the UK do a roast dinner pizza, involving roast beef, roast potatoes and a wine base...

    Dear god...

    I will never lie to you. What I say is how I feel...

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    Posted on 22:52:41 - 10/07/21 (3 months ago)
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    As someone who grew up 20 years in a family that had a Sunday dinner every Sunday without fail, I can honestly say I hate them. 

    I do however settle for a pork variety Sunday roast occasionally if the weathers shit.

    Were you expecting a picture or something?

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    Posted on 16:28:37 - 11/07/21 (3 months ago)
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    Roasted Moose or Caribou is the height of elegance. And I have never liked gravy in my life due to my grandma's lumpy oily version of it. But since I actually RL went to school to be a chef and have spent better part of my life in the kitchen I occasionally enjoy gravy if done correctly. We had a roast at least one Sunday a month growing up with the grands. My husband is southern so he enjoys roast with veggies, rice, and bread. I prefer mine with mashed potatoes and roasted veggies.
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    Posted on 21:03:30 - 13/07/21 (3 months ago)
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    Sweeney_Todd [27468]

    Pizza Hut in the UK do a roast dinner pizza, involving roast beef, roast potatoes and a wine base...

    Dear god...
    I hate 'funky' pizzas and that sounds horrible ...

    Im not that fussy with sunday roasts i like any. But there is one thing i cant stand. Gravy. I never have ANY food with gravy on it

    Forum signatures make my eyes hurt so i have turned them off.

    My tornography

    https://www.torn.com/newspaper.php#!/articles/285 

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    Posted on 23:21:33 - 13/07/21 (3 months ago)
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    dunmugmeh [538353]

    I hate 'funky' pizzas and that sounds horrible ...

    Im not that fussy with sunday roasts i like any. But there is one thing i cant stand. Gravy. I never have ANY food with gravy on it
    You sound like my wife...

    Hang on, is that you?

    I will never lie to you. What I say is how I feel...

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