No.12753
so it's been a while since i cooked anything for y'all, but it's been slow as fuck so got my cell phone camera operational in time to show you fags at least one person here knows how to cook.
i got a pretty good looking chuck roast for about ten bucks. here it is salting down for about 45 minutes before i got my pan hot with what i'll be using today. it's a medium carrot, a rib of celery, a yellow onion, some garlic, bayleaves.
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No.12754
you wanna arrange your veg in your dutch oven on the bottom. don't get too fancy with it because it'll all get jumbled around in a bit.
here's the rest of my stoveside setup. dutch oven on a small burner, bare steel pan on the large. get the sonofabitch ripping hot, to the point that oil begins to reach the smoke point when you put some in the pan. dry off the roast with paper towels since it'll be nice and j00sy after the dry marinade and that will get in the way of a good sear.
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No.12755
okay here's the part where i see a lot of people fuck up. i said ripping hot for a reason, because the giant chunk of meat is going to soak up a shitload of heat out of that pan. put a little bit of oil in at first, just enough to coat the pan when you shake it around. take your dry roast and lay it down gradually, then give it a good press all over to ensure the best surface contact on your first drop. put a bit more oil in the pan and swirl around to help control the pan heat around the edges of the meat.
don't listen to faggots on bbq forums, you should absolutely move your shit around to get a more thorough crust and get the most amount of fond. after you get the first side done, flip 'er over and do it again, but this time will likely be faster since the meat is warmer. get the sides too, ya lazy fucks.
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No.12756
deglaze with a wooden spoon, red wine, and stock. forgive my use of storebought, i used the last of my homemade pork stock on a pot of dank ass beans, and my scrap bag isn't quite full enough yet.
nestle your baby into your dutch oven and add enough liquid to almost cover it. turn the burner on underneath and bring it just to a boil with the lid on, then transfer down into a 275F oven with a drip pan underneath it. i'll check back in with more pics and sides in about 4 hours
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No.12762
>>12756
>in about 4 hours
We are waiting. Also stop namefagging.
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No.12763
>>12756
>pot roast has been sitting on the stove for 11 hours
this is all part of the recipe, right?
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No.12768
>>12762
>>12763
sorry guys, i was busy sleeping after eating a big ass meal. also i find it helpful to namefag when i make a thread. i stay anon for replies everywhere else, why tf does it matter if people can easily id the op or not
i took it out right at the 4 hour mark, and it was tender as can be. to finish i just boiled some whole potatoes (it helps to finish them after draining by throwing a knob of butter in the pot, lidding it, and letting them sit in their own steam for a bit) i pulled about half of the carrots and veg from the pot, then blended that up with the jus to make a gravy. i added a hunk of beurre manie to help thicken it up at the end. not pictured is a squash casserole that i threw together. it came out tasty, but uninteresting looking. v. yellow.
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No.12769
here's a set picture and a better picture of a final plateup, taken with my gf's nicer camera.
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No.12770
>>12755
Question on your searing technique:
I normally see a recommendation to sear the fatty edge first, so that the rest of the sear is done in some of the rendered fat.
Is there a specific reason to avoid that here, especially since you'll be pouring it into the pot stock when you deglaze?
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No.12772
>>12770
if your pan is actually hot enough, not a whole lot of that fat will actually render. this cut doesn't have a large fat cap, but if you were to do this recipe with, say, an eye of round roast or a portion of the chuck with a fat cap, i would have started with the fat. honestly with a sealed wet cooking environment over this much time it ultimately won't matter much since the fat will render in the dutch oven over the whole cook.
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No.12777
That looks like a delightfully mediocre pot roast.
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No.12778
>>12777
great addition to the thread friend, glad you're keeping the board active. i don't have to defend my food from internet strangers; i know it was dank
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No.12787
>>12778
If by "dank" you mean merely adequate, then yes. What you made is the bare minimum for an acceptable pot roast.
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No.12791
>>12787
excuse me for not spending more money and bringing out the caul fat for this midweek low effort meal. please, oh benevolent master, tell me what i should have done to elevate the humble pot roast to a standard that you would find acceptable. seriously, you took the time to reply to me and make sure i know that you think my food is average, but i don't see you cooking any food to prove you can do more than say cell phone pictures of food you can't taste is mediocre. i know you'll just reply again with a low-effort "u so mad bro ur food is gay" but honestly you should think about what you actually contributed to society this week.
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No.12792
>>12791
>you'll just reply again with a low-effort "u so mad bro ur food is gay"
u did it 4 me
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No.12801
>>12791
Meh, wouldn't worry too much.
I got a nice big chuck roast yesterday; onion, carrot, celery and 8 hours later it was well flavored and tender coming out from the slow cooker.
My hands still smell of onion.
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No.12813
>>12787
yeah, nah, you're a cunt
polite sage
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