[plantmanky]

Every other Monday wife puts a roast of some kind in the crockpot and the smell all day......yummmmmmm..



So BGR, what do you put in your roast?

What are your staples, what are some not so common things, what is something you tried one time and really liked?

[Old School Hound]

Taters, lots of carrots, onions are a must.

[Old School Hound]

The pot roast at the Golden Corral is the best thing on their buffet, by far. It 's really, really good. Add their homemade mashed potatoes and gravy, and a couple of those hot buttered rolls and you've got yourself a helluva tasty meal.

[Granny Bear]

I sprinkle on some Seasoned Adolf's Meat Tenderizer, salt and paprika. Then, depending on who's eating, I add vidalia onions, carrots and potatoes. Certain folks in my family love mushrooms, so if they're eating with us, I add a couple jars of mushrooms and a can of cream of mushroom soup. Makes a nice mushroom gravy.

[Old School Hound]

I sprinkle on some Seasoned Adolf's Meat Tenderizer, salt and paprika.  Then, depending on who's eating, I add vidalia onions, carrots and potatoes.  Certain folks in my family love mushrooms, so if they're eating with us, I add a couple jars of mushrooms and a can of cream of mushroom soup.  Makes a nice mushroom gravy.

My mom was a big fan of adding COM soup to things. She even added it into her dumplins when she made them.

[jetpilot]

Great thread. I'm learning to cook in my older age. Hate giving money to restaurants and the meal is awful. Cooked for myself all through college and ate great. Groceries are through the roof but can still save a fortune from eating out and can eat delicious meals at home. Roast beef and gravy and mashed potatoes and carrots is still my favorite.

[Granny Bear]

I sprinkle on some Seasoned Adolf's Meat Tenderizer, salt and paprika.  Then, depending on who's eating, I add vidalia onions, carrots and potatoes.  Certain folks in my family love mushrooms, so if they're eating with us, I add a couple jars of mushrooms and a can of cream of mushroom soup.  Makes a nice mushroom gravy.

My mom was a big fan of adding COM soup to things. She even added it into her dumplins when she made them.

My mom did too.  But, I make homemade dumplings, and by the time I get finished adding those to my chicken broth, I've spilled enough flour to make the gravy thick enough to simmer just right.    Don't need the thickening from soup.  This is the favorite of all my grandchildren and great grandchildren!!

[Hoot Gibson]

I sprinkle on some Seasoned Adolf's Meat Tenderizer, salt and paprika.  Then, depending on who's eating, I add vidalia onions, carrots and potatoes.  Certain folks in my family love mushrooms, so if they're eating with us, I add a couple jars of mushrooms and a can of cream of mushroom soup.  Makes a nice mushroom gravy.

My mom was a big fan of adding COM soup to things. She even added it into her dumplins when she made them.

My mom did too.  But, I make homemade dumplings, and by the time I get finished adding those to my chicken broth, I've spilled enough flour to make the gravy thick enough to simmer just right.    Don't need the thickening from soup.  This is the favorite of all my grandchildren and great grandchildren!!

I've not had homemade chicken and dumplings in years and it is one of my favorite dishes.

I just ordered some red beans and andouille sausage. Hopefully, my wife will have some red beans and rice waiting on me when I get home.

[Hoot Gibson]

We rarely cook roasts, unless you count pulled pork. I have cooked Boston butts in the Instapot a few times with nothing but ground black pepper and Hawaiian sea salt. I don't like a lot of vegetables with my roast. I do like mashed potatoes and gravy with roast beef.

I like pulled pork topped with barbecue sauce and coleslaw on plain white buns.

[Granny Bear]

I love pulled pork served like that...

Add some Sweet Baby Rays!!

[Old School Hound]

I love pulled pork served like that...

Add some Sweet Baby Rays!!

Pulled porked is one of life's greatest joys. I could eat it once or twice a week for the entirety of my terrestrial existence.  I could also eat that pot roast & mashed potatoes and gravy from the Golden Corral once or twice every week.

[jetpilot]

One of life's biggest surprises is the best tasting gravy ever comes from KFC. I never get anything else from there but their gravy is delicious.

[Old School Hound]

One of life's biggest surprises is the best tasting gravy ever comes from KFC. I never get anything else from there but their gravy is delicious.

Isn't it, though? That gravy over mashed potatoes is something to die for.

[Jarons]

I am not a fan of pot roast, it's too bland for me and I really don't like the texture of the meat. I enjoy eating eye round, I cover all side with salt, pepper, and garlic. Then I cook it in my charcoal grill between 375 and 400 degrees in indirect heat. When it is cooked perfectly, there is not a better tasting piece of meat.
I wasn't a fan of pulled pork until I learned how to cook it. I season the pork loin with a homemade pork dry rub for anywhere between 2 and 24 hrs. I sear it and cook in beef broth, half a bottle of Worcestershire sauce, and almost a half bottle of hickory liquid smoke. I cook it for 40 minutes in an insta pot and let it soak in the juice after shredding it. I eat it covered with Bone Suckin Sauce.

[Granny Bear]

I've never heard of Bone Suckin Sauce BUT it sounds delicious!!!

[Jarons]

I've never heard of Bone Suckin Sauce   BUT it sounds delicious!!!

I think it is something sold around Eastern North Carolina.  I have only seen it in a couple of stores where I live. It is the best barbecue sauce I have had.

[Hoot Gibson]

Bone Suckin sauce is a very good brand of barbecue sauces. Sweet Baby Ray's used to be my go to sauce, but now I stick with sauces made without high fructose corn syrup or I make my own. 

Sous vide is a good option for cooking tough cuts of meat "low and slow". I sear the meat in a skillet before putting it in the sous vide bath for 18 to 32 hours. The meat will always be fall off the bone tender. An alternative is to put the roast in the oven to give it some color after it finishes the sous vide cooking. Sous vide is my preference for cooking brisket.

The drawback to sounds video is that the cooking temperature for meats is much lower than for vegetables.