Pot Roast

[drholly]

Even better the next day...

I like a nice hot pot roast with all the fixins. But, I really like a cold roast sandwich the next day... mmm mmm good! I put the roast in the fridge in its own juices and let it soak them up all night. Tender, moist, and perfect on homemade bread with a good dollop of horseradish. Doesn't need anything else. Simple and tasty.

[Pappymn]

That gravy would rock some meatloaf too. Thanks for the recipe

[drholly]

The gravy works well for chicken too - just make a couple of changes:

Use chicken stock instead of beef.
Use Marsala or white wine to deglaze the pan (I really like Marsala) or just use some chicken stock if you don't want to use alcohol.

[bbqchef]

I love pot roast but the bride doesn't enjoy "brown meat"!

[Northshore]

Sounds very good. You made up my mind David, it's pot roast for tomorrow. 

[pz]

My list of things to try becomes longer each day - sounds delicious, and I love mushroom gravy

[bbqchef]

You can never go wrong with pot roast....

That's a great meal! Nicely done.

[drholly]

I love pot roast but the bride doesn't enjoy "brown meat"!

Hmmmm... making me think about a pork pot roast or maybe a chicken "pot roast"... 

[RAD]

Thanks for the recipe on this. I have it saved for another day.

[TwoPockets]

Good looking roast Davie, comfort food at it's finest. You sure you are not from the South?

[happyappy]

I make my pot roast almost the same way as you in a cast iron dutch oven.  One interesting difference is the anchovy paste...I would never have thought to add it.  Any thoughts on what it adds to the flavor profile?  I'm guessing "fishy" isn't the answer.  :-)

[drholly]

I make my pot roast almost the same way as you in a cast iron dutch oven.  One interesting difference is the anchovy paste...I would never have thought to add it.  Any thoughts on what it adds to the flavor profile?  I'm guessing "fishy" isn't the answer.  :-)

Nope not fishy. It's hard (for me) to describe. It seems to add a kind of "fullness of flavor". You can't really pick it out and say - "oh there's the anchovy paste." But, if it's not there, the dish is just missing something. Anchovies are one of the main ingredients in Worcestershire sauce. I guess "foodies" call it umami - but that really doesn't mean anything to me. "Fullness of flavor" works best for me. I bet one of the chefs on this forum could come back with a better answer.

[muebe]

I make my pot roast almost the same way as you in a cast iron dutch oven.  One interesting difference is the anchovy paste...I would never have thought to add it.  Any thoughts on what it adds to the flavor profile?  I'm guessing "fishy" isn't the answer.  :-)

Nope not fishy. It's hard (for me) to describe. It seems to add a kind of "fullness of flavor". You can't really pick it out and say - "oh there's the anchovy paste." But, if it's not there, the dish is just missing something. Anchovies are one of the main ingredients in Worcestershire sauce. I guess "foodies" call it umami - but that really doesn't mean anything to me. "Fullness of flavor" works best for me. I bet one of the chefs on this forum could come back with a better answer.

The special receptors on the tongue can detect the glutamates in the anchovy paste. When salts are blended with the glutamates that gives you the savory flavor people describe. It is said to be built into human DNA so that we can recognize things that are edible by detecting the glutamates.

MSG is a flavor enhancer that really activates these receptors giving things we eat a savory flavor.

Anchovy paste adds a nice savory flavor to dishes

[pz]

...Anchovy paste adds a nice savory flavor to dishes

... and just like fish sauce, no fish taste whatsoever - just umptious goodness

[Wing Commander]

I would love a plate of that, nice job!!

Me too. Looks great.