P1et wrote

Ran downstairs and took a quick pic, just for you...

P1et wrote

Ran downstairs and took a quick pic, just for you...

TXSTYLE wrote

I don't think or at least I could not find this Thread type...

I know there are several COOKS or self-proclaimed Chefs like myself on here.

When I am not Grilling or Smoking meats, I am definitely whipping up something tasty on the stove or in the oven too!

So let's see those "homemade dinner dishes"...

The key to my savory, rich, delicious, Homemade Pot Roast; is first to sear the lean meat over high flame to seal in the amazing flavors! This locks in the beefy goodness even after hours of slow cooking in the pot. Of course I carefully, hand select each fresh ingredient.

cmyx6go wrote

P1et - what is that? Looks like some take on meatball parm. Is that broccoli with breadcrumbs in the background? Is that a side or does it go over the cut fusilli?

cmyx6go wrote

I would call that beef stew as pot roast is usually cooking the entire piece of meat. What ever you call it, it looks great. Keep this going. I could use some ideas to try different things.

TXSTYLE wrote

Generally here in the South, if you order Pot Roast, you will get something that looks exactly like what I posted. But I acknowledge that ice seen recipes for this dish with the whole roast cooked as one piece.
Definitely VERY tasty and reasonably simple and as a bonus, one of the very few dishes that I can enjoy reheated a couple of times. I'm really not a "leftovers" kind of guy.

cmyx6go wrote

I may make one this weekend. It's going to be cold this weekend and I could go for some comfort food. What cut of beef do you use? I've heard that you are better using a cut with more fat as it makes for tender meat after cooking for a few hours.

SakhirM4 wrote

Teriyaki Chicken :-)

TXSTYLE wrote

That is generally the rule of thumb. As you can see if you zoom in on my uncooked pick, it's a fairly lean cut I used. But certainly some fat is welcomed. Perfect cold weather comfort food. By the way...

Total time for my recipe, 4hrs. Which is far less than most recipes. And I didn't use a pressure cooker.
High heat initially the first 2hrs and then medium or simmer the final 2.
The cut: Boneless Chuck Shoulder always!

cmyx6go wrote

Thank you sir! I will let you know how it comes out.

TXSTYLE wrote

Also, add the veggies in the final 2 hours stirring occasionally. Salt and pepper to taste.