Comments on: Pass the Pot Roast: Your Sunday Supper Meal Plan

By: Mike the Man

Mike the Man — Thu, 13 Dec 2012 15:43:17 +0000

Sounds like a fabulous and inexpensive (considering the amount of people it feeds!) dinner.

The only thing I would add would be some lovely yorkshire puddings, and you get somethign that rivals a proper Sunday roast!

By: Bornokyo

Bornokyo — Mon, 29 Oct 2012 09:12:12 +0000

I like this site but I am also a vegan. Something more vegan please.

^_^

By: Lee

Lee — Fri, 12 Oct 2012 16:21:44 +0000

Made recipe as written. Loved everything but gravy, too salty For me roasting is the only way to go Have 2 slow cookers which hardly ever use, If I want flavor intensity I either roast, slow cook, or pressure cook (big time saver and flavor is more intense than slow cooking.

Will make this recipe again, but not do the salt crust, which I often use in grilling but just use lemon pepper. Hopefully this will tone down gravy. Either that or do a heavy dilution.

Charring is a taste thing, not sealing in juices. I happen to like the subtle taste it adds to the roast. The sides were excellent.

By: Tracy

Tracy — Mon, 01 Oct 2012 16:25:53 +0000

In lue of the red wine, coffee adds a great flavor profile to a roast, especially a good dark roast. This is how my father makes it. Also a good dark ale or Guiness is a great substitution.

By: ArchiesBoy

ArchiesBoy — Sat, 29 Sep 2012 14:44:10 +0000

Hey, KP, thanks so much for the pdf! I’m sure everybody here on the comment list thanks you too! :-)

By: Richard

Richard — Fri, 28 Sep 2012 16:07:27 +0000

To speed things up one could use a pressure cooker
http://www.asimplehomecook.com/excellent-pressure-cooker-beef-roast/

By: Matt Moore

Matt Moore — Thu, 27 Sep 2012 13:58:29 +0000

@Joe – “On the bias” refers to cutting on a diagonal, against the grain. It will result in the most tender cut.

By: Joe Anzaldua

Joe Anzaldua — Thu, 27 Sep 2012 00:34:11 +0000

What did you mean by “…on the bias for service.”??
I’m a simple man. Please explain! Thanks.

By: Matt Moore

Matt Moore — Wed, 26 Sep 2012 19:42:08 +0000

@Andy – most commonly, you will only find this cut in the 3 – 5 lb range. 3 pounds for 10 people equals an average of 1/3 lb of beef for your guests, or just over a 5 ounce portion. Considering the amount of other sides, it will definitely serve your group. For heartier eaters – pick up a bigger roast to be on the safe side. Thanks!

By: KP

KP — Wed, 26 Sep 2012 17:12:05 +0000

Here’s your very raw PDF, ArchiesBoy:

http://ge.tt/7FancQO/v/0