Guest guest Posted October 29, 2005 Report Share Posted October 29, 2005 I'm going to cook the NT " Traditional Pot Roast " tommorrow for the first time. How long should I cook it? The book is not clear. Phil Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2005 Report Share Posted October 30, 2005 I always cook a pot roast until it crumbles. I like it that way with mashed potatoes. It is one of the only cuts I like well done. -Lana On 10/29/05, REMOC <REMOCLIHP@...> wrote: > I'm going to cook the NT " Traditional Pot Roast " tommorrow for the first > time. How long should I cook it? The book is not clear. > > Phil > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2005 Report Share Posted October 31, 2005 I cook by internal temperature - never time. For pot roast, I look for an internal temp of 150-155. Letting it stand on the counter, covered, for 15-minutes will raise the internal temp another 5-degrees or so. A really helpful site, especially for grass-fed meats is: http://www.alderspring.com/cooking/html/roasts_first_page.html#Roast%20summa ry -Sharon, NH Deut 11:14 He will put grass in the fields for your cattle, and you will have plenty to eat. >I'm going to cook the NT " Traditional Pot Roast " tommorrow for the first time. How long should I >cook it? The book is not clear. >Phil Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2005 Report Share Posted October 31, 2005 Sharon, Do you get your meat from them? If you do, does it taste gamey? jafa --- Sharon son <sharon@...> wrote: > I cook by internal temperature - never time. For > pot roast, I look for an > internal temp of 150-155. Letting it stand on the > counter, covered, for > 15-minutes will raise the internal temp another > 5-degrees or so. A really > helpful site, especially for grass-fed meats is: > http://www.alderspring.com/cooking/html/roasts_first_page.html#Roast%20summa > ry > > > > -Sharon, NH > Deut 11:14 He will put grass in the fields for your > cattle, and you will > have plenty to eat. > > > > > > >I'm going to cook the NT " Traditional Pot Roast " > tommorrow for the first > time. How long should I >cook it? The book is not > clear. > > >Phil > > > > > > > > > [Non-text portions of this message have been > removed] > > __________________________________ FareChase: Search multiple travel sites in one click. http://farechase. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2005 Report Share Posted October 31, 2005 Hi, Jafa. No, I get mine locally - venison, beef and buffalo. Funny you mention " gamey " . I think I'd forgotten what " real " meat (grass fed) tasted like, having eaten grain-fed for a number of years. On my first bite of grassfed beef, I curled my nose telling my husband, " you know, I'd forgotten but I don't like the taste of meat. It tastes liverish or gamish or something ish - not at all like grain fed. " In my experience, all " real " grassfed meats have that " gamey " flavour. I love the nutrition but boy, I miss the flavour of grain-fed meat. What has been your experience? -Sharon, NH Deut 11:14 He will put grass in the fields for your cattle, and you will have plenty to eat. -----Original Message----- >Do you get your meat from them? If you do, does it >taste gamey? >jafa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2005 Report Share Posted October 31, 2005 Thanks for the info. We had it yesterday and it turned out great. It might make my wife a NT convert afterall. She still thinks the fermented veggies are funky. Phil RE: Pot Roast I cook by internal temperature - never time. For pot roast, I look for an internal temp of 150-155. Letting it stand on the counter, covered, for 15-minutes will raise the internal temp another 5-degrees or so. A really helpful site, especially for grass-fed meats is: http://www.alderspring.com/cooking/html/roasts_first_page.html#Roast%20summa ry -Sharon, NH Deut 11:14 He will put grass in the fields for your cattle, and you will have plenty to eat. >I'm going to cook the NT " Traditional Pot Roast " tommorrow for the first time. How long should I >cook it? The book is not clear. >Phil Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2005 Report Share Posted October 31, 2005 Phil, You're welcome. I had buffalo roast tonight and came up with a kind of fun way around not having prepared stock on hand. Thought I'd toss the idea your way for your next round of roasts. I have about 10 pounds of buffalo bones in my freezer, and when I'm doing a 'wet' roast, I throw one of the bones in with water, your basic seasonings, veggies, etc., and slow-roast them (covered). The bone adds a deeper layer of flavor. Glad your roast came out! I have to call the veggies " old-fashioned pickles " around here. I've shortened it. I used to coax with, " yummy old-fashioned pickles like Mommy and Daddy's grandmas used to make " . If I say fermented, I get turned up noses. Maybe you need to come up with a wife version. LOL. " These are my special Phil pickles just for you sweetums.. " .. Then again... -Sharon, NH Deut 11:14 He will put grass in the fields for your cattle, and you will have plenty to eat. Re: Pot Roast >Thanks for the info. We had it yesterday and it turned out great. It might make my wife a NT convert >afterall. She still thinks the fermented veggies are funky. >Phil Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 18, 2006 Report Share Posted September 18, 2006 --- Chanon Starnes <chanonstarnes@...> wrote: > Would you share your pot roast recipe? I've have to > make one this week and mine have really been bland > tasting lately. I don't really have a recipe per se. What I do is just take a chuck roast and put it in my crock pot. Then I add garlic and sea salt and olive or coconut oil and some water. You can add fresh spices too. I make it slightly differently each time and don't measure so that's why a recipe would be hard. Then I cook it over night, usually about 10 hours on low. The pot roast I made this time had all the above ingredients, and then I mixed in steam carrots separately. Luv, Debby San , CA Website for my son Hunter Hudson, born 10/11/04: http://debbypadilla.0catch.com/hunter/ Today is the most important day. Quote Link to comment Share on other sites More sharing options...
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