Using the pot of crock

[LJay]

Thanks, Twist. The efficiency is a great deal of what I am interested in. A dutch oven requires either a stove top or an oven as a heat source and I am thinking that the electric pot may actually be an energy saver. I have a friend who has one and it stays fairly cool on the outside which means the heat stays inside.

A dutch oven is a heavy (usually cast iron) pot that acts very much like a slow cooker if you like. You can brown on the stove with it and then tuck it in the oven with its tight lid holding in the steam and let it cook for as long as you like. It is the classic pot for pot roast. The dutch oven really holds heat as it cooks because of the weight. I have used mine for everything from fudge to roasts and on the stove, in the oven and over campfires and buried in a pit and covered with coals.

[LJay]

"Commercial" for super pot roast

Get out your dutch oven or whatever and put a little oil in the bottom of it...not much.

Take a chuck roast and coat it well with flour, salt and pepper, then rub or pound that into the meat. Whether you like to rub or pound your meat is entirely a matter of personal preference.

You may also season with garlic powder or fresh garlic, which should be added before putting the pot in the oven. See below.

Put the pot on the stove over medium heat [The cooking pot, you goofwad, not the other pot.] and when the oil in it heats up plant your meat in there to brown. Turn it over, get the sides, too. Make sure it is all nice and brown.

Pour beer all over the meat. It will boil up and be fizzy...this is fun. You want to have the beer up to about the top of the meat or maybe covering it a little bit.

Put the lid on the pot. Make sure it fits tightly so that the beer won't boil off.

Put the pot in the oven which you have thoughtfully preheated to about 250F or maybe 300F. Lower temp is actually best.

Cook it for the length of two football games or the time it takes to have a delirious afternoon with someone interesting.

Sometime during the interim, peel and qurater some onions, peel-or not-some well washed carrots and do the same for some potatoes.

Get the pot to a place where you and open it safely and put all the vegetables in with the meat and beer. Put the lid back on and push it back into the oven for about 45-60 minutes, depending on how long it takes to make your boyfriend happy.

When you're damn good and ready, check for doneness and serve when it is done.

if you are parsimonious and silly, you only bought a quart of beer and put it all on the roast. If you are wise, you bought more beer so that you can have it with dinner.

Garlic bread is optional.

The beer flavors things wonderfully and the flour and beer combine to make gravy to die for. Enjoy.

[trywait]

"Commercial" for super pot roast

Get out your dutch oven or whatever and put a little oil in the bottom of it...not much.

Take a chuck roast and coat it well with flour, salt and pepper, then rub or pound that into the meat. Whether you like to rub or pound your meat is entirely a matter of personal preference.

You may also season with garlic powder or fresh garlic, which should be added before putting the pot in the oven. See below.

Put the pot on the stove over medium heat [The cooking pot, you goofwad, not the other pot.] and when the oil in it heats up plant your meat in there to brown. Turn it over, get the sides, too. Make sure it is all nice and brown.

Pour beer all over the meat. It will boil up and be fizzy...this is fun. You want to have the beer up to about the top of the meat or maybe covering it a little bit.

Put the lid on the pot. Make sure it fits tightly so that the beer won't boil off.

Put the pot in the oven which you have thoughtfully preheated to about 250F or maybe 300F. Lower temp is actually best.

Cook it for the length of two football games or the time it takes to have a delirious afternoon with someone interesting.

Sometime during the interim, peel and qurater some onions, peel-or not-some well washed carrots and do the same for some potatoes.

Get the pot to a place where you and open it safely and put all the vegetables in with the meat and beer. Put the lid back on and push it back into the oven for about 45-60 minutes, depending on how long it takes to make your boyfriend happy.

When you're damn good and ready, check for doneness and serve when it is done.

if you are parsimonious and silly, you only bought a quart of beer and put it all on the roast. If you are wise, you bought more beer so that you can have it with dinner.

Garlic bread is optional.

The beer flavors things wonderfully and the flour and beer combine to make gravy to die for. Enjoy.

im officially hungry!