....I can't find it.
Where's the Ed Sheeran bit? I'm sure there's a reference in there.
Is he the carrot? He's the carrot, isn't he?
this post was submitted on 05 Jun 2025
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Oh he's in there
The potato?
Hmm... Maybe potato.
Carrot. Because he is a ginger. Like carrot top.
squint
I prefer to do my roasts on a bed of aromatic mirepoix. I'll cook the potatoes separately.
(Click saving) this guy (and myself) move the potatoes to another ceramic, add celery to the carrot-onion mix & chop that and leave it under the roast
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Yes, but we also include turnips and rutabaga. I've been tempted to add beets but don't want it to look like a murder
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Wife makes it at least once a month.
Yeah she needs to add a little more salt on the carrots
Ngl, I hate cooked carrots. But I'll throw the rest together in a pan with a pack of Lipton French Onion soup mix. Reminds me of my grandma.
I hate boiled carrots.
Boiling gets the sweet carrot flavor out of the carrot and into the stew. It's like onions and celery, the point is not to have mushy bits of formerly flavorful vegetables, but to have those flavors in the food. If you're making a mirepoix for soup or stew, it is a mistake to leave big chunks or slices of carrot intact.
Roasted carrots are different, though, I agree.
Carrots in a stew, great. Boiled carrots as a side dish? Let's throw all that flavor down the sink. See you in hell aunt Ellen
And steamed carrots slap.
That's assault. Or battery. Idk, I'm not a lawyer.
When my mom roasts a turkey, she puts onions, leek, celery and, yes, carrots around and under the turkey. She uses a rôtissoire that keeps most of the moisture inside, such that the turkey essentially bastes itself during the roasting.
Once the turkey's done, she takes it out and uses the mix of juices and vegetables left in the pan to make the gravy. Sometimes, she'll add one or two pouches of turkey gravy mix, especially if there's a lot of people to feed and she wants to have more gravy, but sometimes, all she does is purée the veggies into the juices, maybe add some water and corn starch to thicken everything, and that's our gravy! The carrots definitely add a sweetness, not to mention color to the gravy.
This is why there are varying carrots in my stew.
Some go in early to get that carrot flavor in the stock, which I like, but that makes them mushy and gross.
So I usually try and get the first carrots out before the potatoes go in, and then it's kind of a guess on my end when to put more carrots in so they're nicely cooked but not overdone.
https://bakinghermann.com/zeytinyagli-pirasa-turkish-leeks-with-olive-oil/
I just made this recipe. I eat carrots raw all the time, rarely cooked. This recipe surprised me, the carrots were very, very good.
They're chopped and cooked on the stovetop, boiled carrots are blasphemy, this recipe was god teir tho
Who can afford beef?!
I'm more into beef stew than roast beef but man I'd love to be able to pick some up from fast food place
Pot roast? Cook pot roast? No, beef is too expensive, I just cook the pot.
I do once in awhile, usually if I see a good looking pot roast on sale. I usually use this recipe, it's for beef stew but it also works as the liquid for a pot roast. https://www.fromvalerieskitchen.com/classic-stovetop-beef-stew/#wprm-recipe-container-60964
The easiest pot roast recipe:
- One chuck roast
- Carrots
- Potatoes
- 1 head of garlic
- Onion
- Two packets of brown gravy mix.
- Two packets of ranch dressing mix (yes, really).
- Two packets of Italian dressing mix (yes, really).
- Browning & seasoning sauce.
- Beef stock
- Combine packets in a bowl, and stir to evenly combine.
- Rub pot roast with a few dashes of browning sauce, until evenly covered.
- Chop carrots and potatoes into large chunks. Slice onion
- Peel garlic cloves.
- Fuckin throw everything into a slow cooker.
- Sprinkle seasoning mix over everything.
- Add about an inch of beef stock to the bottom of the pot.
- Set slow cooker to low, and fuck off for like 8-10 hours. Or if you’re using a leaner cut of meat, set to high and fuck off for 5’ish hours instead.
I'm not British, so I don't cook my roast.
You roast your cook?
They eat it raw.
I roast the roast, as it's proper.
I actually just finished eating that half an hour ago. In the instant pot with some sauce. Good stuff.
Please put this text over a The Pack skeleton
All the time.
Idk who df y'all are but pot roast is still 100% a northeast Pennsylvania thing.
Fuck yeah, I'm making one this weekend actually
That's one of the meals I first cook when Fall begins, and a big 'ol vat of 5 meat chili.
No. Vegan now.
Nah. Nothing wrong with it, but I either don't have time for roast or have better things (to my taste) to cook with that time.
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📡📡📡
I haven't done that for at least two weeks.
Love that when it gets together nicely.
Haven't done one in ages though, what's your best recipes out there?
The good old days..
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