Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
Growing up, my family only made roast beef. My wifes family only does pot roast, I asked around and oddly enough it seems that families either eat one or the other. I like pot roast but never had it until after I got married, the opposite is true for my wife.
Growing up, my family only made roast beef. My wifes family only does pot roast, I asked around and oddly enough it seems that families either eat one or the other. I like pot roast but never had it until after I got married, the opposite is true for my wife.
It is funny that you wrote this particular post today. We are having Rump pot roast that I made yesterday and cooled in the fridge to make cutting easier, lots of vegetable gravy, mashed potatoes and carrots.
Last week I grilled a beautiful Flank steak and we had roast beef sandwiches for a couple of days. We also eat eye round. It really depends on our mood, usually in our family Pot Roast is for cooler times of the year. Both are delicous. Standing Rib Roast (Prime Rib) for Christmas.
Last edited by kelsie; 03-29-2011 at 02:28 PM..
Reason: added text
It is funny that you wrote this particular post today. We are having Rump pot roast that I made yesterday and cooled in the fridge to make cutting easier, lots of vegetable gravy, mashed potatoes and carrots.
Last week I grilled a beautiful Flank steak and we had roast beef sandwiches for a couple of days. We also eat eye round. It really depends on our mood, usually in our family Pot Roast is for cooler times of the year. Both are delicous.
I grew up with roast beef. It was always served with Yorkshire pudding, roast potatoes and gravy. They were meals I'll never forget, they were superb. Now, I am the one in the family that carries on the tradition, and I make it as great as my grandparents did. My family is 100% English.
Jess I only buy Rump for slow cooking (braising) pot roast. Season with salt/pepper & flour. Hot cast iron pot add oo and sear on all 4 sides about 1 1/2 mins. on ea. side. Put in crockpot and cover with beef stock, simmer on low 6 hrs., add mire poix--2 parts onion, 1 part carrots & celery, 2 garlic cloves & cook 6 hrs. longer. Bring to rm. temp., put in fridge to cool down to slice easily the next day. I also make a Bouquet Garni, thyme, bay leaf, whole peppercorns wrapped in cheesecloth and thrown out after cooking is done. Email me if you need any more information. kels
Post roast with potatoes, carrots, celery, and onions. 10 hours in the crockpot, and when I take it out I need to use two pair of tongs as it is so tender and juicy it'll fall apart.
We have both here, Normally a bottom round for potting and a top round for roasting.
Of course on a special occasion like last Christmas I went with a ribroast, but it's expensive.
I would only serve it on a Holiday or other special occasion.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.