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Cannot make a garlic pot roast like my mother's
Posted: Oct 10, 2014
Years ago my mother made the best pot roast ever and I know she used the cloves rather than in the jar. I have never come close to getting the taste of her's like I would like. I doubt she used as many as I have trying to replicate the taste. Wondering if I switched to the garlic in the jar, which I think might be stronger, if I could get that yummy taste again. Anyone here do garlic pot roasts?;
Lots of recipes online - sm
[ In Reply To ..]I go to Cooks.Com and Yummly.com for recipes, but you can find hundreds of recipe websites. I haven't put garlic in my pot roast before, BUT it sure sounds delicious! Think I'll try it the next time.
You use fresh garlic, - cut it into slices
[ In Reply To ..]cut little slits all over your pot roast and slip the little garlic slices in there. My mother put currents in the pot as well, and then the gravy had a nice extra flavor. Potato pancakes made with shredded potato, onion and oatmeal. Yumm.
Recipe, please? - sm
[ In Reply To ..]Is your mom's potato pancake recipe a secret, or can you share it with us? It sounds really interesting!
Doncha know? Everything is better when you dont have to cook - it. nm
[ In Reply To ..]x
Did she use onion soup mix in addition? - And you did peel those cloves? LOL
[ In Reply To ..]Just thinking that she might have achieved that deliciousness with onion soup mix, in addition to the garlic. Agree with slicing it, since that would release more of the flavor.
A friend of mine...m - Honest, not me, a friend.
[ In Reply To ..]when she first started cooking for the family, used a head of garlic instead of a clove in her meatloaf. She said even the dog would not eat it. :)
Hmmm, head of garlic, maybe I should try - that and then could get the taste
[ In Reply To ..]I saw where others said to slice the garlic. I know mother did that. I have used what I consider more than enough to get the same taste and no, never. Talking about the head- my daughter called one day and asked to speak to my husband, the cook in the family. She said had a cooking question. She also asked what was a clove of garlic... She was in her 30s then. Bless her heart.
I was thinking maybe horseradish too? - wheres_my_job
[ In Reply To ..]I made a great roast once with horseradish spread all over it - so maybe there was more than garlic involved.
Why mess with all that garlic??? - Better option...
[ In Reply To ..]No need to struggle over this. Here is a fuss-free option.
You will need a heavy pot like a dutch oven. Cast iron, clay, or ceramic will do, and a tight-fitting lid is best. The pot should not be too large for the roast. (I find mine at TJMaxx.)
Get a nice chuck roast. Put a little olive oil in the bottom of the pot. Slice a large sweet onion and spread most of it on the oil. Slice some celery and carrots, putting some of them on the onions. Put the roast on top of that. Tuck the rest of the carrots and celery around the roast. If you would like, make slits in the meat and stuff your garlic in. Sprinkle the roast with Chicago Steak Seasoning. You can add some garlic powder and cayenne pepper powder or the kind of pepper flakes you put on pizza.
Finally, pour a bottle of Smithwick's or other dark Irish ale over everything. If your pot is too big, you will need 2 bottles. The liquid should come at leastv halfway up the meat.
Put the lid on and place the whole thing in an oven at 350 for an hour or so. Check to be sure nothing is drying out. Reduce the heat to 250. Cook for several hours, until the meat falls apart. For the last 30 minutes or so, you can add more carrots and potatoes.
As long as you have a heavy pot with a tight lid, this should be foolproof. I use a Le Creuset cast iron enameled pot that I found at TJMaxx. I cook everything in it --best investment ever. Corning would probably do fine. If the lid is not tight enough, try a cooking bag. You want the liquid to stay in the pot and drip down on the meat. Braising, in other words.
One of you crockpot mavens can probably adapt it, but when I tried it, I got stringy poached meat in beer water. Ugh.
OP- I can make other pot roasts and I want one - wiht garlic, preferrably like she made
[ In Reply To ..]I have made numerous pot roasts over the years, in fact had some today when hubby fixed one with onions, carrots, red wine, other items and it is good but.... not like my mother's garlic one. By the way, garlic is one of the best things you could possibly eat and I loved the ones she made. As far as other's suggestions perhaps using horseradish, etc., nah, did not because I knew only garlic but so, so good. Thin gravy to go with it, yum.
Just a thought...could it be something else - Smithwick
[ In Reply To ..]Wondering if it could be the cut of meat or how she prepared it beforehand.
I use shoulder chuck roast, but have occasionally used a "better" cut because it was on sale, only to find that the taste was completely different -- not as rich. Likewise, using olive oil results in a different taste than other oils, and the amount of marbling in the meat affects it. Different wines produce a different result. Big difference between grain-fed and grass-fed, too. The effort to produce lower-fat beef and pork completely changed the taste.
Depending on how long it has been since she made it, you might need to go back to something from the past. They used a lot of iodized salt. A lot of cooks used lard or bacon fat, and they kept it a secret. Aside from that, they used mostly Crisco or Mazola. They tended to use cooking sherry, too, rather than drinking wine. There were fads of using secret ingredients like Coca-Cola or Southern Comfort, and they wouldn't tell.
There is a big difference in taste depending on whether you sear the meat and how much.
Garlic changes taste and becomes bitter as it cooks, so if it is in the meat you have one taste and if it is outside it, you have another.
OP- Mother used to say so glad we kids loved the - roasts because it was one of the
[ In Reply To ..]cheapest meats you could buy and it was chuck, still cheap I guess. She possibly seared the meat on both sides, know she did that but as far as using olive oil, lard, butter or anything like that in her preparation after the initial searing no reason to use that. Just an old chuck roast and the garlic. Wish I had been more attentive in the kitchen and learned, but then 2 cooks can make the same dish and it not taste alike. One thing she and I both make that tastes the same is beef stew.
My stepmom taught me how to cook "good" green beans and she taught me using bacon fat and hers were delicious! She used a pressure cooker which I use also. Hardy ever have bacon around my home so I use instead smoked turkey or ham hocks for those plus cabbage, turnip or collard greens.
No liquid? - Smithwick
[ In Reply To ..]Not to belabor this, but I find culinary mysteries fascinating.
So, she seared it dry? Wouldn't it have stuck to the pan?
If she used no liquid, how could you have chewed it? Chuck is one tough cut. It is not something you want to dry roast. Or is it?
She seared probably with Crisco, am guessing - here but that was back in the day
[ In Reply To ..]Know she did not keep olive oil around. Only used that to sear, not to cook the roast with. The liquid used was water, cooked on top of the stove, with the garlic. The meat was always tender, never remembered anything tough when it came to her roasts. Chuck, I agree, is a tough meat and hubby's the other day surely was not chuck- I almost croaked when I saw he was spending $25.00 for the one piece of meat! We are not talking enough to feed the neighbors by the way.
Re searing meat - see msg
[ In Reply To ..]I just want to add that besides searing the meat, deglaze after. That is, pour a splash red or white wine, beef broth, water, whatever, then scrape the browned part off the bottom of the pan to incorporate into the dish. Really, really adds a lot of flavor.
I use wine, because the acidity seems to cut through the browning on the bottom of the pan faster. And I do think the wine contributes to the overall flavor. Heck, you could pour some more wine on after the deglazing, because wine (or any acid) tenderizes the meat. You can use vinegar for both processes, but would caution to use sparingly because you don't want your roast tasting of vinegar.
The alcohol component of wine cooks out, so if you're worried about getting looped or something, don't worry.
Looped? Hardly. Hubby just fixed a roast yesterday - and used red wine
[ In Reply To ..]He uses wine in cooking quite frequently plus makes use of other herbs, spices, thyme in the roast yesterday, garlic, basil and oregano for his Italian dishes, rosemary quite often for a baked chicken so aware of not only the wine usage but also lots of herbs in our foods. He marinates his meats usually overnight and extremely knowledgeable about what spices/herbs to use with what meats/vegetables. Only wish I had his knowledge.
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