• We’re currently investigating an issue related to the forum theme and styling that is impacting page layout and visual formatting. The problem has been identified, and we are actively working on a resolution. There is no impact to user data or functionality, this is strictly a front-end display issue. We’ll post an update once the fix has been deployed. Thanks for your patience while we get this sorted.

Potatoes and Onions for Crock Pot Roast

I

iamtrout

Diamond Member
Is there any difference between the various types of potatoes and onions for pot roast?

Which kinds do you recommend?

Which is better: Crock Pot or Dutch Oven?
Which is the best cut of beef? IronWoodes said he used blade steak; I've always used, well, roasts.
 
The kind you like - I prefer Red Onions, because they have a little more flavor, doens't matter on the potatos IMHO.
 
onions- big cooking onions are the best.

potatoes- idaho or russet are fine, sometimes i prefer a mess of the red skinned new potatoes instead. don't have to peel the red skins, just wash 'em well.
 
Originally posted by: Tom
onions- big cooking onions are the best.

potatoes- idaho or russet are fine, sometimes i prefer a mess of the red skinned new potatoes instead. don't have to peel the red skins, just wash 'em well.
Click to expand...

What exactly are "big cooking onions?" Yellow onions? White onions?
 
Originally posted by: Ryan
The kind you like - I prefer Red Onions, because they have a little more flavor, doens't matter on the potatos IMHO.
Click to expand...

Red onions are great raw because they are mild and have a good flavor, but horrible cooked. The flavor cooks right out of them and they end up rather bland.

For a pot roast you want a much stronger onion like a white or yellow onion.
 
Originally posted by: Amused
Originally posted by: Ryan
The kind you like - I prefer Red Onions, because they have a little more flavor, doens't matter on the potatos IMHO.
Click to expand...

Red onions are great raw because they are mild and have a good flavor, but horrible cooked. The flavor cooks right out of them and they end up rather bland.

For a pot roast you want a much stronger onion like a white or yellow onion.
Click to expand...

I agree except that red onions are delicious in a homemade calzone or pizza.
 
For pot roast, I usually use either baking potatoes quartered, or little new potatoes, which you can just drop right in. I usually use yellow onions, but if I have pearl onions I like to use them as well.
I usually use a chuck roast. You don't need super high quality meat since the slow cooking process will make just about any meat super tender. A nice layer of fat is helpful for making gravy.

Between crock pot and dutch oven, I prefer the crock pot because I find things don't burn to the bottom since the heating element is situated on the side. I'm also less uncomfortable leaving a crock pot unattended as opposed to a burner.
 
Thanks for the input guys! Any cooking times on the pot roast? It's 6PM right now... if I get everything set by 7PM can I have a good roast by midnight?

When should I throw in the veggies? Just throw them in along with the meat? Any need to brown the meat on all sides?
 
5 hours is a bit short, although on high it may work...I leave a roast in for 8-10 hours on low, although if you precook the roast in the microwave, you might be able to pull it off on low in 5 hours.

Normally you do not need to brown the roast unless you like it that way.

Basically here's what I do:
Put onions, potatoes, carrots and celery (if you like celery) in the bottom of the pot along with 1 cup of either water, red wine, or beef stock. Season the meat generously (I use salt, pepper and paprika) and sit it on top of the veggies with the fatty side up.

When I'm ready to eat, I pull out the meat and veggies, turn the pot to high and thicken the drippings with corn starch or flour to make the gravy.
 
Originally posted by: iamtrout
Is there any difference between the various types of potatoes and onions for pot roast?

Which kinds do you recommend?

Which is better: Crock Pot or Dutch Oven?
Which is the best cut of beef? IronWoodes said he used blade steak; I've always used, well, roasts.
Click to expand...
Woo Hoo!!!!

Ok I just used ordinary white potatoes and a red onion.

The blade steak was on sale. No different than a roast, just thinner.

Crock pots rule all.

1 hour on high is the same 2 to 2 1/2 on low.

So you could set it for high for 2 hours then low for the rest.
 
Originally posted by: Iron Woode
Originally posted by: iamtrout
Is there any difference between the various types of potatoes and onions for pot roast?

Which kinds do you recommend?

Which is better: Crock Pot or Dutch Oven?
Which is the best cut of beef? IronWoodes said he used blade steak; I've always used, well, roasts.
Click to expand...
Woo Hoo!!!!

Ok I just used ordinary white potatoes and a red onion.

The blade steak was on sale. No different than a roast, just thinner.

Crock pots rule all.

1 hour on high is the same 2 to 2 1/2 on low.

So you could set it for high for 2 hours then low for the rest.
Click to expand...

Yeah, but one hour on high is not the same slow cooked goodness as 2 1/2 on low. 🙂
 
Originally posted by: tami
if you're going to be slicing the onions, use vidalia onions. otherwise, you will be crying.
Click to expand...
Unfortunately, I can only get them from April to July here.
 
You must log in or register to reply here.

TRENDING THREADS

Back
Top