Roast question

[noblesseoblige]

There is a 7lbs 'rolled shoulder clod roast' in our freezer. What the heck is it and what can I do with this thing.
Be gentle guys, I am not a cook.

[Mary Ann]

Pork? Or beef?

[noblesseoblige]

beef, home grown 4H beef.

[Mary Ann]

Cuts from the front of the cow that 'worked' are often tough; slow, low temp cooking breaks down the fibers and makes it tender. So does moisture and anything acidic such as tomatoes, red wine, etc.

I think if this was mine, I'd throw it in a deep roasting pan with a lid with a bunch of garlic needled in (stab the roast with your knife to make slits and stuff in the cloves- it's good for aggression ), rub it with thyme and marjoram, surround it with a mixture of finely chopped onion, celery, and carrots that I've gently cooked in butter on the stove (a mire poix really, but not so fine), add a bay leaf, put in a wee bit (like a quarter cup) of worchestershire, a half pound to a pound of mushrooms sliced up and a cup or two of nice red wine and slam the lid on. I'd park it in there at about noon at 300 degrees and suffer through the aromas until supper. Then I'd slice it kind of thin, wade it around in all the gorgeous juices, and serve it with basmati rice and a nice green veggie. Probably fresh fruit for dessert; this is rich eats.

My favorite kind of beef roast is always rare; but you can't really do that with this one as it's too tough. Gotta get 'rare' from the lazier parts of the cow.

[snaffle]

For a nice side dish, don't forget mashed potatoes and gravy.
Home made dinner rolls.

Mary Ann will bring the wine, I will bring the freshly baked pie.

Just tell us when

[noblesseoblige]

yes mashed potatoes, the french way - 3 pounds of potatoes 1 pound of butter!

M-A when say deep roaster do you mean dry roasting in something like a turkey roaster or one of those bags where one just sticks everything in?

[steph]

I can't speak for Mary Ann, but I LOVE using my roasting pan for roasts. Nothing better. I only use bags for turkeys because *I* can't cook one good for anything. But roasts, I can do!!

[Mary Ann]

I never ever EVER use those bags. EVER. Feh. Deep roasting pan, preferably old graniteware. But Le Creuset will do in a pinch.

[Newfygirl]

Big blue roaster that comes out at Thanksgiving...it also works great for roasts. I don't like those bags either.

[noblesseoblige]

I have used the bags a couple of times for chicken, but I did shred the chicken for enchiladas .
I remember Wildfire had a recipe for pork loin that was cooked at 200F for 24 hrs - in a bag.
I printed it out at the time and gave it to my GF she made it and it was amazing. Me, not me, too much work, fuzzing through too many ingredients.
I like M-A spice ideas and of course the wine - a nice Merlot should do, LOL.
Okay I will dry roast it, 'course I don't have the fancy roasting thang that M-A has.

[Mary Ann]

If you have a deep pan that'll make the roast deep in the juices (a borderline tight fit) and can put some foil on verrry tightly, that'll work fine.

[noblesseoblige]

I need to do inventory, but I am sure i have a deep turkey roaster.

[Newfygirl]

I'm making a chuck roast today too. Threw it in the crock pot with some seasonings this morning at 8:00. Should be good to go for dinner tonite. I love crock pot cooking...so easy and it will be fall-off-the-bone tender when its done.

[snaffle]

One year after Christmas, I waited for the sales, used a coupon and got a HUGE stainless steel roaster for super cheap. I can put a 22 pound turkey in it!!