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Braising Beef

Pot roast help, please


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Home Cooking Braising Beef

Pot roast help, please

Birmingham | | Aug 17, 2010 04:48 PM

I just made a Kraft recipe for "Prairieland Pot Roast" that involved pouring a bottle of Catalina dressing over the meat, potatoes, onions, and carrots. My husband thought it was great (he likes anything), but I didn't care for the tangy flavor of the Catalina. And that got me to thinking that I don't like ANY beef stew or pot roast recipe I've ever tried. I just want it to taste like meat in gravy, but every stew or pot roast has some kind of sharpish flavor that I don't like. Is it the addition of the vegetables that changes the taste so much?

Anyone out there have a pot roast recipe that might satisfy a picky eater like me? Don't want to make you sophisticated Chowhounders groan, but Cracker Barrel has an open face roast beef sandwich that I'm assuming is made like a pot roast--very moist meat and onions with a thin gravy. Guess that's what I want pot roast to taste like, but I have no idea how to accomplish. I'd like to stretch the dish with potatoes and carrots, but don't want the carrots to affect the flavor--is that impossible?

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