• figjam@midwest.socialEnglish
    11·
    1 day ago

    Yes, but we also include turnips and rutabaga. I’ve been tempted to add beets but don’t want it to look like a murder

    • mic_check_one_two@lemmy.dbzer0.comEnglish
      21·
      14 hours ago

      The easiest pot roast recipe:

      • One chuck roast
      • Carrots
      • Potatoes
      • 1 head of garlic
      • Onion
      • Two packets of brown gravy mix.
      • Two packets of ranch dressing mix (yes, really).
      • Two packets of Italian dressing mix (yes, really).
      • Browning & seasoning sauce.
      • Beef stock
      1. Combine packets in a bowl, and stir to evenly combine.
      2. Rub pot roast with a few dashes of browning sauce, until evenly covered.
      3. Chop carrots and potatoes into large chunks. Slice onion
      4. Peel garlic cloves.
      5. Fuckin throw everything into a slow cooker.
      6. Sprinkle seasoning mix over everything.
      7. Add about an inch of beef stock to the bottom of the pot.
      8. Set slow cooker to low, and fuck off for like 8-10 hours. Or if you’re using a leaner cut of meat, set to high and fuck off for 5’ish hours instead.
  • hansolo@lemm.eeEnglish
    42·
    2 days ago

    …I can’t find it.

    Where’s the Ed Sheeran bit? I’m sure there’s a reference in there.

    Is he the carrot? He’s the carrot, isn’t he?

    • ColeSloth@discuss.tchncs.de
      1·
      9 hours ago

      Not anymore. The meat part got damned expensive. It used to be a hearty affordable meal that wasn’t hard to cook and tasted good for the amount of effort you had to put into it.

      Kind of like how nobody makes hamburger helper anymore. It was popular back when a pound of hamburger was like a buck. Now that it’s $5 a pound no ones wastes it on the stuff.

    • irishPotato@sh.itjust.works
      5·
      2 days ago

      (Click saving) this guy (and myself) move the potatoes to another ceramic, add celery to the carrot-onion mix & chop that and leave it under the roast

      • Gronk@aussie.zoneEnglish
        2·
        1 day ago

        Bit more info, this is a common combination for stocks, soups and stews in French cuisine, traditionally 2:1:1 ratio onions to carrots and celery.

        In Italian cuisine the essentially same thing is Sofrito, there is also the Cajun Holy Trinity which varies ingredients but is for similar purposes.

        This is kind of a staple for a lot of quality cooking, you should at least make a stock from scratch at some point in your life and you’ll see why these combinations are so important if you do so.

  • ChocoboEnthusiast@leminal.space
    111·
    2 days ago

    Ngl, I hate cooked carrots. But I’ll throw the rest together in a pan with a pack of Lipton French Onion soup mix. Reminds me of my grandma.

      • themeatbridge@lemmy.world
        12·
        2 days ago

        Boiling gets the sweet carrot flavor out of the carrot and into the stew. It’s like onions and celery, the point is not to have mushy bits of formerly flavorful vegetables, but to have those flavors in the food. If you’re making a mirepoix for soup or stew, it is a mistake to leave big chunks or slices of carrot intact.

        Roasted carrots are different, though, I agree.

        • Cheradenine@sh.itjust.worksEnglish
          6·
          2 days ago

          Carrots in a stew, great. Boiled carrots as a side dish? Let’s throw all that flavor down the sink. See you in hell aunt Ellen

        • Miles O'Brien@startrek.websiteEnglish
          3·
          2 days ago

          This is why there are varying carrots in my stew.

          Some go in early to get that carrot flavor in the stock, which I like, but that makes them mushy and gross.

          So I usually try and get the first carrots out before the potatoes go in, and then it’s kind of a guess on my end when to put more carrots in so they’re nicely cooked but not overdone.

        • shutz@lemmy.ca
          2·
          2 days ago

          When my mom roasts a turkey, she puts onions, leek, celery and, yes, carrots around and under the turkey. She uses a rôtissoire that keeps most of the moisture inside, such that the turkey essentially bastes itself during the roasting.

          Once the turkey’s done, she takes it out and uses the mix of juices and vegetables left in the pan to make the gravy. Sometimes, she’ll add one or two pouches of turkey gravy mix, especially if there’s a lot of people to feed and she wants to have more gravy, but sometimes, all she does is purée the veggies into the juices, maybe add some water and corn starch to thicken everything, and that’s our gravy! The carrots definitely add a sweetness, not to mention color to the gravy.