this post was submitted on 05 Jun 2025
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[–] caseyweederman@lemmy.ca 8 points 6 days ago

Please put this text over a The Pack skeleton

Idk who df y'all are but pot roast is still 100% a northeast Pennsylvania thing.

[–] zymagoras777@lemmy.world 3 points 6 days ago

No because scientists discovered that this food causes smol pp energy in you.

[–] hansolo@lemm.ee 42 points 1 week ago (2 children)

....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?

[–] ObviouslyNotBanana@lemmy.world 20 points 1 week ago (1 children)
[–] hansolo@lemm.ee 13 points 1 week ago (1 children)

The potato?

Hmm... Maybe potato.

[–] RickyRigatoni@retrolemmy.com 4 points 1 week ago

Carrot. Because he is a ginger. Like carrot top.

[–] Lexam@lemmy.world 14 points 1 week ago (1 children)

Pretty common here in the Midwest.

[–] ColeSloth@discuss.tchncs.de 1 points 6 days ago* (last edited 6 days 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.

[–] CubitOom@infosec.pub 14 points 1 week ago (1 children)

I prefer to do my roasts on a bed of aromatic mirepoix. I'll cook the potatoes separately.

[–] irishPotato@sh.itjust.works 5 points 1 week ago (1 children)

(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

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[–] figjam@midwest.social 11 points 1 week ago (1 children)

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

[–] ReiRose@lemmy.world 3 points 6 days ago

Sometimes it's ok if it looks like murder and it's just normal food

[–] Jerb322@lemmy.world 11 points 1 week ago (1 children)

Wife makes it at least once a month.

[–] CluckN@lemmy.world 5 points 1 week ago

Yeah she needs to add a little more salt on the carrots

[–] ChocoboEnthusiast@leminal.space 10 points 1 week ago (2 children)

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.

[–] ObviouslyNotBanana@lemmy.world 12 points 1 week ago (1 children)
[–] themeatbridge@lemmy.world 12 points 1 week ago (4 children)

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.works 6 points 1 week 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

[–] ggppjj@lemmy.world 4 points 1 week ago (1 children)
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[–] shutz@lemmy.ca 3 points 1 week 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.

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[–] Madzielle@lemmy.dbzer0.com 4 points 1 week ago

https://bakinghermann.com/zeytinyagli-pirasa-turkish-leeks-with-olive-oil/

I just made this recipe. I eat carrots raw all the time, rarely cooked. This recipe surprised me, the carrots were very, very good.

They're chopped and cooked on the stovetop, boiled carrots are blasphemy, this recipe was god teir tho

[–] Jarix@lemmy.world 9 points 1 week ago (1 children)
[–] Paddzr@lemmy.world 5 points 1 week ago (1 children)

4 ingredients;!?!? Who can afford that? Best I can do is 2.

[–] pyre@lemmy.world 1 points 6 days ago

nothing beats onions and carrots anyway

[–] Kowowow@lemmy.ca 8 points 1 week ago

I'm more into beef stew than roast beef but man I'd love to be able to pick some up from fast food place

[–] Madzielle@lemmy.dbzer0.com 8 points 1 week ago (1 children)

Pot roast? Cook pot roast? No, beef is too expensive, I just cook the pot.

[–] SchmidtGenetics@lemmy.world 5 points 1 week ago (7 children)

Nothing wrong with a pork roast.

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[–] Treczoks@lemmy.world 8 points 1 week ago (1 children)

I'm not British, so I don't cook my roast.

[–] renamon_silver@lemmy.wtf 6 points 1 week ago (2 children)
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[–] LemmyThinkAboutIt@lemmy.zip 8 points 1 week ago (1 children)

I do once in awhile, usually if I see a good looking pot roast on sale. I usually use this recipe, it's for beef stew but it also works as the liquid for a pot roast. https://www.fromvalerieskitchen.com/classic-stovetop-beef-stew/#wprm-recipe-container-60964

[–] mic_check_one_two@lemmy.dbzer0.com 3 points 6 days ago* (last edited 6 days 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.
[–] realitista@lemm.ee 7 points 1 week ago* (last edited 1 week ago)

I actually just finished eating that half an hour ago. In the instant pot with some sauce. Good stuff.

[–] suodrazah@lemmy.world 6 points 1 week ago

All the time.

[–] FartsWithAnAccent@fedia.io 5 points 1 week ago

Fuck yeah, I'm making one this weekend actually

[–] Zedd_Prophecy@lemmy.world 4 points 1 week ago

That's one of the meals I first cook when Fall begins, and a big 'ol vat of 5 meat chili.

[–] tacosplease@lemmy.world 4 points 1 week ago (1 children)

Nah. Nothing wrong with it, but I either don't have time for roast or have better things (to my taste) to cook with that time.

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[–] Lawnmaster9000@lemmy.zip 3 points 1 week ago

📡📡📡

[–] Hikermick@lemmy.world 3 points 1 week ago* (last edited 1 week ago) (2 children)

You forgot French onion soup

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[–] altphoto@lemmy.today 3 points 1 week ago (1 children)
[–] LengAwaits@lemmy.world 4 points 1 week ago (5 children)

You should try this recipe, then.

Best seitan roast I've had.

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