i got a bag of 1 inch ny sirloins in trade for taking care of a cople of dogs while a friend of mine takes vacation. i think he got the better deal, been cooking thick steaks so long with the egg it seems you forget how to cook things like this. did them several ways and the two best were the hot waterbag method with a sear and this simple potroast. a can of guinnes, some jim beam, onion slices under the steak and 3 chicken bullion cubes and some rub. made a quick gravey from the drippings after cooking it about 3 hours, not bad for a cheap 1 inch steak
fishlessman, Darn that looks good! Could you please elaborate a little bit on the qty of the ingredients and cooking temp? Also, can someone describe the "hot water bag" method? Thanks to all!Rascal
Rascal, quantity isnt important with pot roast, cover the bottom with thick onoin slices so that the steak doesnt touch the bottom of the pan and burn, can of guinness, half cup of beam, some bullion cubes to add flavor, i seared the steak first in oil with a little flour, add water to come up 3/4 way up the meat and cook at a temp with a good simmer till its fall apart tender. it was in the low 300 dome temp. you can do the same with any potroast with just more liquid adding beer, wine , lowsodium chicken stock etc, egged pot roast always comes out great, especially if you add a bunch of root veggies toward the end of the cook. since they call it pot roast, you dont want to submerge the meat in liquid, start it about 3/4 ways up the meat so the top roasts, and flip it half way thru the cook. it was just me eating, so just meat was fine for an easy mealshould have said hot tub method, put steak in a bag and submerge sealed bag in the sink full of hot water until the steak is above 110 internal then just sear the outside til done, quick cook and it keeps the thin steak from drying out and curling on the grill
fishlessman, The stout from Dublin and the bourbon from Kentucky must be an great mix.Have made lots of pint style pot roasts but the addition of bourban I have not done.(Yet)But will give that a try. Thanks for a tip.
fishlessman, Thank you so much! I just love a good pot roast, specially when it's fall-apart tender like that! I'll be sure to try it, cooked in the same fashion very soon!Rascal
