Cook details? Smoked? Seasonings? Cut of meat?
Stovetop, large pot
4.3 lbs of
chuck roast rolled onto a mixture of
flour,
salt,
pepper and some montreal
steak seasoning and then rubbed in.
Seared in pot, on all 'six' sides. Small amount of
vinegar to shuffle the burnt material into a paste. Meat is removed and carrots/onions added to medium-low.
Meat is placed back in and water is added, trying to remember its easy to have too much broth. Covered and reduced stove to lowest setting.
Celery and gold
potatos are cut and added with a bit of
rosemary,
thyme,
oregano and 4 small
bay leaves. A few potatos are cut deliberately small in hopes that they fall apart and aid in the gravy thickness. Some potatos and celerys are left out, to be added in the final hour of cooking for a crunchy variety
Of course I had too much water expelling from the ingredients, took out a bunch of broth and boiled it down to a thick gravy in a separate pot. Goal was to stop the meat from being completely submersed. Considered keeping the gravy for a different dish, but ended up placing back in.
The cooking went for a bit over 8 hours. Every 20 minutes or so, check if it's boiling and consider turning the stove off, then back on later. The low setting on electric stoves is a smidge too high. Of course, the task is complete when the meat completely caves in when you jab it with a fork
Stovetop is tedious compared to the oven or crockpot methods, but pays off for me. I certaintly have not had a crockpot roast that I enjoyed more than a stovetop roast. The lack of precision in the recipe allows for unique batches, but its pretty hard to screw up a roast. Even if you screw up somehow, chances are its going to be good anyway.