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As a kid i called this stringy meat, something my grandmother would make on a regular basis. This is actually Swiss steak: a chuck roast seared at 400 degrees, then cooked for 5 hours at 225 degrees, adding veggies during the last hour.
View Diet Calendar, 18 September 2019:
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1567 kcal
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Fat: 67.13g | Prot: 76.22g | Carbs: 171.84g.
Breakfast: Starbucks Iced Espresso Pumpkin Spice Latte, Dole Bananas, Kroger New York Strip Steak. Lunch: Cucumber (with Peel) , Green Leaf Lettuce , Bell Peppers, Celery , Nature's Way MCT Oil, Bragg Organic Apple Cider Vinegar, Yeast, Avocados , Tomatoes. Dinner: Carrots (Without Salt, Drained, Cooked, Boiled) , Red Potatoes (Flesh and Skin) , Braised or Boiled Beef Pot Roast. Snacks/Other: Foodstirs Organic Minute Mug Cake Mix Celebration Confetti, Vitafusion Calcium Gummy Vitamins, Vitafusion MultiVites Gummy Vitamins, Vitafusion Energy B12 Gummy Vitamins, Vitafusion Vitamin D3 Gummy Vitamins. more...
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3493 kcal
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Exercise:
Cycling @ 24-30 mph - 1 hour and 30 minutes, Resting - 14 hours and 30 minutes, Sleeping - 8 hours. more...
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 Comments
Hi cheza, how is this different from pot roast?
18 Sep 19 by member: gz9gjg
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For Pete’s sakes 😋❤️👍 yesss 😋
18 Sep 19 by member: jcmama777
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Ine of my favorite meals!
18 Sep 19 by member: dlewis1234
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Doesn't taste like any pot roast i have ever had. But who knows, i just follow the recipe and way that my grandmother gave to me
18 Sep 19 by member: cheza wolf
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I also sauté chopped celery before adding meat into pan, with many other seasonings then fill to nearly cover meat with water. The pan is also something my grandmother gave me. She was given this pan over 50 years ago by someone else in the family who had his pan for numerous years. Maybe its special or something XD
18 Sep 19 by member: cheza wolf
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Hi cheza, I wasn't trying to be critical, just curious. I haven't used celery in pot roast; typically I brown chuck roast, add sautéed onions, beef broth or bouillon to cover the mest, salt and pepper and rosemary, simmer, then add carrots and potatoes in the last hour. So, just a different name for a very similar dish. I'm going to add celery next time.
18 Sep 19 by member: gz9gjg
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I took it as a question lol.
But the recipe for this is putting some olive oil in, sauté, add onion or onion soup mix, water to cover/near cover, Worcestershire sauce, kitchen bouquet, garlic, and whatever other seasonings of your choice. Simmer for 4-5 hours at 225 degrees then add your carrots and potatoes for the last hour.
18 Sep 19 by member: cheza wolf
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Hi cheza, I'm going to try your version - sounds very flavorful. My last couple of pot roasts were boring, time to change it up! Thanks!
19 Sep 19 by member: gz9gjg
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Your welcome. I owe it to my grandma, she has always made the best foods.
19 Sep 19 by member: cheza wolf
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19 Sep 19 by member: stepbench
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That is the kind of meat that melts in your mouth! looks delicious cheza enjoy!
19 Sep 19 by member: eat_little
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Lol it does, reason i used to call it stringy meat, it just falls apart. I brought some to someone at an assisted living home, and even have some for another day.
19 Sep 19 by member: cheza wolf
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cheza wolf's Weight History
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