cybercat wrote:
> "Bob Muncie" > wrote
>> Hi Lynn - I was thinking that if you are really in need of some beef, a
>> pot roast that is fork tender might well hit the spot :-) Some of the
>> other stuff you roast with it, might well be tasty and flavorized just
>> right.
>
> My slow simmered chili--any recipe, actually, as long as it is simmered for
> a couple of hours so the gr. beef is very tender, would be ideal. We just
> had some.
>
>

I thought about chili also, but I use rare ~ medium rare steak thats
cooked outside the chili. So I didn't think of it as a toothless meal :-)

I keep pumping my style which is to cook the beef separate (any roast
will do), slice thin, and add to the bowl as is prior to adding chili,
soup, or stew stuff. The hot stuff warms the meat to edible temps, and I
still get the beef in the cooked state I prefer. BTW, the cooking
juices, or deglazing normally goes into the stew, soup, or chili stuff
while still cooking.

But I'd try yours if offered :-)

Bob