On 8/18/2012 9:07 PM, Janet Bostwick wrote:
> On Sat, 18 Aug 2012 19:16:53 -0400, Cheryl >
> wrote:
>
>> On 8/18/2012 9:07 AM, jmcquown wrote:
>>
>>> On 8/18/2012 4:32 AM, Andy wrote:
>>
>>>> I'm also in this camp. It's easy and tastes as good as Mom's did.
>>>>
>>>> Recipe: http://alturl.com/dgegt
>>>>
>>> So, the recipe calls for both canned mushroom soup AND dry onion soup
>>> mix? Sorry, it doesn't appeal. And no, I'm not a canned soup snob. I
>>> just don't think pot roast should taste like cream of mushroom soup. It
>>> should taste like seasoned cooked beef. But hey, whatever works for you.
>>>
>>
>> With all that soup, how do you make a gravy?
>>
> snip
> Not my way of doing things, but I would think you could use your
> imagination on this. Being a canned soup/dry soup snob shouldn't
> prevent you from figuring out they are meant as seasonings. The
> recipe isn't intended to make soup. Don't you put liquid half way up
> the side of your pot roast for braising? That liquid, plus meat
> juices and the soups make the gravy.
> Janet US
>

I guess I just wasn't thinking of that glop as gravy.