On Sat, 18 Aug 2012 22:26:14 -0600, Christine Dabney
> wrote:

>On Sat, 18 Aug 2012 22:28:35 -0400, Ed Pawlowski > wrote:
>
>>If it is bland, you never had a good pot roast. There should be no
>>carrots and potatoes cooked along side of it either.
>>
>>My mother made a lot of bland stuff too.
>
>My pot roast very certainly isn't bland. It is one of the best I have
>ever had.
>
>I found this recipe via Margaret Fox and her Cafe Beaujolais Cookbook.
>It is one of my "signature dishes".
>
>http://www.recfoodcooking.com/sigs/C...t%20Roast.html
>
>Christine

That is the basic way that I prepare my pot roast except that I brown
the onions in the pot on stovetop first and then brown the roast. For
cooking, I place the roast on the onions. From there the roast may be
cooked stovetop or oven. That way I get a nice dark brown, rich gravy
and I believe that the roast is more flavorful also.
Janet US