On Sun, 19 Aug 2012 05:08:16 -0400, Gary > wrote:

>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
>>
>
>Thankyou Christine. I've bookmarked this and will try it sometime. Flavoring
>is simple but sounds good.
>
>I've never made a pot roast, mainly because I grew up hating it. It was
>nothing but meat cooked to well done with carrots and potatoes cooked on the
>side. Very bland.

That's because you're supposed to put it in the fridge and the next
day slice it onto good bread and slather it with horseradish sauce,
open face sandwichs. While hot you're supposed to serve it with
red/beet horseradish. If your pot roast won't slice without shedding
you over cooked it... it should never have come to a boil... lower the
heat just when it begins to simmer and cook long and slow, check often
by forking. Most people over cook pot roast. I think top round and
brisket make the best pot roast... chuck tends to string. Try a
brisket braised in gingerale.