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


Hmmm. I like the fact that you don't even have to brown the meat.
Also, I imagine this approach would lend itself to lots of
different seasoning combos. (I will try to overlook the lack of
red wine. <g>)

--
Jean B.