"Jean B." > wrote in message
...
> 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>)

I am eating my pot roast now. Very good! I had intended to put a little
garlic in there for forgot. Husband and daughter love garlic but I do not.
I didn't brown it first. I used to do that but I don't really notice a
difference in how it comes out.

I didn't make a gravy either but I did take the excess liquid out and
reduced it down a lot.

I also managed to make a couple of sweet potatoes are were actually edible!
Now that I now how to make them, I will be stocking up on them.