On Aug 19, 7:44*pm, "Julie Bove" > wrote:
> "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...n%20Again%2C%2....
>
> >> 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. *

Sounds really bland...