On 8/18/2012 11:27 AM, Gary wrote:
> Zz Yzx wrote:
>>
>>> So how do you do yours?
>>
>> I rub the roast (chuck or 7-blade) with spices then dredge in flour
>> then brown it. Liquid is half stout and half pineapple juice with a
>> little worceshire. I add whole (trimmed) onion, carrots, celery then
>> cook it. The whole onion, carrots and celery come out when they're
>> mushy and the meat is nearly done. Then red potatos, carrots,
>> turnips, whatever go in. Then cook till done.
>>
>> -Zz
>
> IMO, pot roast sucks (my mom used to make that crap). The meat is bland and
> the carrots and pototoes cooked along side of it were blah too. I'll take a
> Big Mac(tm) and fries any day over that crappy homemade meal.
>
Seasoning changes everything. Salt, pepper, onion, garlic, bay leaf.
You can simmer it on the stove top or cook it in the oven. Or cook it
in a crock pot. Don't like the crappy carrots and potatoes? Don't add
them.

It also depends on the type of roast. I love chuck roast. A well
marbled chuck roast can be very tasty

> I often buy the same beef and slice it into steaks and treat them as I would
> a ribeye steak...with mushrooms and onions. A much better meal, imo, than
> that crappy pot roast nonsense. YAWN!
>
I believe you're describing chuck-eye steaks. aka Delmonico. Much less
expensive than rib eyes and every bit as tasty.

Jill