On 2/10/2013 9:57 AM, Gary wrote:
> jmcquown wrote:
>>
>> On 2/10/2013 9:19 AM, Gary wrote:
>>> That darker meat was probably just seared darker, imo.
>>> The dish looked very tasty to me.
>
>> It probably was from the searing. I wouldn't turn that meal down.
>> However, I wouldn't spoon that much gravy over it (just my taste). The
>> gravy also seemed to be a little thick.
>
> I would have called that "beef stew" and not pot roast. Either way, looks
> great to me and I like thick gravy. Sop it up with some fresh bread and
> butter. oh yeah.
>
> Gary
>
"Beef stew" except he sliced it. I'd have cut the chuck roast into
large cubes, floured and browned them and then made stew, yep.

Jill