On Sun, 10 Nov 2013 14:55:59 -0500, Cheryl >
wrote:

>On 11/10/2013 1:44 PM, Brooklyn1 wrote:
>
>> My pot roast will be even better today.
>> http://i40.tinypic.com/35jchas.jpg
>
>That looks delicious but I'm surprised I don't see any onions. I know
>you like them. Any reason you don't put them in pot roast?

I did, two medium onions, but I sliced them and put them in early so
they melted into the gravy. The onions were in the ingredients
picture that I posted first:
http://i42.tinypic.com/15n2bnt.jpg
Of course the Genesee Cream Ale was my braising liquid, actually I
used two cans, and I added an 8 ounce can of tomato sauce too. I
seasoned with four bay leaves, lots of fresh ground black pepper,
parsley, marjoram, some chopped celery tops, two whole cloves, a piece
of blade mace, and a little MSG. At the end I thickened with a corn
starch slurry. Today after the meat was cold from the fridge I sliced
it and put it back into the pot, it's on the stove heating now, on the
lowest flame. I'm careful not to overcook pot roast, I want it
sliceable, not falling apart strings... to me falling into strings
it's ruined, may as well open a can of Dinty Moore stew, even the
texture of canned corned beef is better than strings.... I don't
understand pulled pork either, well I do, it's a booboo, it's what
evolved by people who can't cook.