Ed Pawlowski wrote:
>
> On 8/5/2016 2:41 PM, Sky wrote:
>
> >> I would skip the flour and just sear the heck out of the roast on all
> >> sides before cooking. If you want thickening, you can always add the
> >> flour to the juices at the end.
> >>
> >
> > Tha works, too. Er, except, it's not wise to add the "thickener"
> > (wheat, rice, corn, whatever flour) afterwards. The 'thickener' should
> > cook along with everything else as to 'meld' Otherwise, there's too
> > much of the 'raw' (flour) taste .. .. .. .. and that has to get 'cooked'
> > away. Hopefully, that makes sense, eh?! There's nothing like a good
> > 'roux' to work wonders!!
> >
> > Sky
>
> Use corn starch and you won't have a flour taste. Been using it for pot
> roast for 50 years so far.

I actually do that more often for thickening, Ed. It's so easy. Someone
mentioned here that if you use cornstarch, it breaks down upon reheating
the meal. I've never noticed that problem so far.