Jill McQuown wrote:
>
> I salted and peppered the roast and browned the chuck roast, then placed
> it in the Rival crock pot. I added about 1/2 cup of beef broth <gasp>,
> minced onion, a couple of cloves of crushed garlic and a couple of bay
> leaves. I set it on High at about 1PM. By 4PM the kitchen smelled
> wonderful. I checked for tenderness. Nearly done. Turned the crock
> pot down to low for another hour.
>
> This is not a roast intended to be cooked to varying degrees of doneness
> and sliced to present. I want it falling apart tender. It's about the
> only beef (other than stew beef) I want well done.
>
> Yes, I'll be having this with mashed potatoes. And gravy, which is
> thickened with a cornstarch slurry. Steamed baby peas will be the side
> dish.
>
> You?

A 4+ lb top round roast beast is in the oven now, will have a simple
salad, baked spuds, and a frozen veggie not decided on yet, thinking
green beans. The big decision was oven roast or pot roast... oven
roast won because it's far less laborious/time consuming to prep all
the ingredients and tend to.
Was running short on time today, the new compostor I ordered arrived,
same as the other only we decided that we really need two... took a
couple hours to assemble... assembled indoors as it's too cold
outside, naturally I took measurements to check that it could fit
through the front door, it does with 4" to spare. Then lots of
packing material to bust up, compact, tape, and dispose of. And
whaddaya know, a few hours later and another delivery, my new
Honeywell Humidifier, getting tired of dry winter air. Got it filled
with bottled water and was running in no time. Within one hour the
humidity went from 28% to 40%. More packing material of course. Next
trip to BJs I'll stock up on distilled water. It'll use tap water but
then I'll need to go through the cleaning process each week.
This is a great humidifier, I had a smaller one but it really didn't
do much:
http://i64.tinypic.com/6roldg.jpg
My new 2nd compostor:
http://i68.tinypic.com/280nzh4.jpg