"graham" > wrote in message
news
> Perhaps we can discuss food for a change! However, there are bound to be
> disagreements on this one.
>
> http://www.telegraph.co.uk/food-and-...ct-roast-beef/

Hmmm... I tend to do pot roast and I like to cook the beef the day prior so
I can de-fat it. I usually cook it in some beef broth and onion. Also add
salt, pepper, parsley and a bay leaf. Sometimes add Italian seasoning. This
last time I used only a little broth, red wine, thyme and marjoram.

Cook on top of stove until tender, then cool overnight or at least a few
hours in the fridge and skim off the fat. If I don't have time to do that,
then I'll pour off the broth and use a de-fatting pitcher.

Usual veggies are potatoes, carrots and more onions. How I do it depends on
how much I make. This last time, I made quite a lot. I divided the veggies
into two baking dishes, adding the resulting broth/wine from the roast and
more beef broth and seasonings. I then added the meat back on top, but
cutting it into serving sized pieces. I did cover to bake it. By the time
the veggies were done, the meat was heated back through.

Another version that I sometimes do is in the Crockpot. This one uses tomato
sauce and beef broth. Italian seasonings. And along with the usual veggies,
I add chunks of bell peppers, celery and mushrooms. Never any leftovers of
that! I've actually had people call friends and family over to taste this
when I make