dsi1 wrote:
>
> Gary wrote:
> > Oh wow mom, bet you the family couldn't wait for a pot roast
> > dinner. ;-o
> > Individually chosen frozen dinners would be better and timed to
> > eat while watching Judge Judy.
>
> My mom was a very smart woman. As I got older I took over the dinner preparation. The mechanism and implementation for this was not known to me and happened so slowly as to be imperceptible to my developing brain. I would come home from school and make a pot roast. The pressure cooker made it very fast. I have a lot of fondness for them. The ignorant will dis this vessel because well, that's what the ignorant do best.

My teasing here of pot roasts truly comes from my ignorance. I've
never had a good one so I've never been tempted to waste my time
and food to make one.

That said..... over time I've seen many pot roast pics here and
they all look so good. BTW, your's looked very good too.

Anyway, I've spotted the main problem with all the ones I've
had.....neither Mom or 'The wife' ever thickened the liquid after
cooking. I know there's a good bit of beef flavor there. All I
got was a spoonful of the water on the plate. The meat was
shreddable and bland, those large cuts of potatoes and carrots
were...blah. No butter offered for the vegetables. Never a meal
to look forward to.

I suspect that flavorful water, thickened a bit and turned into a
gravy would make all the difference.

I do absolutely love my homemade beef stew and isn't that about
the same thing just smaller pieces of everything? And I do
thicken a bit with flour before or cornstarch at the end.

oh well