On 7/29/2018 11:24 AM, Ed Pawlowski wrote:
> On 7/29/2018 9:52 AM, Gary wrote:
>
>>
>> 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.Â* 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 grew up with pot roast being beef in gravy.Â* No veggies in the pot.
> The beef was browned, cooked with liquid that was thickened to become
> gravy.Â* Usually served with mashed potatoes and another veggie.
>
> I don't know when my grandmother started making it that way but it is
> what I've know for 7 decades so keep your carrots out of it.

LOL Ed! Yeah, you can keep the carrots out of my pot roast, too. Ditto
for stew. One of my grandmother's made a rather watery stew which
sounds like Gary's experience with pot roast. The other grandmother's
stew had a nice gravy and no carrots! She put drop dumplings on top of
her beef stew to thicken it. Delicious!

Jill