"dsi1" > wrote in message
...
On Sunday, July 29, 2018 at 3:51:39 AM UTC-10, 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. 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

My point was that people that will dis pressure cookers simply because they
don't know how to use them. That's terribly lame.

As far as pot roast/stew goes, it doesn't matter to me how the meat is
braised. Whole or cut-up is fine with me. I like to blur the line between
stew and pot roast anyway. If the meat is already cut up then I make stew.
It's as simple as that.

OTOH, the important part is not the meat, it's the gravy. The cook has to
know exactly what flavor they want to achieve to stand a chance of making a
successful dish. If you don't know what your target is, you're just shooting
away in the dark. I make a good amount of gravy because that's what people
like. Being able to make a good pot roast/stew requires that you can control
the amount, flavor, and appearance, of the gravy. It's as simple as that.
Hee hee.

=====

I used mine today to cook some red cabbage and ham for later use.

Cheri