"Ed Pawlowski" > wrote in message
...
> 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. 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. No veggies in the pot. The
> beef was browned, cooked with liquid that was thickened to become gravy.
> 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.
>
>
>>
>> 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
>>
>
> Stew is stew and pot roast is a beef roast, not just a stew with bigger
> chuncks of stuff.

Agree. And there are different kinds of stew. My mom never thickened hers
and it was tomato based. Would have been good if she had used seasonings and
cooked the meat for longer.