On Thursday, August 9, 2018 at 10:08:04 AM UTC-4, songbird wrote:
> Cindy Hamilton wrote:
> ...
> > Songbird seems to do her pot roast a little different from everybody else,
> > or else she braises the veggies along with the meat.
>
> his/he.

Sorry. I can't see you from here I'll probably get
it wrong again in the future.

> and the prep for a pot roast is easy as in i like
> to brown the meat with just a little olive oil and
> the garlic first before topping it with the vegetables
> and then putting it in the oven until done. only
> a little water added, but nothing else as we don't
> cook with wine. if you put too much water the juice
> is too wimpy later and i don't like to waste time to
> simmer it to make it into a decent gravy.
>
> the vegetables are scrubbed, but otherwise left
> in large chunks (potatoes/onions quartered or halved,
> carrots might be cut once or twice). it's a simple
> dish. we don't put celery or other spices in there
> other than the garlic.
>
>
> songbird

Do you cover it while it's in the oven?

Cindy Hamilton