Cindy Hamilton wrote:
> 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.

not really a big issue for me, but i always find
it amusing.


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

yes, a roasting pan (quite big), otherwise it gets
way too dried out.


songbird