On Friday, August 10, 2018 at 4:06:05 PM UTC-4, cshenk wrote:
> Ophelia wrote:
>
> >
> >
> > "songbird" wrote in message ...
> >
> > 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.
> >
> > oh geeze, if you've not roasted the onions, potatoes
> > and carrots enough to get some brown on them then that
> > would be very blah indeed. to me the main reason for
> > a pot roast is the roasting of the veggies along with
> > it. the beef flavor in the juice/gravy is very important
> > too. we usually add some mushrooms to go with it and
> > give it a bit more substance. do you like mushrooms?
> >
> > oh, and garlic, we like our garlic in there to cook
> > along with it and that also gets a bit carmelized.
> >
> >
> > > I suspect that flavorful water, thickened a bit and turned into a
> > > gravy would make all the difference.
> >
> > quite a bit if you're not roasting the veggies enough.
> >
> >
> > > 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.
> >
> > not at all IMO. the key word of pot roast is ROAST...
> >
> >
> > > oh well
> >
> > haha, yep, like most things here, it's just a matter
> > of tastes...
> >
> >
> > songbird
> >
> > ==
> >
> > I thought a joint of meat was called a 'roast' here? That is what I
> > have learned. If I am wrong I am happy to be corrected.
> >
> > So I am wondering if a post roast could be just cooked in a pot with
> > water and other veggies and not actually roasted?
>
> Lots of different recipes Ophelia and you are right, basically a 'pot
> roast' here is a fairly sizable hunk of solid boneless meat.

Might have a bone. I favor the classic 7-bone chuck roast:

<https://www.beefitswhatsfordinner.com/cuts/cut/2478/7-bone-chuck-roast>

Cindy Hamilton