Cindy Hamilton wrote:

> 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

Interesting! I've only seen boneless for this.