On 1/31/2019 4:40 PM, Terry Coombs wrote:
> In the oven as I type , after a nice hot sear on the stove top followed
> by deglazing with some red wine and water . Slow cooker is OK , but
> today I was in the mood for an oven baked roast . I'm using my Guardian
> heavy aluminum roasting pan with lid , at 325° . Don't know if it's a
> "family heirloom" but the pan came from my mother in law . Does a
> damfine job on whole chickens too . I haven't decided whether to add
> taters and carrots to the roast or make some parsleyed potatoes and a
> veggie on the stove top .
>
Just a personal preference but with oven roasted beef I would rather not
have potatoes or the other vegetables cooked in any sort of liquid
unless I'm making a stew. I'd cook and serve them on the side.

Jill