limey wrote:
>
> "biig" wrote in message
> >
> > No, you're not an ignoramus.... I use a slow cooker. It's a
> > rectamgular metal pot with glass lid that sits on an electric base. I
> > can salt and pepper the roast and brown on all sides right in the pot,
> > on top of the stove.
>
> Great idea! I browned it in the skillet which, of course, made another pot
> to wash.
>
> >You can use a pan instead and deglaze the pan >with
> > beef broth when you put the meat into the crockpot. I put the broth in
> > after the roast is browned.
>
> Another good tip! I used a little water plus the undrained liquid from the
> tomatoes.
>
> >I also put in garlic granules to taste, a
> > few shakes of dried basil and about a tbsp. dried >tarragon (I'm hooked
> > on tarragon, but you can leave this out.
>
> Ah, I was wondering about seasonings. I've read that one should go easy on
> them and also salt and pepper, since the pot intensifies the flavors, so I
> left them out. Now I can season!
>
> I leave it on med-low until
> > about an hour and a half before ready to serve, then add potatoes,
> > carrots, cooking onions (about 2" diameter) and sometimes wedges of
> > cabbage. Whatever we're in the mood for. The vegetables don't get as
> > mushy this way.
>
> I added the vegetables right at the beginning. I was afraid they would be
> hard but they were fine and not mushy.
>
> >when it's ready, I drain the broth and thicken it with a cornstarch
> slurry.
>
> I didn't thicken the broth since DH likes it that way when I fix pot roast.
> Personally, I would prefer more of a gravy consistency.
>
> Very tasty and with two of us, lots of
> > leftovers...hth..Sharon
>
> Sharon, I really appreciate all your tips, since I was travelling in
> uncharted territory and made up everything as I went along. Surprise - it
> tasted like pot roast.
>
> Dora

Glad to know it worked for you...Sharon