Andy wrote:
> cybercat said...
>
>> was the best cut for pot roast:
>>
>> nod
>> nod
>> nod
>>
>> Thank you.
>>
>> Just had a big tender piece on a toasted whole wheat bun. Wow.
>
>
> A slice o' heaven on a roll???
>
> Andy

Yep! I wouldn't use anything else for pot roast, whether you actually roast
it in a pan with veggies or crock-pot it (with or without veggies). It's
wonderful stuff and has for years remained one of the less expensive cuts.

Last time I made a chuck roast I reserved the drippings (in a container in
the fridge) knowing I'd use them in a couple of days. When I did, I took
the leftovers and (removing most of the *cooked* fat in the meat) sliced the
meat thinly, made gravy using some of the drippings, beef broth and stuff.
Added the sliced beef back to the gravy and heated it through. Talk about a
nice hot roast beef sandwich! And no, not on Wonder Bread! Thick toasted
slices of French bread. Yummmmmmm.

Jill
Jill

Jill