Re: Smithey Ironware

On 11/15/2024 5:12 AM, Cindy Hamilton wrote:

On 2024-11-15, Ed P <esp@snet.n> wrote:

>
The browning makes a difference, addd a lot of flavor.  Pot roast is
beef.  No veggies.  That is how you make stew.

 I find a mirepoix makes for a better gravy.  The small pieces
virtually vanish during cooking.  Anything that doesn't break
down completely ends up in the fat separator strainer.
 

Agreed!

In this house, the only difference between stew and pot roast is
the size of the meat chunks.  My husband won't eat his vegatables;
I'm not his mother so I don't try to force him to do so.
>

Nor should you try.  His palate, his preference.

You make a good gravy after taking out the meat and then it is served
with mashed potatoes.

 We have a little gravy in the freezer from our last pot roast.  I've
thought about leveraging it into a cottage pie.
 

There's a good thought. :)
Jill