"jmcquown" > wrote in message
news
> On 8/14/2018 4:44 AM, Julie Bove wrote:
>> Hide your eyes Gary!
>>
>> We had cooler weather yesterday so I decided to use the oven. I actually
>> did the meat on top of the stove. Salt, pepper, parsley and bay leaf.
>>
>> Purple, orange and yellow carrots cut on a slant and mixed with onions,
>> salt, pepper and parsley. Red potatoes cut in bite sized chunks with the
>> same seasonings. Olive oil on both.
>>
>> Made a little dish of veggies minus the onions for the dog. I took some
>> meat out for him then let the meat and broth sit before defatting them. I
>> then mixed all together and made a gravy with sweet brown rice to
>> thicken.
>>
>> Super good!
>
> I like pot roast. I do wonder why you didn't just cook the roast in the
> oven (since you were using it) and put the vegetables in the same pot with
> the seasonings in water or broth. Or roast them alongside (timing
> adjusted). But hey, your call. I'm glad you enjoyed it.

Because proportionally I use a ton of veggies and I have found when I do the
carrots and potatoes at the same time, it doesn't work so well. By cooking
them separately, I can pull one pan out if they get done too soon. Plus it's
far easier to thicken the gravy and defat the meat if I only have to pull
out the meat. Trying to get all that liquid out around the veggies can be
tricky.