Terry Coombs wrote:
> On 8/14/2018 5:37 PM, Julie Bove wrote:
>>
>> "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.
>
> You don't own a baster ? I use one to get the au jus from the slow
> cooker when I use it to make gravy .
>

You do know that won't work for her, don't you?