Budd Tugley wrote on 24 Jan 2006 in rec.food.cooking

> >Budd, darlin', I salute you. It was delicious
>
> Great! Glad you liked it. I imagine there are many different ways to
> jazz up the gravy. I wanted to stick to the original recipe because it
> was so no-frills and called for that soup...which I shun usually.
> No...haven't tried the chuck but I can't see how it could go wrong.
> Seeing that's a usual cut for pot roast. You may want to reduce the
> cooking time though? After all, this recipe shocks by using the eye
> round. I tried this because it's less fatty and we're watching our
> weight these days. Not a drop of grease in that gravy and the meat was
> nicely flavored. I plan to add more garlic next time. Carrots are also
> a good thing....
>
>

It looks like this was modified from a crockpot recipe to an oven recipe.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.