"Mitch" <Mitch@...> wrote in message
...
> Had shoe leather for dinner. Please school me.
>
> I had a 2-pound bottom round roast. I dredged it in flour and braised
> it in a skillet until it was browned on all sides.
>
> I covered the bottom of a baking dish with baby carrots. In another
> dish I combined cream-of-mushroom soup, dry onion soup mix, and some
> white wine.
>
> I placed the roast on top of the carrots, poured the mixture over the
> roast, put the lid on, and cooked at 325 F for 90 minutes.
>
> Was it overcooked, or did it need to cook longer to tenderize it?
>
> I swear I can't have one meal where my kids aren't bitching about the
> food.
>
> The carrots were great, though.
> Oh, and the potatoes were perfect. Nuked them for 10 minutes like
> someone suggested, then covered in oil and finished in the 325 oven
> for 30 minutes. They came out exactly as they do when they cook at
> 425 for 90 minutes. Good to know.

It needed to cook longer. I make this on top of the stove, that works
better for me. After browning I add a little liquid and reduce it to a
one-bubble simmer for 2.5-3 hours. I add the vegetables the last
hour. Personally, I would forget the salty onion soup mix and cream
of mushroom and just brown some onion chunks to toss in with the
carrots and potatoes the last hour.



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