Mitch wrote:
> 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.
\
My suggestion is lay off the bottom round, Lay off the cream of mushroom
soup (what IS the purpose?? you can make a gravy if it comes to that)
Lay off the onion soup (all that salt probably draws any moisture out,
right?) and use more liquid in such a low fat cut as bottom round.