In article >,
Mitch <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.
>
> 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?

Lower heat, longer cooking.

>
> I swear I can't have one meal where my kids aren't bitching about the
> food.

All in good time! Hang out here long enough and the bitching will become
praise.

>
> 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.

And an energy saver. I'm also always looking for ways to save on power
bills.

It's one of many reasons I've fallen in love with my table top oven. ;-)
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson