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.
>
90 minutes for pot roast? Try 4-5 hours and lots of liquid.

Jill