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.

Why did you dredge it in flour? What's the point in that?

>
> I covered the bottom of a baking dish with baby carrots.

Why on earth would you do that?

> In another
> dish I combined cream-of-mushroom soup, dry onion soup mix, and some
> white wine.

ACK!

>
> 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.

Way too short of a cooking time for a bottom round roast.

>
> 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.

Well if you're serving them shit like that, I can't imagine why they
would be bitching.

>
> The carrots were great, though.

Yeah nothing like mushy carrots soaked in beef drippings and cream of
mushroom/dry onion soup/white wine slop. Mmmm-mmmm! Look out Sandra
Lee, you've got competition!

> 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.

Next time you should just brown the roast, put it in the roasting pan
with carrots, celery, onion, and potatoes AROUND the meat, and roasting
for a couple of hours. I don't understand why you thought you had to
go through the extra step of nuking the potatoes first. But then
again, since you've been following the advice of the anal-retentive
dumb****s here, it doesn't surprise me that you don't know jack shit
about cooking.