> wrote in message
oups.com...
>
> 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.
>

wahahahahahaha! It pretends that it cooks.



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