In article >,
"~~ Shelly ~~" > wrote:

> Hi. I'm planning to try to recreate a simple meal that a small sandwich
> shop in town used to make. The shop has been shut down now due to the
> owner's retirement, and my kids and I miss his 'Dinner in a Cup' meal.
>
> The owner/cook would take a roast and braise it overnight. Then he'd remove
> the meat and shred it, and use Au Jois (sp) mix to make up a very rich dark
> gravy. Then the meat would be added to the gravy, and layered in a pint
> container with mashed potatoes. God it was good!!!
>
> So I figure that if I cooked a roast in a crock pot and made gravy with AJ
> mix, I should have a reasonable 'wannabe' meal.
>
> My real question is advice on what kind of roast to get. The original cook
> told me what cut he used, but I couldn't find it in the grocery store and
> have now forgotten what he called it. I believe he said it came from one
> end of a larger cut that round steaks come from. Anyone here have an idea?
>
> I am also wondering if I should completely cover the roast, or use just a
> cup or two of water since a crock pot usually requires less water when
> cooking.
>
> Suggestions welcome.
>
> TIA
> ~~ Shelly ~~

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