Please help!!!!

(Mary Munson) wrote in news:29608-419AA640-58
@storefull-3176.bay.webtv.net:

> Please help!!!!

There are over 350,000 references to pot roast on Google. You might start
looking there.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

(Mary Munson) wrote in news:29608-419AA640-58
@storefull-3176.bay.webtv.net:

> Please help!!!!

There are over 350,000 references to pot roast on Google. You might start
looking there.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

(Mary Munson) wrote in news:29608-419AA640-58
@storefull-3176.bay.webtv.net:

> Please help!!!!

There are over 350,000 references to pot roast on Google. You might start
looking there.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

(Mary Munson) wrote in news:29608-419AA640-58
@storefull-3176.bay.webtv.net:

> Please help!!!!

There are over 350,000 references to pot roast on Google. You might start
looking there.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Mary Munson" > wrote in message
...
> Please help!!!!


You don't say whether you already have the meat you intend to prepare
as a pot roast or if that is something yet to be determined. That
would be the logical starting point because it is something that could
make a big difference.

"Mary Munson" > wrote in message
...
> Please help!!!!


You don't say whether you already have the meat you intend to prepare
as a pot roast or if that is something yet to be determined. That
would be the logical starting point because it is something that could
make a big difference.

"Mary Munson" > wrote in message
...
> Please help!!!!


You don't say whether you already have the meat you intend to prepare
as a pot roast or if that is something yet to be determined. That
would be the logical starting point because it is something that could
make a big difference.

> "Sam D."
>
> wrote:
>>
>> Please help!!!!
>
>
>You don't say whether you already have the meat you intend to prepare
>as a pot roast or if that is something yet to be determined. That
>would be the logical starting point because it is something that could
>make a big difference.

Yeah, like for all we know this webtv pinhead is posting from Arkansas and is
talking road kill.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> "Sam D."
>
> wrote:
>>
>> Please help!!!!
>
>
>You don't say whether you already have the meat you intend to prepare
>as a pot roast or if that is something yet to be determined. That
>would be the logical starting point because it is something that could
>make a big difference.

Yeah, like for all we know this webtv pinhead is posting from Arkansas and is
talking road kill.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

On Tue, 16 Nov 2004 17:15:44 -0800, (Mary Munson)
wrote:

>Please help!!!!

This is an excellent recipe. We never make a roast any other way.


* Exported from MasterCook *

On Again, Off Again Pot Roast

Recipe By :Margaret Fox (Cafe Beajolais Cookbook)
Serving Size : 4 Preparation Time :0:00
Categories : beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds chuck roast -- at room temperature
1 teaspoon salt
freshly ground black pepper
3 cloves garlic -- minced
2 yellow onions -- peeled and thinly
sliced

Rub salt, pepper and garlic into chuck roast and place in a Dutch oven.
Cover with the onions.
Cover and place in a 360 degree oven for 1 hour.
Remove cover and bake for 1 more hour
Replace top and bake for 1 more hour.

Source:
"Chris Dabney in rec.food.cooking"



- - - - - - - - - - - - - - - - - - -

Per serving: 615 Calories (kcal); 44g Total Fat; (66% calories from fat);
45g Protein; 5g Carbohydrate; 164mg Cholesterol; 677mg Sodium
Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5
Fat; 0 Other Carbohydrates

--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Tue, 16 Nov 2004 17:15:44 -0800, (Mary Munson)
wrote:

>Please help!!!!

This is an excellent recipe. We never make a roast any other way.


* Exported from MasterCook *

On Again, Off Again Pot Roast

Recipe By :Margaret Fox (Cafe Beajolais Cookbook)
Serving Size : 4 Preparation Time :0:00
Categories : beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds chuck roast -- at room temperature
1 teaspoon salt
freshly ground black pepper
3 cloves garlic -- minced
2 yellow onions -- peeled and thinly
sliced

Rub salt, pepper and garlic into chuck roast and place in a Dutch oven.
Cover with the onions.
Cover and place in a 360 degree oven for 1 hour.
Remove cover and bake for 1 more hour
Replace top and bake for 1 more hour.

Source:
"Chris Dabney in rec.food.cooking"



- - - - - - - - - - - - - - - - - - -

Per serving: 615 Calories (kcal); 44g Total Fat; (66% calories from fat);
45g Protein; 5g Carbohydrate; 164mg Cholesterol; 677mg Sodium
Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5
Fat; 0 Other Carbohydrates

--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Wed, 17 Nov 2004 04:39:31 -0600, Damsel in dis Dress
> wrote:


>Cover and place in a 360 degree oven for 1 hour.
>Remove cover and bake for 1 more hour
>Replace top and bake for 1 more hour.
>
>Source:
> "Chris Dabney in rec.food.cooking"

I need to amend this. I have been making this at a high altitude
lately, and it seems to take a bit longer to cook. So,if you are
making this at a high altitude, you might want to try cooking it
longer, or it won't come out meltingly tender the way it usually does.
I have been adding about 15 minutes to each segment of the cooking.

Christine

On Wed, 17 Nov 2004 04:39:31 -0600, Damsel in dis Dress
> wrote:


>Cover and place in a 360 degree oven for 1 hour.
>Remove cover and bake for 1 more hour
>Replace top and bake for 1 more hour.
>
>Source:
> "Chris Dabney in rec.food.cooking"

I need to amend this. I have been making this at a high altitude
lately, and it seems to take a bit longer to cook. So,if you are
making this at a high altitude, you might want to try cooking it
longer, or it won't come out meltingly tender the way it usually does.
I have been adding about 15 minutes to each segment of the cooking.

Christine

"Mary Munson" > wrote in message
...
> Please help!!!!
>

Assuming you don't want anything complicated:

1 crockpot
1 roast
salt & pepper
assorted veggies of your choice
minimal water/broth/sherry, etc.
add all to crockpot, set on low 12 hours.
eat

"Mary Munson" > wrote in message
...
> Please help!!!!
>

Assuming you don't want anything complicated:

1 crockpot
1 roast
salt & pepper
assorted veggies of your choice
minimal water/broth/sherry, etc.
add all to crockpot, set on low 12 hours.
eat