Dinner tonight 1/4/2021
 

Chuck roast, mashed potatoes and steamed sliced yellow squash.

The chuck roast is cooking on the stove top. Call it braised because
that's what it is. It's gently simmering in a covered skillet after
first being seasoned well with S&P. The meat was browned in the skillet
after being sprinkled with flour to create a fond in the pan. Add water
to cover, add bay leaf, dried thyme, minced garlic, minced onion and
hey, even a splash of Worcestershire sauce. Turn heat to low and
simmer, covered, 3-5 hours depending on the size of the "roast". This
was a small one, only 3 lbs. boneless.

The result you want is falling apart, fork tender, delicious beef.
Don't let the liquid cook away. You might want to thicken that with a
cornstarch slurry to make a gravy. :)

Jill

Dinner tonight 1/4/2021
 

On Mon, 4 Jan 2021 19:32:52 -0500, jmcquown >
wrote:

>Chuck roast, mashed potatoes and steamed sliced yellow squash.
>
>The chuck roast is cooking on the stove top. Call it braised because
>that's what it is. It's gently simmering in a covered skillet after
>first being seasoned well with S&P. The meat was browned in the skillet
>after being sprinkled with flour to create a fond in the pan. Add water
>to cover, add bay leaf, dried thyme, minced garlic, minced onion and
>hey, even a splash of Worcestershire sauce. Turn heat to low and
>simmer, covered, 3-5 hours depending on the size of the "roast". This
>was a small one, only 3 lbs. boneless.
>
>The result you want is falling apart, fork tender, delicious beef.
>Don't let the liquid cook away. You might want to thicken that with a
>cornstarch slurry to make a gravy. :)
>
>Jill

That sounds very good... enjoy.

Dinner tonight 1/4/2021
 

On Monday, January 4, 2021 at 6:32:59 PM UTC-6, wrote:
>
> Chuck roast, mashed potatoes and steamed sliced yellow squash.
>
> The chuck roast is cooking on the stove top. Call it braised because
> that's what it is. It's gently simmering in a covered skillet after
> first being seasoned well with S&P. The meat was browned in the skillet
> after being sprinkled with flour to create a fond in the pan. Add water
> to cover, add bay leaf, dried thyme, minced garlic, minced onion and
> hey, even a splash of Worcestershire sauce. Turn heat to low and
> simmer, covered, 3-5 hours depending on the size of the "roast". This
> was a small one, only 3 lbs. boneless.
>
> The result you want is falling apart, fork tender, delicious beef.
> Don't let the liquid cook away. You might want to thicken that with a
> cornstarch slurry to make a gravy. :)
>
> Jill
>
Mmmmmm-mmmmm Do I see beef roast sandwiches in your future?

Dinner tonight 1/4/2021
 

On 1/4/2021 7:32 PM, jmcquown wrote:
> Chuck roast, mashed potatoes and steamed sliced yellow squash.
>
> The chuck roast is cooking on the stove top.Â* Call it braised because
> that's what it is.Â* It's gently simmering in a covered skillet after
> first being seasoned well with S&P.Â* The meat was browned in the skillet
> after being sprinkled with flour to create a fond in the pan.Â* Add water
> to cover, add bay leaf, dried thyme, minced garlic, minced onion and
> hey, even a splash of Worcestershire sauce.Â* Turn heat to low and
> simmer, covered, 3-5 hours depending on the size of the "roast".Â* This
> was a small one, only 3 lbs. boneless.
>
> The result you want is falling apart, fork tender, delicious beef. Don't
> let the liquid cook away.Â* You might want to thicken that with a
> cornstarch slurry to make a gravy. :)
>
> Jill

Sounds good. I use a Dutch oven but pretty much the same way, water
half way up. Makes a good gravy too.

Dinner tonight 1/4/2021
 

On 2021-01-04 11:34 p.m., Ed Pawlowski wrote:
> On 1/4/2021 7:32 PM, jmcquown wrote:
>> Chuck roast, mashed potatoes and steamed sliced yellow squash.
>>
>> The chuck roast is cooking on the stove top.Â* Call it braised because
>> that's what it is.Â* It's gently simmering in a covered skillet after
>> first being seasoned well with S&P.Â* The meat was browned in the
>> skillet after being sprinkled with flour to create a fond in the pan.
>> Add water to cover, add bay leaf, dried thyme, minced garlic, minced
>> onion and hey, even a splash of Worcestershire sauce.Â* Turn heat to
>> low and simmer, covered, 3-5 hours depending on the size of the
>> "roast".Â* This was a small one, only 3 lbs. boneless.
>>
>> The result you want is falling apart, fork tender, delicious beef.
>> Don't let the liquid cook away.Â* You might want to thicken that with a
>> cornstarch slurry to make a gravy. :)
>>
>> Jill
>
> Sounds good.Â* I use a Dutch oven but pretty much the same way, water
> half way up.Â* Makes a good gravy too.

We had a meat free low salt supper tonight, quinoa with red pepper and
onion, black beans, garlic, chili powder and cilantro.

Dinner tonight 1/4/2021
 

On Mon, 4 Jan 2021 19:46:47 -0800 (PST),
wrote:

> On Monday, January 4, 2021 at 6:32:59 PM UTC-6, wrote:
>>
>> Chuck roast, mashed potatoes and steamed sliced yellow squash.
>>
>> The chuck roast is cooking on the stove top. Call it braised because
>> that's what it is. It's gently simmering in a covered skillet after
>> first being seasoned well with S&P. The meat was browned in the skillet
>> after being sprinkled with flour to create a fond in the pan. Add water
>> to cover, add bay leaf, dried thyme, minced garlic, minced onion and
>> hey, even a splash of Worcestershire sauce. Turn heat to low and
>> simmer, covered, 3-5 hours depending on the size of the "roast". This
>> was a small one, only 3 lbs. boneless.
>>
>> The result you want is falling apart, fork tender, delicious beef.
>> Don't let the liquid cook away. You might want to thicken that with a
>> cornstarch slurry to make a gravy. :)
>>
>> Jill
>>
> Mmmmmm-mmmmm Do I see beef roast sandwiches in your future?

You don't make roast beef sandwiches out of chuck pot roast.

-sw

Dinner tonight 1/4/2021
 

On Mon, 4 Jan 2021 23:34:56 -0500, Ed Pawlowski wrote:

> Sounds good. I use a Dutch oven but pretty much the same way, water
> half way up. Makes a good gravy too.

Water with dry Lipton "Golden Onion" soup mix.

-sw

Dinner tonight 1/4/2021
 

On Tuesday, January 5, 2021 at 1:04:43 AM UTC-5, Sqwertz wrote:
> On Mon, 4 Jan 2021 19:46:47 -0800 (PST),
> wrote:
> > On Monday, January 4, 2021 at 6:32:59 PM UTC-6, wrote:
> >>
> >> Chuck roast, mashed potatoes and steamed sliced yellow squash.
> >>
> >> The chuck roast is cooking on the stove top. Call it braised because
> >> that's what it is. It's gently simmering in a covered skillet after
> >> first being seasoned well with S&P. The meat was browned in the skillet
> >> after being sprinkled with flour to create a fond in the pan. Add water
> >> to cover, add bay leaf, dried thyme, minced garlic, minced onion and
> >> hey, even a splash of Worcestershire sauce. Turn heat to low and
> >> simmer, covered, 3-5 hours depending on the size of the "roast". This
> >> was a small one, only 3 lbs. boneless.
> >>
> >> The result you want is falling apart, fork tender, delicious beef.
> >> Don't let the liquid cook away. You might want to thicken that with a
> >> cornstarch slurry to make a gravy. :)
> >>
> >> Jill
> >>
> > Mmmmmm-mmmmm Do I see beef roast sandwiches in your future?
> You don't make roast beef sandwiches out of chuck pot roast.

Ok. "Leftover pot roast sandwiches", then.

Cindy Hamilton

Dinner tonight 1/4/2021
 

On Monday, January 4, 2021 at 11:35:04 PM UTC-5, Ed Pawlowski wrote:
> On 1/4/2021 7:32 PM, jmcquown wrote:
> > Chuck roast, mashed potatoes and steamed sliced yellow squash.
> >
> > The chuck roast is cooking on the stove top. Call it braised because
> > that's what it is. It's gently simmering in a covered skillet after
> > first being seasoned well with S&P. The meat was browned in the skillet
> > after being sprinkled with flour to create a fond in the pan. Add water
> > to cover, add bay leaf, dried thyme, minced garlic, minced onion and
> > hey, even a splash of Worcestershire sauce. Turn heat to low and
> > simmer, covered, 3-5 hours depending on the size of the "roast". This
> > was a small one, only 3 lbs. boneless.
> >
> > The result you want is falling apart, fork tender, delicious beef. Don't
> > let the liquid cook away. You might want to thicken that with a
> > cornstarch slurry to make a gravy. :)
> >
> > Jill
> Sounds good. I use a Dutch oven but pretty much the same way, water
> half way up. Makes a good gravy too.

Beef broth and wine, instead of water. Sometimes just wine, since
I usually get a 7-bone chuck roast, which is pretty flat.

Cindy Hamilton

Dinner tonight 1/4/2021
 

On 1/4/2021 7:32 PM, jmcquown wrote:
> Chuck roast, mashed potatoes and steamed sliced yellow squash.
>
> The chuck roast is cooking on the stove top. Call it braised because
> that's what it is. It's gently simmering in a covered skillet after
> first being seasoned well with S&P. The meat was browned in the skillet
> after being sprinkled with flour to create a fond in the pan. Add water
> to cover, add bay leaf, dried thyme, minced garlic, minced onion and
> hey, even a splash of Worcestershire sauce. Turn heat to low and
> simmer, covered, 3-5 hours depending on the size of the "roast". This
> was a small one, only 3 lbs. boneless.
>
> The result you want is falling apart, fork tender, delicious beef. Don't
> let the liquid cook away. You might want to thicken that with a
> cornstarch slurry to make a gravy. :)

Sounds good, Jill. My only conflict is that you added water to cover the
roast then covered the pan. That sounds more like simmered roast vs braised.

Dinner tonight 1/4/2021
 

On 1/4/2021 11:34 PM, Ed Pawlowski wrote:
> On 1/4/2021 7:32 PM, jmcquown wrote:
>> Chuck roast, mashed potatoes and steamed sliced yellow squash.
>>
>> The chuck roast is cooking on the stove top.Â* Call it braised because
>> that's what it is.Â* It's gently simmering in a covered skillet after
>> first being seasoned well with S&P.Â* The meat was browned in the
>> skillet after being sprinkled with flour to create a fond in the pan.
>> Add water to cover, add bay leaf, dried thyme, minced garlic, minced
>> onion and hey, even a splash of Worcestershire sauce.Â* Turn heat to
>> low and simmer, covered, 3-5 hours depending on the size of the
>> "roast".Â* This was a small one, only 3 lbs. boneless.
>>
>> The result you want is falling apart, fork tender, delicious beef.
>> Don't let the liquid cook away.Â* You might want to thicken that with a
>> cornstarch slurry to make a gravy. :)
>>
>> Jill
>
> Sounds good.Â* I use a Dutch oven but pretty much the same way, water
> half way up.Â* Makes a good gravy too.

Yes, when I wrote "cover" with water I should have said water about
halfway up. This is a recipe my Aunt gave me when I first got married.

Jill

Dinner tonight 1/4/2021
 

On 1/5/2021 1:05 AM, Sqwertz wrote:
> On Mon, 4 Jan 2021 23:34:56 -0500, Ed Pawlowski wrote:
>
>> Sounds good. I use a Dutch oven but pretty much the same way, water
>> half way up. Makes a good gravy too.
>
> Water with dry Lipton "Golden Onion" soup mix.
>
> -sw
>
Hmmm, I haven't seen that "Golden Onion" soup mix in a long time.

Jill

Dinner tonight 1/4/2021
 

On Tue, 5 Jan 2021 00:05:20 -0600, Sqwertz >
wrote:

>On Mon, 4 Jan 2021 23:34:56 -0500, Ed Pawlowski wrote:
>
>> Sounds good. I use a Dutch oven but pretty much the same way, water
>> half way up. Makes a good gravy too.
>
>Water with dry Lipton "Golden Onion" soup mix.
>
>-sw

Lipton onion is great with Pork Butt, covered, in the oven, on low
heat.
Janet US

Dinner tonight 1/4/2021
 

On Tue, 05 Jan 2021 14:29:37 -0700, US Janet <jan6noplace.com> wrote:

>On Tue, 5 Jan 2021 00:05:20 -0600, Sqwertz >
>wrote:
>
>>On Mon, 4 Jan 2021 23:34:56 -0500, Ed Pawlowski wrote:
>>
>>> Sounds good. I use a Dutch oven but pretty much the same way, water
>>> half way up. Makes a good gravy too.
>>
>>Water with dry Lipton "Golden Onion" soup mix.
>>
>>-sw
>
>Lipton onion is great with Pork Butt, covered, in the oven, on low
>heat.

Really, the stuff you people eat and rave about:

"Dehydrated Onions, Sulfites, Wheat Flour (Niacin, Reduced Iron,
Thiamin Mononitrate, Riboflavin, Folic Acid), Dehydrated Corn Syrup,
Corn Starch, Salt, Chicken Fat, Hydrolyzed Soy Protein, Chicken
Powder, Onion Powder, Spices, Yeast Extract, Natural Flavors (Soy,
Milk), Natural Flavor (Milk), Disodium Guanylate, Disodium Inosinate,
Caramel and Turmeric (For Color), Dehydrated Parsley*, Chicken Fat,
Dehydrated Chicken Broth, Garlic Powder, Dehydrated Nonfat Milk, Whey"

Yuck!

Dinner tonight 1/4/2021
 

On Tuesday, January 5, 2021 at 12:04:43 AM UTC-6, Sqwertz wrote:
>
> On Mon, 4 Jan 2021 19:46:47 -0800 (PST),
> wrote:
>
> > Mmmmmm-mmmmm Do I see beef roast sandwiches in your future?
> >
> You don't make roast beef sandwiches out of chuck pot roast.
>
> -sw
>
I do. It's beef, it's roasted, then I make it into sandwiches if there is
any left to make a sandwich.

Dinner tonight 1/4/2021
 

On Tue, 5 Jan 2021 14:32:50 -0800 (PST), "
> wrote:

>On Tuesday, January 5, 2021 at 12:04:43 AM UTC-6, Sqwertz wrote:
>>
>> On Mon, 4 Jan 2021 19:46:47 -0800 (PST),
>> wrote:
>>
>> > Mmmmmm-mmmmm Do I see beef roast sandwiches in your future?
>> >
>> You don't make roast beef sandwiches out of chuck pot roast.
>>
>> -sw
>>
>I do. It's beef, it's roasted, then I make it into sandwiches if there is
>any left to make a sandwich.

Didn't you read what he wrote? "You don't make roast beef sandwiches
out of chuck pot roast." What is there still to discuss? :)

Dinner tonight 1/4/2021
 

On 1/5/2021 5:32 PM, wrote:
> On Tuesday, January 5, 2021 at 12:04:43 AM UTC-6, Sqwertz wrote:
>>
>> On Mon, 4 Jan 2021 19:46:47 -0800 (PST),
>> wrote:
>>
>>> Mmmmmm-mmmmm Do I see beef roast sandwiches in your future?
>>>
>> You don't make roast beef sandwiches out of chuck pot roast.
>>
>> -sw
>>
> I do. It's beef, it's roasted, then I make it into sandwiches if there is
> any left to make a sandwich.
>
Technically it wasn't roasted. But there's nothing wrong with an open
face hot beef in gravy sandwich eaten with a knife and fork. :) Needs
to be on dense bread, though, like a hoagie roll. Lightly toasted, first.

Jill

Dinner tonight 1/4/2021
 

On Tuesday, January 5, 2021 at 4:36:41 PM UTC-6, Master Bruce wrote:
>
> On Tue, 5 Jan 2021 14:32:50 -0800 (PST), "
> > wrote:
>
> >On Tuesday, January 5, 2021 at 12:04:43 AM UTC-6, Sqwertz wrote:
> >>
> >> On Mon, 4 Jan 2021 19:46:47 -0800 (PST),
> >> wrote:
> >>
> >> > Mmmmmm-mmmmm Do I see beef roast sandwiches in your future?
> >> >
> >> You don't make roast beef sandwiches out of chuck pot roast.
> >>
> >> -sw
> >>
> >I do. It's beef, it's roasted, then I make it into sandwiches if there is
> >any left to make a sandwich.
> >
> Didn't you read what he wrote? "You don't make roast beef sandwiches
> out of chuck pot roast." What is there still to discuss? :)
>
It's beef that can sliced, if any is left over, to make sandwiches the next
day. What is there still to discuss?

Dinner tonight 1/4/2021
 

On Tue, 5 Jan 2021 18:31:39 -0800 (PST), "
> wrote:

>On Tuesday, January 5, 2021 at 4:36:41 PM UTC-6, Master Bruce wrote:
>>
>> On Tue, 5 Jan 2021 14:32:50 -0800 (PST), "
>> > wrote:
>>
>> >On Tuesday, January 5, 2021 at 12:04:43 AM UTC-6, Sqwertz wrote:
>> >>
>> >> On Mon, 4 Jan 2021 19:46:47 -0800 (PST),
>> >> wrote:
>> >>
>> >> > Mmmmmm-mmmmm Do I see beef roast sandwiches in your future?
>> >> >
>> >> You don't make roast beef sandwiches out of chuck pot roast.
>> >>
>> >> -sw
>> >>
>> >I do. It's beef, it's roasted, then I make it into sandwiches if there is
>> >any left to make a sandwich.
>> >
>> Didn't you read what he wrote? "You don't make roast beef sandwiches
>> out of chuck pot roast." What is there still to discuss? :)
>>
>It's beef that can sliced, if any is left over, to make sandwiches the next
>day. What is there still to discuss?

I don't know, I'm not a narcissist.

Dinner tonight 1/4/2021
 

Master Bruce wrote:
> On Tue, 5 Jan 2021 18:31:39 -0800 (PST), "
> > wrote:
>
>> On Tuesday, January 5, 2021 at 4:36:41 PM UTC-6, Master Bruce wrote:
>>>
>>> On Tue, 5 Jan 2021 14:32:50 -0800 (PST), "
>>> > wrote:
>>>
>>>> On Tuesday, January 5, 2021 at 12:04:43 AM UTC-6, Sqwertz wrote:
>>>>>
>>>>> On Mon, 4 Jan 2021 19:46:47 -0800 (PST),
>>>>> wrote:
>>>>>
>>>>>> Mmmmmm-mmmmm Do I see beef roast sandwiches in your future?
>>>>>>
>>>>> You don't make roast beef sandwiches out of chuck pot roast.
>>>>>
>>>>> -sw
>>>>>
>>>> I do. It's beef, it's roasted, then I make it into sandwiches if there is
>>>> any left to make a sandwich.
>>>>
>>> Didn't you read what he wrote? "You don't make roast beef sandwiches
>>> out of chuck pot roast." What is there still to discuss? :)
>>>
>> It's beef that can sliced, if any is left over, to make sandwiches the next
>> day. What is there still to discuss?
>
> I don't know, I'm not a narcissist.
>

No, just an ass sniffer.

Dinner tonight 1/4/2021
 

On 1/5/2021 9:31 PM, wrote:
> On Tuesday, January 5, 2021 at 4:36:41 PM UTC-6, Master Bruce wrote:
>>
>> On Tue, 5 Jan 2021 14:32:50 -0800 (PST), "
>> > wrote:
>>
>>> On Tuesday, January 5, 2021 at 12:04:43 AM UTC-6, Sqwertz wrote:
>>>>
>>>> On Mon, 4 Jan 2021 19:46:47 -0800 (PST),
>>>> wrote:
>>>>
>>>>> Mmmmmm-mmmmm Do I see beef roast sandwiches in your future?
>>>>>
>>>> You don't make roast beef sandwiches out of chuck pot roast.
>>>>
>>>> -sw
>>>>
>>> I do. It's beef, it's roasted, then I make it into sandwiches if there is
>>> any left to make a sandwich.
>>>
>> Didn't you read what he wrote? "You don't make roast beef sandwiches
>> out of chuck pot roast." What is there still to discuss? :)
>>
> It's beef that can sliced, if any is left over, to make sandwiches the next
> day. What is there still to discuss?
>
Or, as I previously proposed, tender chuck roast which is more like
shredded/stringy meat with gravy, spooned over open faced toasted buns
or toasted rolls. A tasty hot beef sandwich, nothing left to discuss. :)

Jill

Dinner tonight 1/4/2021
 

On Tuesday, January 5, 2021 at 10:08:04 PM UTC-5, wrote:
> On 1/5/2021 9:31 PM, wrote:
> > On Tuesday, January 5, 2021 at 4:36:41 PM UTC-6, Master Bruce wrote:
> >>
> >> On Tue, 5 Jan 2021 14:32:50 -0800 (PST), "
> >> > wrote:
> >>
> >>> On Tuesday, January 5, 2021 at 12:04:43 AM UTC-6, Sqwertz wrote:
> >>>>
> >>>> On Mon, 4 Jan 2021 19:46:47 -0800 (PST),
> >>>> wrote:
> >>>>
> >>>>> Mmmmmm-mmmmm Do I see beef roast sandwiches in your future?
> >>>>>
> >>>> You don't make roast beef sandwiches out of chuck pot roast.
> >>>>
> >>>> -sw
> >>>>
> >>> I do. It's beef, it's roasted, then I make it into sandwiches if there is
> >>> any left to make a sandwich.
> >>>
> >> Didn't you read what he wrote? "You don't make roast beef sandwiches
> >> out of chuck pot roast." What is there still to discuss? :)
> >>
> > It's beef that can sliced, if any is left over, to make sandwiches the next
> > day. What is there still to discuss?
> >
> Or, as I previously proposed, tender chuck roast which is more like
> shredded/stringy meat with gravy, spooned over open faced toasted buns
> or toasted rolls. A tasty hot beef sandwich, nothing left to discuss. :)
>
> Jill

I eat it cold, sliced, on bread spread with mayo and horseradish. Sometimes
with a thin slice of onion.

Cindy Hamilton

Dinner tonight 1/4/2021
 

On Tue, 5 Jan 2021 18:31:39 -0800 (PST), "
> wrote:

>On Tuesday, January 5, 2021 at 4:36:41 PM UTC-6, Master Bruce wrote:
>>
>> On Tue, 5 Jan 2021 14:32:50 -0800 (PST), "
>> > wrote:
>>
>> >On Tuesday, January 5, 2021 at 12:04:43 AM UTC-6, Sqwertz wrote:
>> >>
>> >> On Mon, 4 Jan 2021 19:46:47 -0800 (PST),
>> >> wrote:
>> >>
>> >> > Mmmmmm-mmmmm Do I see beef roast sandwiches in your future?
>> >> >
>> >> You don't make roast beef sandwiches out of chuck pot roast.
>> >>
>> >> -sw
>> >>
>> >I do. It's beef, it's roasted, then I make it into sandwiches if there is
>> >any left to make a sandwich.
>> >
>> Didn't you read what he wrote? "You don't make roast beef sandwiches
>> out of chuck pot roast." What is there still to discuss? :)
>>
>It's beef that can sliced, if any is left over, to make sandwiches the next
>day. What is there still to discuss?

I use pot roast for sandwhiches all the time, when cold it slices
easily.

Dinner tonight 1/4/2021
 

On Wed, 6 Jan 2021 03:36:30 -0800 (PST), Cindy Hamilton
> wrote:

>On Tuesday, January 5, 2021 at 10:08:04 PM UTC-5, wrote:
>> On 1/5/2021 9:31 PM, wrote:
>> > On Tuesday, January 5, 2021 at 4:36:41 PM UTC-6, Master Bruce wrote:
>> >>
>> >> On Tue, 5 Jan 2021 14:32:50 -0800 (PST), "
>> >> > wrote:
>> >>
>> >>> On Tuesday, January 5, 2021 at 12:04:43 AM UTC-6, Sqwertz wrote:
>> >>>>
>> >>>> On Mon, 4 Jan 2021 19:46:47 -0800 (PST),
>> >>>> wrote:
>> >>>>
>> >>>>> Mmmmmm-mmmmm Do I see beef roast sandwiches in your future?
>> >>>>>
>> >>>> You don't make roast beef sandwiches out of chuck pot roast.
>> >>>>
>> >>>> -sw
>> >>>>
>> >>> I do. It's beef, it's roasted, then I make it into sandwiches if there is
>> >>> any left to make a sandwich.
>> >>>
>> >> Didn't you read what he wrote? "You don't make roast beef sandwiches
>> >> out of chuck pot roast." What is there still to discuss? :)
>> >>
>> > It's beef that can sliced, if any is left over, to make sandwiches the next
>> > day. What is there still to discuss?
>> >
>> Or, as I previously proposed, tender chuck roast which is more like
>> shredded/stringy meat with gravy, spooned over open faced toasted buns
>> or toasted rolls. A tasty hot beef sandwich, nothing left to discuss. :)
>>
>> Jill
>
>I eat it cold, sliced, on bread spread with mayo and horseradish. Sometimes
>with a thin slice of onion.
>
>Cindy Hamilton

Me too, one of my favorite sandwhiches

Dinner tonight 1/4/2021
 

On 1/5/2021 10:07 PM, jmcquown wrote:
> On 1/5/2021 9:31 PM, wrote:
>> On Tuesday, January 5, 2021 at 4:36:41 PM UTC-6, Master Bruce wrote:
>>>
>>> On Tue, 5 Jan 2021 14:32:50 -0800 (PST), "
>>> > wrote:
>>>
>>>> On Tuesday, January 5, 2021 at 12:04:43 AM UTC-6, Sqwertz wrote:
>>>>>
>>>>> On Mon, 4 Jan 2021 19:46:47 -0800 (PST),
>>>>> wrote:
>>>>>
>>>>>> Mmmmmm-mmmmm Do I see beef roast sandwiches in your future?
>>>>>>
>>>>> You don't make roast beef sandwiches out of chuck pot roast.
>>>>>
>>>>> -sw
>>>>>
>>>> I do. It's beef, it's roasted, then I make it into sandwiches if
>>>> there is
>>>> any left to make a sandwich.
>>>>
>>> Didn't you read what he wrote? "You don't make roast beef sandwiches
>>> out of chuck pot roast." What is there still to discuss? :)
>>>
>> It's beef that can sliced, if any is left over, to make sandwiches the
>> next
>> day. What is there still to discuss?
>>
> Or, as I previously proposed, tender chuck roast which is more like
> shredded/stringy meat with gravy, spooned over open faced toasted buns
> or toasted rolls. A tasty hot beef sandwich, nothing left to discuss. :)

That said, a chuck roast slowly roasted in an oven tastes much better
than a chuck roast slowly boiled in water which you did.

Dinner tonight 1/4/2021
 

Cindy Hamilton wrote: (about beef)
> I eat it cold, sliced, on bread spread with mayo and horseradish. Sometimes
> with a thin slice of onion.

Yum. I like that plan.

Sliced deli turkey sandwiches yesterday and will finish today.

Dinner tonight 1/4/2021
 

On Wednesday, January 6, 2021 at 7:03:45 AM UTC-10, Gary wrote:
> On 1/5/2021 10:07 PM, jmcquown wrote:
> > On 1/5/2021 9:31 PM, wrote:
> >> On Tuesday, January 5, 2021 at 4:36:41 PM UTC-6, Master Bruce wrote:
> >>>
> >>> On Tue, 5 Jan 2021 14:32:50 -0800 (PST), "
> >>> > wrote:
> >>>
> >>>> On Tuesday, January 5, 2021 at 12:04:43 AM UTC-6, Sqwertz wrote:
> >>>>>
> >>>>> On Mon, 4 Jan 2021 19:46:47 -0800 (PST),
> >>>>> wrote:
> >>>>>
> >>>>>> Mmmmmm-mmmmm Do I see beef roast sandwiches in your future?
> >>>>>>
> >>>>> You don't make roast beef sandwiches out of chuck pot roast.
> >>>>>
> >>>>> -sw
> >>>>>
> >>>> I do. It's beef, it's roasted, then I make it into sandwiches if
> >>>> there is
> >>>> any left to make a sandwich.
> >>>>
> >>> Didn't you read what he wrote? "You don't make roast beef sandwiches
> >>> out of chuck pot roast." What is there still to discuss? :)
> >>>
> >> It's beef that can sliced, if any is left over, to make sandwiches the
> >> next
> >> day. What is there still to discuss?
> >>
> > Or, as I previously proposed, tender chuck roast which is more like
> > shredded/stringy meat with gravy, spooned over open faced toasted buns
> > or toasted rolls. A tasty hot beef sandwich, nothing left to discuss. :)
> That said, a chuck roast slowly roasted in an oven tastes much better
> than a chuck roast slowly boiled in water which you did.
Sous vide beef makes a great "roast" beef sandwich.
https://photos.app.goo.gl/ceeuj9MLaQvGqhNfA

Dinner tonight 1/4/2021
 

On Wednesday, January 6, 2021 at 12:03:45 PM UTC-5, Gary wrote:
> On 1/5/2021 10:07 PM, jmcquown wrote:
> > On 1/5/2021 9:31 PM, wrote:
> >> On Tuesday, January 5, 2021 at 4:36:41 PM UTC-6, Master Bruce wrote:
> >>>
> >>> On Tue, 5 Jan 2021 14:32:50 -0800 (PST), "
> >>> > wrote:
> >>>
> >>>> On Tuesday, January 5, 2021 at 12:04:43 AM UTC-6, Sqwertz wrote:
> >>>>>
> >>>>> On Mon, 4 Jan 2021 19:46:47 -0800 (PST),
> >>>>> wrote:
> >>>>>
> >>>>>> Mmmmmm-mmmmm Do I see beef roast sandwiches in your future?
> >>>>>>
> >>>>> You don't make roast beef sandwiches out of chuck pot roast.
> >>>>>
> >>>>> -sw
> >>>>>
> >>>> I do. It's beef, it's roasted, then I make it into sandwiches if
> >>>> there is
> >>>> any left to make a sandwich.
> >>>>
> >>> Didn't you read what he wrote? "You don't make roast beef sandwiches
> >>> out of chuck pot roast." What is there still to discuss? :)
> >>>
> >> It's beef that can sliced, if any is left over, to make sandwiches the
> >> next
> >> day. What is there still to discuss?
> >>
> > Or, as I previously proposed, tender chuck roast which is more like
> > shredded/stringy meat with gravy, spooned over open faced toasted buns
> > or toasted rolls. A tasty hot beef sandwich, nothing left to discuss. :)
> That said, a chuck roast slowly roasted in an oven tastes much better
> than a chuck roast slowly boiled in water which you did.

Which is why I use wine when I make pot roast, instead of water.

Cindy Hamilton

Dinner tonight 1/4/2021
 

On Wed, 6 Jan 2021 09:53:26 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, January 6, 2021 at 12:03:45 PM UTC-5, Gary wrote:
>> On 1/5/2021 10:07 PM, jmcquown wrote:
>> > On 1/5/2021 9:31 PM, wrote:
>> >> On Tuesday, January 5, 2021 at 4:36:41 PM UTC-6, Master Bruce wrote:
>> >>>
>> >>> On Tue, 5 Jan 2021 14:32:50 -0800 (PST), "
>> >>> > wrote:
>> >>>
>> >>>> On Tuesday, January 5, 2021 at 12:04:43 AM UTC-6, Sqwertz wrote:
>> >>>>>
>> >>>>> On Mon, 4 Jan 2021 19:46:47 -0800 (PST),
>> >>>>> wrote:
>> >>>>>
>> >>>>>> Mmmmmm-mmmmm Do I see beef roast sandwiches in your future?
>> >>>>>>
>> >>>>> You don't make roast beef sandwiches out of chuck pot roast.
>> >>>>>
>> >>>>> -sw
>> >>>>>
>> >>>> I do. It's beef, it's roasted, then I make it into sandwiches if
>> >>>> there is
>> >>>> any left to make a sandwich.
>> >>>>
>> >>> Didn't you read what he wrote? "You don't make roast beef sandwiches
>> >>> out of chuck pot roast." What is there still to discuss? :)
>> >>>
>> >> It's beef that can sliced, if any is left over, to make sandwiches the
>> >> next
>> >> day. What is there still to discuss?
>> >>
>> > Or, as I previously proposed, tender chuck roast which is more like
>> > shredded/stringy meat with gravy, spooned over open faced toasted buns
>> > or toasted rolls. A tasty hot beef sandwich, nothing left to discuss. :)
>> That said, a chuck roast slowly roasted in an oven tastes much better
>> than a chuck roast slowly boiled in water which you did.
>
>Which is why I use wine when I make pot roast, instead of water.
>
>Cindy Hamilton

I use beer... beer/ale works much better with beef.

Dinner tonight 1/4/2021
 

On Wed, 6 Jan 2021 11:54:07 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, January 6, 2021 at 2:14:14 PM UTC-5, Sheldon wrote:
>> On Wed, 6 Jan 2021 09:53:26 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>> >On Wednesday, January 6, 2021 at 12:03:45 PM UTC-5, Gary wrote:
>> >> On 1/5/2021 10:07 PM, jmcquown wrote:
>> >> > On 1/5/2021 9:31 PM, wrote:
>> >> >> On Tuesday, January 5, 2021 at 4:36:41 PM UTC-6, Master Bruce wrote:
>> >> >>>
>> >> >>> On Tue, 5 Jan 2021 14:32:50 -0800 (PST), "
>> >> >>> > wrote:
>> >> >>>
>> >> >>>> On Tuesday, January 5, 2021 at 12:04:43 AM UTC-6, Sqwertz wrote:
>> >> >>>>>
>> >> >>>>> On Mon, 4 Jan 2021 19:46:47 -0800 (PST),
>> >> >>>>> wrote:
>> >> >>>>>
>> >> >>>>>> Mmmmmm-mmmmm Do I see beef roast sandwiches in your future?
>> >> >>>>>>
>> >> >>>>> You don't make roast beef sandwiches out of chuck pot roast.
>> >> >>>>>
>> >> >>>>> -sw
>> >> >>>>>
>> >> >>>> I do. It's beef, it's roasted, then I make it into sandwiches if
>> >> >>>> there is
>> >> >>>> any left to make a sandwich.
>> >> >>>>
>> >> >>> Didn't you read what he wrote? "You don't make roast beef sandwiches
>> >> >>> out of chuck pot roast." What is there still to discuss? :)
>> >> >>>
>> >> >> It's beef that can sliced, if any is left over, to make sandwiches the
>> >> >> next
>> >> >> day. What is there still to discuss?
>> >> >>
>> >> > Or, as I previously proposed, tender chuck roast which is more like
>> >> > shredded/stringy meat with gravy, spooned over open faced toasted buns
>> >> > or toasted rolls. A tasty hot beef sandwich, nothing left to discuss. :)
>> >> That said, a chuck roast slowly roasted in an oven tastes much better
>> >> than a chuck roast slowly boiled in water which you did.
>> >
>> >Which is why I use wine when I make pot roast, instead of water.
>> >
>> >Cindy Hamilton
>> I use beer... beer/ale works much better with beef.
>
>That certainly is an opinion.
>
>Cindy Hamilton

Of course, every comment on Newsgroups is opinion... I think it very
silly when I see IMHO... that's gibberish interjected by those who
have nothing of consequence to add and in fact they are admitting that
they have no opinion.
I don't cook with wine because there are simply so many wine flavors
that unless one specifies which wine then that's just gibberish too.
All beer I've used when cooking beef are indistinguishable from each
other... any beer/ale off the market shelf works the same with
braising beef which is why I choose the least expensive.

Dinner tonight 1/4/2021
 

On Thursday, January 7, 2021 at 8:17:36 AM UTC-5, Sheldon wrote:
> On Wed, 6 Jan 2021 11:54:07 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Wednesday, January 6, 2021 at 2:14:14 PM UTC-5, Sheldon wrote:
> >> On Wed, 6 Jan 2021 09:53:26 -0800 (PST), Cindy Hamilton
> >> > wrote:
> >>
> >> >On Wednesday, January 6, 2021 at 12:03:45 PM UTC-5, Gary wrote:
> >> >> On 1/5/2021 10:07 PM, jmcquown wrote:
> >> >> > On 1/5/2021 9:31 PM, wrote:
> >> >> >> On Tuesday, January 5, 2021 at 4:36:41 PM UTC-6, Master Bruce wrote:
> >> >> >>>
> >> >> >>> On Tue, 5 Jan 2021 14:32:50 -0800 (PST), "
> >> >> >>> > wrote:
> >> >> >>>
> >> >> >>>> On Tuesday, January 5, 2021 at 12:04:43 AM UTC-6, Sqwertz wrote:
> >> >> >>>>>
> >> >> >>>>> On Mon, 4 Jan 2021 19:46:47 -0800 (PST),
> >> >> >>>>> wrote:
> >> >> >>>>>
> >> >> >>>>>> Mmmmmm-mmmmm Do I see beef roast sandwiches in your future?
> >> >> >>>>>>
> >> >> >>>>> You don't make roast beef sandwiches out of chuck pot roast.
> >> >> >>>>>
> >> >> >>>>> -sw
> >> >> >>>>>
> >> >> >>>> I do. It's beef, it's roasted, then I make it into sandwiches if
> >> >> >>>> there is
> >> >> >>>> any left to make a sandwich.
> >> >> >>>>
> >> >> >>> Didn't you read what he wrote? "You don't make roast beef sandwiches
> >> >> >>> out of chuck pot roast." What is there still to discuss? :)
> >> >> >>>
> >> >> >> It's beef that can sliced, if any is left over, to make sandwiches the
> >> >> >> next
> >> >> >> day. What is there still to discuss?
> >> >> >>
> >> >> > Or, as I previously proposed, tender chuck roast which is more like
> >> >> > shredded/stringy meat with gravy, spooned over open faced toasted buns
> >> >> > or toasted rolls. A tasty hot beef sandwich, nothing left to discuss. :)
> >> >> That said, a chuck roast slowly roasted in an oven tastes much better
> >> >> than a chuck roast slowly boiled in water which you did.
> >> >
> >> >Which is why I use wine when I make pot roast, instead of water.
> >> >
> >> >Cindy Hamilton
> >> I use beer... beer/ale works much better with beef.
> >
> >That certainly is an opinion.
> >
> >Cindy Hamilton
> Of course, every comment on Newsgroups is opinion...

Not everything. If someone says, water boils at 212 F, that's not an opinion.
It might be a simplification, but it's fact.

Cindy Hamilton

Dinner tonight 1/4/2021
 

On Monday, January 4, 2021 at 10:46:51 PM UTC-5, wrote:
> On Monday, January 4, 2021 at 6:32:59 PM UTC-6, wrote:
> >
> > Chuck roast, mashed potatoes and steamed sliced yellow squash.
> >
> > The chuck roast is cooking on the stove top. Call it braised because
> > that's what it is. It's gently simmering in a covered skillet after
> > first being seasoned well with S&P. The meat was browned in the skillet
> > after being sprinkled with flour to create a fond in the pan. Add water
> > to cover, add bay leaf, dried thyme, minced garlic, minced onion and
> > hey, even a splash of Worcestershire sauce. Turn heat to low and
> > simmer, covered, 3-5 hours depending on the size of the "roast". This
> > was a small one, only 3 lbs. boneless.
> >
> > The result you want is falling apart, fork tender, delicious beef.
> > Don't let the liquid cook away. You might want to thicken that with a
> > cornstarch slurry to make a gravy. :)
> >
> > Jill
>
> Mmmmmm-mmmmm Do I see beef roast sandwiches in your future?

Please remember to heat it up with the PROVOLONE. Then mayo, S&P.