This may seem like stupid question but here it goes anyways..
I usually buy a blade roast and do it in the crockpot...but the store had
top sirloin roasts on sale so i bought one but i did it in the oven. It
turned out very dry..now the question is..could it of been done in the
crockpot also? I know there are different kinds of roasts like pot roasts
and oven roasts...but does it matter which ones you do in the crockpot?
Every roast i do in the crockpot comes out great and they are just a cheap
cut. So when i bought the better cut i was expecting alot better..anyways
does anyone have any input on this?
Thanks
MJ

MJ wrote:
> This may seem like stupid question but here it goes anyways..
> I usually buy a blade roast and do it in the crockpot...but the store
> had top sirloin roasts on sale so i bought one but i did it in the
> oven. It turned out very dry..now the question is..could it of been
> done in the crockpot also? I know there are different kinds of roasts
> like pot roasts and oven roasts...but does it matter which ones you
> do in the crockpot? Every roast i do in the crockpot comes out great
> and they are just a cheap cut. So when i bought the better cut i was
> expecting alot better..anyways does anyone have any input on this?
> Thanks
> MJ

Cheap (read tough) cuts are best done slow simmered or slow cooked for a
moist, falling apart roast. You didn't get a better cut, you got a more
expensive cut of cheap meat. Stick to the crock pot. Nothing wrong with
that!

Jill

"MJ" > wrote in message
...
> This may seem like stupid question but here it goes anyways..
> I usually buy a blade roast and do it in the crockpot...but the store had
> top sirloin roasts on sale so i bought one but i did it in the oven. It
> turned out very dry..now the question is..could it of been done in the
> crockpot also? I know there are different kinds of roasts like pot roasts
> and oven roasts...but does it matter which ones you do in the crockpot?
> Every roast i do in the crockpot comes out great and they are just a cheap
> cut. So when i bought the better cut i was expecting alot better..anyways
> does anyone have any input on this?
> Thanks
> MJ

What you are calling a blade is, I believe a chuck roast. This cut contains
plenty of fat and will generally end up quite tender when braised for a
proper amount of time.

The sirloin has very little fat and due to that fact will usually end op
both tough and "dry" in texture. Yes you could have done the sirloin in the
crock pot. It would have been a little difficult to slice (depending on the
size and shape). I would turn out better of cut into smaller pieces and
cooked that way.

Dimitri

I do mine in a crockpot, with potatoes, carrots, bay leaf, onion soup mix
and au jus, I leave at 5 in the a.m., start it than, on slow all day,
sometimes I kick it onto high for the last hour. Always comes out sooooo
tender. Carol In WI

In article >, "MJ"
> wrote:

> This may seem like stupid question but here it goes anyways..
> I usually buy a blade roast and do it in the crockpot...but the store had
> top sirloin roasts on sale so i bought one but i did it in the oven. It
> turned out very dry..now the question is..could it of been done in the
> crockpot also? I know there are different kinds of roasts like pot roasts
> and oven roasts...but does it matter which ones you do in the crockpot?
> Every roast i do in the crockpot comes out great and they are just a cheap
> cut. So when i bought the better cut i was expecting alot better..anyways
> does anyone have any input on this?
> Thanks
> MJ
>
>

IME, sirloin tip roasts (dunno about a top sirloin roast - never heard
of it) need to be roasted on the rare side of medium and sliced thinly
to be enjoyed.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin' >, if that's their real name,
wrote:

>IME, sirloin tip roasts (dunno about a top sirloin roast - never heard
>of it) need to be roasted on the rare side of medium and sliced thinly
>to be enjoyed.

The only way I've had those was studded with slivers of fresh garlic and
grilled outdoors. It's something my dad made a lot. It's been over ten
years since I've made one. I'm thinking this might be a good time to
change that.

Carol

--
Coming at you live, from beautiful Lake Woebegon!

On Tue, 22 Mar 2005 16:13:39 -0600, "Carol In WI"
> wrote:

>I do mine in a crockpot, with potatoes, carrots, bay leaf, onion soup mix
>and au jus, I leave at 5 in the a.m., start it than, on slow all day,
>sometimes I kick it onto high for the last hour. Always comes out sooooo
>tender. Carol In WI
>


I use onion soup mix and a can of cream of mushroom soup. I don't
put in veggies because there is enough to freeze for sandwiches later.
The left over soup is delicious with a little onion and cornbread and
your favorite beans.

..

I usually do it in the crockpot with onion soup mix, beef boullion, onions
and water. It always turns out great...but a friend of mine said to do the
Top sirloin roast in the oven on low. Well..i was dissappointed..maybe i
over cooked it..Maybe next time i will try it medium rare like i do my prime
rib.
"Kilowatt" > wrote in message
news
> On Tue, 22 Mar 2005 16:13:39 -0600, "Carol In WI"
> > wrote:
>
> >I do mine in a crockpot, with potatoes, carrots, bay leaf, onion soup mix
> >and au jus, I leave at 5 in the a.m., start it than, on slow all day,
> >sometimes I kick it onto high for the last hour. Always comes out sooooo
> >tender. Carol In WI
> >
>
>
> I use onion soup mix and a can of cream of mushroom soup. I don't
> put in veggies because there is enough to freeze for sandwiches later.
> The left over soup is delicious with a little onion and cornbread and
> your favorite beans.
>
> .
>
>

Hi: The top sirloin does not have enough fat. Usually one uses bottom
round in the crock pot.

Joe
"MJ" > wrote in message
...
> This may seem like stupid question but here it goes anyways..
> I usually buy a blade roast and do it in the crockpot...but the store had
> top sirloin roasts on sale so i bought one but i did it in the oven. It
> turned out very dry..now the question is..could it of been done in the
> crockpot also? I know there are different kinds of roasts like pot roasts
> and oven roasts...but does it matter which ones you do in the crockpot?
> Every roast i do in the crockpot comes out great and they are just a cheap
> cut. So when i bought the better cut i was expecting alot better..anyways
> does anyone have any input on this?
> Thanks
> MJ
>
>

In article >, MJ
> wrote:

> This may seem like stupid question but here it goes anyways..
> I usually buy a blade roast and do it in the crockpot...but the store had
> top sirloin roasts on sale so i bought one but i did it in the oven. It
> turned out very dry..now the question is..could it of been done in the
> crockpot also? I know there are different kinds of roasts like pot roasts
> and oven roasts...but does it matter which ones you do in the crockpot?
> Every roast i do in the crockpot comes out great and they are just a cheap
> cut. So when i bought the better cut i was expecting alot better..anyways
> does anyone have any input on this?
> Thanks
> MJ
>
Slow cooker should tenderize anything, but top sirloin is a less-fatty
cut than blade, chuck, chuck-eye, english and other shoulder roasts.

I think I would be tempted to add a little red wine to the mix.

Dog3 at wrote on 3/23/05 3:04 PM:

> "Carol In WI" > wrote in
> :
>
>> I do mine in a crockpot, with potatoes, carrots, bay leaf, onion soup
>> mix and au jus, I leave at 5 in the a.m., start it than, on slow all
>> day, sometimes I kick it onto high for the last hour. Always comes
>> out sooooo tender. Carol In WI
>>
>>
>>
>
> This I've not done. I've done beans and hocks. Pot roast is always in the
> oven. It's just me
>
> Michael

Crockpots were MADE to make pot roast!!!!
The secret is to make sure you brown the meat first, just like you would for
oven or stove top simmering.

I make the most awesome pot roast from a top-blade roast in my crock pot!

Michael wrote:

> I like it in the oven. I've never had good luck with pot roast in the
> crock pot. It never turns out right. I really don't us the crock pot much
> anyway. It's not my fave cooking tool. I make soup and ham/beans in it and
> that's about it. The thing is huge and makes a ton of soup.

My main crockpot uses a

1. Chili, especially on Super Bowl Sunday
2. Slow-cooking pork roasts or ribs
3. Chicken stew

> BTW, what does everyone use for cheese soup? I've tried several including
> a bleu. I like cheddar the best but somewhere, out there is something
> better. I'm just not sure.

Cheddar is classic and difficult to beat, but for cheese soup all by itself,
I like cheeses with a more pronounced nutty flavor. Tête de Moine is my
favorite, with Fontina d'Aosta and Gruyère close behind.

If I'm going to be serving the soup with something else, I try to match the
cheese with whatever's accompanying it.

Bob

Dog3 > wrote in
1:

> Sheryl Rosen > wrote in
> :
>
> > Dog3 at wrote on 3/23/05 3:04 PM:
> >
> >> "Carol In WI" > wrote in
> >> :
> >>
> >>> I do mine in a crockpot, with potatoes, carrots, bay leaf, onion
> >>> soup mix and au jus, I leave at 5 in the a.m., start it than, on
> >>> slow all day, sometimes I kick it onto high for the last hour.
> >>> Always comes out sooooo tender. Carol In WI
> >>>
> >>>
> >>>
> >>
> >> This I've not done. I've done beans and hocks. Pot roast is
> >> always in the oven. It's just me
> >>
> >> Michael
> >
> > Crockpots were MADE to make pot roast!!!!
> > The secret is to make sure you brown the meat first, just like you
> > would for oven or stove top simmering.
> >
> > I make the most awesome pot roast from a top-blade roast in my
> > crock pot!
> >
> >
>
> I like it in the oven. I've never had good luck with pot roast in
> the crock pot. It never turns out right. I really don't us the crock
> pot much anyway. It's not my fave cooking tool. I make soup and
> ham/beans in it and that's about it. The thing is huge and makes a
> ton of soup. I'm sure a roast would go in well. Maybe I'll give it a
> try some day. I make awesome cheese soup in it. The broth simmers
> and I slowly add the milk and cheese at different intervals. Oh, and
> a can of beer for kicks. BTW, what does everyone use for cheese
> soup? I've tried several including a bleu. I like cheddar the best
> but somewhere, out there is something better. I'm just not sure. I
> love cheese soup and mushroom soup. I've got a handle on the
> mushroom soup. I'm just not sure about the cheese soup
>
> Michael
>
>
>
Sometimes I don't add the water, instead I add red wine.

@@@@@ Now You're Cooking! Export Format

Basic Homestyle Pot Roast

main dish, beef

3 pounds boneless chuck roast
3 potatoes; halved
3 carrots; sliced lengthwise
2 small onions; halved
1 package onion soup mix - (1 3/8 oz)
1/2 cup water
Freshly-cracked black pepper

Place potatoes, carrots and onions in bottom of the slow cooker. Add
roast, cutting in half or thirds to fit size of cooker. Sprinkle pepper
over roast as desired. Pour contents of soup mix over all. Add water.
Cook on LOW for 8 to 10 hours.

Remove the roast to a serving platter and place vegetables around it.
The
liquid may be used as a light gravy.

This recipe yields 8 servings.


Source:
"Downloaded from WWW"
S(Formatted for MC5):
"08-03-1999 by Joe Comiskey - "

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

Per Serving (excluding unknown items): 58 Calories; trace Fat (2.0%
calories from fat); 2g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 13mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable.


Nutr. Assoc. : 0 0 0 0 0 0 0

Contributor: n/a

Yield: 8 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.66 **



--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 7.3, 5.5, 5.6 mmol
Continuing to be Manitoban

On Wed 30 Mar 2005 07:26:19p, Monsur Fromage du Pollet wrote in
rec.food.cooking:

> Dog3 > wrote in
> 1:
>
>> Sheryl Rosen > wrote in
>> :
>>
>> > Dog3 at wrote on 3/23/05 3:04 PM:
>> >
>> >> "Carol In WI" > wrote in
>> >> :
>> >>
>> >>> I do mine in a crockpot, with potatoes, carrots, bay leaf, onion
>> >>> soup mix and au jus, I leave at 5 in the a.m., start it than, on
>> >>> slow all day, sometimes I kick it onto high for the last hour.
>> >>> Always comes out sooooo tender. Carol In WI
>> >>>
>> >>>
>> >>>
>> >>
>> >> This I've not done. I've done beans and hocks. Pot roast is
>> >> always in the oven. It's just me
>> >>
>> >> Michael
>> >
>> > Crockpots were MADE to make pot roast!!!!
>> > The secret is to make sure you brown the meat first, just like you
>> > would for oven or stove top simmering.
>> >
>> > I make the most awesome pot roast from a top-blade roast in my
>> > crock pot!
>> >
>> >
>>
>> I like it in the oven. I've never had good luck with pot roast in
>> the crock pot. It never turns out right. I really don't us the crock
>> pot much anyway. It's not my fave cooking tool. I make soup and
>> ham/beans in it and that's about it. The thing is huge and makes a
>> ton of soup. I'm sure a roast would go in well. Maybe I'll give it a
>> try some day. I make awesome cheese soup in it. The broth simmers
>> and I slowly add the milk and cheese at different intervals. Oh, and
>> a can of beer for kicks. BTW, what does everyone use for cheese
>> soup? I've tried several including a bleu. I like cheddar the best
>> but somewhere, out there is something better. I'm just not sure. I
>> love cheese soup and mushroom soup. I've got a handle on the
>> mushroom soup. I'm just not sure about the cheese soup
>>
>> Michael
>>
>>
>>
> Sometimes I don't add the water, instead I add red wine.
>
> @@@@@ Now You're Cooking! Export Format
>
> Basic Homestyle Pot Roast
>
> main dish, beef
>
> 3 pounds boneless chuck roast
> 3 potatoes; halved
> 3 carrots; sliced lengthwise
> 2 small onions; halved
> 1 package onion soup mix - (1 3/8 oz)
> 1/2 cup water
> Freshly-cracked black pepper
>
> Place potatoes, carrots and onions in bottom of the slow cooker. Add
> roast, cutting in half or thirds to fit size of cooker. Sprinkle pepper
> over roast as desired. Pour contents of soup mix over all. Add water.
> Cook on LOW for 8 to 10 hours.
>
> Remove the roast to a serving platter and place vegetables around it.
> The
> liquid may be used as a light gravy.
>
> This recipe yields 8 servings.
>
>
> Source:
> "Downloaded from WWW"
> S(Formatted for MC5):
> "08-03-1999 by Joe Comiskey - "

Do you brown the roast before adding to the pot?

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In > Bob wrote:


> My main crockpot uses a
>
> 1. Chili, especially on Super Bowl Sunday
> 2. Slow-cooking pork roasts or ribs
> 3. Chicken stew


Yes, the only way to make chili or any stew. Any roast, pork, beef or
venison (actually, venison is wonderful this way with tomatoes/garlic).
Never tried ribs but will keep it in mind. And a whole chicken is great
too but I'd imagine this would only go over during the winter in a
colder climate like we have here up in Sunny Saskatchewan. It's just
wonderful to walk in the house and smell the chicken simmering when
you've been outside in -35 weather. Gotta live it to love it ;-)


--
Cheers

Dennis

Remove 'Elle-Kabong' to reply

Wayne Boatwright > wrote in
:

> Do you brown the roast before adding to the pot?
>

Depends if I have time or remember to. It does add flavour but it's
fairly tasty even if you don't.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 7.3, 5.5, 5.6 mmol
Continuing to be Manitoban

On Wed 30 Mar 2005 08:43:17p, Monsur Fromage du Pollet wrote in
rec.food.cooking:

> Wayne Boatwright > wrote in
> :
>
>> Do you brown the roast before adding to the pot?
>>
>
> Depends if I have time or remember to. It does add flavour but it's
> fairly tasty even if you don't.
>

Thanks! I have your recipe going into my crockpot tomorrow morning. I'll
have time, so I'll probably brown it. Sounds really good!

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Ruddell wrote:

> In > Bob wrote:
>
> > My main crockpot uses a
> >
> > 1. Chili, especially on Super Bowl Sunday
> > 2. Slow-cooking pork roasts or ribs
> > 3. Chicken stew
>
> Yes, the only way to make chili or any stew. Any roast, pork, beef or
> venison (actually, venison is wonderful this way with tomatoes/garlic).

You can make your stew in a crock pot if you want, but I prefer to brown the
meat on the stove top and then finish the braising in the oven. I have had
Crock Pot stews and they just don't compare.
Sorry.
:-)

Dave Smith wrote:
> Ruddell wrote:
>
> > In > Bob wrote:
> >
> > > My main crockpot uses a
> > >
> > > 1. Chili, especially on Super Bowl Sunday
> > > 2. Slow-cooking pork roasts or ribs
> > > 3. Chicken stew
> >
> > Yes, the only way to make chili or any stew. Any roast, pork, beef
or
> > venison (actually, venison is wonderful this way with
tomatoes/garlic).
>
> You can make your stew in a crock pot if you want, but I prefer to
brown the
> meat on the stove top and then finish the braising in the oven. I
have had
> Crock Pot stews and they just don't compare.
> Sorry.
> :-)

I prefer to do stew on the stove top. Oven temperature settings are
just too iffy for maintaining a precise low simmer... in the oven how
do you even know... at 300dF you're cooking at a roaring boil, at 225dF
it's still too hot, at 200dF it's probably too slow. I like my stews
to be at a temperature where only an occasional bubble breaks the
surface (can only do that with a gas cooktop) and I like to stir and
taste often... plus I add ingredients in order of their cooking times,
just too much trouble constantly removing a pot from the oven. And as
for crock pots, well, they're simply a crock... iffn yer gonna toss it
all in at once and eight hours later take crock luck, may as well heat
a can of Dinty Moore, 'cause then with either all's ya can do to
customize it is add a blob of ketchup or some such. Crock potting is
no different from pressure potting, just at opposite ends of the
spectrum... but neither is cooking, they remove the human element,
they're food processing (pressure pot is far worse, 'cause yer
processing blind)... canned stew is actually better. "Pressure Cooker"
is a misnomer, it's a *Pressure Pot/Vessel*... it *cannot* cook... it's
a piece of manufacturing equipment that produces manufactured food, ie.
indistinguishable from commercial pet food.

Sheldon

Sheldon wrote:
> Dave Smith wrote:
>
>>Ruddell wrote:
>>
>>>In > Bob wrote:
>>>
>>>>My main crockpot uses a
>>>>
>>>>1. Chili, especially on Super Bowl Sunday
>>>>2. Slow-cooking pork roasts or ribs
>>>>3. Chicken stew
>>>
>>>Yes, the only way to make chili or any stew. Any roast, pork, beef or
>>>venison (actually, venison is wonderful this way with tomatoes/garlic).
>>You can make your stew in a crock pot if you want, but I prefer to brown the
>>meat on the stove top and then finish the braising in the oven. I have had
>>Crock Pot stews and they just don't compare.
>>Sorry.
>>:-)
>
>
> I prefer to do stew on the stove top. Oven temperature settings are
> just too iffy for maintaining a precise low simmer...

Funny thing how people have been doing braises for millennia. But don't
let that influence your Navy-Cook wisdom.

> in the oven how
> do you even know... at 300dF you're cooking at a roaring boil, at 225dF
> it's still too hot, at 200dF it's probably too slow.

Well, then. It's a shame poor sludgewit Sheldon doesn't have one of
those new-fangled ovens where you can actually set the temperature
*between* the numbers.

> I like my stews
> to be at a temperature where only an occasional bubble breaks the
> surface (can only do that with a gas cooktop) and I like to stir and
> taste often... plus I add ingredients in order of their cooking times,
> just too much trouble constantly removing a pot from the oven. And as
> for crock pots, well, they're simply a crock... iffn yer gonna toss it
> all in at once and eight hours later take crock luck, may as well heat
> a can of Dinty Moore, 'cause then with either all's ya can do to
> customize it is add a blob of ketchup or some such.

But if you have the remotest IQ, you can do the same thing in a crock
pot that you claim is so urgent on top of the stove. You can taste. You
can add ingredients in the sequence you'd like. You can adjust
temperature settings very critically. Just like a person with normal
mental capacities.

> Crock potting is
> no different from pressure potting, just at opposite ends of the
> spectrum... but neither is cooking, they remove the human element,

Right. Because once you start the process, you can't check on it, alter
it or otherwise influence it. Says so right here in the manual...

> they're food processing (pressure pot is far worse, 'cause yer
> processing blind)... canned stew is actually better. "Pressure Cooker"
> is a misnomer, it's a *Pressure Pot/Vessel*... it *cannot* cook... it's
> a piece of manufacturing equipment that produces manufactured food, ie.
> indistinguishable from commercial pet food.

You never use a pressure cooker (for all the wrong reasons), but you
know all about it. You never use a crockpot (for equally stupid
reasons), but you know all about it. Could you be more of an ignorant
blowhole shithead?

Rhetorical...

Pastorio

Sheldon wrote:

>
> > You can make your stew in a crock pot if you want, but I prefer to
> brown the
> > meat on the stove top and then finish the braising in the oven. I
> have had
> > Crock Pot stews and they just don't compare.
> > Sorry.
> > :-)
>
> I prefer to do stew on the stove top. Oven temperature settings are
> just too iffy for maintaining a precise low simmer... in the oven how
> do you even know... at 300dF you're cooking at a roaring boil, at 225dF
> it's still too hot, at 200dF it's probably too slow. I like my stews
> to be at a temperature where only an occasional bubble breaks the
> surface (can only do that with a gas cooktop) and I like to stir and
> taste often... plus I add ingredients in order of their cooking times,

I have had too much trouble trying to regulate the temperature on all the
different stoves I have had over the years. A few years ago I tried the
oven, and every stew I have made in the oven since that time has turned out
to be very tender. It's a tried and true method for me.

In > Wayne Boatwright wrote:
> On Wed 30 Mar 2005 08:43:17p, Monsur Fromage du Pollet wrote in
> rec.food.cooking:
>
>> Wayne Boatwright > wrote in
>> :
>>
>>> Do you brown the roast before adding to the pot?
>>>
>>
>> Depends if I have time or remember to. It does add flavour but it's
>> fairly tasty even if you don't.
>>
>
> Thanks! I have your recipe going into my crockpot tomorrow morning.
> I'll have time, so I'll probably brown it. Sounds really good!


I've never tried browning it first either but will try that next time.
I can't understand though how it could actually add flavour?


--
Cheers

Dennis

Remove 'Elle-Kabong' to reply

Ruddell > wrote in
:

> I've never tried browning it first either but will try that next
> time. I can't understand though how it could actually add flavour?
>
>

The browning of the outer surface of the meat improves/concentrates
flavour...Example the difference between a boiled T-bone and a grilled T-
bone. I believe it is called the Malliard Reaction. The burnt sugars add
a great amount of flavour. This is why the burnt bits in the bottom of
the pan make the best sauces and gravies.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 7.3, 5.5, 5.6 mmol
Continuing to be Manitoban

On Thu 31 Mar 2005 10:50:48a, Ruddell wrote in rec.food.cooking:

> In > Wayne Boatwright wrote:
>> On Wed 30 Mar 2005 08:43:17p, Monsur Fromage du Pollet wrote in
>> rec.food.cooking:
>>
>>> Wayne Boatwright > wrote in
>>> :
>>>
>>>> Do you brown the roast before adding to the pot?
>>>>
>>>
>>> Depends if I have time or remember to. It does add flavour but it's
>>> fairly tasty even if you don't.
>>>
>>
>> Thanks! I have your recipe going into my crockpot tomorrow morning.
>> I'll have time, so I'll probably brown it. Sounds really good!
>
>
> I've never tried browning it first either but will try that next time.
> I can't understand though how it could actually add flavour?

Poor memory prevents me from recalling who posted an explanation of this
some time back. There's a specific name for what happens when you brown
meat. Essentially some component caramelizes and contributes flavor, also
color.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright wrote:
>
> Poor memory prevents me from recalling who posted an explanation of
this
> some time back. There's a specific name for what happens when you
brown
> meat. Essentially some component caramelizes and contributes flavor,
also
> color.

Ah, the Mallard Effect... AFLAC, AFLAC! hehe

Sheldon

On Thu, 31 Mar 2005, Ruddell wrote:
>
> I've never tried browning it first either but will try that next time.
> I can't understand though how it could actually add flavour?

I always brown my chuck roast before putting it in the crock. Makes a big
difference. Also, season it well before browning.

MK