Pot roast

I added a lot of liquid to the Dutch oven I cooked the beef in, used the lid and wasn’t worried about overcooking it.  I should have worried.  We got to fooling around outside and before I knew it the kitchen had taken on a charred beef smell.  Great aroma from a charcoal grill, perhaps.  From a pot roast in the oven?  Not so much.  Then again, that’s why they invented gravy, isn’t that right?


3 thoughts on “Pot roast

  1. I’m a sucker for sweet meat so I usually add date syrup towards the end, it makes the liquids thicker, richer, darker and ads fruity sweetens to each end every element in the pot.


  2. Pingback: Tidbits « What's 4 Dinner Solutions

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