Tips on Pot Roast

Michel Boucher said:

I do hope this is a joke. What purpose would a creamy sauce serve in
making a pot roast? And if you insist on a creamy sauce, why not just
make a béchamel?

You know full well it's not a joke. Years ago Campbell Soup found an
incredibly addictive ingredient and put it in their "cream" of mushroom
soup. Millions of Americans succumbed and the result was an entire
subculture of "cooks" who dump the product on pork chops, hamburger,
chicken, green beans, pot roast, and for all I know, ice cream. It's
not a coincidence that a lot of these "recipes" use the crockpot.

The addictive ingredient, of course, is salt. -aem

aem said:

Michel Boucher said:

I do hope this is a joke. What purpose would a creamy sauce serve in
making a pot roast? And if you insist on a creamy sauce, why not just
make a béchamel?

You know full well it's not a joke. Years ago Campbell Soup found an
incredibly addictive ingredient and put it in their "cream" of mushroom
soup. Millions of Americans succumbed and the result was an entire
subculture of "cooks" who dump the product on pork chops, hamburger,
chicken, green beans, pot roast, and for all I know, ice cream. It's
not a coincidence that a lot of these "recipes" use the crockpot.

The addictive ingredient, of course, is salt. -aem

It can't be salt. One of my most basic comfort foods is a pan seared
cube steak over which I dump undiluted Campbell's Cream of Mushroom
soup. I serve it with frozen peas. I put more salt on both.

Excuse me. I have to adjust my pacemaker now...

Michel Boucher said:

Andy <Q> wrote in news:[email hidden]:

Quoted message said:

BTW, if you try the recipe, I recommend an extra can of condensed
mushroom soup.

I do hope this is a joke.

That's the same reaction I had when I first heard about french fries
with gravy and cheese curds!

Sue(tm)
Lead me not into temptation... I can find it myself!

Michel Boucher said:

Andy <Q> wrote in news:[email hidden]:

Quoted message said:

BTW, if you try the recipe, I recommend an extra can of condensed
mushroom soup.

I do hope this is a joke.

That's the same reaction I had when I first heard about french fries
with gravy and cheese curds!

Sue(tm)
Lead me not into temptation... I can find it myself!

[email hidden] (Curly Sue) wrote in news:42f69b1c.550480
@news-server.nyc.rr.com:

Quoted message said:

Quoted message said:

Quoted message said:

BTW, if you try the recipe, I recommend an extra can of condensed
mushroom soup.

I do hope this is a joke.

That's the same reaction I had when I first heard about french
fries with gravy and cheese curds!

Well, at least there's no canned soup in that.

--

"Compassion is the chief law of human existence."

Dostoevski, The Idiot

[email hidden] (Curly Sue) wrote in news:42f69b1c.550480
@news-server.nyc.rr.com:

Quoted message said:

Quoted message said:

Quoted message said:

BTW, if you try the recipe, I recommend an extra can of condensed
mushroom soup.

I do hope this is a joke.

That's the same reaction I had when I first heard about french
fries with gravy and cheese curds!

Well, at least there's no canned soup in that.

--

"Compassion is the chief law of human existence."

Dostoevski, The Idiot

aem said:

Michel Boucher said:

I do hope this is a joke. What purpose would a creamy sauce serve in
making a pot roast? And if you insist on a creamy sauce, why not just
make a béchamel?

You know full well it's not a joke. Years ago Campbell Soup found an
incredibly addictive ingredient and put it in their "cream" of mushroom
soup. Millions of Americans succumbed and the result was an entire
subculture of "cooks" who dump the product on pork chops, hamburger,
chicken, green beans, pot roast, and for all I know, ice cream. It's
not a coincidence that a lot of these "recipes" use the crockpot.

The addictive ingredient, of course, is salt. -aem

And the same can be said for everything requiring an envelope of "onion
soup mix" which is probably just 85% salt.

aem said:

Michel Boucher said:

I do hope this is a joke. What purpose would a creamy sauce serve in
making a pot roast? And if you insist on a creamy sauce, why not just
make a béchamel?

You know full well it's not a joke. Years ago Campbell Soup found an
incredibly addictive ingredient and put it in their "cream" of mushroom
soup. Millions of Americans succumbed and the result was an entire
subculture of "cooks" who dump the product on pork chops, hamburger,
chicken, green beans, pot roast, and for all I know, ice cream. It's
not a coincidence that a lot of these "recipes" use the crockpot.

The addictive ingredient, of course, is salt. -aem

And the same can be said for everything requiring an envelope of "onion
soup mix" which is probably just 85% salt.

"aem" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Michel Boucher said:

I do hope this is a joke. What purpose would a creamy sauce
serve in making a pot roast? And if you insist on a creamy
sauce, why not just make a béchamel?

You know full well it's not a joke. Years ago Campbell Soup found
an incredibly addictive ingredient and put it in their "cream" of
mushroom soup. Millions of Americans succumbed and the result was
an entire subculture of "cooks" who dump the product on pork
chops, hamburger, chicken, green beans, pot roast, and for all I
know, ice cream. It's not a coincidence that a lot of these
"recipes" use the crockpot.

The addictive ingredient, of course, is salt. -aem

No doubt. The older I get the less I can tolerate foods prepared by
others, especially canned or packaged foods. Perhaps I'm developing
an allergy to corporate shenanigans...additives, mostly, and the
blandification of our vegetable and fruit varieties...did I say
varieties? I meant variety, as in you can usually only find one or
two types, and those types are not chosen for taste but for longevity
on the shelf. Where is José Bové when you need him?

Even going to restaurants is a dicey proposition. They put stuff in
foods that I can no longer digest in comfort. I have inherited my
aunt's iffy digestion.

--

"Compassion is the chief law of human existence."

Dostoevski, The Idiot

"aem" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Michel Boucher said:

I do hope this is a joke. What purpose would a creamy sauce
serve in making a pot roast? And if you insist on a creamy
sauce, why not just make a béchamel?

You know full well it's not a joke. Years ago Campbell Soup found
an incredibly addictive ingredient and put it in their "cream" of
mushroom soup. Millions of Americans succumbed and the result was
an entire subculture of "cooks" who dump the product on pork
chops, hamburger, chicken, green beans, pot roast, and for all I
know, ice cream. It's not a coincidence that a lot of these
"recipes" use the crockpot.

The addictive ingredient, of course, is salt. -aem

No doubt. The older I get the less I can tolerate foods prepared by
others, especially canned or packaged foods. Perhaps I'm developing
an allergy to corporate shenanigans...additives, mostly, and the
blandification of our vegetable and fruit varieties...did I say
varieties? I meant variety, as in you can usually only find one or
two types, and those types are not chosen for taste but for longevity
on the shelf. Where is José Bové when you need him?

Even going to restaurants is a dicey proposition. They put stuff in
foods that I can no longer digest in comfort. I have inherited my
aunt's iffy digestion.

--

"Compassion is the chief law of human existence."

Dostoevski, The Idiot

(Curly Sue) said:

Michel Boucher said:

Andy <Q> wrote in news:[email hidden]:

Quoted message said:

BTW, if you try the recipe, I recommend an extra can of condensed
mushroom soup.

I do hope this is a joke.

That's the same reaction I had when I first heard about french fries
with gravy and cheese curds!

I *WUV* you!

Carol

In article said:

"Cathy" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Hi Everyone,

First, I'd like to say that this newsgroup is the best. Some of the
most friendliest folks here. Some of the recipes offered here are
just down right simple and tasty. I would like some tips from you all
on how to cook a roast in the oven. I've previously have been cooking
roasts in the crockpot but would like to try the oven. I have a
3.35lb boneless chuck pot roast.

Thanks in advance
Cathy

Cathy,

This is my favorite. I've left friends and family happily mystified!!!

http://tinyurl.com/a6msg

I've used a variation of this pot roast for years. The onion soup mix
goes on the bottom of the roasting pan, then you mix a can of mushroom
soup with a can of celery soup. I've tried pot roasts dozens of ways,
some genuine, some ersatz, but this one still holds up as a fav. I
really think it's the celery flavor that pushes it over the top. I also
prefer a shoulder roast to bottom and you don't really need the tin
foil wrapping. Low and slow in a roasting pan with a good fitting top.

Makes a great roast meal, maybe twice, then slice the leftovers thin,
add sour cream to the gravy and you've got a delicious stroganoff for
noodles or rice.

We only do this a couple of time a year, so I figure that with a little
luck, I should make it to 70.

Mi e' parso che Damsel abbia scritto:

Quoted message said:

I'd use all golden. That stuff is delicious, and the
mushrooms are sliced, not minced (easier to pick out that
way, and they look nicer, too). I eat the golden
mushroom as a soup, not an ingredient.

Nice point, this one.
Many times I noted that recipe ingredients, here on RFC, often
include products as these "mushroom soups". In the italian
newsgroup this would be very odd, and this also says how
differently we cook.
Seems you'd be fine on it.hobby.cucina 🙂
--
Vilco
Think Pink, Drink Rose'

jmcquown said:

Damsel said:

IFerToo said:

A woman I know uses 1 can of cream of mushroom and 1 can of golden
mushroom. The gravy is nice and browned and has a mellow taste.
This addition was a "mistake" in the 70's when she bought the wrong
soup (the golden).

I'd use all golden. That stuff is delicious, and the mushrooms are
sliced, not minced (easier to pick out that way, and they look nicer,
too). I eat the golden mushroom as a soup, not an ingredient.

Carol

I thought you didn't like mushrooms!

Jill

She doesn't.. she picks them out and throws them away where they
belong.

Crash

Michel Boucher said:

Andy Q said:

BTW, if you try the recipe, I recommend an extra can of condensed
mushroom soup.

I do hope this is a joke. What purpose would a creamy sauce serve in
making a pot roast? And if you insist on a creamy sauce, why not just
make a béchamel?

They're talking canned soup, not cooking.

Sheldon

Vilco said:

Mi e' parso che Damsel abbia scritto:

Quoted message said:

I'd use all golden. That stuff is delicious, and the
mushrooms are sliced, not minced (easier to pick out that
way, and they look nicer, too). I eat the golden
mushroom as a soup, not an ingredient.

Nice point, this one.
Many times I noted that recipe ingredients, here on RFC, often
include products as these "mushroom soups". In the italian
newsgroup this would be very odd, and this also says how
differently we cook.
Seems you'd be fine on it.hobby.cucina 🙂

Except I'm not bilingual. And I use cottage cheese in my lasagne. Vilco,
I just think it's not meant to be. <G>

Carol

Crash (rhymes with TRASH) said:

jmcquown said:

Damsel said:

"IFerToo" <[email hidden]> said:

> A woman I know uses 1 can of cream of mushroom and 1 can of golden
> mushroom. The gravy is nice and browned and has a mellow taste.
> This addition was a "mistake" in the 70's when she bought the wrong
> soup (the golden).

I'd use all golden. That stuff is delicious, and the mushrooms are
sliced, not minced (easier to pick out that way, and they look nicer,
too). I eat the golden mushroom as a soup, not an ingredient.

Carol

I thought you didn't like mushrooms!

Jill

She doesn't.. she picks them out and throws them away where they
belong.

Trash

Like she oughta do with a little piece of [censored] like you... friggin'
parasite.

Sheldon

Sheldon said:

Crash (rhymes with TRASH) said:

jmcquown said:

Damsel wrote:
> "IFerToo" <[email hidden]> said:
>
>> A woman I know uses 1 can of cream of mushroom and 1 can of golden
>> mushroom. The gravy is nice and browned and has a mellow taste.
>> This addition was a "mistake" in the 70's when she bought the wrong
>> soup (the golden).
>
> I'd use all golden. That stuff is delicious, and the mushrooms are
> sliced, not minced (easier to pick out that way, and they look nicer,
> too). I eat the golden mushroom as a soup, not an ingredient.
>
> Carol

I thought you didn't like mushrooms!

Jill

She doesn't.. she picks them out and throws them away where they
belong.

Trash

Like she oughta do with a little piece of [censored] like you... friggin'
parasite.

Sheldon

Please take your meds.

Crash is no parasite, he is legitimately disabled. In addition to having
both hips replaced, he's facing knee replacements and work on his back.
All caused by a bad accident when he was twenty. He also has arthritis in
his fingers and assorted other joints. And he treats me like a queen.
We're a very off-beat couple, but it works for us. 🙂

Carol

Mi e' parso che Damsel abbia scritto:

Quoted message said:

Quoted message said:

Seems you'd be fine on it.hobby.cucina 🙂

Quoted message said:

Except I'm not bilingual. And I use cottage cheese in my
lasagne. Vilco, I just think it's not meant to be. <G>

Heh, I knew it 🙂
--
Vilco
Think Pink , Drink Rose'

Vilco said:

Mi e' parso che Damsel abbia scritto:

Quoted message said:

Quoted message said:

Seems you'd be fine on it.hobby.cucina 🙂

Quoted message said:

Except I'm not bilingual. And I use cottage cheese in my
lasagne. Vilco, I just think it's not meant to be. <G>

Heh, I knew it 🙂

My deepest, darkest secrets are coming out. <gasp!>

Carol