Pot roast tonight

[Ed Pawlowski]

I've not made it for a long time since it is quite a bit for one person.
I have plenty of leftovers and will freeze some for the future.

This was a peice of chuck. I would prefer a rump roast but none were
available.

https://postimg.cc/RNkXHB8g

[Dave Smith]

Uhm, Ghe Ghe Ghe. This is NOT my frogger. Yes. Ghe Ghe Ghe
:)))))))))))
--
This is NOT a post by Dave Smith

[jmcquown]

It looks very nice, Ed!

I prefer chuck roast for pot roast. The cooked leftovers should portion
out and freeze nicely, should you decided to do that.

Jill

[Dave Smith]

On Thu, 13 Jan 2022 19:41:38 -0500, jmcquown <j_mc...@comcast.net>
wrote:

[Lucretia Borgia]

On Thu, 13 Jan 2022 19:41:38 -0500, jmcquown <j_mc...@comcast.net>
wrote:

Looks good Ed, could do with that tomorrow night when the temp drops
and a bloody blizzard moves in again :) I don't mind making things
like that (more than one or two helpings) as it is good to freeze them
and have something handy for all the days you don't want to cook.

[Sheldon Martin]

On Thu, 13 Jan 2022 19:26:54 -0500, Ed Pawlowski <e...@snet.xxx> wrote:

No way to tell what cut that is. . .

Rump roast is also known as round, top and bottom round are always
available... I've never seen a beef roast labeled "rump" roast.
Probably depends on where one lives what they call various cuts of
beef. I buy top round very often, good for pot roast and very good
ground for burgers/meat loaf. I don't care for bottom round, contains
too much gristle/silver skin. Rump roast is what it says, beef
butt... not a tender cut but very flavorful. Round is what's
generally sold as ground beef.

[itsjoan...@webtv.net]

Looks mighty tempting. Did you have to fight Kuthe for those green
beans?? Yukon gold potatoes?

[itsjoan...@webtv.net]

On Thursday, January 13, 2022 at 7:07:31 PM UTC-6, Sheldon wrote:
>
> On Thu, 13 Jan 2022 19:26:54 -0500, Ed Pawlowski <e...@snet.xxx> wrote:
> >
> >This was a peice of chuck. I would prefer a rump roast but none were
> >available.
> >
> >https://postimg.cc/RNkXHB8g
> >
> No way to tell what cut that is. . .
>

Did you miss the part of his post where he said it was a chuck roast???

[Ed Pawlowski]

Th green beans are local and on the thin side. Not up to the quality
Kuthe would demand for his meal. Glad I did not buy a lot.

Yes, Yukon gold. Mashed with butter and cream. Very tasty.

I'll have it again tomorrow and freeze the rest portioned for a dinner.

[Dave Smith]

[Dave Smith]

[Cindy Hamilton]

Aw, you know everybody but Sheldon is a liar. He simply wants to verify
for himself that Ed was telling the truth about which cut it was.

Cindy Hamilton

[Sheldon Martin]

On Thu, 13 Jan 2022 19:28:22 -0800 (PST), "itsjoan...@webtv.net"
<itsjoan...@webtv.net> wrote:

Drowning in gravy there's no way to tell, could be a chunk of pork.
Would have been better to take a picture of it half covered with
gravy.

[bruce bowser]

On Thursday, January 13, 2022 at 10:28:26 PM UTC-5, itsjoan...@webtv.net wrote:

I might have used everything there, but I'd have changed from chuck, to ground sirloin or even smoked sausage slices. The smokey flavor shows up VERY strongly in the green beans.

[US Janet]

On Thu, 13 Jan 2022 19:26:54 -0500, Ed Pawlowski <e...@snet.xxx> wrote:

I think it looks really good. I like the gravy over the potatoes and
meat, that's my style :)
Janet US

[Dave Smith]

[Dave Smith]

On Fri, 14 Jan 2022 10:49:31 -0700, US Janet <USJ...@jan6noplace.com>
wrote:

[itsjoan...@webtv.net]

On Friday, January 14, 2022 at 7:08:46 AM UTC-6, Sheldon wrote:
>
> On Thu, 13 Jan 2022 19:28:22 -0800 (PST), "itsjoan...@webtv.net"
> <itsjoan...@webtv.net> wrote:
> >
> >On Thursday, January 13, 2022 at 7:07:31 PM UTC-6, Sheldon wrote:
> >>
> >> On Thu, 13 Jan 2022 19:26:54 -0500, Ed Pawlowski <e...@snet.xxx> wrote:
> >> >
> >> >This was a peice of chuck. I would prefer a rump roast but none were
> >> >available.
> >> >
> >> >https://postimg.cc/RNkXHB8g
> >> >
> >> No way to tell what cut that is. . .
> >>
> >Did you miss the part of his post where he said it was a chuck roast???
> >
> Drowning in gravy there's no way to tell, could be a chunk of pork.
>

I've never seen a pork roast that dark unless it's been burned.

>
> Would have been better to take a picture of it half covered with
> gravy.
>

It was Ed's dinner, not yours and he doesn't need yours or anyone
else's approval of how much gravy he put on his serving. Ed was
pleasing himself with his roast, gravy, and anything else on his plate.

[itsjoan...@webtv.net]

On Friday, January 14, 2022 at 9:51:39 AM UTC-6, bruce bowser wrote:
>
> I might have used everything there, but I'd have changed from chuck, to
> ground sirloin or even smoked sausage slices. The smokey flavor shows
> up VERY strongly in the green beans.
>

@@ ← eye roll

[Bryan Simmons]

I am making green beans and potatoes in the pressure cooker with
bacon. I'll describe dinner in a separate post once it's done.

--Bryan

[GM]

Am doing similar, but with ham... in a regular pot...

--
GM

[Michael Trew]

That looks _really_ good... I'll take a plate with a double serving of
those green beans!!

[Gary]

On 1/14/2022 6:18 PM, Bryan Simmons wrote:
> I am making green beans and potatoes in the pressure cooker with
> bacon.

I wouldn't bother. ;)

[Gary]

And I would have put some gravy on the green beans too. That's what I
always do with a similar dish. :)

[Dave Smith]

Green beans with extra au jus!

[Dave Smith]

Uhm, Dit is mijn kikker. Ghe Ghe Ghe.

[Dave Smith]

Yes. Ghe Ghe Ghe :)))))))))))

[Dave Smith]

On Sat, 15 Jan 2022 08:02:31 -0500, Gary <g.ma...@att.net> wrote:

[Dave Smith]

Uhm, Ghe Ghe Ghe. This is NOT my frogger. Yes. Ghe Ghe Ghe