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Old 09-21-2007, 08:17 AM   #31
Executive Chef
Join Date: Oct 2006
Location: New Jersey
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Had the roast for dinner last night and it came out excellent. The meat was just firm enough to cut with a knife and super tender.

Thanks to all for the help and ideas!

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Old 09-26-2007, 10:41 AM   #32
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Join Date: Oct 2006
Location: New Jersey
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Originally Posted by Jeff G. View Post
Here's a fast and easy way to prep it--and it makes it's own gravy at the same time.

Take the roast, put a little olive oil in the bottom of the pan. Take flour mix in salt and pepper and press the meat into the flour on both sides, shake off the excess. Sear the roast on both sides in the olive oil. Deglaze with a little wine(I prefer red for this). You could also just use water if you're out. Drop in potatoes, carrots, onions (or leeks, etc) what ever veggies you like.

Here is the fun part--get a can of tomato Bisque soup(i.e. Campbells). Mix it up with a can of water and pour it over the meat and veggies. Pop it into a 350 degree oven with a lid on it and let it cook until the veggies are tender.

When it's done you have a nice roast with a tomato gravy..... It works great with swiss steak too...
Did all of the above except the veggies. I also marinated the pot roast in cabernet with some garlic and thyme sprigs. I told the checkout lady about your recipie - lol. Came out great, you could cut it with a fork. Thanks for sharing, Jeff.

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