On Wed, 9 May 2018 10:56:54 -0700 (PDT), Tim
wrote:

John H
On Tue, 8 May 2018 21:11:54 -0700 (PDT), Tim wrote:

On Tuesday, May 8, 2018 at 10:19:46 PM UTC-5, Its Me wrote:
On Tuesday, May 8, 2018 at 9:16:18 PM UTC-4, wrote:
On Tue, 08 May 2018 17:01:57 -0400, John H.
wrote:

Tim's recipe was super. The roast came out about like any crock potted chuck roast, but the gravy
made with the drippings was spectacular. Made a roux using some flour and fat from the pot, then
poured in the rest of the liquid. Great on mashed potatoes - fixed separately from the roast.

Thanks, Tim!!

I thought the corn starch was supposed to thicken the stuff in the
pot.

I think it was his french onion soup chuck roast recipe from last month.

yessir it was. I'm making it Thursday for a group of company.

Get a big chuck roast - 5lbs or more.


........

Around here it’s hard to find one over 3-1/2#

I suppose I could get 2- 2.5 roasts and work with that.

Usually if you ring the bell and ask the meat man they will cut any
size roast you want. That just won't fly out of the case so they don't
package them up that big.