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.

Ask the meat guy, or buy two small ones.

1:17 PMJohn H
- show quoted text -
Ask the meat guy, or buy two small ones.

That’s what I mean. The local will cut you what you want but you have to call ahead. Walmart, you get what you get.

Two roasts less than 3 lb each ought to do the job.

On Wed, 9 May 2018 11:23:58 -0700 (PDT), Tim wrote:


1:17 PMJohn H
- show quoted text -
Ask the meat guy, or buy two small ones.

That’s what I mean. The local will cut you what you want but you have to call ahead. Walmart, you get what you get.

Two roasts less than 3 lb each ought to do the job.

That's what I'd do too!