jane m:
Well yum. Sound almost like swiss steak if you used round steak instead of pot roast. Anyway, do you serve it with pasta on the side?
4.27.2005 11:00am
Rosemary, Queen of All Evil (mail):
That post was a mistake. I didn't finish it and it ran anyway.
4.27.2005 11:48am
jane m:
I came back and copied the whole recipe. I'll be trying it the next time I get a roast. Yummmm.
4.27.2005 2:15pm
Rosemary, Queen of All Evil (mail):
I use any roast that is on sale. Always works!
4.27.2005 2:19pm
Alice, Lil' Sis of the QOAE (mail):
I assume you chop or mince the veggies...right?
4.27.2005 7:43pm
Rosemary, Queen of All Evil (mail):
Rough chopping, don't mince! I don't cut the carrots at all. Do it like you would a pot roast.
4.27.2005 8:08pm
Dean Esmay (www):
I'd still lose the carrots. Cook 'em with the meat then toss 'em.
4.27.2005 9:45pm
Alice, Lil' Sis of the QOAE (mail):
Not a fan of carrots, eh? Carrots help cut down the acidity of a tomato sauce.
4.27.2005 9:59pm
Rosemary, Queen of All Evil (mail):
I like the carrots and they pick up the flavor of the sauce. They don't taste carroty. Dean is just turning into a crotchity old man... like Dad was when Mom cooked. :-)
4.27.2005 10:19pm
Alice's Blessed Insanity (mail) (www):
What an interesting recipe! I am definately going to have to try this one. Thanks for sharing.
4.28.2005 1:34am
Wise_N_Texas (mail):
It is cooking on my stove right now and the smells???? Oh my, just wonderful!! I used cajun seasoning on the roast and it had to cook for about 4 hours (3.5 lbs) since I had to go out and show a house. The sauce taste wonderful, the meat is falling apart. I have just added the sauce, tomatoes and mushrooms. We are at a slow simmer right now.... time for a glass of wine, or two I believe.
4.30.2005 5:13pm
Rosemary, Queen of All Evil (mail):
Hope you enjoyed it!

It is the ONLY way I make spaghetti now. :-)
4.30.2005 11:29pm