Exactly. It cooked for five hours on simmer, and it was magnificent.
> > > [EMAIL PROTECTED] wrote: > > > I like rare meat as well. But a rare pot roast is inedible. It's made > from a chuck roast, which is not a tender cut. But it's a very flavorable > cut. When cooked for may hours, it can be a delight. > > Like, in a crock pot! With veggies, oniions, garlic, etc., etc... <g> > > keith whaley > > > Paul > > > >>Or at least rare. . . > >> > >>---------- Original Message ---------------------------------- > >>From: Cotty <[EMAIL PROTECTED]> > >> > >>>On 23/1/05, [EMAIL PROTECTED], discombobulated, unleashed: > >>> > >>> > >>>>It's cattle meat or beef as we call it. I haven't eaten it yet. It's > >>>>still simmering on the stove. Four or five hours of cooking time > >> > >>is just > >> > >>>>right for a nice pot roast. You want it to fall apart when you > >> > >>touch it > >> > >>>>ewith a fork. > >>> > >>>Some of us like our meat raw. > >>> > >>>Nice pic btw. > >> > >> > >> > >>________________________________________________________________ > >>Sent via the KillerWebMail system at stanleypmlaw.com > >> > >> > >> > >> > >> > > > > > > > > >
