Pot roast for lunch (with pics)

OmManiPadmeOmelet wrote:
(snippage)

Quoted message said:

Served with some leftover salad and mushrooms/asparagus from dinner
last night. ;-)

I *so* should have bought asparagus today! Darnit, I may go back tomorrow
or even later this evening to pick some up. They had bundles for $2 each.
Coulda, shoulda, woulda. But they still look kind of scrawny.

Jill

In article <[email hidden]>,

jmcquown said:

OmManiPadmeOmelet wrote:
(snippage)

Quoted message said:

Served with some leftover salad and mushrooms/asparagus from dinner
last night. ;-)

I *so* should have bought asparagus today! Darnit, I may go back tomorrow
or even later this evening to pick some up. They had bundles for $2 each.
Coulda, shoulda, woulda. But they still look kind of scrawny.

Jill

IMHO Thinner asparagus is more tender........
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

OmManiPadmeOmelet said:

Top Sirloin with red and white onions, fresh ginger, a whole head of
garlic, celery, carrots and salt free lemon pepper, pressure cooked for
25 minutes.

I actually did this back on Friday afternoon.

Removed the veggies and meat, refrigerated all and defatted the juice
after it was cooled, then reduced it to a little less than half volume
with some Merlot and thickened with Arrowroot to make a gravy/sauce for
the meat.

Served with some leftover salad and mushrooms/asparagus from dinner last
night. ;-)

I had the Sirloin cut into a 3" roast custom. I love the meat cutters at
HEB! They are always accomodating. I cut that in half and froze 1/2 of
it. I'm only cooking for 2...

Yummy!

<snipped bad links>

Let's try that again:

http://tinypic.com/view/?pic=raapna

http://tinypic.com/view/?pic=raaq04

http://tinypic.com/view/?pic=raarnt
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson