On Mon, 3 Sep 2007 21:00:23 +1000, "Linda" <rego@email.com> wrote:

>
><sf> wrote in message news:angnd3dg3q9u4upnvoeno3ut50ogrgnas5@4ax.com...
>> On Mon, 3 Sep 2007 17:24:58 +1000, "Linda" <rego@email.com> wrote:
>>
>>>We still don't have an oven, but thats ok, I'm becoming rather versatile
>>>with my electric frying pan. I found instructions on how to do a roast
>>>(beef) in the frying pan a little while ago, so today I got a round roast
>>>out, defrosted and just put it to cook in soy sauce, with onions and a bit
>>>of mustard, and water while I went to look for the details online- but I
>>>can't find it!!
>>>
<snip>
>
>Actually when I do it in the oven I just have it at moderate the whole time
>and it normally works out beautifully.
>Anyway we've just eaten dinner and it worked out pretty well. I ended up
>having it on quite a hot temp for a little while, then turned it down as I
>kept on accidentally letting it boil dry, and then I turned it up to
>moderate anyway.
>
So, you made a pot roast? I though you were roasting beef from the
way you worded it.

I do pot roast in the oven as well and 350°F all the way is fine.
It's hard to ruin pot roast. You just cook it until it's done (I like
it just this side of falling apart - fork tender). Your ingredients
sound interesting. I've never thought about combining soy with
mustard. How much mustard do you use (is it dry mustard?) and do you
add anything more than soy, onions & water?

>Was quite nice, but the gravy didn't work too well (due to the burnt taste
>of the bits on the bottom - oh well)

The solution is to keep a closer eye on the water level. Better luck
next time. Do you usually thicken the gravy with something or let it
boil down and thicken naturally?


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.