tag:blogger.com,1999:blog-36804534.post232019655460303338..comments2021-03-27T18:19:58.067-06:00Comments on Aunt BeaN's Third Blog: Food on Friday: The Cooking Grinch Strikes AgainBarbNhttp://www.blogger.com/profile/12088366782915923507noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-36804534.post-2130163757069185552014-03-09T12:15:31.261-06:002014-03-09T12:15:31.261-06:00Also, the Barefoot Contessa has a recipe for Beef ...Also, the Barefoot Contessa has a recipe for Beef Bourgoignon that I use on pot roast cuts, treating it like a pot roast but using the spices and vegetables (and wine) from the recipe.The French have a much better approach to pot roast than Americans.Cheery-Ohttps://www.blogger.com/profile/09027825286045547856noreply@blogger.comtag:blogger.com,1999:blog-36804534.post-66082897446541641952014-03-08T22:08:09.088-07:002014-03-08T22:08:09.088-07:00Seriously? I am definitely trying that next month....Seriously? I am definitely trying that next month. I read somewhere that the only way to serve round steak is to slice it really thin like fajitasBarbNhttps://www.blogger.com/profile/12088366782915923507noreply@blogger.comtag:blogger.com,1999:blog-36804534.post-52150067619508224122014-03-07T15:02:41.886-07:002014-03-07T15:02:41.886-07:00Chuck Roast works great in Mary's Oven Barbecu...Chuck Roast works great in Mary's Oven Barbecued Brisket recipe. Just shred it with a pair of forks while it is still warm for great barbecue sandwiches. Also round steak. Eye of round roast needs to cook a REALLLLLLLLY long time and never really does get tender.Cheery-Ohttps://www.blogger.com/profile/09027825286045547856noreply@blogger.com