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  1. 04-09-2007, 10:25 AM #1
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    I've never cooked Sirloin tip roast as a pot roast. I've always oven-roasted it and I've never had what you describe on it but it makes sense to leave it on. Hmmm, dinner at 5, don't know if I can make it but I'll be there tomorrow for a roast beef sandwich!!!!
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  2. 04-09-2007, 10:59 AM #2
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    I guess "pot roast" is better described as *crockpot* roast It already smells great!!!
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  3. 04-09-2007, 11:06 AM #3
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    pot roast question

    I think I can smell it too all the way to MW.. Now are we cooking fresh veggies with this roast.. Or we can have brown gravy with mashed potatoes & red beans.. MMmm yum yum

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  4. 04-09-2007, 11:12 AM #4
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    It's in the crockpot with potatoes, carrots, and onions It'll be served with some fluffy croissants and the juices will be thickened to make a brown gravy.
    Mmmm Mmm Mmm
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  5. 04-09-2007, 11:19 AM #5
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    pot roast question

    Ok thats it see ya at 5:00.. What a yummy supper on a cool day..
    Quote Originally Posted by Sirrahsim
    It's in the crockpot with potatoes, carrots, and onions It'll be served with some fluffy croissants and the juices will be thickened to make a brown gravy.
    Mmmm Mmm Mmm

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  6. 04-09-2007, 04:19 PM #6
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    ...what type of wine do you want...i'll be there in 10 minutes.....
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  7. 04-09-2007, 04:45 PM #7
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    Honestly I am not too impressed with it To me it tastes kind of dry compared to my normal cheap-o shoulder roast but I am pregnant so my senses are all messed up Tyler, on the other hand, is stil gobbling it up as though it is made of chocolate!!
    I suppose I'll just have to give it to the PT'ers to fight over
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