366219 Wed Jan 31 11:18:23 -0800 2007 12 31 Home Cooking 0 2245822 do you dredge the roast in the flour before you brown it? I don't, but speaking to a friend as I was cooking, she told me she always does... Wed Jan 31 11:18:24 -0800 2007 23522 mom2 1 2245828 Yes, in seasoned flour before I brown it. Wed Jan 31 11:19:28 -0800 2007 2245822 39874 chowser 1 2245874 I have in past and then one time I didn't have any flour so I skipped it and could tell no difference and never went back to it. Wed Jan 31 11:26:07 -0800 2007 2245822 11990 Janet from Richmond 1 2245928 No because I think the meat ends up slimy that way. Plus you brown the flour and not the meat. I'll add some wondra if I need to to thicken the gravy later. Wed Jan 31 11:35:34 -0800 2007 2245822 43893 C. Hamster 1 2246117 No, there's no need. Try adding some red lentils to your braising liquid at the start of cooking. The lentils virtually melt into the sauce and act as a natural thickener. Wed Jan 31 12:11:50 -0800 2007 2245822 48352 FlavoursGal 1 2246655 I usually do coat with flour and seasoning and brown the roast. I like it. Wed Jan 31 13:52:04 -0800 2007 2245822 56307 amopdx 1 2246793 Never, I have a friend though who does and then after its all cooked she takes out the meat and purees the veg and sauce all together to make gravy. I always thought that was weird. Wed Jan 31 14:16:18 -0800 2007 2245822 27101 bolivianita 2 2247168 I'll do that with curry and stews sometimes. It's a good way to thicken the broth, plus kids eat more veggies that way. There are a lot of indian recipes where you do this, too. The immersion blender is great for that. I used to have to use the blender which was a pain. Wed Jan 31 15:47:41 -0800 2007 2246793 39874 chowser 1 2246864 Yes, I always do. I think it brings more character to the pot roast. Here is a good pot roast recipe for you: 4 lb boneless beef pot roast sprinkled liberally with salt, pepper and garlic powder 1 envelope Lipton dry onion soup mix 1 can whole berry cranberry sauce 1 can beer, any kind 1/2 cup catsup 1 pkg carrots Dredge pot roast in flour and brown well on both sides in Dutch oven or heavy roasting pan. Mix rest of ingredients together and pour over meat. Cover. Bake in a 350 degree oven for about 3 hours. Remove roast from gravy and allow to cool. Great served over mashed potatoes or rice. Wed Jan 31 14:28:17 -0800 2007 2245822 69347 Kaisgraham 1 2247889 No. And i take Susanne Goin's advice on browning meats and brown in cast iron with no OIL. Just heat. Wed Jan 31 19:40:43 -0800 2007 2245822 70643 rachaels 1 2255056 I've done it both ways, but generally skip the flour in the browning process and thicken later with a slurry of butter and flour, or else a roux added in the final five minutes. Fri Feb 02 17:24:13 -0800 2007 2245822 55691 Youffraita 1 2257900 Of course you can brown a pot roast without dredging it in flour. But why would you? Take two minutes to coat it lightly with a little seasoned flour before browning and the roast makes its own beautiful gravy that needs no additional work. No slurries, no extra roux making, no other dirty kitchen equipment. Clean up after yourself and go do something else until supper is ready. Sat Feb 03 23:10:09 -0800 2007 2245822 32444 MakingSense 1 2258052 A long time ago I found a recipe for oven baked beef stew that could be made on laundry day when the top of the stove was used for boiling water. I've used the recipe ever since except I've probably forgotten the original instructions except one. I dredge the meat in seasoned flour and brown before putting it in a large casserole dish. I add sliced onions and large pieces of carrot. Add water and then sprinkle with a heaping tablespoon of oatmeal. This makes its own gravy. When I made it recently I added cubed potatoes in the last hour of baking (oven at 325). I also made it a day ahead because I think it tastes better reheated. When it was reheated I added some frozen peas. For some reason I have never tried pot roast this way. My usual pot roast recipe is to dredge the meat in flour, brown it and put it in the crock pot. I just add a small amount of water because so much comes out of the meat. Then I still have to thicken the gravy. Sun Feb 04 05:03:26 -0800 2007 2245822 13546 dfrostnh