Sharon, I'm glad your pot roast turned out so well. I agree, leftovers are perfect "hot beef sandwiches", with some mashed potatoes and gravy over everything. As I've mentioned before, I'm also one of those poeple who doesn't put the carrots and clery in the pot roast because the vegetables flavor the gravy. I like potatoes in pot roast, but I'd prefer them mashed and so they get cooked separately too, usually. The only difference of opinion we have is on the use of sirloin. Sirloin is one of my favorite pieces of beef, not fork tender but juicy and flavorful, so I like it rare and sliced very thinly, I'd never "waste" good sirloin on pot roast, LOL. round? Now round is imminently suited to braising. Annie

Lou, I do like cinnamon rolls. But (here I go again with my pickiness) not with gobs of frosting/icing. I actually prefer to top mine with crumbs like the ones used in crumb cakes. Annie, you really made me laugh. The thought of bananas & chocolate syrup makes me think of banana splits. Again, my own pickiness... I've never understood how people could actually like that combo. Bananas, chocolate syrup, fruit toppings, and ice cream. Neither one of those items appeals to me much, so I can't see them put together. Yet I know most normal people think that's a combo made in heaven. But stick some french fried onion rings in front of me... That's where I would go nuts. Or sauteed onions, or caramelized onions, or stuffed onions, or grilled onions. I've been watching this show on the Food Network called "Chopped." Four chefs are judged by three super famous & prestigious chefs. One of the chef judges always complains whenever a contestant uses any amount of raw onion in a dish or salad. I can't understand him. I love raw onion on all kinds of things. He must be some kind of taste wimp.

I recently cooked a bottom round roast. In my case, I cut it into thick steaks, at least an inch thick, add salt (not as much as G. Ramsey), ground pepper, and garlic. Sous vide at 133 F for about 24 hours for medium rare - if for more medium try 140 F. Sear on a skillet or grill briefly, serve. For mine I made a horseradish gravy using the drippings from the bag. This was vey good - not as good as a regular steak, of course, but still tender. Note that my cut was extremely lean (read: potentially tough) since it was what ended up in my house through a local beef share from cattle that are fully pastured all their lives. Equipment needed: a sous vide immersion device (they are really coming down in price - I got mine for $60 something about a year and a half ago), a stock pot, foil to cover the top so water doesn't evaporate while this does its thing. I also bought reusable silicon bags with a tight zip locking feature so I'm not adding to the plastic stream (or making food taste like plastic). Those are pricy but you can use them again and again. (Click image to see a larger photo) You can also cook the whole thing that way, but since I didn't want to cook it all at once, the steaks helped make good portions. I might go a couple more hours if a whole roast, just to give the interior time to reach temperature before "counting".

Cutting celery and par-cel are grown and treated as an herb like parsley. The stalks of cutting celery, most are thinner than a pencil, have a much more concentrated flavor than the usual water-filled stalks. But it also lacks that crisp water-filled crunch so i like to have both on hand. I only have one very close friend that does not care for celery at all. I was unaware for a couple of years until i saw him picking it out of an appetizer. Easy to leave it out for him in an app. In a miropoix, diced fine, it is less pronounced so he is fine with that. I've only roasted duck a handful of times over the years. I use lemon, garlic and ginger, and last time in 2019 added a miso/ginger/soy sauce glaze. We don't care for orange anything. Similarly, if an expensive ingredient is not even cared for...leave it out. 4.99 is disturbing. But sometimes lemons are very expensive here. I pay 99cents for organic celery in my veg box. Sometimes it comes with the big leafy tops un-cut. WholeFoods is 2.69 here. Costco 3.29 for a pack of 3.