Whats Another Name for Slow-Roasted, Diced Vegetable Sauce?
What’s Another Name for Slow-Roasted, Diced Vegetable Sauce? Monday December 8, 2008#spacer{clear:left}#abc #sidebar{margin-top:1.5em}zSB(3,3) I just posted a recipe for beef chuck pot roast, and I had a heck of a time trying to think of a full name for it. The beef is cooked the same as a traditional pot roast, but the carrots, celery, and onions are diced, and after the long, slow cooking, used to top the beef along with the natural juices from the pot. It’s quite good, especially over garlic mashed potatoes, but what to call it? Is it pot roast with vegetable ragout, or ragu, or confit, or mlange? No, I refuse to use more French cooking terms – the security blankets of
