TODAY on MHTV: I'm marinating inexpensive top round in garlic and soy sauce and braising it in stout beer for a big, classic pot roast dinner. All the late-summer fruit is starting to show up at the farmer's market, and I'm celebrating with a no-fuss pear crisp that's gooey on the inside and crunchy on top. And if any unexpected guests stop by, believe me, you're covered. More from the show.
Get the recipes from this episode:
Pot Roast with Buttered Noodles
Get the recipes from the 11:30 am ET show: Pork Schnitzel Dinner
Watch ''Mad Hungry with Lucinda Scala Quinn'' Mondays at 11:30 a.m. ET/10:30 a.m. CT, Tuesdays through Fridays at 11 a.m. ET and 11:30 a.m. ET on Hallmark Channel.
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From: jason | 10/7/11 at 4:27 pm
Ok, I but my meats at Espositos which I know is where a lot of Food Network shows go and I believe MSLO too, right? They recommended bottom round rather than top round for a pot roast. I have know idea since I'm just a recipe follower but I have to say, it was rather tough and dry. The flavor was great in the outer parts of the meat and the sauce delicious but it was dry meat and gravy rather than flavor infused fork tender braising. The vegetables were tender and delicious but the roast just reminded me of all the other choke-it-down dry rumps I've had. Thoughts?
From: JOYCE NORRIS | 10/13/11 at 1:00 pm
ON OCT. 13, 2011 CAN YOU SEND THE RECIPE OF THE DESERT OR BARS YOU MADE USING THE PUFFS AND MARSHMALLOWS.